Other recipes in this category
  • Asparagus Soup
    2 lb. asparagus diagonally sliced
    into 1 inch pieces
    3 leeks sliced
    4 green onion sliced
    1 red potato chopped small
    3 tbsp. butter
    4 c. water
    1 beef or chicken bouillon cube
    1 c. cream
    2 tbsp. tarragon
    2 tbsp. basil
    1 clove garlic pressed
    1 tbsp. soy sauce
    Saute vegetables in butter for 5 minutes. Add water and bouillon cube simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. Serves 4.
  • Leek Soup
    4 tbsp. butter
    6 leeks washed well & sliced (white
    part only)
    1 med. onion chopped
    1 potato peeled & diced
    2 c. hot water
    2 c. milk
    1/2 c. heavy cream
    Salt & pepper to taste
    Saute leeks and onion in melted butter stirring for 5 minutes. Add potato hot water and milk and bring to a boil. Reduce heat and simmer for half an hour. Add cream and seasoning. Garnish with chopped chives. Serves 4 to 6.
  • Lazy Day Stew
    1 lb. beef stew meat
    3 med. sized potatoes
    4 to 6 carrots
    1 sm. onion
    1 c. cubed celery
    1 (8 oz.) can tomato sauce mixed with
    1 can water
    1 tsp. sugar
    2 tsp. tapioca
    Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes carrots onion celery in good sized chunks and layer on top of meat. Mix tomato sauce water sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people. NOTE Even another hour doesn t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don t use too much or you may wind up with gravy you can slice.

  • This recipe originally appeared in Bon Appetit as One of Each Soup I doubled all of the ingredients to come up with my version of Two of each Soup for Twinsday Tastes great - you d never guess the soup ingredients. 2 tbsp. butter
    2 onions chopped
    2 apples peeled diced
    2 celery stalks chopped
    2 tsp. curry powder or to taste
    2 c. half & half
    2 bananas peeled & diced
    4 c. chicken stock
    1/2 tsp. salt
    Lemon slices or melon balls or sour
    cream
    Melt butter in large saucepan over medium high heat. Add onion apples bananas and celery. Then add chicken stock curry and salt. Reduce heat cover and simmer 30 minutes. Stir occasionally. Puree in blender or processor. Chill thoroughly. At serving time blend in half and half turn soup into chilled tureen garnish with lemon slices or melon balls. May also be served hot (add half and half at the very end) right after blending serve immediately garnish with sour cream dollop.
  • Peanut Butter Soup
    3 tbsp. butter
    1/4 c. chopped celery
    1/4 c. chopped onion
    3 tbsp. flour
    1/8 tsp. salt
    1 c. milk
    1/2 c. peanut butter
    1 c. or 10 3/4 oz. can chicken broth
    plus water to make 2 cups.
    Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth stirring constantly. Remove from heat. Gradually add milk cook over medium heat keep stirring until thickened. Boil and stir 1 minute. Add peanut butter stir until blended stir in broth heat to serving temperature (do not boil). Yield 4 cups.