Artichoke & shrimp soup

  • 14 oz artichoke hearts in water
  • 1 can College Inn chicken broth plus water from artichoke hearts
  • 1 bunch scallions, chopped (reserve top 2" for garnish)
  • Salt and cayenne pepper to taste
  • 1 tsp. thyme leaves
combine these ingredients and bring to a boil. reduce heat and simmer for 12 minutes.
  • 1/4 c melted butter
  • 1/4 c flour
  • 1 can condensed milk
Combine butter and flour for a light roux and add to pot. Stir in condensed milk, simmer for 10 minutes
  • 1/2 lb peeled and deveined shrimp
Add shrimp and simmer for 5 more minutes Top with remaining scallion leaves, chopped. Serve

Avgolemono soupa

  • 1 lg can chicken broth
  • 1/2 cup tiny, tiny pasta
  • salt and pepper
  • 1 egg
  • juice of 1 lemon
Bring chicken broth to a boil, add the tiny pasta and simmer until tender, abt. 15 min. Add salt and pepper to taste.
Beat egg to frothy, add lemon juice. Slowly add egg mixture to soup, stirring as you do it, ( so that the egg mixture is incorporated into the broth and does not string out as in egg drop soup). Turn off heat, cover and let stand for about 5 minutes. Serve immediately.
Does not reheat well.

Clam and Cauliflower chowder

  • 2 T butter or marg.
  • 1 med. onion, chopped
  • 2 stalk celery, chopped
  • 1 clove garlic, chopped
  • 2 T Flour
  • l lb chopped fresh clam, or 2 cans - (reserve liquid)
  • 1 can sea clam juice
  • 1/2 c dry white wine
  • 1/2 t tabasco juice
  • 1/2 t dry thyme leaves
  • 1 bay leaf
  • 1 small cauliflower, cut up
  • 1 can evaporated milk (optional)
Melt butter, add onion, celery and garlic, cook until crisp-tender. Blend in flour. Gradually stir in clam juice, reserved liquid from clams, wine, tabasco, thyme and bay leaf. Add cauliflwer and clams. Bring to a boil, reduce heat, simmer 10 min. or until cauliflower is crisply tender. Stir in evaporated milk, simmer 5 minutes.

Curried Pumpkin Soup

  • 2 T butter or margerine
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped 1 1/2 t curry powder
  • 1/2 t salt
  • 1/4 t ground white pepper
  • 1 lg can chicken broth
  • 1 can (15 oz) solid pack pumpkin
  • 1 can (12 fl oz) Evaporated milk
Melt butter in large saucepan, add onion and garlic, cook for 2 or 3 minutes until tender. Add curry powder, salt and pepper, cook for 1 minute longer.
Add broth and pumpkin, bring to a boil. Reduce heat to low, cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor, cover and blend until smooth. Serve warm.

Diet Soup

Chop following ingredients and toss into a soup pot:
  • 3 small onions
  • 2 green peppers
  • 1 stalk celery
  • 1/2 cabbage
Add to soup pot:
  • 2 cans dice tomatoes
  • 1 lg can V8 juice
  • 1 pkg onion soup
  • 1/2 boullion cube
  • 1 cup water Cook for 10 minutes
    (This recipe was passed around as a diet soup. No one ever lost weight eating it. But it is healthy, hearty, tasty!)

Hot and Sour Soup

  • 1 can College Inn chicken broth
  • 1/2 cup canned bamboo shoots
  • 1/2 cup dried tree ears
  • 2 T soy sauce
  • 1/2 cup dried lily buds
  • 1 t dried red pepper flakes
  • 7 oz tofu, cut into 1/2" dice
  • 3 T white vinegar
  • 1/4 t ground pepper
  • 3 T cornstarch
  • 6 T water
  • 1 egg, beaten to blend
  • 2 T sesame oil
  • 1 gr onion, finely chopped
1. Soak tree ears and lily buds about half hour. Then remove hard bits from both, set aside.
2. Combine stock, bamboo, red pepper, and soy sauce in pot, bring to a boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add tofu, tree ears, lilly buds, vinegar and pepper. Return to boil over low heat.
3. Mix cornstarch and water in small bowl and stir into soup. Let thicken. Slowly stir in egg. 4. Remove from heat and blend in sesame oil. Ladle into bowls. Garnish with chopped green onions and serve.
* Sometimes the soup needs slightly more vinegar; taste to check.

Hot Potato Soup

  • 6 cups cubed potatoes
  • 1 cup diced celery
  • 1 cup chopped carrots
  • 1/2 cup diced onions
  • 1 cup cubed Amer cheese
  • 1 lg can chicken broth
  • 2 T chopped parsley
  • salt, pepper
Boil these ingredients together about 15 minutes, until soft, then mash.
Mix together:
  • 1 can evap. milk
  • 1 can water
  • 4 T cornstarch Add to soup, heat until thickened, serve.

Red Pepper Soup

  • 1 t olive oil
  • 2 cloves garlic, peeled & minced
  • 1 onion, peeled and minced
  • 1 large carrot, peeled and minced
  • 2 ribs celery, minced
  • 1 lg. can chicken broth
  • 6 roasted red peppers (quartered), seeded, peeled
  • *1 cup buttermilk
  • salt and pepper, to taste
  • *1/2 cup basil leaves, chopped
  • *2 scallions, minced
  • 1 t dried thyme leaves, ground
Heat olive oil in the skillet. Add garlic and onion. Cook over med-low heat until soft, about 5 min. Add chicken stock, carrot, celery and thyme. Increase heat to medium and simmer for an additional 25 minutes. Add the peppers and continue simmering for another 5 minutes.
Remove mixture to a blender/food processor and puree until smooth. Pour the soup into a sauce pan and warm over med-high heat. Remove, stir in buttermilk, top with basil leaves and scallions.

Note: tastes fine without the buttermilk, basil or scallions

Squash Soup

  • 1/2 lb butternut squash, peeled and cubed,
  • 3 Macintosh apples, peeled and cubed
  • 1 med onion, peeled and diced
  • 1 lg can chicken broth
  • 1/4 t rosemary
All these ingredients are cooked together until soft, about 20 min. Then they are put through the blender and pureed.
A thickener is prepared of
    :
  • 4 T marg or butter
  • 4 T whole wheat flour
  • 1 cup buttermilk.
This thickener is cooked in a separate pot until it thickens, then transferred to the soup. Serve.

Stilton Cheese Soup

  • 2 T butter
  • 1 med. onion, minced
  • 2 cloves garlic, minced
  • 1/2 lb. Stilton Cheese, crumbled
  • 1/2 lb white cheddar cheese (Irish or New York) grated
  • 1/4 cup flour
  • 3 1/2 cups chicken broth
  • 1/2 cup dry white wine, or more, if needed
  • 1 bay leaf
  • 1 cup heavy cream
Melt the butter in a large saucepan. Add onion and garlic, and cook until tender. Add the cheese and the flour. Continue to cook for 2 to 3 minutes, stirring constantly. Remove from heat. Gradually add the broth and wine. Add the bay leaf. Return to heat. Whisk vigorously until the mixture just comes to a boil. Lower heat, add cream and simmer for 5 to 10 minutes. If the soup is too thick add milk or more wine until the desired consistency.

This soup may be made ahead and reheated.