Tomato-Garlic Bread Soup
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces
3 large onions, finely chopped
8 cups chicken stock or canned low-salt chicken broth
2 28-ounce cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings
Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside. Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Apple Cheddar Soup
*bouquet garni:
*1 TB white peppercorns
*3 sprigs fresh thyme
2 bay leaves (tied together in cheesecloth)
1/4 c oil
3 oz leftover ham, cubed
1 stalk celery, diced
2 cloves garlic, minced
2 onions, diced
8 tart apples peeled, cored and quartered (Granny Smith)
1 c white port or Chardonnay
6 c chicken broth
Juice from one lemon
4 TB unsalted butter softened
1/4 c all-purpose flour
1 1/2 lb. sharp Cheddar cheese, grated
Salt to taste
4 slices bacon for garnish
1 small red apple for garnish
1 small tart green apple for garnish
-A great cold weather soup, diced apples and cheese make it colorful. Easily made without the ham or bacon. Use vegetable broth instead of the chicken stock.
-To make the soup, in a medium-sized saucepan heat the oil over medium-high heat. Add the ham scraps, if using, the celery, garlic, and onions and sauté for about 4 minutes, or until the onions are translucent but not brown.
-Reduce the heat to medium and add the quartered apples. Cover and cook, stirring frequently, for about 10 minutes or until the apples soften. Add the port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and ham. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavors are well blended. Remove the bouquet garni.
-Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp. Drain on paper towels. Cut into l inch dice and set aside.
-Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish. You will need about 2 tablespoons of each color. Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice. Set aside.
-In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie. Whisk the mixture into the soup to thicken it. Cook for 5 minutes longer, stirring frequently.
-Add the grated cheese to the soup, stirring constantly, until it is melted.
-Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot. (Do not press too hard on the solids.) season with the remaining lemon juice and salt to taste. Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon. Serve hot.
Sante Fe Apple Pumpkin Soup
1 can Libby's All Nectar Apple Kerns (11&1/2 oz)
1 can chicken broth (14&1/2 oz)
1 can pumpkin (15 oz)
1/4 firmly packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/2 cup shredded cheddar cheese
Combine nectar, broth and cream in medium saucepan. Bring to a boil; add pumpkin, sugar, cumin chili powder, coriander and nutmeg. Reduce heat to low; cook for 10 to 15 minutes or until slightly thickened. Season with salt and ground black pepper. Garnish with cheese.
Serves 4
Pear and Pumpkin Soup
By Better Homes and Gardens
Servings: 6
1/2 cup chopped onion
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can pumpkin
2 1/2 cups half-and-half or light cream
1 3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
pear slices (optional)
1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
3. Ladle into soup bowls. If desired, garnish each serving with pear slices.
Autumn Chowder
(From Easy Chefs one million recipes CD)
1/2 c. chopped onion
1/2 clove garlic, minced
1 1/4 c. cubed potatoes
3/4 c. chopped carrots
1 1/4 c. chopped celery
3 3/4 c. chicken broth
1 (17 oz.) can whole kernel corn, drained
1/4 c. margarine
1/4 c. flour
2 c. milk
1 tbsp. prepared mustard
1/4 tsp. white pepper
1/8 tsp. paprika
2 tbsp. diced pimento
2 c. shredded Cheddar cheese
Combine first six ingredients in large pot; bring to a boil. Cover, reduce heat, simmer for 20 minutes or until potatoes are tender. Add corn and remove from heat. Melt margarine in heavy saucepan over low heat; add flour, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stir until thickened and bubbly. Add remaining ingredients. Cook until cheese melts, stirring constantly. Add cheese mixture to vegetables. Stir over medium heat.
Autumn Soup
(From Easy Chefs one million recipes CD)
1 lb. lean ground beef or turkey
1 c. onion, chopped
1 c. carrots, chopped
1 c. celery, diced
1 c. potatoes, cubed
3 c. water or beef stock
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
1 (28 oz.) can tomatoes with liquid
1 tsp. brown bouquet sauce (optional)
In large saucepan brown meat, drain off fat. Add onions and cook until tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat to boiling, reduce heat, cover and simmer for 20 to 30 minutes. Add the tomatoes, cover and simmer 20 minutes longer, or until vegetables are tender. Add bouquet sauce if desired. Remove bay leaf.
Cold Tomato Soup
From: http://www.geocities.com/Athens/Parthenon/7039/AshlinCH.html
2 large tomatoes, peeled, seeded, and chopped
1 sweet pepper, seeded and chopped
1 clove garlic, peeled and chopped
3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme
1/2 C. olive oil
3 tbsp. lemon juice
3 C. cold water
1 sweet Spanish onion, peeled and sliced
1 C. cucumber, peeled, seeded, and sliced
1/2 tsp. paprika
Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with fresh parsley or watercress.
Ginger-Scented Tomato and Cabbage Soup with Fresh Mint
© GardenGuides, 2000 (gardener@interpath.com)
4 ounces small pasta, such as alphabets
2 onions, coarsely chopped
3-5 cloves garlic, coarsely chopped
1 tablespoon butter
2 teaspoons ground ginger
1 small carrot, diced
2 cups diced fresh tomatoes
6 cups vegetable broth
10-15 fresh mint leaves
salt, black pepper and cayenne pepper to taste
Cook the pasta, drain and set aside. Lightly sauté the onion and garlic in butter until softened. Stir in the ginger and carrot and cook for a few moments; add tomatoes, broth and cabbage. Cook over medium heat until the vegetables are tender (15-20 minutes). Adjust seasoning. Ladle the soup over several spoonfuls of pasta per person. Season each portion with a sprinkling of fresh mint and serve immediately.
Tomato and Bread Soup with Basil
1 medium onion (diced, approximately ½ cup)
2 tbsp extra virgin olive oil
¼ cup coarsely chopped fresh basil leaves
1 (28 ounce) can plum tomatoes packed in juices
2 cups chicken or vegetable stock
kosher salt and ground pepper
1 ½ cups small pieces hearty style, day old bread
¼ shredded parmesan cheese
-Place onion and oil in stockpot and cook until onion wilts and becomes translucent
-Add basil and cook for 2 minutes, then add tomatoes with juice and bring to a simmer
-Mash tomatoes with a fork coarsely and add chicken stock
-Season with salt and pepper and bring to a boil
-Reduce heat and simmer. After 15 minutes add bread and simmer for 5.
-Serve while hot and sprinkle with cheese.
Joe Simone (My Favorite Herb- How North America’s Great Chefs Savor the Flavor of Herbs- Laurel Keser)
Sweet Potato and Pumpkin Soup
1 Onion, chopped
1 Clove Garlic, crushed
1 Sprig Fresh Rosemary
750 g peeled and seeded Pumpkin Chunks
500g orange sweet potato, peeled and cut into chunks
3 Cups Chicken Stock
Combine all ingredients in a large saucepan. Bring it to the boil, cover, and simmer for about 20 minutes, or until vegetables are tender. Remove rosemary sprig and discard. Puree soup in small batches in a foud processor or blender. Return soup to pan and reheat. Ladle into bowls and sprinkle with freshly ground pepper and a little parmesan cheese. This soup is very tasty served with toasted focaccia bread.
Back