Category: Soup

INGREDIENTS

1 pkg frozen chopped broccoli
1 onion, peeled and quartered
1/2 cup chicken broth
1 clove garlic
1 potato, peeled and quartered
salt and pepper to taste
1 cup skim milk or mixture ricotta cheese and milk
1/2 tsp curry

DIRECTIONS

Steam all vegetables. When soft, put in pot with broth. Add curry and simmer. Puree soup, add milk and correct seasonings. Serves 4 – 6.

INGREDIENTS

7 onions, peeled and quartered
4 Tbl margarine
2 medium carrots, sliced
1 rib sliced celery
3 cups chicken stock
freshly ground pepper
1/2 to 1 cup evaporated skim milk

DIRECTIONS

Put onions in pot covered by cold water. Bring to boil for 2 minutes. Drain immediately. Melt the margarine and sauce the carrots, celery and onions for 15 minutes. Add broth and simmer until the vegetables are limp. Add pepper. Puree the soup and add the milk, correct the seasoning. Do not let soup boil. Can be served either hot or cold. Serves 4.

4 Tbl butter or margarine
1 cup chopped onion
1 cup chopped celery
1 1/4 lbs mushrooms, sliced
juice of 1 lemon
1/4 cup flour
6 cups chicken stock
fresh ground black pepper
1/4 cup sherry

DIRECTIONS

Melt 1/2 the butter in a pot. Add onion and celery and cook 2 minutes. Add mushrooms and lemon juice and stir. Cover and cook over low heat 15 minutes. Sprinkle with flour and stir to coat. Add broth and simmer uncovered 15 minutes. Pour in processor and puree. Return to pot and bring to boil. Swirl in remaining butter, pepper and sherry and serve hot. Serves 4 – 6. To cream the soup, add 1 cup of skim milk and 1 cup ricotta cheese to the puree in the processor. It is good both ways.

INGREDIENTS

1/2 cup olive oil
1 large onion, diced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1/2 lb green beans cut into 1″ pieces
4 cups water
1/2 small head of cabbage, shredded
1/2 bag of spinach, shredded
6 medium tomatoes
2 medium zucchini, diced
4 boullion cubes
1 tsp salt
1 lb can white kidney beans, drained
1 lb can red kidney beans, drained
grated Parmesan cheese

DIRECTIONS

In a large pot over medium heat, cook onion, carrots, celery, potatoes, and green beans in hot olive oil until vegetables are slightly brown, about 20 minutes, stirring occasionally. Add water, cabbage, spinach, tomatoes, zucchini, boullion, and salt. Bring to boiling, stirring to break up the tomatoes. Reduce heat to low, cover, simmer 40 minutes or until veggies are very tender. Stir in white and red beans and cook 15 minutes longer. Pass cheese to sprinkle over each serving. Serves 16.

INGREDIENTS

1 whole chicken, washed and liver saved for another use
1/4 cup dried lima beans
3 ribs celery with leaves, cut up
3 carrots sliced
1 large onion
1 fresh parsnip, pared
handful fresh parsley
few sprigs fresh dill
salt and pepper

DIRECTIONS

Put chicken in a large pot with cold water. Bring to boil and carefully skim the surface. Add lima beans, and all the vegetables. Cover loosely and simmer with salt and pepper 2 hours. Take out chicken before serving soup. Cook noodles, rice or matzo balls and add to soup just before serving. Serves 8.

INGREDIENTS

5 large beets
3 pints cold water
1 lb flanken
1 marrow bone
1/2 cup dried lima beans
1 medium onion
1 small head cabbage
5 small potatoes
2 cups strained tomatoes
salt and pepper
2 Tbl sugar
juice of two lemons

DIRECTIONS

Peel and cut beets into strips. Place in soup pot with water, meat, bone, beans and onion. Cover tightly and let simmer for 1 hour. Remove onion and chop and add chopped cabbage, diced pared potato. Let simmer 30 minutes longer or until meat and cabbage are tender. Add tomatoes, salt and pepper, lemon juice and sugar. Bring to boil and cook 5 minutes more. Serves 6 – 8.

INGREDIENTS

2 loin pork chops
1 Tbl corn starch
2 tsp dark soy sauce
1 tsp sherry
2 eggs beaten
2 scallions, cut up
8 cups beef stock
1 oz golden needles
1 pkg dried chili peppers (2 pieces)
pork bones in water
1 can bamboo shoots
6 dried mushroom slices
1 clove garlic minced

DIRECTIONS

Mince pork and add sherry, soy sauce, salt and pepper and mix together and set aside. Slice 1 bean curd cake into strips and stir fry in a little oil. In the meantime, bring broth to a boil adding pork bones. When the broth boils, add everything except the egg and the scallion. Add more pepper and salt to taste. Add 1 Tbl light soy sauce, 2 Tbl corn starch and dissolved into 1/2 cup water, to thicken. Add 3 1/2 Tbl vinegar, 2 tsp dark soy sauce. Stir in eggs, 2 tsp sesame oil and serve. Serves 8 – 10.

INGREDIENTS
3 Tbl butter
3 Tbl olive oil
6 cups thinly sliced onion
1 tsp salt
1/2 tsp sugar
3 Tbl flour
2 quarts hot beef boullion (I use Spice Islands Beef Stock. 6 Tbl is equal to 2 quarts water. Do not use boullion cubes, they are too salty)
1 cup dry vermouth
1 bay leaf
1/2 tsp ground sage
salt and pepper to taste

DIRECTIONS

Melt butter with the oil and add sliced onions. Stir to coat with butter. Cover pot and cook over moderate heat 20 minutes. Stir occasionally until onions are tender and translucent. Uncover pan and raise heat to moderately high and stir in salt and sugar. Cook 30 minutes and stir frequently until onions have turned golden brown. Lower heat and stir in flour. Add more butter if flour does not absorb into a paste with the onions. Cook slowly and stir continuously for 2 minutes to brown flour lightly. Remove from heat. Pour in about 1 cup hot boullion, and stir with a wire whip to blend flour and boullion. Add rest of boullion, wine, bay leaf, and sage. Simmer 30 to 40 minutes.
Topping:
French bread, sliced in 1/2″ slices
1 3/4 cups grated swiss and parmesan cheese

Paint bread lightly with olive oil on both sides. Put on cookie sheet and bake 325 degrees for 15 minutes until browned lightly. Pour hot soup into ovenproof bowls. Place toast slice on top and serve with some cheese. Bake 30 minutes in 350 degree oven. Serves 8.

INGREDIENTS

1 lb flanken
2 or 3 knuckle bones
1 oz dried mushrooms
salt and pepper
10 cups water
3/4 cups barley
2 onions, chopped
3 ribs celery, chopped
1/2 lb fresh mushrooms, sliced

DIRECTIONS

Place meat and bones in large pot and cover with cold water. Bring to boil and skim. Combine all the other ingredients except the fresh mushrooms and celery. Simmer 1 1/2 hours. Add the mushrooms and celery and cook for another 1/2 hour. Serves 6-8.

INGREDIENTS

2 cups lentils (washed and picked over)
8 cups water
1 large onion, chopped
2 or 3 ribs celery, chopped
2 carrots, chopped
handful chopped fresh parsley
salt and pepper

DIRECTIONS

Bring lentils and water to boil and let simmer for 1/2 hour. Add onion, celery, and parsley and carrots. Add salt and pepper and continue to cook another hour. Slice one or two hot dogs into soup the last 10 minutes of cooking. Serves 6-8.