Recipes for soups?

Any suggestions for nice, healthy, home-made soups with ingredients that aren't a mission to track down? I'd like something easy and preferably not too lengthy (though it doesn't have to take 5 mins!). I like both 'smooth' soups and those with a bit of bite too.Recipes for soups?
ROASTED TOMATO SOUP WITH GARLIC





Ingredients:


3 pounds plum tomatoes, halved lengthwise


8 tablespoons olive oil


3 tablespoons minced garlic


1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried


1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried


1/4 teaspoon (or more) dried crushed red pepper


6 cups chicken stock or canned low-salt broth


6 tablespoons chopped fresh basil


16 1/4-inch-thick baguette slices








Preheat oven to 400掳F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.


Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.


Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and saut茅 until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.


Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.Recipes for soups?
A favourite in my house is French Onion Soup.





4 med/lge red or white onions (chopped fine)


1 oz of butter/margarine or 3tbsp of olive oil


4 OXO cubes or beef stock


1.5 pints of water


1/2 a glass of red or white wine or sherry


ground pepper


1 tbsp of Wocestershire sauce (optional) if used don't add salt


1 tsp of thyme (optional)


1 clove of garlic (chopped fine)


ONCE COOKED


I french stick


grated cheese





METHOD


Put onions in a frying pan with butter/margarine or oil


continue to fry until onions are soft %26amp; are a nice golden colour (20 mins)


drain the fat off %26amp; transfer onions to a pan


add all the other ingredients %26amp; simmer for around 30 mins


Once cooked, slice up the french stick top with grated cheese %26amp; either place on top of soup in a bowl %26amp; grill the cheese until it melts


Or put soup into bowls %26amp; place the toasted french stick with melted cheese on a side plate.


This also works well with garlic bread


This soup is filling enough to serve as a main meal
i would say get a whole onion, chop it up,


heat a tbsp of olive oil, chuck onion in.


Boil a pan of water about two litres,


add one or two stock cubes- veg or chicken your choice


get some mushrooms and chop up


get some broccoli and chop up


enough to just fill 3/4 of pan


put in with onion


add stock to cover veg


boil on med heat for 30 minutes


take veg out


put in blender adding some fluid


do until consistency is achieved


leave back some of the veg for crunch- ie do not blend


if too thick add more stock


put on low heat and stir


add salt and pepper to taste.


the veg can be changed to suit your tastes but the principle is the same.
My favorite is Cheese Potato Soup. It's really easy and yummy too with only five ingredients.





potatoes


onion


chicken bouillon


velveeta cheese


real bacon bits





Peel and dice potatoes, about 2 cups. Add Chopped onions, about a handful ( I use the frozen kind that are already chopped). Add enough water to just cover the potatoes and some powdered chicken bouillon, about two tablespoons. Bring to a boil and simmer until potatoes are tender. DO NOT DRAIN water. Add some velveeta cheese. Stir until melted. (To make it easier to slice the velveeta I dip the knife in the boiling potatoes before each slice). Use a potato masher until you get whatever consistency that you like. I like it slightly chunky. Add some real bacon bits (you can get them in a jar in the salad dressing isle) and voila! Serve with some crusty rolls and you'll have everyone's favorite new dinner.





I'm sorry that I am vague on the measurements but this is really hard to mess up. The only part that you need to watch out for is the water to potato ratio. Just cover the potatoes with water and your consistency will be perfect. I usually use about 8 cups of potatoes and a half of a large block of velveeta. Just start out with a few slices of velveeta and add more if it isn't cheesy enough.
this is my sis's own recipe Chicken tortellini soup:





5 bone in chicken breasts


10 cans chicken broth


2 bay leafs


boil these together until meat falling off the bones


take bones out. and remove bay leafs


Season broth with


5 or 6 sprinkles of garlic


'; '; sprinkles of onion powder


Salt


Pepper


Chop one whole onion


shave 2 or 3 carrots


add 2 cans of diced or stewed tomatoes


2 tbls. of oregano


half a bag of frozen corn


return chicken back to broth.....


bring to a rapid boil and add one bag of frozen tortellini with romano cheese inside....found in frozen section of grocery store


cook tortellini until almost done about 15 minutes


add 3 or 4 tablespoons of parmesean cheese (the sprinkle kind)


after the tortellini is done......and there you have it.......





Source(s):





My sis
try Tesco homemade soups
Make a base with some onion and celery and a bit of black pepper by frying them in a little oil.


Peel and chop some sweet potatoes up and add to the pan.


Take the pan off the heat and put some water in.........i am not using exact amounts as i have only ever made this soup in huge batches........sorry.


Bring to the boil and then simmer and blend it.


Add an amount of curry powder to taste and give it a smoother texture by adding some semi-skinned milk.


This also tastes great with chicken added!!!
leek and potato.


sweat some leeks and diced potato with a little olive oil in a large pan.


let it cook slowly for 20 mins.


top up with 2 veggy stock cubes and simmer untill soft.


you can either blend untill smooth or keep chunky.
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Try this link
Cream of Asparagus Soup





2 pounds green asparagus


1 large onion, chopped


3 tablespoons unsalted butter


6 cups chicken broth


1/2 cup creme fraiche or heavy cream


1/4 cup fresh lemon juice, or to taste





Cut tips from 12 asparagus.


1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.


Cut stalks and all remaining asparagus into 1/2-inch pieces.


Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.


While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.


Puree soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in creme fraiche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.


Add lemon juice and garnish with asparagus tips.





Yield: 4 servings





CHICKEN AND MUSHROOM SOUP





2 cloves garlic, crushed


4 sprigs coriander


1.5 tsp peppercorns, crushed


1 tblsp vegetable oil


4.5 cups chicken stock


5 Chinese dried black mushrooms, soaked for about 1 hr. and


coarsely chopped


1.25 tblsp fish sauce


4 oz chicken (or a bit more), cut into strips


2 green onions, thinly sliced


Coriander to garnish





Using a pestle and mortar or sm. food processor, pound or mix garlic,


coriander sprigs and peppercorns to a paste. In wok, heat vegetable


oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms


%26amp; fish sauce. Simmer 10 mins.





Add chicken, reduce heat %26amp; cook gently for 5 mins. Scatter green onions


and coriander over surface to garnish.





Potato Soup I





6 potatoes, peeled and cubed


1 onion, chopped


1 carrot, grated


4 slices crisp cooked bacon, crumbled


salt to taste


ground black pepper to taste


1 tablespoon chopped fresh parsley


1 tablespoon margarine


1 tablespoon rendered bacon fat


4 cups milk


3 tablespoons dry potato flakes





Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.


Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.





Mari's Clam Lovers Chowder





8 (6.5 ounce) cans minced clams, drained with juice reserved


4 ounces bacon, chopped


2 cups finely chopped onion


1 1/2 cups diced carrots


2 quarts water


2 cups chopped celery


2 tablespoons minced parsley


5 cups peeled and cubed potatoes


1 1/2 cups butter


1 1/2 cups all-purpose flour


2 quarts heavy cream


1 1/2 teaspoons salt


1/2 teaspoon freshly ground black pepper


1 1/2 teaspoons white sugar


2 tablespoons red wine vinegar





In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.


Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.


In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.


Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.
Butter Soup





Ingredients


8 cups water


6 potatoes, cubed


1 yellow onion


1 tablespoon butter


1 bay leaf


2 teaspoons dried parsley


salt to taste


ground black pepper to taste


1 cup all-purpose flour


2 eggs


1/2 cup half-and-half cream








Directions


Quarter the onion and separate the layers. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough. Spoon or cut noodles into soup. After noodles are fluffy, pour in the cream. Heat and serve.





Carrot Soup





Ingredients





1 lb Carrots (peeled and sliced)


3 c Chicken stock


3 tb Butter (or margarine)


2 md Onions (chopped)


1 bn Shallots (chopped)


1/4 c Bell pepper (chopped)


3 tb Flour


2 c Milk


1 1/2 c Cheddar cheese (grated)


1/8 ts Pepper


dash Cayenne pepper


Salt (to taste)


Parsley (for garnish)





Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saut茅 onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened.


Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnish with parsley if


desired.





Celery Soup





Ingredients





2 Onions, peeled and chopped


2 Carrots, peeled and chopped


3 tb Olive oil


1 lg Head of celery


2 Potatoes, unpeeled, scrubbed - and diced


1 1/2 l Water (2 1/2 pints) (or duck - stock, chicken stock)


Sea salt


Black peppercorns


Fresh parsley, chopped





Soften the onions and carrots in the olive oil in a heavy, covered pan. Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 minutes over a low heat to bring out the flavor. Add the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 minutes. Add the chopped parsley and liquidize.





Chicken Noodle Soup


Serves: 12





Ingredients





1 gallon water


1 (4 pound) whole chicken, cut into pieces


1 large onion, peeled and halved


3 bay leaves


10 whole black peppercorns


2/3 bunch celery, leaves reserved


1 pound carrots


3 tablespoons chopped lemon grass (optional)





1/4 cup chicken soup base


1 pound carrots, peeled and sliced


1/3 bunch celery, chopped and leaves reserved


1 (8 ounce) package dry egg noodles








Directions


Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes. Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.





Chicken Corn Chowder





Ingredients





4 lb Chicken wings


8 c Cold water


1 t Salt


10 oz Package frozen corn


1/4 ts Black pepper


1/4 c Parsley, chopped fine





Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gather on top. Reduce heat to simmer and cook covered fro 1-1/2 hours. Strain soup and allow the Chicken wings to cool, Remove the meat from the bones. Discard the bones and the skin. Return the meat to the broth and again place over the heat. Bring to a simmer again and add the corn and black pepper. Cook for 15 minutes longer. Stir in the chopped parsley just before serving. Do not cover after the addition of the parsley or you will spoil its bright green color. Serve piping hot with oyster crackers.





Clam Chowder





1 c chopped Onion


1 c chopped Celery


2 c chopped Potatoes


3 6-oz cans minced clams


1/2 lb bacon - approximately 1/2


to 1/4 pound


Basic White Sauce


3/4 c olive oil


3/4 c flour


1/2 ts Salt


4 c milk





Drain liquid from minced clams over vegetables, and if necessary, add enough water to just cover vegetables. Simmer until vegetables are tender. Saut茅 bacon, and add to vegetables. Add clams; then add white sauce.


Basic White Sauce


Heat oil in heavy skillet. Add flour and salt. Stir quickly until smooth. Remove from heat and add the milk at once,


stirring constantly to eliminate any lumps. You may need a whisk. Return to heat. As sauce begins to come to a boil, the mixture will thicken. Remove from heat when it is the desired consistency.





Cream Of Mushroom Soup





Ingredients





3 tablespoons unsalted butter


2 tablespoons olive oil


3/4 cups finely chopped shallots


2 pounds white cultivated mushrooms - thinly sliced


1 teaspoon fresh thyme leaves


salt and freshly ground black pepper


1/3 cup cream sherry


3 tablespoons all-purpose flour


3 1/2 cups low-salt chicken broth - reserving 1/2 cup


1/2 cup milk


ground nutmeg to taste - about 1/4 teaspoon


1/2 cup sour cream





In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from


the mushrooms evaporates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve.


Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of


the remaining sour cream.








Egg Drop Soup





2 cups chicken broth


1/8 t. white pepper


1/2 t. soy sauce


1/4 t. sesame oil


1 t. corn starch


1 egg


veggies (optional)








Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken.


Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve.








French Onion Soup








Make a white stock (fonds blanc)


2 lbs. veal bones


2 chicken carcasses, cut into pieces


1 gal. water


2 carrots, sliced


1 onion, sliced


1 celery stalk, sliced


2 leeks, washed well and sliced


6 cracked black peppercorns


4 parsley sprigs


2 sprigs thyme


2 bay leaves





Place bones, carcasses, and water in a large stock pot. Bring to a boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to simmer for 4-5 hours partly covered, skimming fat as necessary. Strain well.





Gazpacho





Ingredients





1 Zucchini


1 Green pepper - small


1 Onion - small


1 Cucumber


1 Tomato - large


1 Garlic - cloves


1/2 Teaspoon Cumin


1/4 Teaspoon Chili powder


4 Tablespoons Olive oil


12 Ounces V8 or tomato juice





Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate.





Garlic Soup





Portions: 4-6





Ingredients:


2-3 heads fresh garlic


black pepper


陆 tsp salt


1 small bay leaf


录 tsp thyme


2 to 3 sprigs parsley


3-4 whole cloves


1 quart boiling water (or stock)


3 T olive oil


3 egg yolks


Swiss cheese


parsley sprigs


French bread


fresh garlic cloves





Break garlic heads into cloves and peel. Put garlic, pepper, salt, spices, and water (or stock) into pot. Boil slowly 陆 hour or until mushy. Meanwhile, make mayonnaise: Put egg yolks into serving bowl. Beat with wire ship until sticky. Add olive oil


drop by drop. Very slowly, ladle 陆 hot soup into mayonnaise. Remainder of hot soup can be added more quickly. Serve in heated bowls of grated Swiss cheese. Serve with rounds of fresh bread, rubbed with garlic.





Lentil Soup





Ingredients:





1 bag lentils


1 1/2 - 2 cups carrots, chopped fine


1 1/2 cups white or yellow onion, chopped fine


1 cup celery, chopped fine


salt


pepper


cayenne pepper (optional)





Wash your lentils well, and check them for rocks and bugs, etc. Combine the lentils and the vegetables in a big pot with about 4 cups of water. Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft.


Take from the soup a cupful at a time and blend it in your blender until it is smooth. Your soup should be fairly thick by now, and bring it to a boil once again, and then let it simmer another fifteen or twenty minutes.


Last add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper.





Minestrone Soup





Ingredients





1 lb Hamburger


1 c Chopped onion


1 t Minced garlic


1/4 ts Pepper


1 Can beef broth


2 Cans water


3 ts Beef soup base (heaping)


1 1/2 ts Italian seasoning OR


1/2 ts EACH fresh oregano,


Basil, sage, rosemary,


And thyme.


16 oz Can whole tomatoes --broken


Into byte sized pieces


8 oz Can kidney beans / undrained


1 1/2 c Sliced carrots


1 c Frozen green beans


1 c Frozen lima beans


1 c Small seashell macaroni





Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.





Vegetable Minestrone








Ingredients:


3 Tbs Extra Virgin Olive Oil


2 small Leeks - quartered


2 stalks Celery - diced


1 medium Onion - chopped


1 1/2 tsp Salt


2 cloves Garlic - minced


2 small Zucchini - quartered, then sliced


1 medium Potato - peeled, then diced


8 cups Water


1 cup elbow macaroni - or Shell


8 cups Swiss Chard leaves - (2 quarts) chopped


1 can Chickpeas - (16 oz.) drained and rinsed


1 cup frozen Green Peas - thawed


Freshly Ground Black Pepper to Taste


1/2 cup Parmesan Cheese - freshly grated


1/4 cup fresh Parsley - or Basil chopped





In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon). Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes. Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes. Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the ';al dente'; stage. Adjust the seasoning with salt and pepper. Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.





Manhattan Clam Chowder





Ingredients





5 slices bacon


1 cup onions - chopped


1 cup celery - chopped


1/4 cup green pepper - finely chopped


3 cups water


2 cups potatoes - peeled and diced


1 cup carrots - diced


1 tablespoon fresh parsley - chopped


1 teaspoon salt


1/4 teaspoon thyme leaves - crushed


1/8 teaspoon pepper


3 cans (6 1/2 oz.) minced clams - drain / reserve juice


16 ounces can tomatoes - undrained / cut up


1 bay leaf





In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Saut茅 onions, celery and green pepper in reserved drippings until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring frequently; do not boil. Garnish each serving with crumbled bacon.





Potato Soup





Ingredients





4 medium potatoes - peeled and diced


4 slices bacon - diced


1/2 cup onion - chopped


2 chicken bouillon cubes


1/2 cup milk - or more


salt and pepper - to taste





In a large saucepan, fry bacon until crisp. Drain, leaving 2 tablespoons of grease in saucepan along with bacon. Add onion, cook briefly until onion softens somewhat. Add potatoes, toss to coat. Add bouillon cubes and water to saucepan to cover potatoes by 1/2 to 1 inch. Bring to boil; reduce heat to medium low. Stir to dissolve bouillon. Cover and cook without stirring until potatoes begin to come apart (test by poking with fork). Cook awhile longer, then begin stirring potatoes so that they break down and thicken the broth. Continue stirring (do not leave it at this stage, it will burn!), mashing all the potatoes with the fork if you want a smooth soup, leaving some intact if you like it chunky. It will become very thick. Add milk, a bit at a time, until it reaches desired consistency. Add salt and pepper to taste. Warm through, stirring constantly. Remove from heat.





Pumpkin Soup





6 c Chicken broth


3 c Prepared pumpkin, 1/2'; cubes


1 c Thinly sliced onion


1 ea Clove garlic


1 1/4 t Salt


1/2 t Dried thyme leaves


5 ea Peppercorns


1/2 c Whipping cream, warmed


1 t Snipped fresh parsley





In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream. Serve, garnished with parsley.





Zucchini Soup





Ingredients





4 c Sliced Zucchini (About 1lb)


1 ea Small Onion, Chopped


2 tb Butter Or Margarine


10 3/4 oz (1cn) Cream Of Chick. Soup


2 c Water


1 ts Salt


1/2 ts Dried Basil Leaves


1/8 ts Pepper





Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.)





Wonton Soup








Ingredients





1/2 pound ground pork


36 won-ton wrappers


5 cups chicken broth


2 cups spinach leaves -- torn coarsely


salt or light soy sauce to taste


1 1/2 tablespoons light soy sauce


1/8 teaspoon sugar


1 tablespoon dry sherry


sprinkling black pepper


1 teaspoon ginger, peeled -- minced


1 teaspoon scallions -- finely chopped


1 tablespoon cornstarch dissolved in 4 TBS stock/water


2 teaspoons sesame oil





Preparing the wontons: March-chop the ground meat a few times to loosen its formation. Put it in a bowl and add the seasonings; mix until smooth. Divide roughly into 36 tiny portions and wrap them in the wonton wrappers. (Wet edges of wrappers all around, place a small teaspoon of mixture in center. Bring all four sides together into a point to make a


good seal.)


Bring 5 to 6 cups water to a boil in a large pot; turn heat to medium high, drop in the wontons, and stir gently. When the water boils again, add 1 1/2 cups cold water; when it comes to a boil again, add another 1 1/2 cups cold water. When it comes to a boil this time, let it boil for about 2 minutes. The wontons are cooked when they float to the top. Repeatedly adding cold water serves two purposes; it gives the wontons enough time to cook as well as rinsing them, since filled wontons should not be rinsed after cooking as noodles are.


After boiling, the wontons may be covered and stored 2 or 3 days in the refrigerator. Submerge them in cold water to separate them before adding them to soup.


Completing the soup: When ready to complete the soup, bring the stock to a simmer over medium heat and drop the wontons into it. Add the torn spinach, and when the stock comes to a boil, turn heat to medium low and


simmer for about 2 minutes. Season to taste with salt or light soy sauce. Serve from a tureen or in individual bowls. Let each individual put a few more drops of sesame oil in their serving.





Vichyssoise








Ingredients





3 C Potatoes - peeled and sliced


3 C Leeks - sliced


1 1/2 Qt Chicken Stock


Salt to taste


1 C Whipping Cream


Minced Chives





Simmer the vegetables in the chicken stock until tender (about 45 minutes). Use an electric blender to pur茅e the cooked vegetables and the liquid to a smooth soup. Stir whipping cream into the soup. Chill. Serve in chilled bowls, and decorate with minced chives.
Use whatever you have on hand. For example if you have the staple vegetables. Cut them up and toss them in a pot. Add water, broth, seasonings and cook. If you have meat toss it in. Left overs work great ex: left over roast beef-dice and throw it in. Left over rice, potatoes, noodles? Throw it in. Pot luck is great.
try a Mexican soup that is called a tlalpeno chicken soup its good and spicy.
Here are a number of simple soups that you can make. My favorites are what are called cream of ';X'; soups. Substitute any ingredient for ';X'; as the main flavor of your soup.


Here is what you need to make the soup: 1 diced onion, 1/2 stick of butter or 3oz oil, 1# ';X'; chopped up into tiny pieces, 1/4 cup flour. 2(12 oz) can chicken or beef stock, 1 pint of milk, 1 pt heavy cream.





In a 4 qt pot heat up your oil or melt your butter


Cook the onions until they are translucent


Heat up the stock in a separtate pot


Cook ';X'; with onions until ';al dente';


Sift flour onto vegetable and keep stirring


Let mixture cook for a few minutes while stirring to cook flour


slowly add stock to mixture and keep stirring


After mixture comes to a boil Add Milk and turn flame on low


Add cream and salt and pepper to taste....
lentil soups, fortified with either vegetables or mushroms, and chicken \ meat clear soups flavoured with black pepper, butter, and garnished with fresh cream , coriander, are healthy, tasty, easy to make.


try out your own receipes, by using innovative ideas.


boil rice, dal, in lots of water, take out the water for soup, add chopped french beans, carrot and onion, serve hot, with a dash of fresh butter, or even clarified butter, with toast.
1 can of Campbells Soup.


Heat in pan on medium heat


Serve


Enjoy
Here is my recipe for Turkey soup you can substitute chicken if you like!





1 lbs turkey/chicken





1 package Egg noodles





2 cans chicken or vegetable broth





2-3 Chicken bouillion cubes





Carrots





Celery





Onion





Parsley





Method:


Boil the turkey or chicken in bouillion water until done. Reserve the liquid and set aside. In a soup pot put in your broth and the reserved liquid. Bring to a boil and add egg noodles. Boil until el dente' add diced veggies. and continue to cook. add chicken or turkey and continue cooking on a simmer. Simmer for about 30 minuets to an hour. Place soup in serving dish and sprinkle with parsley and ENJOY!
Red Onion Bisque


8 tbl butter


5 lrg red onions chopped


2 tbl sugar


1 1/2 cup chicken broth


2 tbl dry sherry


2 cup whipping cream


Salt to taste


Freshly-ground white pepper to taste


Chopped parsley for garnish





Melt butter in Dutch oven or stockpot. Add onions and stir. Cover and steam for 20 minutes over medium heat. Remove lid and stir. Sprinkle with sugar and cook uncovered on medium heat until caramelized, about 10 minutes. Add chicken broth and sherry and simmer for 20 minutes. Remove pot from heat and cool. (Recipe to this point can be done ahead of time and refirgerated overnight.)


Pour onion mixture into work bowl of food processor and puree, turning the machine off and on to achieve desired result. (This may need to be done in batches, depending on size of bowl, or can be done in a blender.)


Put pureed onion mixture back in pot and gently rewarm over low heat. Add cream and simmer about 10 minutes. Season to taste with salt and white pepper.


To serve, ladle into warm soup bowls and sprinkle with parsley.





This recipe yields 8 servings.