Recipe Sheet » Soups

Avocado Veloute Soup

admin — Tue, 10 Jun 2008 12:31:01 +0000

6 T Sweet butter

1 c Finely minced scallions

-green part only 2 Garlic cloves, mashed

1 1/2 lg Ripe avocados

1 Lemon, juice of

4 T Flour

6 c Hot chicken stock

Salt Freshly ground white pepper 3 Egg yolks

1 c Heavy cream

Few drops Tabasco

———————————-GARNISH———————————-

Finely minced fresh chives 1/2 c Heavy cream, whipped and slightly salted.

In a small heavy saucepan melt 2 T butter. Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. Remove them to the top part of a blender. Add the coarsely mashed pulp of 1 large avocado. Sprinkle with 1/2 of the lemon juice and blend the mixture at high spped until it becomes a smooth puree. Set aside. In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes. In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well. Fold the avocado puree into the cream and yolk mixture. Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. Correct the seasoning and keep the soup warm. Peel the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with remaining lemon juice and add them to the soup just before serving. Serve the soup garnished with chives and a spoonful of whipped cream. NOTE: You may serve the soup cold and vary it by substituting Creme Fraiche for the whipped cream and fresh chervil for the chives.

Mission Inn Tortilla Soup

admin — Tue, 10 Jun 2008 12:21:09 +0000

1 1/2 ts Butter

1 1/2 ts Olive oil

1 lg Yellow onion — diced

28 oz Tomatoes — diced, canned

1 Whole jalapeno pepper (or

Serrano) — diced 6 oz Vegetable-juice cocktail

(V-8) 2 tb Chicken stock

2 c Hot water

3/4 ts Ground cumin

3/4 ts Paprika

1 pn Chili powder

1/2 ts White pepper

1 Clove garlic (or more) –

Minced 1 1/2 tb Tomato paste

1/2 c Fresh cilantro — chopped

1 tb Cornstarch

1 tb Water

6 Corn tortillas — 6-inch

Size Vegetable oil — for frying 1 c Avocado — diced

2 c Grilled chicken breast –

Diced 1/4 c Fresh cilantro — chopped

1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef’s Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 From: Caitlin Davis Carlson, Seaview,wa

Sopa De Maiz

admin — Tue, 10 Jun 2008 12:19:44 +0000

3 1/2 c Corn kernels

1 c Of chicken broth

4 tb Butter

2 c Milk

1 ts Ground cumin

1 Clove garlic, minced

4 oz Can diced green chiles

3 ds Tabasco sauce

1 ts Ground white pepper

8 Corn tortillas

Oil for frying Salt to taste 1 c Diced tomatoes

2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie

Lentil & Brown Rice Soup

Tue, 10 Jun 2008 11:50:59 +0000

1/2 c Lentils

1/3 c Brown rice

2 tb Olive oil

2 ea Garlic cloves, minced

2 tb Soy sauce

2 ea Bay leaves

1 sm Onion, chopped

2 md Carrots, sliced

1 lg Celery stalk, chopped

14 oz Can tomatoes, chopped

1/2 c Tomato juice

1/4 c Sherry

1 ts Basil

1 ts Paprika

1/2 ts Marjoram

1/2 ts Thyme

Salt & pepper Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot. Nava Atlas, “Vegetariana”

Mixed Bean Soup

Tue, 10 Jun 2008 11:49:59 +0000

1/3 c (heaping) Pinto beans

1/3 c (heaping) Great Northern

1/3 c (heaping) Red beans

1/8 c (heaping) Kidney beans

1/8 c Small white beans

1 tb Black beans

1/4 c (scant) Garbanzo beans

1 tb Blackeye peas

2 tb Split peas

1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10 Experiment with combining your own favorite bean varieties.. mix them up! Place in large pan, cover with water, soak, rinse well, then add 2 qts. water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours. ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili powder; 1 clove garlic, chopped; salt/pepper to taste. Simmer another hour or until done. Before serving, add 1/2 cup red wine; 1/2 cup chopped parsley. Nutritional Analysis per serving: 201 calories; 15.7 g protein; 2.2 g fat (l0% calories from fat); 28.7 g :carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg sodium. Exchange: 2 starch; 1 1/2 oz. lean meat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise, Idaho 83707

Curry-Laced Tomato-Lentil Broth

Tue, 10 Jun 2008 11:49:44 +0000

1 c Red lentils

4 c Water

1/4 ts Turmeric

2 c Canned crushed tomatoes

1 1/2 ts Cumin

2 ts Ground coriander

1/2 ts Cayenne pepper

1 ts Minced onion

1 ts Minced garlic

Salt to taste 1 tb Lemon juice

1 tb Vegetable oil

1 ts Black mustard seeds

2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings.

Cream Of Lentil Soup

Tue, 10 Jun 2008 11:49:41 +0000

————————–RIVAL CROCK-POT COOKING————————– 1 lb Dried lentils

1 md Onion, chopped

1 Clove garlic, minced

1 md Carrot, pared and chopped

1 lg Stalk celery, chopped

3 c Water

1 c Heavy cream

Salt Pepper Soak beans in 6 cups of water overnight; drain. Put beans, onion, garlic, carrot, celery, and water to Crockpot. Cover and cook on LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper to taste.

Lamb, Lentil, and Rosemary Soup

Tue, 10 Jun 2008 11:49:04 +0000

2 tb Olive oil

1 tb Butter

3 cl Garlic, minced

2 Onions, chopped

2 Carrots, cut into small

Cubes 1 ts Salt

1 ts Pepper

6 c Lamb stock

2 c Chopped very ripe tomatoes

Or canned tomatoes 1 Bay leaf

1 Bone from a roast leg of

Lamb 1 c Cubed cooked lamb

Tabasco or other liquid hot Pepper sauce 1. In a large soup pot, heat the olive oil and butter over moderately

low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each

soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93

Gentle Lentil Soup

Tue, 10 Jun 2008 11:48:49 +0000

2 1/2 c Lentils, rinsed and drained

7 c Water or stock

2 md Onions, chopped

3 Cloves garlic, minced

Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped

2 tb Olive oil

1 Or 2 bunches spinach, chard,

-or collards, washed and -chopped From “Meals Without Squeals” by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min.

2. Add lentils, and water or stock and simmer until lentils are very

soft. If necessary, add more water to get soup to desired consistency. 3. Add greens, salt and pepper. Simmer for 10 more minutes or until

greens are tender. 4. Stir in lemon juice right before serving.

Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.

Spicy Lentil Soup

Tue, 10 Jun 2008 11:41:59 +0000

1 lb Lentils, washed

8 c Water

1 Celery stalk, chopped

1 Onion, chopped

1 Carrot, sliced

2 c Diced tomatoes

4 Garlic cloves,

-diced (or less) 2 t Cayenne

2 t Chili powder

1 t Cumin

Salt (to taste) Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Stir occasionally; you will also need to add water during this 45 minutes. NOTES: * A simple soup with lentils, tomatoes and hot pepper — This is a spicy vegetarian lentil soup. It makes a very good main course or side dish. You don’t have to soak the lentils ahead of time! * The spicing can be varied to taste. : Difficulty: easy. : Time: 15 minutes dicing, 2 hours cooking. : Precision: no need to measure. : Charles S. Geiger, Esq. : The University of Texas at Austin, Texas : cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger : Copyright (C) 1986 USENET Community Trust