550 Soups by Recipe Masters - HTML preview

Melt the butter in a large heavy pot over medium heat. Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes. Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender. Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16. Carmel, NY

 

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 964810 -- CLAM CHOWDER PERFECTION

 

About 15 to 20 sm. clams in the shell or 2 cans (7 1/2 oz. each) minced clams
 Water
 5 med. potatoes, diced
 1 lg. onion, diced
 2 slices bacon, diced
 Clam liquid
 1/4 c. butter or oleo
 1 1/2 c. milk
 Salt & pepper to taste

If fresh clams are used, scrub them well and place in a pan with about 1 cup of water in the bottom. Cover and bring to a simmer, steam about 5 minutes or until shells open and clams are just tender. Pull clams from shells, strain liquid through a fine mesh strainer lined with cloth and reserve. Cut clams into small pieces. Measure, you should have about 2 cups. If canned clams are used, drain them, reserving the liquid. Place the potatoes and onions and bacon in a saucepan and nearly cover them with clam liquid and water, cover and simmer until potatoes are just tender. Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder. Add flour and stir until bubbly and blended. Add milk and cook, stirring constantly until thick. Add the clams and potato mixture with its liquid to the sauce. Then to desired consistency, with water. Salt and pepper to taste. Heat, stirring, just to the boiling point before serving. Makes 6 to 8 servings.

 

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 964811 -- SPEEDY CLAM CHOWDER

 

3 strips bacon
 1 sm. onion (yellow)
 1 can cream of potato soup
 1 can cream of celery soup
 2 1/2 c. milk
 2 (6 1/2 oz.) cans minced or chopped  clams

Cut bacon into 1/2 inch strips and fry until crisp. Drain grease. Put into large tall sided saucepan. Saute onions with bacon, when onions are soft, add both cans clams undrained, potato soup, celery soup and milk. Stir, heat until hot. Serves 4 to 6 servings.

 

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964812 -- BROCCOLI SOUP

 

 2 cans cream of chicken soup 1 box chopped broccoli, thawed

1/4 tsp. thyme
 2 c. milk
 Lemon juice

 Combine all ingredients except lemon in saucepan and simmer. Add lemon juice to bowl of soup for added flavor, about 1 teaspoon.

 

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 964813 -- GREAT CLAM CHOWDER

 

2 sm. cans minced clams
 1 c. chopped onions
 1 c. finely diced celery
 1 diced carrot
 2 or 3 c. diced potatoes

Drain juice from clams; pour into pan with vegetables. Add enough water to just cover vegetables. Cook until tender. Make white sauce and add co cooked vegetables and liquid.

 --WHITE SAUCE:--

3/4 c. margarine, melted
 3/4 c. flour
 1 qt. half & half
 1 1/2 tsp. salt
 Dash of pepper
 1/2 tsp. sugar

Blend in blender all sauce ingredients except margarine. Then add melted margarine. Pour into above mixture. Next add clams. Soup will thicken. Serve with French bread or crackers. You can't eat just 1 bowl - MMM Good!

 

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 964814 -- POTATO CHOWDER

 

4 c. peeled, diced potatoes
 1/2 c. finely chopped onion
 1 c. grated carrots
 1 tsp. salt
 1/4 tsp. pepper
 1 tbsp. dried parsley flakes
 4 chicken bouillon cubes
 6 c. scalded milk
 4 tbsp. butter
 1/2 c. flour

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles from around edges of pan. Remove 1 to 11/2 cups milk and add butter and flour to hot milk, stirring with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes or low heat. Yields: 8 to 10 servings.

 

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 964815 -- MINESTRONE SOUP

 

1 lb. shin beef with bone
 3 1/2 qts. cold water
 1 c. dried white or red kidney beans 1 tbsp. olive or salad oil
 2 peeled cloves garlic
 2/3 c. shelled peas
 1 c. pared diced carrots
 1/2 c. spaghetti, broken up fine 1/2 c. minced onions
 1/2 c. minced parsley
 1/8 tsp. pepper
 1 c. cut fresh string beans
 3/4 c. diced celery
 2 c. finely shredded cabbage
 1 c. canned tomatoes
 Grated Parmesan cheese

Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans. Cover and bring to a boil. Skim, recover and simmer 4 hours. Heat oil in skillet and brown garlic in it. Remove garlic, then saute the onion and parsley in oil until onion is tender but not brown. Remove bone and meat from meat stock. Then add 1 tablespoon salt, onion, parsley, pepper and all remaining ingredients except spaghetti and cheese. Cover and simmer for 30 minutes. Add spaghetti and cook 10 minutes longer. Serve - passing cheese to be sprinkled on top. Serves 10.

 

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 964816 -- KRAUT SOUP

3 tbsp. oil
 1 1/2 lbs. stew meat
 1 to 2 bay leaves
 1 med. onion, chopped
 Salt & pepper to taste
 3 to 4 med. potatoes, diced
 1 lg. or 2 (16 oz.) cans pork & beans
 1 jar (32 oz.) Claussen's sauerkraut or cans to equal amount

In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper, brown meat. Add onions, saute with meat. Add 2 quarts (8 cups) water and bay leaves. Bring to a boil, simmer until meat is tender, about 1 hour. Add potatoes, beans and kraut. Cook until potatoes are done.

 

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 964817 -- CREAM OF POTATO SOUP

 

2 cans reg. size chicken broth 1 c. chopped onion
 6 c. cubed potato
 2 grated or chopped carrots 4 tbsp. margarine
 4 tbsp. all-purpose flour
 1/2 tsp. or to taste salt
 4 dashes white pepper, not hot 2 (12 oz.) canned or reg. milk or  half and half

In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed. Bring mixture to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender. Place half the vegetable mixture in blender and half the milk. Cover and blend for 30 to 60 seconds or until smooth. Pour back in the pot, combine flour and rest of milk and stir into the soup mixture. (If mixture is too thick, add milk to adjust to your liking.) Stir in salt and white pepper, cook and stir over low heat until thick and bubbly and heated through. Serves: 8

 --CLAM CHOWDER:--

Above recipe can easily be converted into clam chowder, just add large can minced clams, increase half and half to 2 (16 ounce) and 1/2 pound grated Jack cheese. Make sure you add clams after you put vegetable mixture in blender.

 

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 964818 -- OLD FASHIONED VEGETABLE SOUP

 

1 lb. ground beef
 1 c. onion, chopped
 1 c. raw potato, diced
 1 c. carrots, sliced
 2 (16 oz.) cans whole tomatoes, cut coarsely
 5 c. water
 1 tbsp. salt
 1/4 tsp. basil
 1/4 tsp. thyme
 1 bay leaf
 2 tbsp. instant beef bouillon
 1 (7 oz.) can whole kernel corn, undrained
 1 (8 1/2 oz.) can diagonal cut green beans, undrained
 1 (8 1/2 oz.) can sm. early peas, undrained

 Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables. Continue heating 5 minutes. Makes 11 cups.

 

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 964819 -- BAKED POTATO SOUP

 

4 lg. baking potatoes
 2/3 c. margarine
 2/3 c. all-purpose flour
 6 c. milk
 3/4 tsp. salt
 1/2 tsp. pepper
 4 green onions, chopped and divided 12 slices bacon, cooked, crumbled and divided
 1 1/4 c. (5 oz.) Cheddar cheese, shredded
 1 (8 oz.) pkg. sour cream

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt margarine over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese. Cook until heated then add sour cream. Add extra milk, if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Serves 8 - 10.

 

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 964820 -- CHEESE SOUP

 

1/4 c. butter
 1/2 c. onion, finely diced 1/2 c. grated celery
 1/2 c. grated carrots 1 1/2 tsp. cornstarch 1/4 c. flour
 1 qt. chicken broth
 1 qt. milk
 1/8 tsp. baking soda
 1 lb. grated cheese

Melt butter in pan. Add onions, carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese.

 --MEXICAN CORN CHOWDER:--

 Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.

 

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 964821 -- CHEESE BROCCOLI NOODLE SOUP

 

3/4 c. onion, chopped
 1 tbsp. butter
 6 c. water
 6 chicken bouillon cubes 8 oz. fine egg noodles
 1 tsp. salt
 1 (10 oz.) pkg. frozen chopped broccoli
 1/8 tsp. garlic powder
 6 c. milk
 2 lb. Velveeta cheese, cubed Pepper to taste

Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese is melted. Do not bring to a boil after milk is added. Best served right away.

 

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 964822 -- CLASSIC ONION SOUP

 

4 c. sweet onions, thinly sliced 1 clove garlic, finely chopped 1/4 c. butter or margarine
 5 1/2 c. water
 1/2 c. dry sherry or white wine (optional)
 8 beef flavored bouillon cubes
 6 slices French bread, 3/4" thick, buttered and toasted
 6 slices natural Swiss cheese

In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven-proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. If sherry is omitted. substitute 1/2 cup water.

 

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 964823 -- FRENCH CARROT SOUP

 

Butter for frying
 1 med. onion, finely chopped
 1 lb. carrots, peeled and chopped
 1 lg. potato, peeled and chopped
 1 qt. chicken stock
 1 tbsp. parsley, chopped
 1 tsp. sugar
 Salt and pepper

Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish with a spoonful of cream and some sprinkled parsley.

 

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 964824 -- RONTINI

 

2 med. pkg. egg noodles
 1 c. Crisco oil
 1 c. sugar
 1 tsp. salt
 1 tbsp. Accent
 1 tbsp. garlic salt
 1 c. dark vinegar (tarragon) 1 tbsp. dry mustard
 3 tbsp. parsley flakes
 1 med. chopped onion
 1 cucumber, quartered and sliced 1 bell pepper, sliced

Cook noodles until tender. Drain, rinse noodles in cold water and drain again. Place in large container that can be sealed. Add rest of ingredients; mix and chill overnight.

 

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 964825 -- COLD SOUP SALAD

 

1 c. tomatoes, peeled & chopped
 1/2 c. celery, chopped
 1/2 c. cucumbers, chopped
 1/2 c. green pepper, chopped
 1/3 c. green onion, chopped
 2 tsp. parsley or 1 tsp. dried 1 or 2 drops of garlic oil
 2 tbsp. vinegar
 2 tbsp. salad oil
 1 tsp. salt
 1/4 tsp. pepper
 1/2 tsp. Worcestershire sauce
 2 1/2 c. tomato juice

 Mix all together and chill overnight.

 

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 964826 -- NEW ENGLAND CLAM CHOWDER

 

3 strips bacon
 1 sm. onion, cubed
 3 or 4 potatoes
 4 c. half and half
 2 cans minced clams
 1/2 stick butter or margarine Salt & pepper to taste

Fry and drain bacon and onions. Crumble bacon up. Pare potatoes and cook until tender. Add potatoes to bacon and onion mixture. Add half and half, minced clams and butter. Heat. Add salt and pepper to taste. (2nd Grade Teacher)

 

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 964827 -- SPINACH EGG - DROP SOUP

 

6 chicken bouillon cubes
 8 c. water
 1 pkg. frozen chopped spinach
 2 lg. eggs
 2 tbsp. parmesan cheese Salt & pepper to taste

Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.

 

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 964828 -- SPAGHETTI SOUP

 

1 or 2 lbs. ground beef
 2 cans tomatoes
 Small potato
 1 can tomato sauce
 2 can green beans
 1 can sm. peas
 7 oz. spaghetti
 Salt and pepper to taste

 Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.

 

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 964829 -- CROCKPOT CAMPSTEW

 

1 c. chopped onions
 4 c. diced potatoes
 1 (10 oz.) can Castleberry's barbeque pork
 1 (10 oz.) can Castleberry's barbeque
 beef
 1 (10 oz.) can sweet sue barbeque
 chicken
 1 (16 oz.) can cream corn
 1 (16 oz.) can stewed tomatoes,  undrained
 2 tbsp. Worcestershire sauce
 1 tbsp. bottled lemon juice
 1/2 c. ketchup

Place onions and potatoes in saucepan. Cover with lightly salted water. Bring to a boil; reduce heat and simmer until tender. Drain well. Combine onions, potatoes and remaining ingredients in crock pot. Cook on low at least 1 hour.

 

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 964830 -- DR. PEPPER STEW

 

3 lb. stewing beef
 3 tsp. salt
 1 tsp. black pepper
 1/4 c. flour
 3 tbsp. fat
 2 c. beef bouillon
 2 c. Dr. Pepper, soda
 2 c. carrots chunked
 3 c. potatoes, chunked
 1 1/2 c. onions, chunked
 1 c. (1/2 inch) celery crescents
 1 c. fresh or frozen garden peas

Salt and pepper; dust with flour. In large kettle, brown meat in hot fat until very brown. Add bouillon and Dr. Pepper; cook over low heat until tender. Add all vegetables except peas and cook until barely tender; add peas and cook at least 10 minutes more. Serves 8.

 

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 964831 -- MOCK TURTLE SOUP

 

5 lbs. lean ground beef
 10 pts. water
 2 (14 oz.) bottles catsup
 2 bottles Worcestershire sauce
 1 bag frozen chopped onions
 2 lemons, quartered
 2 oz. whole mixed pickling spice Instant potato flakes (Hungry Jack) Cheesecloth

In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken. Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio

 

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 964832 -- BROCCOLI CHEESE SOUP

 

1 can Cheddar cheese soup
 1 can milk
 Broccoli

Cook broccoli until tender, about 5 to 7 minutes. Mix milk and cheese soup. Heat, drain broccoli. Add to cheese mixture. Blend in mixer on high speed for 30 seconds. Heat and serve. Bellefontaine, Ohio

 

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 964833 -- REFRIGERATOR SOUP

 

Leftovers
 Peas
 Green beans
 Carrots
 Corn
 Cabbage
 Tomatoes
 Potatoes
 Onions
 Celery
 3 beef bouillon cubes or chicken broth

"Children are starving all over the world, now eat your, vegetables", Mother would say, and we did. But always there were some left; so clean, put in the refrigerator. Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water. Salt and pepper to taste. Cover and bring to boil, then reduce heat and simmer 2 hours. Enjoy! Cincinnati, Ohio

 

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 964834 -- MULIGAN STEW

 

1 lb. ground beef
 1 lg. onion, chopped
 1/2 can peas
 1 potato
 2 to 3 tbsp. chili powder
 Salt & pepper to taste (about 1 1/2

 tsp. salt)

Brown beef and onion. Add peeled and diced potato. Cook approximately 20 minutes. Add peas and seasoning. Heat about 7 to 10 minutes. Optional: Add carrots if desired. Rossmeyne, Ohio

 

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 964835 -- BROCCOLI CHEESE SOUP

 

1 c. water
 2 tsp. chicken bouillon
 1 pkg. chopped broccoli
 1/2 c. flour
 1 c. milk
 2 c. Velveeta cheese
 1 c. milk

Cook water, broccoli, and chicken bouillon together until tender. Mix 1/2 cup flour and 1 cup milk together and add to broccoli. Add another 1 cup milk and 2 cups Velveeta cheese. Cook over low heat about 20 minutes. Stir constantly. Milford, Ohio

 

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 964836 -- MY BEST NEW ENGLAND CLAM CHOWDER

 

12 chowder clams
 1 lb. potatoes, peeled & diced
 1/4 lb. salt pork, diced
 3 oz. flour
 1 pt. whole milk
 1/2 pt. heavy cream
 1 tsp. "Old Bay Seafood Seasoning"
 1 c. chopped celery
 1 oz. vegetable oil
 1/2 lb. onions, peeled & diced 2 qts. water

Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.

 

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 964837 -- EASY FRENCH ONION SOUP

 

3 tbsp. bacon drippings
 5 lg. onions
 3 tbsp. flour
 1/2 tsp. salt
 1/8 tsp. pepper
 1 to 2 cloves crushed garlic
 1 sprig parsley
 1/4 tsp. thyme
 1 qt. chicken stock
 1 c. dry wine
 1 tsp. cognac
 Parmesan cheese
 Swiss, Gruyere cheese

1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.

 

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 964838 -- GAZPACHO

 

3 c. V-8 juice
 4 lg. garlic cloves
 1/4 tsp. Tabasco
 4 c. grated zucchini
 1 c. minced onion
 1/2 c. chopped parsley
 4 c. chicken broth
 1/2 c. fresh lemon juice Salt to taste
 2 c. chopped fresh tomatoes
1 1/2 green peppers, minced
 2 tbsp. olive oil (opt.)

Place 1 cup of V-8 and the garlic in a blender or food processor and process until the garlic has been pureed. Transfer to a large bowl. Add the remaining ingredients. Season to taste. Refrigerate until well chilled, at least 4 hours.

 

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 964839 -- ZUCCHINI SOUP

 

1 c. boiling water
 1 tsp. salt
 2 lbs. diced zucchini
 2 c. milk
 1 c. chopped onion
 1/2 sm. clove garlic, minced
 2 tbsp. butter
 2 c. light cream
 1 tsp. sugar
 Salt & pepper to taste
 Sour cream

Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

 

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 964840 -- PORTUGUESE SAUSAGE & POTATO SOUP

 

3 c. water
 4 oz. smoked garlic sausage
1/2 lb. Russet potatoes, peeled, sliced
 4 c. canned chicken broth
 1 lg. kale bunch, stems removed, leaves thinly sliced
 2 tbsp. olive oil

Bring 3 cups water to boil in heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into 1/4 inch wide slices. Set aside. Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes. Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

 

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 964841 -- CREAM OF BROCCOLI SOUP

 

3 tbsp. butter 1 sm. chopped fine
 1 clove garlic, fine chopped
 3 tbsp. flour
 2 cans (13 3/4 oz.) chicken broth 1/2 c. water
 2 boxes frozen broccoli or 4 c. fresh chopped broccoli
 1/4 tsp. thyme
 1/4 tsp. pepper
 1 c. heavy cream
 1 1/2 c. white cheddar cheese, shredded
 Sliced cherry tomato for garnish

 

Melt butter. Add onion and garlic, saute until transparent. Sprinkle flour into saute, cook for 3 minutes. Add broth and water. Bring to a boil. Reserve 1 cup broccoli florettes. Add balance of broccoli to blender. Chop until fine. Add chopped broccoli and spices to broth mixture. Bring to boil. Add cream, stir in florettes and bring to boiling point and let set 2 to 5 minutes. Preparation time: 30 to 40 minutes. Serves: 6 to 8.

 

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 964842 -- REAL MAINE CHOWDER

 

3 c. onions, chopped
 4 c. potatoes, chopped
 Water
 2 to 3 c. clams, shucked or 1 lb. fish, cubed
 1/2 lb. salt pork, diced
 Salt to taste
 1 c. cream
 1 c. whole milk

 

Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until seethrough, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions. Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6. NOTE: NEVER boil chowder with milk or cream in it!!

 

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 964843 -- HONEY DEW - LIME SOUP

 

1/2 of a med. ripe honeydew melon 2/3 c. water
 1/4 c. frozen limeade concentrate 1 (8 oz.) carton vanilla yogurt Thin slices of prosciutto ham
 6 sm. thin slices ripe honeydew melon

Remove seeds from melon half; discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time: 20 minutes. Serves: 6.

 

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 964844 -- CURRIED PEANUT SOUP

 

 1 tbsp. peanut oil
1 med. onion, halved, sliced (very thin)
 3 garlic cloves, minced
 3 tbsp. curry powder
 4 c. chicken stock, broth
 1/3 c. rice
 3 med. carrots, peeled, julienned thinly
 1/2 c. creamy peanut butter
 1 1/2 tsp. sugar
 Finely chopped green onions Chopped fresh cilantro

Heat oil in heavy large saucepan over medium heat. Add onion, garlic and curry powder and saute until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, approximately 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning more stock if desired, do NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and chopped cilantro. Serve: 4.

 

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 964845 -- CHILLED CUCUMBER SOUP

 

2 tbsp. sherry
 1 lg. onion, chopped 4 leeks, chopped
 4 med. potatoes, chopped

(3 c.)
 1 c. chopped celery
 3 tbsp. minced parsley
 6 c. chicken broth
 1 c. non-fat yogurt
 3 lg. cucumbers
 Salt to taste
 Tabasco to taste
 Worcestershire sauce to taste

In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.

 

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 964846 -- CABBAGE SOUP

 

1 1/2 lbs. shin-bone meat or 1 1/2 to 2 lbs. stew meat
 1 lg. can reg. tomatoes
 2 bay leaves
 1 tsp. black pepper
 Sm. amt. basil
 1 lg. onion, diced
 3 stalks celery, diced
 4 to 5 potatoes, cut up
 6 carrots, sliced
 1/2 head cabbage, sliced thinly Salt, if desired

Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and continue cooking. Separate the meat from the bone and add meat back to soup. Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve with dark bread.

 

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 964847 -- CABBAGE - TOMATO SOUP

 

1 head green cabbage, coarsely chopped 2 (16 oz.) cans stewed tomatoes 2 lbs. beef short ribs with bone 1 to 2 tbsp. sugar
 1 to 2 tbsp. lemon juice
 2 c. water

Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.

 

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964848 -- CREAMY CORN CHOWDER

 3 to 4 potatoes, pared
 Salt
 1/4 c. butter or oleo
 1 c. chopped celery
 2 cans whole kernel corn, drained 1/2 tsp. whole basil
 1/4 tsp. pepper
 2 (13 oz.) cans evaporated