SOUPS - Marian's Favorite Recipes

Recipes

SOUPS

| Cream of Broccoli Soup | Cauliflower Soup | Zucchini Soup | Split Pea Soup | Dianne's Cabbage Soup | Dill Tomato Soup | French Onion Soup | Cream of Mushroom Soup | Oyster Soup | Navy Bean Soup | Beef Lentil Soup | Gazpacho Soup |

CREAM OF BROCCOLI SOUP

INGREDIENTS 3 c chicken broth 1 stalk celery, chopped 1 medium size potato, peeled and diced 2 lb broccoli (enough to make 4 c) 6 scallions, sliced 1 c light cream ½ t salt 1/8 t pepper 1/8 t nutmeg carrot strips for garnish	INSTRUCTIONS Put broth, celery and potato in saucepan. Simmer 20 minutes. Add diced broccoli and cook 10 minutes or until tender. Put in blender or food processor. Return to saucepan and add other ingredients. Heat, but do not boil. Garnish with carrot shreds. Serve hot.
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CAULIFLOWER SOUP

INGREDIENTS 3 c cooked cauliflower 4 T oleo, melted ½ c onion, diced 4 ribs celery, diced ½ t salt 3 cans chicken broth 1 can evaporated milk ¼ t paprika chopped parsley	INSTRUCTIONS Simmer oleo, onion, and celery for 5-8 minutes. Add cooked cauliflower and 1 can chicken broth. Put in food processor for 5 seconds. Add rest of ingredients, except parsley. Heat. Serve with chopped parsley and a light grating of nutmeg.
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ZUCCHINI SOUP
(from Fran Paulu)
INGREDIENTS 1 c onion, chopped 1 c green pepper, chopped 3 T butter 6 c zucchini chunks 1 clove garlic, minced 1 c half and half 2 t salt ¼ t black pepper 3 T chopped parsley ¼ t tarragon 2 t chicken granules 2 c boiling water	INSTRUCTIONS Sauté onion and green pepper in butter. Add zucchini, garlic, salt, and pepper. Cook 10 – 15 minutes in tightly covered pan, stirring once. Stir in parsley and tarragon. Put in food processor. Blend until smooth. Add 1 c half and half. Adjust for taste and consistency.
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SPLIT PEA SOUP

INGREDIENTS 1 ½ c dried split peas ham hock 3 stalks celery, chopped one onion, chopped 6 c water	INSTRUCTIONS Cook about 2 hours. Put in food processor. Add salt, if necessary.
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DIANNE’S CABBAGE SOUP
(from Dianne Joseph)
INGREDIENTS 1 head cabbage, shredded 3 carrots, chopped 3-4 ribs celery, chopped 2 onions, chopped 2 cans stewed tomatoes 2 cans Swanson’s chicken broth juice of 1 lemon water ½ t thyme, oregano, sage, coriander caraway seed, dill weed	INSTRUCTIONS Cook one hour.
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DILL TOMATO SOUP
(from Carolyn Frailey Stewart)
INGREDIENTS 16 oz can stewed tomatoes ½ can beef bouillon 1 c water ¼ c fresh, chopped parsley ¼ t black pepper 1 ½ t dill seeds 1 c cream, whipped 1/8 t salt 2 T Parmesan cheese	INSTRUCTIONS Put tomatoes, bouillon, water, parsley, pepper and dill seeds in blender for several seconds. When heating for serving, add 2 T oleo. To each cup of soup add a large T of flavored whipped cream (with salt and Parmesan cheese).
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FRENCH ONION SOUP

INGREDIENTS 2 T butter 1 lb onions, minced 2 T flour 3 14 ½ oz cans consommé 4 c water ½ t thyme salt and pepper 2 bay leaves ½ T parsley flakes 1 stalk celery, chopped	INSTRUCTIONS Heat onions in butter until they are half-cooked. Sift flour over onions and cook, stirring occasionally, for several minutes. Add consommé and water. Bring to boiling, then add other ingredients, and simmer for 25 minutes. Take out bay leaves. Put soup into individual serving bowls. Sprinkle with croutons and top with grated Swiss cheese. Heat in oven until cheese is melted. Serves 8 – 12.
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CREAM OF MUSHROOM SOUP
(from Byerly’s)
INGREDIENTS 1 lb fresh mushrooms ½ c butter or oleo ½ c onion, chopped ½ c + 2 T flour 4 c chicken broth 1 c half and half 2 T dry sherry (optional) ¼ t nutmeg ¼ t pepper croutons (optional)	INSTRUCTIONS Finely chop half of mushrooms; slice remaining mushrooms. Melt butter in large skillet; sauté mushrooms and onion over low heat for 15 minutes, stirring occasionally. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. reduce heat; simmer, covered 20 minutes. Stir in half and half, dry sherry, nutmeg and pepper. Heat through, but do not let it boil. Garnish with croutons.
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OYSTER SOUP

INGREDIENTS 1 pint fresh oysters and liquid ¼ c oleo 3 T flour 1/8 t white pepper 2 c whole milk 2 c half and half 1 t salt oyster crackers	INSTRUCTIONS Melt butter. Add flour and pepper. Cook until blended. Add oysters and liquid. Simmer until edges of oysters begin to curl (about 3 minutes). Add milk, bring to a boil, add half and half. Heat to serving temperature. Stir in salt. Ladle into bowls. Sprinkle with oyster crackers.
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NAVY BEAN SOUP

INGREDIENTS 2 c navy beans 2 ham hocks 1 onion, finely chopped 1 T Worcestershire 1 T parsley 1 stalk celery, chopped 1 carrot, chopped ½ c cream salt and pepper 1 t thyme	INSTRUCTIONS Cover the beans with cold water, and let them soak overnight. Drain. Sauté onions 5 minutes. Add 6 c boiling water, onion, celery and carrot. Cook 3 hours. Season with salt, pepper; add parsley, Worcestershire, thyme and cream.
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BEEF LENTIL SOUP

INGREDIENTS 2 lb beef for stew 3 T flour 2 t salt ¼ t pepper 3 T oil 5 c water 2 c sliced celery 5 medium carrots, sliced thin 2 large onions, chopped 1 c lentils 1 T lemon juice 1 ½ t salt 1 t thyme	INSTRUCTIONS Cut beef across grain in pieces ½ “ thick. Dredge meat in flour. Brown in oil in large pot. Mix flour, salt, pepper and add to water and beef. Simmer 45 minutes, or until beef is tender. Add rest of ingredients and simmer 1 hour, covered, stirring occasionally. If desired, may put a small portion in food processor for a couple of minutes, then return to rest of beans.
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GAZPACHO SOUP
(from Joan Van Rossem)
INGREDIENTS ¼ c olive oil ¼ c lemon juice 46 oz can tomato juice 2 c beef broth ½ c onion, finely chopped 2 tomatoes, cubed 2 c celery, finely minced 1/8 t Tabasco sauce 1 t salt ¼ t black pepper 2 green peppers, finely chopped 2 cucumbers, diced croutons, toasted garlic	INSTRUCTIONS Beat olive oil and lemon juice together with electric beater. Stir all the other ingredients together, except for the peppers, cucumbers, and croutons. Taste for seasoning. Prepare three separate dishes to pass around, containing the green peppers, the cucumbers, and the croutons. Chill soup at least 3 hours before serving.
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