What Is Your Favorite Soup?

Everyone has a favorite. So c'mon and tell me. What is your favorite dish?

You can post your answer using the comments link below or if you'd like to send me the recipe I would be happy to post it here. Just use the contact link from the menu on your left.

Hope everyone is having a great weekend! Oh, and up next week I have a few bread recipes coming. So get ready we're gonna bake a little, too.

Sweet Vidalia French Onion Soup

This is a Suzanne Sommers recipe.

Serving Size: 4
Ingredients
3 Medium sweet onions (Vidalia or Maui), peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon fresh ground pepper
4 cups beef stock or consommé
¼ cup red wine
1 tablespoon Worcestershire sauce (see Note)
1 large Portobello mushroom
4 slices of Gruyere or Provolone cheese
Olive oil (for brushing onto the mushroom)

Directions
Place all ingredients into your Somersize Slow Cooker. (This fits perfectly in one of the double dishes.) Cook on low for 4 hours.

Cut the stem off the portobello mushroom. Place the mushroom cap on its side and slice into 4 round thin pieces. Heat a large skillet over medium-high heat. Brush the mushroom slices with olive oil and place in the skillet, cooking for a couple of minutes on each side until lightly browned.

Ladle the soup into ovenproof bowls. Place a mushroom slice on top and then a slice of Gruyere cheese. This soup is best when served in stoneware or other ovenproof bowls on a cookie sheet under the broiler for a minute or two and let the cheese get brown and bubbly.

Note
Worcestershire sauce has a little sugar in it, but we're using such a small amount that it creates only the slightest imbalance. If you are doing well on Level One, feel free to add it.

Sauerkraut Soup

This is a recipe from Chef Jim Coleman's Flavors of America. He is the Executive Chef at Coleman's Restaurant at Normandy Farm, Blue Bell, PA.

2 potatoes, peeled and small diced
4-5 slices of bacon, diced
3 tbsp. flour
1/4 cup smoked ham chopped
4 ½ cups beef stock, low sodium
2 cups sauerkraut, drained and rinsed
½ tsp. Caraway seeds, ground
1 tsp. Sugar
Black Pepper to taste

Method

1. In a medium size sauce pan, render the bacon until all fat is removed.
2. Add 3 tbsp. of flour making a rue. Cook for additional 2 minutes.
3. Add chopped ham, stirring constantly.
4. Add beef stock, cup by cup until well blended.
5. Add potatoes and reduce to a light simmer and cook until potatoes are soft.
6. Add sauerkraut, caraway seeds, sugar and black pepper to taste.


Find this chef's cookbook via this link.
http://www.amazon.com/Flavors-America-Chef-Jim-Coleman/dp/094015952X

Around the Home

Today my Wilton Fancy Ring Mold pan arrived. It is nice and lightweight and even has some recipes that came with it.

Speaking of...I have been going through all my plastics, cookware, and bakeware and discarding some of my older stuff. Much of which was passed down to me over the years. Some of my grandmother's pans didn't even sit flat on my burner. This is because many meals were shall we say...well done and have met the outdoors with smoke billowing out of them :-)

I am still trying to get caught up with things over the last number of years. I think I need a team of merry maids to facilitate an actual finish to all this household stuff that has piled up over the years. I actually don't live in a big house. I just can't seem to get it accomplished.

Turkey Broccoli Soup

Makes 4 generous servings.
From Brenda Barger of Davidson, grand-prize winner in the 2006 N.C. Turkey Cooking Contest.

3 tablespoons butter
1/4 cup chopped onion
1/4 cup white all-purpose flour
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 3/4 cups milk
2 cups chicken broth
1 pound cooked, diced turkey (2 cups or more)
1 (10-ouce) package frozen broccoli florets or fresh broccoli crowns

Melt butter in a 3-quart saucepan or Dutch oven.
Add onion and cook until tender, but not browned.
Stir in flour, dry mustard, salt, thyme and pepper until a paste forms.
Stir in milk and chicken broth all at once. Cook, stirring, over medium heat until slightly thickened and bubbly. Stir in turkey and broccoli.
Cook and stir until broccoli is tender and soup is heated through.

NOTE: If using frozen broccoli florets, allow them to thaw and drain before adding to soup.

Red Chile Soup with Chicken, Mushrooms & Zucchini (Chileatole Rojo)

Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 45 minutes
Ease of preparation: Moderate

This robust hearty soup/stew is from the highlands of Veracruz, where dried red chiles, ranging from mild to spicy, are the focus of local flavor. Thickening the soup with the corn masa used for making tortillas adds a pleasant sweetness and transforms the dish from a simple sopa into a substantial chileatole.

1 tablespoon extra-virgin olive oil
1 medium white onion, halved and sliced
2 cloves garlic, peeled
2 tablespoons ground ancho chile (see Ingredient notes)
2 tablespoons masa harina (see Ingredient notes)
1/4 teaspoon salt
4 cups reduced-sodium chicken broth, divided
8 ounces shiitake mushrooms, stemmed and sliced 1/2 inch thick (about 3 cups)
1 medium zucchini, cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless, skinless chicken breast halves (12-14 ounces), cut crosswise into 1/2-inch-thick slices
Lime wedges for garnish

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring regularly, until golden, 5 to 7 minutes. Transfer the onion and garlic to a food processor or blender. Add ground chile, masa harina, salt and 1 1/2 cups broth; process until smooth.

2. Return the puree to the saucepan. Bring to a boil over medium-high heat, whisking constantly, until slightly thickened, about 2 minutes. Add the remaining 2 1/2 cups broth, mushrooms, zucchini and parsley and return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in chicken and continue to simmer until cooked through, 6 to 8 minutes more. Remove parsley and ladle into soup bowls. Serve with a wedge of lime.

Per serving: 220 calories; 6 g fat (1 g sat, 3 g mono); 50 mg cholesterol; 15 g carbohydrate; 26 g protein; 3 g fiber; 764 mg sodium. Nutrition bonus: Iron (22% daily value), Potassium (19% dv).

Curried Sweet Potato-Peanut Soup

1 tablespoon peanut oil
1 large yellow onion, chopped
1 clove garlic, chopped
28-ounce can crushed tomatoes
5 cups vegetable stock or water
2 large sweet potatoes, peeled and cut into 1-inch chunks
3/4 cup creamy peanut butter
1 tablespoon curry powder
1/4 teaspoon cayenne
Salt
1/4 cup chopped dry-roasted peanuts

Heat the oil in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.

Add the tomatoes, stock and sweet potatoes. Bring to a boil, then reduce the heat to low and cook uncovered until the potatoes are soft, about 30 minutes.

Stir in the peanut butter, curry powder, cayenne and salt to taste. Remove from the heat and allow to cool.

Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped peanuts.

Makes 6 servings.

Nutrition information per serving: 424 cal., 15 g pro., 39 g carbo., 25 g total fat (4 g saturated), 0 mg chol., 9 g dietary fiber, 702 mg sodium.

Robin Robertson's new cookbook, ''Peanut Butter Planet'' (Rodale, 2006, $15.95 paperback).

http://www.amazon.com/Peanut-Butter-Planet-Starters-Desserts/dp/1579549632

Thai Clam Pot

This recipe may be doubled or tripled.
Serves 2

1 teaspoon safflower or corn oil
1 teaspoon crushed red pepper
8 cloves garlic, smashed and thinly sliced
8 scallions, trimmed, cut into 1 1/2-inch lengths and lightly smashed with the flat side of a knife
3 cups water
1 1/2 cups sake or Chinese rice wine
24 small littleneck clams, soaked in cold water to cover for 1 hour, and drained
1/4 - 1/2 pound somen or angel hair pasta
1 cup Thai holy basil or sweet basil leaves, finely shredded
2 tablespoons fish sauce, or to taste

Cook pasta until just tender and rinse under warm water. Drain and set aside.

Heat a large heavy pot over high heat. Add the oil and heat until hot, about 30 seconds.

Add spicy seasonings and stir-fry for about 10 seconds, or until fragrant.
Add the water and sake or rice wine, and bring to a boil.
Add the clams, cover and bring to a boil.

Reduce the heat to medium and cook, shaking the pot from time to time so the clams cook evenly for 8 minutes, or just until the clams open.

Remove open clams and separate meats from the shells. Reserve meats.
Meanwhile, divide the noodles between soup bowls.Put clam meats back into the pot. Add the basil to the clams, stir gently.

Cover and cook for 30 seconds.
Add the fish sauce.
Ladle the clams and broth into the bowls and serve immediately.

By Jebba M. Handley/Cape Codder
Adapted from Nina Simonds' "Asian Noodles."

The Search For Non "Non-stick" Bakeware and Cookware

In a previous post I had mentioned that I was looking for a bundt pan without the non-stick coating. My dad thought I'd never find one...and frankly I had my doubts, too. But I did even better. Not only did I find a bundt pan I also found an un-coated surgical steel griddle.

The bundt pan was located on the Wilton website. It is a 10 in. Fancy Ring Mold Pan made of aluminum. Lots of nice seasonal and themed aluminum cake pans can also be found on site.

The griddle is from Chef’s Secret by Maxam. I've found lots of different prices on it via online stores. So I'll need to look around for the best price. I'm not exactly sure of the link of their company website. But the product itself can be found by googling.

Preparing for Halloween

Isn't this time of year great? The leaves are beginning to turn colors, it's getting a little cooler, and people are starting to decorate for Halloween. I bought several pumpkins in various sizes and will be getting cornstalks from the farmer this weekend. It's fun browsing the stores as all the new merchandise is coming out.

Today I received one of my favorite catalogs in the mail from Terry's Village. It is packed with awesome seasonal and holiday items. If you are into holiday decorating be sure to check out their website. You won't be disappointed.

And just in case you're wondering...Yes, indeed. You're likely to find a few Halloween soup recipes (and maybe even some wild and whacky ones, too) coming up next month in the Soup-aholic.

Strawberry Lemongrass Soup

Serves 8 - 12

To make soup:

1 2/3 cups water
1 tablespoon plus 1 teaspoon liquid pectin, optional (see note)
1/2 cup of sugar
Grated zest of 1 lemon
1 stalk lemongrass, chopped or grated zest of 1 lime can be substituted
2 quarts plus 1 cup strawberries, washed, hulled and quartered

To make garnish:

6 strawberries, washed, hulled
8 mint sprigs

1. To make the soup: Combine 1 2/3 cups water, pectin, sugar, lemon zest and lemongrass in a medium saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Remove the pan from the heat.

2. Place the strawberries in a medium bowl. Set a sieve over it and pour the hot lemongrass liquid through the sieve. Add the grated lime zest, cover the bowl with plastic wrap, and refrigerate for at least 8 hours, or overnight.

3. To make the Garnish: thinly slice the strawberries lengthwise. Stack the slices, a few at a time, on top of each other and cut into thin strips.

4. Serve the soup: Divide the quartered strawberries evenly into eight shallow bowls. Pour the soup through a sieve over the fruit. Garnish the soup with the strawberry strips and mint sprigs.

Note: Pectin is available in most supermarkets. The pectin slightly thickens the soup. Lime zest is an alternative if you can't find lemongrass.

From (CBS/The Early Show) Pastry Chef Francois Payard

PTFE in Cookware and Bakeware (Otherwise known as Non-stick)

My rant for today...I cannot tell you how frustrating it is to find cookware, bakeware, and other products without the non-stick coating these days.

Yesterday we went to Bed, Bath, and Beyond, Michael's, AC Moore, Kohl's, Boscov's, JC Penney's, and finally Macy's who by the way had the ONLY uncoated loaf pan made of heavyweight aluminized steel (labeled Tools of the Trade Commercial Bakeware). It was around $14. Certainly a little more than I expected to spend on a loaf pan. But I had in mind a nice pumpkin bread.

I had one of the cheapo brands previously and learned my lesson after forgetting to open my dishwasher one night. By morning it was rusted. Well sure, I knew it was supposed to be handwashed and dried. But it seemed liked a good idea at the time :-)

Anyway, you're probably wondering what all the fuss is about. PTFE stands for Polytetrafluoroethylene. Find more details at this link. http://en.wikipedia.org/wiki/Teflon

When heated to certain temperatures non-stick cookware and bakeware can produce fumes lethal to pet birds and may cause flu-like symptoms in humans. Not to mention fine particles may flake off into your food and you'll never know it.

There are numerous articles online regarding this topic.

But just in case there are others out there like myself who are avoiding non-stick kitchenware. I have some other solutions. Try Pyrex glass or disposable foil tins that they sell at the grocery store. Or do a very good search online. But be careful because not all stores describe their products in detail.

I use plain stainless steel pots and pans in my home. Even those are hard to come by but they are much easier to find than uncoated bakeware.

My next hunt is for a bundt pan. Wish me luck...

Campbell's New Lower Sodium Soups

Did you know that Campbell's is rolling out a line of new and reformulated soups that are lower in sodium than traditional versions? All of the new soups, according to Good Housekeeping, have twenty-five percent to forty-five percent less sodium.

That's good news for canned soup lovers! My favorite is the Chicken and Sausage Gumbo and Italian Wedding Soup. Be sure to leave a comment and share which are your favs.

To check out Campbell's selections, find merchandise, and recipes click here http://www.campbellsoup.com/

Oven-Roasted Ratatouille

A shortcut version of the classic French stew.
By Pete Luckett/ Sunday Dinner.

1 kg (2 lb) cherry tomatoes
1 large red onion, sliced thickly
2 zucchini, cut in 2.5 cm (1 inch) cubes
1 large eggplant, cut in 2.5 cm (1 inch) cubes
3 sweet peppers, seeded and cut in 2.5 cm (1 inch) pieces
4-6 garlic cloves, peeled
125 ml (1/2 cup) chopped fresh basil
3 sprigs fresh thyme, cut in half
25 ml (2 tbsp) chopped fresh oregano
90 ml (6 tbsp) olive oil
25 ml (2 tbsp) balsamic vinegar
Salt and freshly ground black pepper

Preheat the oven to 240 C (475 F), and set the oven rack to the highest position. Arrange the vegetables in a very large, shallow roasting pan, tucking the garlic cloves and fresh herbs in and around them.

Combine the olive oil and vinegar, and drizzle over the vegetables. Season liberally with salt and black pepper, and bake for 30-40 minutes, turning the vegetables occasionally. They should be slightly browned and very soft.

Transfer to a serving platter and allow them to cool slightly before serving.

Serves 6-8

Healthy Broccoli Cheese Soup

This recipe has roughly half the calories and fat of its traditional counterpart, and every bit of the flavor. While a typical broccoli-cheese soup usually has around 420 calories and 30 grams of fat, this version weighs in at only 247 calories and 12 grams of fat ... low enough to make room for some scrumptious French bread and a salad -- with dressing!

2 lbs. broccoli
4 cups water
2 tsp. extra-virgin olive oil
1/2 medium white onion, diced
4 Tbsp. all-purpose flour
2 cups 1% milk
1/2 tsp. salt
8 ounces low-fat cheddar cheese, shredded

Steps:
Cut the crowns from the stems of the broccoli. Divide the crowns into small flowerets and set aside.

Using a potato peeler peel the stems until the tender center is exposed. Dice the peeled stems. Place them in a stock pot with the four cups of water on high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.

While the stems are boiling, steam the flowerets until bright green, but still slightly tender. After cooling, finely chop.
Once stems are soft, puree in a blender or use a stick blender until smooth.
Place the olive oil in a medium stock pot over medium high heat and add the onions. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed broccoli stems and half of the chopped broccoli flowerets and salt.

As the soup thickens, blend it again, using a blender or stick blender.

Add the remaining finely chopped broccoli flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.

Cook for about 15 minutes and serve.

Serving Size: About 12 ounces as an entree (8 ounces as a first course)Servings: 6 (9 as a first course)

Cupcake Cookoff Challenge

I was watching Food Network last night and caught the Cupcake Cookoff where "six top cake teams fight to create the tastiest cupcakes in America, and then decorate and stack the little treats into showpieces you have to see to believe."

I am always amazed at what they can do at these events and even I feel the tension as I watch them put these magnificent and elaborate displays together.

Be sure not to miss it. It will be aired again and you can check the schedule via this link. http://www.foodnetwork.com/food/show_cc

Note: Oh, and just in case you're wondering about the photo you can get this cupcake stand from Wilton.

Winter Squash Bisque

Recipe by chef Jill Deters of Jeckle's restaurant in Cincinnati.

Ingredients:
1 medium acorn squash (1-1/2 lbs.)
1 butternut squash
4 cups chicken broth
1/4 tsp. ground ginger (or to taste)
Dash of cinnamon
2 cups whipping cream
Salt and pepper to taste

Preparation:
Halve both types of squash, using a heavy, long-bladed knife on a cutting board. If the shells are too hard, then microwave the whole squash, one at a time, on a paper towel on high power of a microwave. When shell is softened, then slice and scoop out seedy portion. Pierce the butternut squash with a meat fork and microwave until partially cooked; slice and remove seeds. (The acorn has such a large center cavity, steam can expand in that, so poking holes to prevent a squash explosion is not necessary; the butternut is more solidly fleshy and the skin must be pierced before microwaving or baking in a conventional oven.)

Peel the raw or partially cooked squash and cut into 2-inch cubes and place in a saucepan with chicken broth to cover (water or more broth may be added during cooking). Cook until fork tender (about 20 minutes).

Remove squash from saucepan, reserving broth. Puree squash in food processor, using some of the reserved broth. Add pureed squash to rest of reserved liquid. Add ginger, cinnamon and cream. Thicken, if desired, with 1 or 2 tablespoons of butter/flour roux. Salt and pepper to taste.
Serves: 4 to 6

The Digital Deli Online

The Digital Deli Online offers a golden age radio spotlight of Campbell's Tomato Soups upon entering. Find a history, photographs, art, trivia, and tidbits.

They also offer interesting information on other products such as Jello, Coca Cola, Dr Pepper, Canada Dry, and Kellogs. If you are a collector or fascinated with the history of these products do check them out. It's a great site.

Homestyle Chicken and Noodles

•1 T. margarine or butter
•1 small onion, chopped
•3 cups cooked chicken, shredded
•3 can chicken broth
•1 can cream of mushroom soup
•1 can cream of chicken soup
•6 ribs celery, chopped
•1 bag shredded carrots
•1 t. poultry seasoning
•2 cups low-fat milk
•1 bag egg noodles

Sauté onion and celery in butter. Mix everything except noodles. Simmer all day in Crock-Pot. When ready to serve, cook egg noodles. Place cooked noodles in individual bowls. Ladle cooked mixture over the noodles. Makes 8 1-cup servings.

Source: Amy Elizer, a University of Tennessee extension agent in Madison County.

Blu's Notes: For those of you wanting to save on carbs try Dreamfield Pasta instead of regular egg noodles. Or try No Yolks cholesterol free egg noodles. Look for lower in salt canned ingredients for those on salt restricted diets. Use butter instead of margarine, it's said to be healthier. Use alternative milk choices over cow's milk. I will often use almond milk instead.

Pumpkin, Coconut and Rum Soup

One of the more interesting soups I have come across is from The Traveler's Lunchbox for Pumpkin, Coconut and Rum Soup. It is adapted from Axel Wichterich at the Marblue Domicil in Treasure Beach, Jamaica.

In this post Melissa discovers "why Jamaicans love soup so much, and why Russians drink hot tea in the summer."

Lovely recipe and I look forward to trying this one in the near future. You might also want to check out some of the desserts. Yummy!

It's All in Da Bowl Soup

"All in Da Bowl Soup is a favorite from the recipe files of the Rev. Louis Bond, pastor of St. Andrew United Methodist Church in Worcester. It's a cuisine with soul. The creole adaptation includes Andouille sausage, shrimp, oysters and crab meat, seasoned and then served over rice."

1 pound of Andouille sausage cut into bite-size pieces (smoked hot links or kielbasa can be substituted)
1 pound chicken, half white and dark pieces cut into bite size cubes
1 pound crab meat (optional)
1 pound medium shrimp, peeled and deveined
2 cups shucked oysters (about 18)
4 cups chicken broth
2 cups frozen corn kernels, optional
2/3 cup of vegetable or olive oil
2 large onions, chopped
2 medium green bell peppers, seeded and chopped
4 medium celery ribs, chopped (chopped carrots or kale can be used)
1 pound fresh okra, trimmed and cut into 1/4-inch cubes, optional
One 28-ounce can finely diced tomatoes with basil (crushed tomatoes can be substituted)

Dry ingredients:

2 teaspoons dried thyme leaves
1 teaspoon freshly ground black pepper (more if desired)
1/2 teaspoon salt
3 Maggie Cubes, chicken flavor
1 tablespoon Old Bay seasoning
4 garlic cloves, minced
4 bay leaves
1 or 2 tablespoons corn starch
2 tablespoons file (also known as gumbo powder)
1 cup converted long grain rice, optional

1. Bake or boil chicken until done. Use regular spices to season. Broil or fry sausage. When done, cut chicken and sausages into bite-size pieces.

2. Combine the essence and/or juices for the chicken and sausage in a large pot. Add Maggie Cubes to the liquid. Let simmer on low heat 10 to 15 minutes. Once blended, add 6 cups of water and bring to a boil. Add bay leaves.

3. Put the 2/3 cup of vegetable or olive oil in a large fry pan. Once the oil is hot, add the onions, bell peppers, celery (carrots, if desired), salt, pepper, garlic and thyme. Once the mixture is caramelized, add the crab meat and the Old Bay seasoning. Add the cut chicken and sausage to this mixture.

4. Once blended, pour the ingredients from step 3 into the large pot of ingredients in step 2. When the soup boils, add the shrimp and the oysters. Once done, add the cornstarch and file to thicken.

Wash rice if it is to be included in the meal. It may be cooked separately or put into a large pot at the end of step 2.

(Source: Worcester Telegram and Gazette News)

Cream of Potato, Chicken and Portobello Mushroom Soup

Based on a Hungarian soup that Mary Ann Kristan’s mother-in-law, Helen Kristan, made. Chicken and mushrooms are new additions to the original recipe. (Source: Worcester Telegram and Gazette News)

4 to 6 chicken pieces, thighs recommended
4 cups diced potatoes
3/4 to 1 cup diced celery
3/4 cup diced onion (about 1 large)
1 package baby portobello mushrooms, cleaned and sliced
2 tablespoons butter
1 teaspoon salt
3 or 4 chicken bouillon cubes (you can use prepared chicken stock)
2 cups milk
1 cup sour cream
2 or 3 tablespoons flour

Water, enough to cover chicken

In a Dutch oven or large saucepan, brown the chicken pieces slightly in butter. Add the sliced mushrooms and sauté for a few minutes. Add bouillon cubes and water, bring to a boil, then simmer about 45 minutes or an hour until chicken is thoroughly cooked and ready to be de-boned. Remove chicken from pot and let it cool. In the meantime, add celery, onions and potato to the broth. Bring to a boil, then simmer for about 15 to 20 minutes until vegetables are tender. When chicken is cool enough to handle, remove meat from bone, cut in small pieces and add to the soup.

In a separate bowl, blend together with a mixer the sour cream and flour. Add a small amount of the broth to the sour cream mixture several times to temper it. You can add a little of the milk to thin the mixture. Add the tempered mixture and the milk to the soup.

Simmer for a few minutes until slightly thickened.

Melon Berry Soup

Another soup postcard that I came across. You can click the picture to view a larger size of this image to obtain the recipe.

Also feel free to comment on any of the selections posted here. It's always good to hear from readers.

Tomato and Sweet Pepper Soup

Serves 8.
1/4 c. fragrant olive oil
3 c. sliced onions
3 large stemmed, seeded, thickly sliced red or yellow bell peppers (to make 4 c.)
1 tbsp. sliced garlic
1 c. diced celery
4 c. (about 1 1/2 lb. ) peeled and diced fresh tomatoes or canned tomatoes in juice
1/2 tsp. saffron threads
1 c. dry white wine
7 c. vegetable or chicken stock or water
Salt and freshly ground pepper
4 pasteurized eggs
1/2 c. freshly grated Parmesan or pecorino cheese
6 slices toasted rustic bread
3 tbsp. mixed chopped herbs, such as parsley, chives, basil or chervil for garnish

Directions
Heat oil in a heavy soup pot and sauté onion, bell pepper, garlic and celery over moderate heat until softened and lightly colored, about 8 minutes. Add tomatoes, saffron, wine, and stock or water, and simmer for 5 to 10 minutes. Purée and strain soup, if desired. Correct seasoning with salt and pepper to taste.

Beat eggs until smooth with a light seasoning of salt and pepper, and stir in the cheese. Remove soup from heat and quickly stir in the egg mixture to form egg ribbons. Immediately ladle soup into warm bowls over toast slices. Garnish with chopped herbs.

Nutrition information per serving:
Calories 242 Fat 12 g Sodium 280 mg
Carbohydrates 24 g Saturated fat 3 g Calcium 152 mg
Protein 10 g Trans fat 0 mg Dietary fiber 5 g
Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 2½ fat.

Pumpkin Soup with Caramelized Onions, Sage and Gruyere Croutons

Well-known chef Alfred Portale of the Gotham Bar and Grill in New York created this recipe, which is in "Chef Interrupted." Serves 4 to 6.

1 small pumpkin or medium butternut squash (about 3 pounds), peeled, seeded and cut into ½-inch cubes (about 7 cups)
3 tablespoons unsalted butter
Coarse sea salt or kosher salt and freshly ground black pepper
2 medium onions, peeled and thinly sliced (about 3 cups)
1 thinly sliced celery stalk (about ½ cup)
2 garlic cloves, minced
6 fresh sage leaves, sliced into thin ribbons
4½ cups chicken broth, low-sodium if canned
1 bay leaf
12 slices baguette, cut ½ inch thick and lightly toasted
2 cups grated Gruyere cheese (about ½ pound), or substitute a combination of Gruyere and Parmesan, if desired

Preheat the oven to 450 F. Place the pumpkin on a rimmed baking sheet, dot with 1 tablespoon of the butter and season well with salt and pepper. Roast, tossing a few times, until the pumpkin pieces are caramelized and beginning to soften, 15 to 20 minutes.

Meanwhile, in a heavy pot, melt the remaining 2 tablespoons of butter over medium heat.

Add the onions and cook slowly, stirring occasionally, until they are soft, sweet and evenly golden, about 25 minutes.

Season the onions with salt and pepper. Add the celery, garlic and sage and cook for another 2 minutes. Add the pumpkin, broth and bay leaf and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaf.

Cool and store in the refrigerator for up to 5 days, if desired. Reheat before continuing with the rest of the recipe.

To serve, preheat the broiler. Ladle soup into ovenproof crocks and place them on a baking sheet (you may need to broil the bowls two at a time so they are exposed to equal and direct heat). Float 2 toasts on each bowl of soup and top each bowl with 1/3 to ½ cup of the grated cheese. Broil until browned and bubbly, about 3 minutes. Serve immediately.

Published in myrtlebeachonline.com/The Sun News.
Find the book at Amazon
Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Parsley Potato Soup

Delicious, nutritious, and freezes well.

Ingredients:

4 cups potatoes, peeled and cubed
4 slices bacon
1 large onion, chopped
½ cup chopped celery
¼ cup fresh chopped parsley or 1/3 cup dry parsley
4 cups chicken stock
2 cups milk or half and half
3 tablespoons cornstarch
Salt and pepper to taste
½ teaspoon nutmeg
Fresh parsley for garnish

Pour chicken stock into saucepan and heat on medium. Meanwhile fry bacon until crisp. Remove from pan and crumble into warmed stock. Saute onion and celery in the bacon fat until golden then add to saucepan along with potatoes and parsley. Bring to a boil and cover and simmer until tender. Stir in the milk and continue cooking until hot but do not allow it to boil. Mix cornstarch in a small cup with 2 tablespoons of water. Add this to the soup continuing to cook and stir until thickened. Add the nutmeg and add salt and pepper to taste. Enjoy!

BLT Soup

A request came in today for this dish. One I have never had before. This is by Paula Deen of the Paula's Home Cooking show on Food Network. Enjoy!

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream

In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.

Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

Onion Soup Postcard

Years ago I used to collect post cards. I still think they are a lot of fun to look at and the ones with meals, cakes, and pies are favorites. Though I must admit I don't think I have tried any of the recipes on them. To view a larger size and obtain the recipe just click the picture.

Do you have a soup recipe postcard? Send me the url of the image by using the link on the left side. I'd be happy to post it here.

Italian Sausage and Bean Soup

1 1/2 pounds Italian turkey sausage
1 onion chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cups shredded green cabbage
1 (29-ounce) can tomatoes
1 (15-ounce) can Northern beans, drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon Italian seasoning
l bay leaf

Cut sausage into 1/2 -inch pieces. Brown in large heavy saucepan over medium heat. Drain off all but 1 tablespoon fat. Stir in onions. Cook 5 to 8 minutes. Stir occasionally until soft but not browned. Stir in celery and garlic. Cook until soft. Stir in cabbage, tomatoes, beans, chicken broth, Italian seasoning and bay leaf. Cover and bring to boil Simmer 30 minutes. Discard bay leaf before serving. Serves 8.

Wild Mushroom Bisque

Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook From Great Food in the November 2005 issue of O, The Oprah Magazine

Serves 4–6

INGREDIENTS
1 cup dried porcini mushrooms
2 pounds mixed fresh mushrooms, such as cremini, button and shiitake
1 Tbsp. olive oil
1 Tbsp. unsalted butter
4 shallots, thinly sliced
Kosher salt
Freshly ground pepper
1 tsp. fresh rosemary leaves
1 stalk celery, thinly sliced
1/4 cup Marsala or sweet sherry
1 medium Yukon gold potato, peeled and cut into 1 1/2-inch cubes
1 cup canned chicken broth
1 tsp. fresh thyme or tarragon leaves, chopped
1 cup milk or cream
2 Tbsp. Madeira or sherry

Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.

Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch salt and pepper and rosemary. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook 1 minute.

Slowly pour porcini liquid into stockpot, leaving any sediment behind. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat soup and add thyme and milk; stir well. Use additional milk or chicken broth if soup is too thick. Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, stir well and serve immediately.

Chilled Peach Soup

4 fresh peaches, washed, peeled, and stone removed
2 tablespoons sugar (or Splenda)
3/4 to 1 cup half-and-half or whipping cream
Ground nutmeg

Cut peaches in small chunks and place in bowl of a food processor. Add sugar or splenda, whirl until pureed.

Add more half-and-half if necessary to reach a desired consistency. Refrigerate until well chilled, about 2 hours. Serve in bowls or cups. Sprinkle with nutmeg.

Makes 3 to 4 cups.

Chicken and Dumpling Soup

12 ounces boneless chicken pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
2 14 1/2-ounce cans chicken broth
1 medium onion, chopped
1 cup fresh green beans, cut into bite-size pieces
1 cup sliced carrots
Dumplings:
2/3 cup reduced-fat biscuit mix
1/3 cup yellow cornmeal
1/4 cup cheddar cheese, shredded
1/2 cup milk

Season chicken with salt and pepper. Add oil to large saucepan and cook chicken over medium-high heat for about 2 minutes or until chicken is cooked through. Sprinkle flour and marjoram over chicken. Stir in broth, onion, beans and carrots. Bring to boil, then reduce to simmer, cover and cook 30 minutes.

For dumplings, in medium mixing bowl stir together biscuit mix, cornmeal and cheese. Stir in milk until just moistened. Drop batter into hot soup, making 8 dumplings. Return to boiling, then reduce heat, cover and cook 10-12 minutes. Do not lift lid while dumplings cook. Use a toothpick to check dumplings for doneness. If toothpick comes out clean, dumplings are ready.

By Pat Mitchard, from September 1998 issue of Better Homes & Gardens

New England Clam Chowder

(Serves 6 to 8)

6 strips bacon, cut into 1-inch pieces
2 celery stalks, strings removed, cut into 1/4-inch dice
1 cup very small pearl onions, peeled
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch dice
2 bay leaves
1/4 teaspoon freshly ground pepper
5 large sprigs fresh thyme
8 pounds quahog clams, shucked, liquid reserved , and chopped into 1/2-inch pieces (2 pounds shucked clams)
1 1/2 cups fresh yellow-corn kernels (2 ears)
2 1/2 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1 tablespoon sherry (optional)

1. In a stockpot, cook the bacon until crisp. Drain on a paper towel and crumble. Discard all but 2 tablespoons fat. Add celery and onions and saute, stirring occasionally, until translucent, 7 minutes.

2. Sprinkle flour over onion mixture and cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves , and 1/8 teaspoon pepper, cover and bring to a boil. Pick thyme leaves from stems. Add both to pot. Reduce heat to medium low, and simmer until potatoes are almost fork tender, about 12 minutes.

3. Add clams and reserved liquid, cover and cook 4 minutes over medium heat. Add corn, cover, and cook 4 to 6 minutes. Add milk and butter, then cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems, then add 1/8 teaspoon pepper and 1 teaspoon salt.

4. Serve immediately, drizzled with sherry, if using, and garnished with bacon.


Featured in The Boston Globe

Salmorejo (Cold Spanish Soup)

Prep time: 20 minutes Serves 2
Note: The prep time does not include the time to peel and cook the shrimp.

Ingredients

1 1/2 pounds ripe tomatoes (about 4 1/2 cups)
1 cup cubed stale, crustless bread
1 medium garlic clove, peeled
1 medium red bell pepper, cut into large cubes (about 1 cup)
1 teaspoon ground cumin
2 strands saffron
2 tablespoons olive oil
1/2 tablespoon sherry wine vinegar
Salt and freshly ground pepper
3/4 pound cooked, peeled shrimp
2 tablespoons chopped parsley

Instructions

Cut tomatoes into large wedges and place in a food processor or blender. Add the bread, garlic, red bell pepper, cumin and saffron.

Process until smooth. With the processor running, add the olive oil and sherry wine vinegar. It will be thick. It should be the consistency of yogurt. Add a little water if too thick. Add salt and pepper to taste. Add more vinegar or cumin if needed.

Process the soup until it is foamy. Pour into 2 large soup bowls, add the shrimp and scatter the parsley on top. Serve at room temperature.

Per serving: 456 cal.; 40 g pro.; 34 g carb.; 18 g fat (3 sat., 11 monounsat., 4 polyunsat.); 258 mg chol.; 700 mg sod.; 6 g fiber; 12 g sugar; 36 percent calories from fat.

By Linda Gassenheimer -- McClatchy Newspapers

Oxtail Soup

This recipe is noted as being one of the best recipes sent to Kitchen Mailbox at Pittsburgh Post-Gazette.

2 packages oxtails
3 pound chuck roast
46-ounce can V8 Juice
3 onions, chopped or diced, plus 1 whole onion, peeled
2 celery ribs, cut in half
1 celery rib, sliced
10 carrots, peeled and sliced
3 1/2 tablespoons beef bouillon
2 quarts water
6 peppercorns
2 quarts fresh tomatoes
4 bay leaves

Place V8 juice and water into a stock pot. Add oxtails, chuck roast, peppercorns, bay leaves, bouillon, two carrots, the whole onion and the halved celery.

Cook on medium-low to low until meat is tender, about 1 1/2 hours. Remove meat, carrots, onion and celery.

Cut meat in cubes. Return meat to the pot, along with the chopped onion, carrots and celery. Cook on low until vegetables are tender. Add cooked egg noodles and serve.

Makes 3 gallons.

By Mike Sichak of Franklin Park

Infamous Soup Shop to Open

It's one of the most popular episodes of the TV comedy "Seinfeld," commonly known as the "Soup Nazi" episode. The gruff owner of a soup counter turns away customers for not ordering correctly.

The man portrayed in the show was a real person, Al Yeganeh, and now the more politically correct Soup Man is now a restaurant franchise. The 20 store is set to open on Adams Avenue in Scranton, PA.

Full Article: http://www.wnep.com/Global/story.asp?S=5322706&nav=5ka4

Cauliflower Soup with Fresh Peas and Chervil

(serves 4)
1/2 head cauliflower
750 millilitres chicken stock
1 onion, finely chopped
2 tablespoons butter
1 handful shelled, blanched garden peas
1 tablespoon chopped chervil
2 tablespoons 35% cream
1 bay leaf
brown nutmeg butter (see below)

One
› Sauté onion in butter. Add the cauliflower, roughly chopped (reserve some florets for garnish). Over low heat, add chicken stock and bay leaf. Simmer for 45 minutes.
Two
› Remove the bay leaf and add the cream. Purée and strain the soup. Meanwhile, blanch the peas in salted water, for a maximum of two minutes. (They should soften, but retain their sweetness.) Lightly steam the remaining cauliflower.
Three
› Season the florets with nutmeg butter and chervil. Pour soup into bowls and garnish with peas and cauliflower.

How to make nutmeg butter
There are a hundred ways to make nutmeg butter. This is Stadtländer's: In a hot pan, melt one tablespoon of butter. Remove it from the heat, add freshly grated nutmeg to taste and reserve. If you make more, freeze the bulk in Saran Wrap and you'll always have some on hand.

By Chef Michael Stadtländer
Featured in Globe and Mail