Category: Soup

INGREDIENTS

3 or 4 medium potatoes peeled and diced
2 carrots, sliced
2 ribs celery with leaves, sliced
1 large onion, sliced
2 Tbl butter
2 Tbl flour
salt and pepper

DIRECTIONS

Combine potatoes, carrots and celery in large pot and cover with cold water. Cook. While potatoes are cooking, sauce the onion in the butter until soft. Add the flour and cook until smooth and slightly brown. Add to potato mixture and stir and simmer. Add salt and pepper to taste. Serves 6-8.

INGREDIENTS

1 large onion, diced
1 lb flanken
1 lb beef bones
2 carrots, diced
2 or 3 sticks of celery with leaves, sliced
6 or 8 peeled fresh tomatoes, cut up

DIRECTIONS

Cover flanked and bones with cold water and cook. Skim. When meat is half done add vegetables and cook slowly. Add salt and pepper and a little sugar. Strain soup. Add cooked rice.

INGREDIENTS

1 can cream of mushroom soup
1 can cream of asparagus soup
1 can water
1 can milk
1 cup heavy sweet cream
1 cup sherry
1 cup crab meat

DIRECTIONS

Simmer all together. Do not boil. Serves 6.

INGREDIENTS

1 bunch white hearts of celery, sliced
2 radishes, quartered
3 small zucchini seeded and sliced
3 cups chicken broth
1 clove garlic, minced
2 cups sour creamer plain yogurt
3 Tbl white wine vinegar
1/2 tsp salt or to taste
1 tsp white pepper

Topping
chopped parsley
thin cucumber slices
thin radish slices

DIRECTIONS

In processor combine celery, radishes, zucchini, cakes, broth and garlic. Puree. Transfer to large container. Stir in yogurt or sour cream, 1/2 cup at a time. Add vinegar, salt and pepper. Mix well. Refrigerate covered overnight. Garnish with parsley, cubes, and radishes. Serves 10-12.