Other recipes in this category
  • Broccoli Soup
    6 c. broccoli
    2 c. chicken broth (1 can)
    6 tbsp. butter or margarine
    1/2 c. flour
    2 c. milk
    2 eggs
    2 c. or 1 pt. half and half
    Salt & pepper to taste
    Cook broth and vegetables on medium-high in large pot 15-20 minutes reduce heat. In separate pot melt butter. Add flour. Cook until bubbly on medium-high. Add milk boil. Mix eggs and half and half then add to milk-flour mixture. Stir until very very thick. Add to vegetables. Cool medium-low for 5 minutes. Add regular milk it too thick.
  • Carrot Orange Soup
    1 lb. carrots
    3 or 4 c. chicken stock
    1 bay leaf
    1 orange (juice and zest)
    Sour cream
    Chopped chives
    Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin zest (not white part) and cut in small pieces. Juice orange. Set aside when carrots tender remove bay leaf. In blender or food processor puree carrots orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.
  • Basque Fish Soup
    1 lg. onion chopped (1 c.)
    1/2 c. chopped celery with leaves
    1 lg. clove garlic crushed
    2 tbsp. butter or margarine
    2 cans (16 oz. each) tomatoes cut up
    1/2 c. dry white wine
    1/2 c. minced parsley
    1 tsp. salt
    1/4 tsp. each pepper and thyme
    1 pkg. (lb.) frozen fish fillets
    thawed or part and cut 1 inch
    chunks.
    In large saucepan saute onion
    celery and garlic in butter until
    tender.
    Stir in tomatoes wine parsley
    salt pepper and thyme. Cover and
    simmer
    30 minutes. At this point
    refrigerate or freeze if desired.
    Or add fish
    and simmer 7 to 10 minutes or until
    fish is opaque and flakes easily
    with
    fork. Makes 4 to 6 servings or 1
    package frozen raw shrimp (12
    ounces)
    may be used instead of fish.

  • Creamy Pumpkin Soup
    1/4 c. butter or margarine (low fat
    works well)
    1 c. chopped onion
    1/2 c. chopped celery
    1 garlic clove crushed
    1/2 tsp. salt (opt.)
    1/4 tsp. ground pepper
    3 c. chicken broth
    1 bouillon cube
    1 3/4 c. (16 oz. can) solid pack
    pumpkin
    1 c. half & half
    Chopped chives or green onion tops
    In a large saucepan melt butter saute onion celery and garlic until soft. Add salt if desired and pepper cook for 1 minute. Add broth and bouillon cube simmer uncovered for 15 minutes. Stir in pumpkin and half and half cook 5 minutes stirring occasionally to blend. Top with chopped onion. Serve warm. Makes 6 cups. Double this recipe to make 12 cups
  • Clam Chowder
    Finely dice 1 med. or 2 sm. potatoes
    1 med. onion
    Cook in lightly-salted water (just enough to cover potatoes onions) until soft. (Potato mixture can be mashed before adding clams if desired.) Add 1 flat can of minced or chopped clams with liquid. Bring to boil. Add Salt & pepper to taste
    1 tbsp. butter
    Add 1 can (14 ounce) evaporated milk (or evaporated skim milk) and HEAT BUT DON T BOIL. Serve hot. Serves 2.