[world_famous_recipes] SOUPS STILL ON

Soups

Beans, Greens, and Sausage Soup
Ginger-Vanilla and Carrot Soup
White Bean and Chervil Soup
Tomato Rosemary Soup
Clam and Corn Chowder
Cream of Chanterelle Mushroom Soup
Apple-Squash Soup with Chive-Sour Cream
Cold Creamy Carrot Soup
Broccoli and Tasso Cheese Bisque
Asparagus Soup
Roasted Tomato and Garlic Soup

Beans, Greens, and Sausage Soup

The hearty flavor of this soup belies its brief cooking time.

Makes 4 to 6 serving
12 ounces mild or hot Italian sausage, casings removed
3 large cloves garlic, minced
1 tablespoon rubbed dried sage leaves
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
3 cans (14 1/2 ounces each) chicken broth
4 cups water
1 cup macaroni
1 bag (6 ounces) baby spinach leaves, stems removed
1 tablespoon red or white wine vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
grated Pecorino Romano cheese

seedless red grapes

Crumble the sausage into a large cold pot. Cook over medium-high heat,
turning occasionally, for about 3 minutes, or until browned. Remove with a
slotted spoon; set aside. Pour off and discard any drippings.

Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add
the beans, broth, and water. Increase the heat to high
and bring just to a boil. Scrape up the browned bits at the bottom of the
pot. Reduce the heat to medium-low. Cover partially and simmer for 15
minutes.
Transfer about half of the beans, and enough broth to cover, to a
blender or food processor. Purée and return to the pot. Add the macaroni and
the reserved sausage. Simmer for about 5 minutes, or until the pasta is al
dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with
Pecorino Romano at the table.
Serve the grapes after the soup.

Note: Any small dried pasta may replace the macaroni.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ginger-Vanilla and Carrot Soup

This is a wonderful way to "eat your carrots" -- and enjoy them.
1 medium onion, finely chopped
2 tablespoons olive oil
6 cups peeled carrots, coarsely chopped
5 to 6 cups chicken or vegetable stock
1/4 teaspoon ground cinnamon
2 tablespoons finely chopped crystallized ginger
1 teaspoon pure vanilla extract
1/4 cup light or regular sour cream, or more
Heal oil in a 3 to 4 quart saucepan over medium heat. Stir in onion and
cook for 3 to 5 minutes. Add carrots and stir to coat with oil and onions.
Add stock, reduce heat, cover pan, and simmer until
carrots are tender. Remove from heat and cool slightly.

Run ingredients through blender or food processor until well puréed.
Add sour cream, vanilla, and ginger, and mix well or run through processor
again. If soup is too thick, add more stock until
it reaches the desired thickness. Adjust seasonings to taste.
This soup is good hot or cold. Garnish with more sour cream, herbs, or
another sprinkle of crystallized ginger.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

White Bean and Chervil Soup

Makes 4 servingS

2 cups dry white beans
6 cups water
2 each onions, chopped
4 cloves garlic
2 each bay leaves
1 tablespoon fresh thyme leaves
2 cups chicken stock
2 teaspoons salt
1 teaspoon pepper, fresh ground
1/4 cup chervil sprigs
1/2 cup unsweetened whipped cream

Lightly boil the dry beans in water with two chopped onions, garlic, bay
leaves and thyme leaves until tender - approximately 1 1/2 hours. When the rosemary
Blend cashews, water, onion salt, onion powder, and arrowroot together
until smooth.

Pour this mixture into a saucepan with the tomato purée and honey, and
bring to a boil. Lower the heat and simmer, stirring occasionally.
Add the rice and simmer until rice is tender.Salt to taste. Add basil and
set off the heat covered for 5 minutes.Serve garnished with fresh rosemary.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Clam and Corn Chowder
Makes 4 servings
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 ounces), undrained
2 dozen chowder clams1 cup heavy cream
4 slices crisply cooked bacon, chopped
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
In a large skillet, sauté onion in butter until golden. Add corn and liquid
and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.Bring
clam liquor to a boil with cream. Purée onion, corn and
cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and
salt and pepper to taste, top with parsley. Serve hot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cream of Chanterelle Mushroom Soup

Chanterelle mushrooms and half and half merge into a delicate, richly
flavored soup that is ideal to serve to guests as it is elegant, yet
can be made ahead. Only the quick and simple preparation is more
appealing than the wonderful flavor.

Makes 4 servings
4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira wine
1/4 cup chopped fresh parsley
Melt butter in a heavy saucepan set over medium heat. When foam from
butter subsides, add onion and sauté for 2 minutes. Add mushrooms and sauté
5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions
and mushrooms with flour. Add broth, immediately bring to a boil and
boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half and half, salt and pepper and heat on low, just below a
simmer, for 10 minutes. Add Madeira, stir, and serve sprinkled with parsley.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple-Squash Soup with Chive-Sour Cream

This soup pulls in some of the best foods autumn has to offer.

Serves 8
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 10 ounce packages puréed squash, defrosted
4 cups chicken stock
12 ounces apples (approximately 1 1/2 apples), peeled and
finely chopped
2 teaspoons fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup cream

Chive sour cream:
1/2 cup sour cream
2 tablespoons fresh minced chives
1/4 teaspoon freshly ground black pepper
Heat olive oil in a medium-sized soup pot set over medium-low heat
and sauté onion and garlic for 10 minutes. Add squash, stock, apples,lemon
juice, thyme, salt and white pepper and bring to a boil.
Reduce heat and simmer for 20 minutes. Purée soup. Stir in cream and
heat for 10 minutes longer over low heat.
Combine sour cream with the chives and pepper. Top each serving of soup with
a spoonful of the chive-sour cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cold Creamy Carrot Soup
Makes 4 servings
3 cups fresh carrot juice
1 large avocado
1 handful alfalfa sprouts cut into thirds
1 small sprig parsley or cilantro leaves
Make or buy carrot juice. Cut avocado in half, peel and remove pit.
Place carrot juice teaspoon white pepper
1/4 cup minced parsley
1/4 cup chopped green onions

Heat vegetable oil in a large saucepot over medium heat. Add Tasso ham and
cook for 5 minutes. Be careful not to brown it. Add onion, red and green
bell pepper, celery and garlic. Cook for 5 minutes.

Add flour and stir until a roux is formed. Do not brown flour. Then add the
heated chicken broth and whip until a light sauce is
formed. Simmer for 5 minutes.
Stir in heavy cream, cheddar cheese, broccoli, Creole seasoning and white
pepper. Cover and simmer for 10 minutes, stirring
occasionally. Add parsley and green onions.
Divide into 6 large bowls and serve.
`~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Asparagus Soup
Makes 4 servings

1 pound of fresh jumbo asparagus
1 quart boiling water
1 tablespoon salt
5 tablespoons butter
1/4 cup chopped onions
1/4 cup minced leeks, washed well (use all parts)
3 tablespoons all-purpose flour
freshly ground pepper to taste
1/4 cup heavy cream
1/4 teaspoon chopped parsley

Wash, peel and snap off the lower stalks of the asparagus. Reserve the
peelings and lower stalks.
Lay the asparagus in a deep pan, so that the tips are facing in the same
direction. Cover with the boiling water seasoned with salt.
Cook for five to seven minutes, or until the asparagus is tender but still
crisp.
Lift the asparagus from the boiling water and plunge into ice water. Reserve
the cooking liquid. Only one-quarter of this asparagus
is used in the soup. (Serve the remaining pieces with vinaigrette, as
a salad, or with melted butter as a side dish.)
Cut the tips from one-quarter of the cooked asparagus, reserving both stalks
and tips for the soup. Melt 3 tablespoons of the butter in
a heavy 3-quart saucepan.
Stir in the onions and leeks, and cook over low heat for 5 minutes, but do
not brown.
Dust the onions and leeks with the flour and mix thoroughly. Pour in the
reserved liquid, blending vigorously with a whisk. Add the raw
asparagus peelings, lower stalks, and the reserved cooked stalks. Season
with the pepper. Cover and boil gently for 30 minutes.
Purée the soup in a blender or food processor (may have to purée
in several batches) and force through a fine strainer.
Before serving, reheat the soup and with a whisk stir in the
remaining 2 tablespoons of butter and the cream. Adjust seasonings. Add the
reserved asparagus tips and garnish with croutons and
freshly chopped parsley.

Hint: Most soups may be prepared ahead of time, but do not add the
cream or butter until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roasted Tomato and Garlic Soup

Makes a gourmazing first impression. Roasted cloves of garlic lend a
smoky sweetness to this hip and healthy soup.
Makes 6 servings

10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth.
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar
Preheat oven to 425ðF. In a large bowl, combine the tomatoes, onion, olive
oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side
down. Add the garlic cloves, and bake vegetables for
20 minutes. Once cool enough to handle, squeeze garlic cloves out of their
skins and add to slow cooker, along with tomato mixture.
Stir the broth, tomato paste, bay leaf, and thyme into the slow cooker. Cook
on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
Discard the bay leaf, and transfer the soup to a blender or food processor;
purée in batches until smooth. Return mixture to the slow cooker, stir in
the lemon juice and< by visiting

World Famous Recipes

Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/world_famous_recipes/

<*> To unsubscribe from this group, send an email to:
world_famous_recipes-unsubscribe@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/

Chicken Recipes Famous Recipes

Quotes Famous Quotes