MARLEN'S CREAM CHEESE SOUP
3 oz butter
6 sticks, celery, sliced
l large onion, chopped
l small red pepper, deseeded and finely sliced
3/4 pint vegetable stock
A few sprigs of fresh parsley
8 oz cream cheese
1 TB corn flour
3/4 pint milk
l TB olive oil
2 thick slices white bread, cut into small cubes (or skip this step and use croutons)

Melt half the butter in a large saucepan and saute the celery and onion until softened. Add half the red pepper, reserving the remainder for garnish. Pour in the stock and parsley. Bring to the boil and simmer, covered, for about 20 minutes. Blend in a food processor. Return to the saucepan and add the cream cheese, stirring until melted and smooth. Blend corn flour with 2-3 tablespoons of the milk, then stir into the soup with remaining milk. Heat until almost boiling. Heat remaining butter and olive oil, add the bread cubes, frying until golden. Drain on paper towels. Ladle the soup into warm bowls and garnish with red pepper. Pile a few croutons on top and serve.~~

LENTIL, SPINACH & SQUASH SOUP (serves 6-8)
2 TBL oil
1 medium onion, chopped
One slice (1 1/2" thick) fresh ginger, peeled & minced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 to 1 tsp cayenned
1 cup uncooked lentils
3/4 lb yellow squash or zucchini, cut in 1/2" rounds
10 pkg frozen chopped spinach, thawed & squeezed dry
1 qt chicken stock (vegetable stock works)
16 oz can whole tomatoes, drained & chopped (keep juice)
Salt & pepper
Sour cream or plain yogurt

Heat the oil in a large soup pot. Add the onions, ginger, garlic, spices & cook until the onions are soft. Mix in the lentils, squash & spinach. Add the stock, tomatoes, tomatojuice & salt & pepper to taste. Bring to a boil, reduce the heat & simmer 50 minutes, stirring occasionally. Serve with a dollop of yogurt or sour cream.~~Charlotte Central Cooks' Book

POTATO CHEESE SOUP (serves 4)
3 medium potatoes
2 cups boiling water
3 cups milk
2 TBL butter
1 small onion, finely chopped
2 TBL flour
1 tsp salt
1/2 tsp cayenne
1 cup grated Cheddar

Cook the potatoes in boiling water. Drain almost all of the water out & mash the potatoes coarsely. Add milk & heat to a simmer, stirring every 5 minutes. Add cheese & heat until smooth. Serve hot, garnished with chives.~~ Sandlapper Cookbook

I found this one last year and we really enjoyed it:
Here you go.........this came from a cookbook called "Soup Makes the Meal".

No Bones About It Split Pea Soup
2 1/2T olive oil
1 large onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
7c water
1 1/2c dried split peas, picked over and rinsed
1 1/4 tsp salt + more to taste
1 large all purpose potato, peeled and diced
1/4-1/3c smoky-style bbq sauce, to your taste
fresh ground black pepper to taste
Heat oil in large soup pot......add onion and celery and cook til onion is translucent 8-9 minute adding garlic during the last minute. Stir in water and peas; bring to a boil stirring occasionally, turn off heat and cover. Set aside for 1 hour.
After an hour bring water to simmer and simmer gently, partially covered for 1 hour until peas are soft. Add potato and cook til soft another 30 minutes or so. Then add salt.
Remove from heat and puree soup until smooth. Reheat and add salt and pepper to taste. Add bbq sauce, stir well and serve piping hot.
Yield: 8 servings
RL~

ROASTED AUTUMN VEGETABLE SOUP

Serves 8

Ingredients

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 -inch pieces
6 medium parsnip(s), peeled and cut into 1 ½-inch pieces
4 cups winter squash, cubed
2 sprays cooking spray
3 cups chicken or vegetable broth
½ cup heavy cream
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Directions

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, and parsnips
and squash; coat with cooking spray. Roast for 15 minutes.

Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splattering, if necessary. Or allow soup to cool before pureeing.)

Notes:

You can add more water or broth to the pureed soup to achieve desired thickness.

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SAYUR GURIH
Zucchini Squash Soup

Serves 6 as side dish

Ingredients

¼ cup thin-sliced fresh semi-hot chilies
¼ cup thin-sliced onion
1 clove garlic, sliced thin
2 Tbs peanut or corn oil
1 whole curry leaf
1 inch piece gingerroot
¼ cup dried shrimp, cooked in ½ cup water for ten minutes
½ tsp salt
1 tsp sugar
1 cup coconut milk
1 pound zucchini squash, cut into 1-inch cubes

Directions

Heat oil in a wok over medium high heat.

Stir fry the chili, onion and garlic in the oil for two minutes.

Add the curry leaf and gingerroot.

Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.

Serve with rice.

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CREAMY POBLANO CHILE SOUP
WITH CORN & MUSHROOMS

Ingredients

1 Tbs vegetable Oil
1 medium white onion, coarsely chopped
2 cloves garlic
2 cups fresh/frozen corn kernels
3 medium poblano chiles, roasted, peeled and seeded,
then coarsely chopped
4 cups chicken or vegetable stock
½ tsp dried oregano, preferably Mexican
2 Tbs unsalted butter
½ lb fresh chanterelle or other flavorful mushrooms such
as crimini, brushed clean, trimmed and sliced
Sea salt and freshly ground pepper
½ cup Crema Mexicana thinned w/ milk
3 oz Muenster cheese or farmers cheese,
cut into ¼" cubes, room temperature

Directions

In large Dutch oven, cazuela, or other large pot over medium low heat, heat the oil. Add the onion and sauté until golden and soft, about 2 minutes.

Add the garlic and cook for 1 minute longer.

Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from heat; let cool slightly.

Ladle the corn mixture into a blender with ½ cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium mesh sieve back into the pot.

Add the remaining stock and bring to a simmer over medium low heat.

While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with the sea salt and pepper and sauté until the mushrooms release their liquid then the liquid evaporates, about 8 minutes (maybe longer if you are using crimini).

Add the mushroom mixture and the Crema to the soup, stir well, cover and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.

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VEGAN CORN CHOWDER

Serves 8

Ingredients

6 Tbs vegetable oil (peanut oil or light olive oil)
¼ cup onion, diced
¼ cup red bell pepper, diced
½ cup celery, diced
6 Tbs all-purpose flour
1 Tbs Cajun seasoning
3- ½ cups vegetable broth
2 15-ounce cans creamed corn
1 15-ounce can whole kernel corn, drained
2 cups plain low fat soy milk (or rice milk)
1 tsp ground black pepper
1 pinch salt (optional)

Directions

Heat oil in a large saucepan over medium heat.

Add and cook onions, bell pepper and celery until soft.

Whisk in flour and Cajun seasoning and cook 6 minutes more, until light brown.

Whisk in broth and simmer 10 minutes.

Stir in creamed corn, corn, soy milk, pepper and salt. Simmer over low heat 10 minutes more.

Let the soup cool somewhat and puree.

Heat through and garnish with chopped green onions, green chilies and/or a dollop of shredded cheese.

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SOUTHWESTERN TORTELLINI CHOWDER

Serves 6

Ingredients

1 small head broccoli, chopped small
1 medium red bell pepper, chopped
1 ½ cup corn (drained, if canned)
3 ½ cups chicken or vegetable broth
1 ½ cups mild to medium-hot salsa
½ tsp grated orange peel
18 ounces cheese tortellini
1 5-ounce can evaporated milk
Dash of salt
½ cup grated Parmesan cheese (optional)
¼ cup cilantro, chopped

Directions

Lightly steam broccoli, pepper and corn.

In large pot bring broth, salsa, orange peel to a boil; simmer for 3 minutes.

Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes until tender.

Stir in milk and salt; cook for 1 to 2 minutes. DO NOT BOIL or milk will curdle.

Top each serving with Parmesan cheese and cilantro.

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JALIK
Cucumber Soup

Serves 6-8

Ingredients

4 medium cucumbers
1- ½ tsp salt
2 cloves garlic, minced
2 Tbs lemon juice
6 cups yogurt
1 Tbs finely chopped dill
¼ cup sesame or light olive oil
2 tsp chopped mint

Directions

Peel the cucumbers, cut in quarters lengthwise, scoop out the seeds and then slice thin. Sprinkle with the salt and let stand 15 minutes. Drain well.

Stir together the garlic, lemon juice, yogurt, and dill. Mix with the cucumbers.

Pour the oil over the top and sprinkle with the mint.

Serve at room temperature.

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CAJUN VEGETABLE GUMBO

Serves 6-8

Ingredients

2 lbs greens (collard, mustard, or turnip),
washed and stemmed
¼ cup plus 2 Tbs vegetable oil
¼ cup flour
2 large onions, finely diced
1 medium green bell pepper, finely diced
4 stalks celery, finely diced
16 oz plum tomatoes, drained and coarsely chopped
¼ cup liquid hot sauce
3 whole bay leaves
1 tsp filè powder
Cayenne pepper, to taste
½ tsp each thyme, oregano, and basil
¼ cup fresh parsley, chopped
3 cloves garlic, thinly sliced
Salt and freshly ground black pepper, to taste
6 cups vegetable or faux chicken broth
12 oz okra
16 oz cooked kidney beans, drained and rinsed

2 cups cooked white rice

Directions

Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water. Coarsely chop the greens and set aside.

In a small saucepan over medium-low heat, whisk ¼ cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.

In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.

Add the hot sauce, bay leaves, filè powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.

Add the roux, vegetable or faux chicken broth, and the reserved greens cooking water, stirring well to blend in the roux. Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.

Remove the bay leaves and serve warm.
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RED BEAN AND BELL PEPPER SOUP

Serves 4

Ingredients

8 cups chicken or vegetable stock (or water)
1 pound dried red beans (soaked overnight)
1 medium Cubanelle pepper (halved and seeded)
2 whole bay leaves
2 Tbs olive oil
4 ounces bacon (diced)
4 ounces ham (diced)
1 each red, green, and yellow bell pepper (finely chopped)
1 large white onion (finely chopped)
2 cloves garlic (minced)
¼ cup tomato paste
1 medium white potato (peeled and diced)
½ pound pumpkin (peeled and diced)
salt to taste
½ bunch cilantro (chopped)

Directions

Put the chicken stock (or water), beans, Cubanelle pepper, and bay leaves in a large soup pot and bring to a boil.

Reduce the heat to low and partially cover the pot. Simmer over low heat until the beans are tender, for about 1 hour. Remove the pot from the heat. Discard the Cubanelle pepper and bay leaves. Set the pot aside.

In a skillet, heat the olive oil. Sauté the bacon and ham for about 3 minutes.

Add the bell peppers, onions, and garlic. Cook until the onions are soft. Stir in the tomato paste to the mix.

Return the pot of beans to the heat. Add the cooked pepper mixture and the potato. Simmer over low heat for 15 minutes.

Add the pumpkin and cook until the pumpkin and potato pieces are tender, for about 10 minutes.

Season with salt and simmer for another 5 minutes to blend the flavors. Add the cilantro before serving.

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CREAM OF "WILD" MUSHROOM SOUP

Serves 6

Ingredients

4 ounces dried porcini mushrooms
1-¼ cups boiling water
1 pound mushrooms, *see Note
¼ cup unsalted butter
3 Tbs olive oil
½ medium onion, sliced thin
¼ cup shallots, sliced thin
1 cup vegetable broth
2 cups chicken broth (or more vegetable broth or water)
2 Tbs dry sherry
1 cup heavy cream
salt and pepper, to taste (youÂll like this with LOTS of pepper)

Directions

Put dried porcinis into boiling water, turn off heat, and let soak for 30 minutes.

Remove porcinis from the water. Save the soaking water. No need to chop the porcinis.

Chop the thick stems off any mushrooms and slice these thinly. Chop the top of the mushrooms into bite-size chunks.

Add thinner parts and smaller pieces of mushrooms to the porcinis.

Heat butter and oil in a stock pot over medium high heat.

Add onion slices and shallots. Sauté until soft.

Add chopped mushrooms (except porcinis and thinner pieces). Cook until softened.

Add porcinis and small pieces. Heat through.

Pour in vegetable and chicken broths, porcini soaking liquid and sherry. Bring to boil, reduce heat, and simmer for 5 minutes.

Add cream, salt and pepper to taste and heat 5 minutes on low. (I like lots of pepper with mushrooms)

Serving Ideas: Top each bowl with a piece of toast and a dollop of spicy roués on top of that.

NOTES: Good "wild" mushrooms include matsutake, chanterelle, portabello, crimini.

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CREAM OF BRIE AND LEEK SOUP
Serves 6

Ingredients

½ cup butter
8 large leeks, finely chopped (white only)
4 cups (maybe more) chicken or vegetable stock
½ cup flour
4 cups half & half cream
1 ½ lbs Brie cheese, well chilled and cut into cubes
Salt and pepper to taste
2 Tbs fresh chives, minced

Directions

Melt ¼ cup of the butter in a soup kettle over medium heat. Add leeks and sauté until translucent, stirring frequently, about 4 minutes.

Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes.

Puree mixture in batches in blender.

Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes.

Blend in half & half; whisk until smooth.

Add cheese in batches, stirring until cheese melts and mixture is smooth.

Strain through fine sieve. Return to saucepan.

Add leek puree and heat through. Season with salt to taste.

Ladle into soup bowls and garnish with ground pepper and chives.

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ROASTED TOMATO AND BASIL SOUP

Serves 6

Ingredients

2 small yellow onions, sliced
2-½ pounds fresh tomatoes (any mix of fresh and ripe) (save "tomato water and add to stock)
6 cloves garlic, peeled
6 large, whole basil leaves, shredded
2 sprigs thyme
½ cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken or vegetable stock or water
2 whole, dried bay leaves
4 Tbs butter
½ cup chopped fresh basil leaves (optional)
¾ cup heavy cream (optional)

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Top with fresh herbs.

Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot.

Add 3 cups chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot.

Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.

Season to taste with salt and freshly ground black pepper.

Garnish in each bowl with a splash of heavy cream and a small basil leaf.

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CREAM OF ROASTED TOMATO
AND FENNEL SOUP
WITH PARSLEY CROUTONS

Serves 12

Ingredients

For the soup:

3 pounds tomatoes, ripe but firm
Extra-virgin olive oil
3 Tbs unsalted butter
8 small shallots, coarsely chopped
1 small carrot, coarsely chopped
1 small fennel bulb, coarsely chopped
3 cloves garlic, coarsely chopped
2 Tbs Herbsaint, Pernod or other anise liquor
2 to 3 cups chicken or vegetable stock
5 sprigs fresh tarragon
5 sprigs fresh parsley
1 cup heavy cream
Salt and freshly ground black pepper to taste

Directions

Heat the oven to 400F.

Cut the tomatoes in half crosswise and squeeze gently to remove the seeds, scraping them out with your fingers if necessary. Coat the tomatoes with olive oil and place them cut side down on a nonstick or foil-lined shallow baking dish. Roast for 35-45 minutes, until the tomatoes are very soft and the skins are dark. Remove them from the oven and let cool. The skins should slip off easily.

Melt the butter in a medium-sized saucepan and sauté the chopped shallots, carrot, garlic and fennel until they're soft, about 12 minutes.

Add 2 cups of stock and the tarragon and parsley. Simmer over low heat for 30 minutes. Remove the herb sprigs and add the roasted tomatoes and Pernod.

Purée the soup in a blender or food processor. (For a smoother soup, pass it through a food mill.)

Add the cream and return the soup to a simmer. If the soup is too thick, thin it with more stock.

Season with salt and pepper and keep warm over low heat until ready to serve.

To serve: Ladle the soup into warm bowls and float two or three parsley croutons on top of each bowl.

For the parsley croutons:

12 thin slices French bread
Extra-virgin olive oil
2 cloves garlic, cut in half
½ cup shredded Teleme or Muenster cheese
¼ cup fresh parsley

Heat oven to 400F. Brush both sides of the bread slices with olive oil and put them on a baking sheet. Rub the top of each slice with garlic and sprinkle on the cheese and parsley. Bake until golden brown, about 5 minutes.

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CREMA DELLA MINESTRA DEL FINOCCHIO
E DELLÂASAPARAGO
Cream of Fennel and Asparagus Soup

Serves 6

Ingredients

4 Tbs olive oil
2 Tbs butter
½ medium onion, diced
4 medium shallots, minced
1 large fennel bulb, fronds removed and saved,
bulb diced
1 pound asparagus, white bottoms removed
3 Tbs flour
6 cups chicken or vegetable stock/broth
1 cup heavy cream
salt and pepper to taste

Directions

Cut asparagus into bite-size pieces and separate thicker chunks from tips.

Heat oil and butter in stock pot on medium-high heat. Add onion, shallots, and fennel bulb. Cook until slightly softened. Do not brown.

Add flour and toss thoroughly, heating through.

Add stock and thicker chunks of asparagus. Cook on medium heat until asparagus is slightly tender, about 5 minutes.

Add asparagus tips and heavy cream and heat for 3-5 more minutes.

Salt and pepper to taste.

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CURRIED PARSNIP SOUP
WITH SHREDDED APPLES

Serves 6

Ingredients

1 Tbs unsalted butter
1 Tbs peanut oil
1 cup chopped onion
1 ½ Tbs curry powder
6 cups low-salt chicken or vegetable broth
1 ½ pounds parsnips, peeled, cut into 1-inch pieces
2 medium Granny Smith apples
1 cup plain whole-milk yogurt, whisked to loosen
1 cup corn oil

Directions

Melt butter with peanut oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes.

Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes.

Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)

Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.

Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.

Warm soup over medium heat, stirring occasionally (do not boil). Season with salt.

Divide soup among 6 bowls. Garnish with fried apple peel.

Note: an equal amount of celery root (celeriac) can be substituted for the parsnip.

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BLUE CHEESE AND ONION SOUP

Serves 6-8

Ingredients

2 1/3 cup milk
2 whole bay leaves
¼ tsp grated nutmeg
6 Tbs butter
2 large onions, finely sliced
9 Tbs all-purpose flour
6 cups chicken or vegetable stock
Salt
Black Pepper
1 ½ cups crumbled Stilton cheese

Directions

Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from heat, cover, and leave to steep for 20 minutes.

Meanwhile, melt the butter in a large pan, add the onions, and cook very gently,
stirring occasionally, for 10 minutes or until they are soft but not browned.

Add the flour and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour mixture. Add the stock, and salt and pepper to taste. Bring to a boil, then simmer, partially covered, for 10 minutes.

Add the cheese to the pan and stir over very low heat until it is melted; do not let soup boil or the cheese will become stringy. Serve immediately.

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ROASTED EGGPLANT AND GARLIC SOUP

Serves 4-6

Ingredients

1 cup garlic, roasted
2 Tbs parsley, chopped
2 Tbs basil, fresh, chopped
1 Tbs oregano, chopped
½ tsp olive oil
salt and pepper to taste
2 large eggplants
1 Tbs olive oil
1 cup onion, minced
1 Tbs garlic, minced
1 ½ quarts vegetable stock
1 cup heavy cream
cayenne pepper to taste

Directions

Preheat oven to 400.

In a mixing bowl, combine the garlic, herbs, and ½ teaspoon olive oil. Season with salt and pepper. Mix thoroughly.

Split the eggplants in half lengthwise and smear the garlic mixture over the top of each half. Place the eggplant on a backing sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin.

Heat 1 tablespoon olive oil in a 2-quart saucepan. When the oil is hot, add the onions. Sauté for 2 minutes.

Add the roasted eggplant and garlic and continue to sauté for 2 minutes.

Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth.

Stir in the cream and continue to simmer for 3 minutes. Season the soup with the cayenne and any additional salt.

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BEST MINESTRONE

Serves 8

Ingredients

3 Tbsp extra virgin olive oil
2 small leeks, quartered
2 stalks celery, diced
1 medium onion, chopped
1-½ tsp salt
2 cloves garlic, minced
2 small zucchini, quartered, then sliced
1 medium potato, peeled, diced
8 cups vegetable stock or water or both
1 cup ditalini pasta, or elbow macaroni, shells
8 cups chard leaves, chopped
½ cup Italian-style tomatoes, diced
1 cup canned white beans, rinsed and drained
1 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

Freshly ground black pepper, to taste

½ cup Parmesan cheese, freshly grated
¼ cup fresh parsley or basil chopped or both

Directions

In a soup pot or large Dutch oven, heat 1 tablespoon of olive oil over medium heat.

Add the leeks, celery, and onions and season with a bit of salt (about a half-teaspoon).

Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Add the garlic, zucchini, and potato.

Continue to cook, stirring occasionally, for about 5 minutes.

Add the stock and remaining teaspoon of salt.

Bring the mixture to a boil, and then reduce the heat to low and simmer until all
the vegetables are tender, about 15 to 20 minutes.

Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes.

Add the tomatoes, canned beans, and herbs and continue to simmer until the pasta is cooked to the 'al dente' stage.

Adjust the seasoning with salt and pepper.

Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired.

Garnish with freshly grated Parmesan cheese and fresh parsley or basil.

Serve immediately.

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SOUTHERN-STYLE MINESTRONE

Serves 8-12

Ingredients

3 Tbs extra virgin olive oil
2 small leeks, quartered
2 stalks celery, diced
1 medium Vidalia onion, chopped
1-½ tsp salt
2 cloves garlic, minced
2 small zucchini, quartered, then sliced crosswise ½"
1 medium potato, peeled, diced
8 cups vegetable stock
1 cup ditalini pasta, or elbow macaroni, shells
4 cups collard leaves, chopped
½ cup Italian-style tomatoes, diced
1 cup canned white beans, rinsed and drained
1 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

Freshly ground black pepper, to taste

½ cup Parmesan cheese, freshly grated
¼ cup fresh parsley or basil chopped or both

Directions:

In a soup pot or large Dutch oven, heat 1 tablespoon of olive oil over medium heat.

Add the leeks, celery, and onions and season with a bit of salt
(about a half-teaspoon).

Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Add the garlic, zucchini, and potato.

Continue to cook, stirring occasionally, for about 5 minutes.

Add the stock and remaining teaspoon of salt.

Bring the mixture to a boil, and then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.

Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes.

Add the tomatoes, canned beans, and herbs and continue to simmer until the pasta is cooked to the 'al dente' stage.

Adjust the seasoning with salt and pepper.

Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired.

Garnish with freshly grated Parmesan cheese and fresh parsley or basil.

Serve immediately.

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GAENG LEANG SOUP
Winter squash soup with miso and Thai basil

Great served warm, it can also be served chilled on a hot summer day.

Serves 6-8

Ingredients

4 chopped shallots, about ¼ cup
2 Tbs miso (or more as desired)
4 cups water
1-½ cups young corn, halved
3 cups kabocha, peeled and sliced thin
1-½ cups shiitake mushrooms, sliced
1-½ tsp salt
½ to 1 tsp black pepper
½ tsp nutmeg
2 tsp red chili peppers, ground
1-½ Tbs rice vinegar
1 tsp sugar or as needed
2 cups Thai purple basil leaves,
washed and torn

Directions

In a food processor, blend shallots with miso to form a paste. Put the paste in a large pot with water and bring to boil.

Stir in young corn, kabocha and shiitake mushroom and let boil for 5 minutes; reduce heat and cook until kabocha becomes partially translucent.

Mix in the rest of the ingredients. Cook for 5 more minutes to allow the squash to blend in with the other ingredients.

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PUMPKIN AND BLACK BEAN SOUP

Serves 4-6

Ingredients

2 Tbs extra virgin olive oil
1 medium onion, finely chopped
1 cup vegetable stock
2 cups chicken stock
1 14.5-ounce can diced tomatoes with juice
1 15-ounce can black beans, plus liquid
2 15-ounce cans pumpkin puree
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream
1 Tbs curry powder
1- ½ tsp ground cumin
½ tsp cayenne pepper
coarse salt
20 sprigs fresh chives, chopped or snipped, for garnish

Directions

Heat a soup pot over medium heat.

Add oil.

When oil is hot, add onion.

Sauté onions 5 minutes.

Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.

Stir to combine ingredients and bring soup to a boil.

Reduce heat to medium low and stir in cream, curry, cumin, cayenne and
salt, to taste.

Simmer 5 minutes, adjust seasonings and serve garnished with chopped
chives.

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AUTUMN CURRIED SOUP

Serves 12

Ingredients

½ stick butter
3 medium onions, sliced
4 cloves garlic, thinly sliced
2 Tbs chopped fresh rosemary
2 medium acorn squash, peeled, seeded and cubed
3 lbs carrots, peeled/sliced
1 ½ Tbs curry powder
2 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
Salt
freshly-ground black pepper
16 oz pumpkin puree
8 cups chicken or vegetable stock/broth
Grated peel of 2 oranges
½ cup orange juice
2 cups heavy cream (optional)

Directions

In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook until soft, about 5 minutes.

Add squash, carrots and spices. Season to taste with salt and pepper. Cook for 15 minutes, stirring occasionally.

Add pumpkin, chicken stock, orange peel and juice and cook until carrots are soft, about 20 minutes longer. Remove from heat and puree in batches until smooth. Return to pot, add cream if desired, and cook until just heated through.

Adjust seasonings and serve hot.

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CREAMED BUTTERNUT AND APPLE SOUP

Serves 8
Ingredients

5 pounds butternut squash, peeled and diced
1- ½ pounds apples, quartered
1 stick cinnamon
½ gallon vegetable broth
1- ½ cups unsalted butter
1/3 cup pure maple syrup
½ tsp ginger
½ tsp salt
½ tsp nutmeg
1 pint light cream, hot

Directions

Steam the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve.

------------------------

BAKED SQUASH SOUP WITH NUTS AND SPICES

Serves 8

Ingredients

3 Tbs blanched almonds
3 Tbs hazelnuts
3 Tbs sesame seeds
½ tsp ground cinnamon
¼ tsp ground cloves
1 tsp ground ginger
1 tsp curry powder
2 pounds butternut squash (1 medium),
peeled and cut into 3/4-inch cubes (about 6 cups)
2 Tbs olive oil
6 cups chicken or vegetable stock or water
1 cup plain yogurt
Salt and freshly ground black pepper
¼ cup chopped cilantro

Directions

Preheat the oven to 350 degrees.

Put the almonds on a pie plate or small sheet pan and toast for 3 minutes.

Add the sesame seeds, keeping them separate from the almonds, and toast for 3
minutes longer.

Add the hazelnuts, also keeping them separate, and toast for 11 minutes more or until the almonds and hazelnuts are browned but not too dark and the sesame seeds are golden.

Chop the almonds. Let the hazelnuts cool slightly, rub off the skins in a clean dish towel, and chop. Mix the nuts and sesame seeds and set aside.

Raise the oven temperature to 400 degrees.

Combine the cinnamon, cloves, ginger, and curry powder in a small bowl.

In a larger mixing bowl toss the squash with the olive oil. Add the spices and mix well. Spread out the squash on a baking sheet.

Bake the squash, covered with aluminum foil, for 20 minutes, or until it softens and the fibers are starting to come apart. Transfer the squash to a large saucepan or stockpot. Add the stock, cover, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes.

Transfer the squash to a food processor and puree. Strain through a medium-fine strainer, pressing out all the liquid with a wooden spoon or the back of a ladle. Add the yogurt and mix well. Season with salt and pepper to taste.

Divide the soup among warm bowls. Sprinkle with the nut-seed mixture and chopped cilantro.

--------------------

CREAM OF GREEN CHILE SOUP

Serves 6-8

Ingredients

1 ½ cups vegetable broth
1/3 cup minced onion
1 clove garlic
½ pound fresh mild green chiles, such
as Anaheim, roasted and chopped
8 ounces cream cheese, softened
1 cup sour cream
¼ tsp ground cumin
1 cup half-and-half
Freshly-ground white pepper, to taste

Directions

In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.

In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well.

With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl.

Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

-----------------

HERBED SWEET PEPPER SOUP

Serves 6

Ingredients

¼ cup olive oil
2 cups chopped red onion
1 ½ lbs chopped sweet red peppers
1 Tbs minced garlic
1 ½ lbs ripe tomatoes, peeled, seeded & chopped
1 ¼ tsp each of dried rosemary, thyme & marjoram
½ tsp dried basil
2 whole bay leaves
2 cups chicken or vegetable broth diluted with 2 cups water
1 tsp ground cumin
1 ¼ Tbs fresh ginger, peeled & minced
Salt & pepper to taste

Directions

Heat oil in a large pot. Add the onion, red peppers & garlic & coat with olive oil. Reduce heat & cover, stirring occasionally until onion & pepper are soft, about 30 minutes.

Remove from heat & cool 20 minutes. Transfer to a blender & puree.

After cooling, may be refrigerated up to 2 days. Reheat over low heat.

-----------------------

CHUNKY TOMATO BASIL SOUP

Serves 8-10

Ingredients

4 cups (8 to 10) tomatoes chopped
or 4 cups canned whole tomatoes
4 cups tomato juice or V-8 juice
(you can use spicy if you like a little heat)
¼ cup finely cut sweet yellow onion
2 or 3 cloves garlic, minced
12-14 whole basil leaves, chiffonade
1 cup heavy whipping cream
½ cup butter (1 whole stick)
Kosher Salt
Freshly ground white & black Pepper

Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes.

Add basil, cream and butter and continue to heat over low heat.

Add salt and pepper to taste.

Garnish with additional fresh basil leaves.

Serve with hot crusty French bread.

----------------------

CREAM OF TOMATO SOUP WINTER STYLE

Serves 6

Ingredients

16 oz can whole tomatoes
¼ cup chopped onion
½ cup chopped celery including leaves
2 Tbs butter
½ tsp dried basil
½ tsp dried oregano
1 tsp salt
2 Tbs tomato paste
1 Tbs brown sugar
2 Tbs butter
3 Tbs flour
2 cup vegetable broth
1 cup milk

Directions

In a sauce pan over medium heat, simmer tomatoes, onion, and celery in the first 2 Tbs butter with the basil, oregano, salt, tomato paste, and brown sugar, uncovered for 10 minutes. Puree with an immersion blender or cool a little and blend in a blender or food processor.

In another pan, melt second 2 Tbs butter, stir in flour, and cook 1 minute.

Stir in broth to make a smooth, thick sauce.

Beat in milk.

Add the tomato mixture.

Season with salt and pepper to taste.

Serve at once.

------------------

----------------------
---------------------
CARROT AND GINGER SOUP

Serves 6-8

Ingredients

½ medium butternut squash
2 Tbs olive oil
1 medium onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed, or more to taste
1 2-inch piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream (optional)

Directions

Preheat the oven to 350 degrees F.

Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent.

Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup.

Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.

Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

-------------------
POTATO-ARTICHOKE CREAM CHEESE SOUP

Serves 4-6

Ingredients

2 Tbs extra-virgin olive oil
2 small yellow/white onions-chopped
(or leeks)
1 clove garlic, minced
2 medium potatoes, peeled and chopped
8 oz artichoke hearts
4 cups vegetable stock
½ tsp salt
¼ tsp freshly ground black pepper
8 oz softened cream cheese
2 Tbs chopped chives or scallions, for garnish

Directions

Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.

Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender ½ way and make sure the lid is vented so it doesn't explode all over the kitchen), puree the soup.

Sprinkle with a little chopped chives or scallion and serve.

--------------------

ONION SOUP WITH PARMIGIANO
AND CRACKED PEPPER

Serves 4

Ingredients

2 Tbs butter
4-5 Tbs olive oil
8 medium onions, thinly sliced
coarse salt
5 cups vegetable stock
½ cup freshly grated Parmigiano
5 whole black peppercorns
3 whole white peppercorns
3 whole coriander seeds
1 pinch freshly grated nutmeg
1 clove garlic
4 slices dry crusty bread

Directions

Warm the butter and 2 Tbs olive oil over low heat and add onion and a bit of salt. Cook slowly until the onion is meltingly soft (about 12-15 minutes).

Add the stock. Taste and adjust seasoning. Bring to a boil, and then simmer for 10 minutes.

Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.

Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy saucepan or meat mallet (or mortar and pestle if you have one). Sprinkle this over the cheese along with the nutmeg.

Rub the garlic over the bread and brush the slices with remaining olive oil on both sides

Heat a dry sauté pan over medium heat until very hot and add the bread until brown on both sides. Break the bread into small pieces.

Ladle the soup into bowls and serve with bread pieces.
---------------------------

CREOLE ONION SOUP

Serves 2-4

Ingredients

3 oz unsalted butter (3/4 stick)
4 large Spanish onions, thinly sliced into 1 - 2" Pieces
2 tsp sugar
1 Tbs minced garlic
3 Tbs flour
2 oz dry red wine
3 cups vegetable stock
2 Tbs Worcestershire sauce
3 sprigs thyme
2 whole bay leaves
Pinch Cayenne
Pinch White Pepper
½ cup heavy cream
Kosher salt and black pepper to taste

Directions

Melt the butter over medium heat in a heavy bottomed Dutch oven. Add the onions and sugar, raise the heat to high until the onions are transparent, stirring often, about 3-5 minutes.

Lower the heat to medium and cook the onions, stirring occasionally, for about 15 minutes or until the onions are nicely caramelized. add the garlic and cook for 2 minutes.

Add the flour stirring constantly until well incorporated, about 2 minutes.

Whisk in the wine and stock, bring to a boil. reduce the heat to a simmer, add the fresh thyme, bay leaves, Worcestershire sauce, cayenne, white pepper, some salt (not too much yet) and black pepper.

Simmer this for about 1 ½ hours. Turn the heat to low and whisk in the heavy cream, adjust the seasonings.

Garlic Cheese Toasts

Preheat the broiler.

Slice a baguette on the bias into as many pieces as you need, about ½-inch thick.

Broil these on both sides until golden brown. rub the toasts on both sides with a smashed garlic clove.

Top with grated gruyere cheese and freshly ground black pepper, place back under the broiler until the cheese melts, about 1 minute. Top with thinly sliced chives.

Float 2 of these on top of each serving of Creole onion soup.

----------

FRENCH CARROT SOUP

Serves 6-8

Ingredients

1 small onion, finely chopped
1 cluster shallots, chopped
3 cups carrots, peeled and coarsely chopped
4-6 Tbs butter
3 cups vegetable stock
1-½ cups heavy cream, half and half, or milk
1 tsp curry powder
½ tsp dried tarragon leaves

salt and pepper to taste

Directions

Melt butter in large saucepan.

Sauté onions and shallots 5 minutes until transparent, then add the carrots.

Cook for 5 more minutes and add stock.

Cook another 20 minutes or until carrots are tender.

Puree in the blender, in batches. If you want a very velvety texture, put through a strainer.

Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.

Garnish with crème fraîche and chopped parsley.

---------------------

VICHYSSOISE
Cold Potato and Leek Soup

Serves 8

Ingredients

4 cups vegetable stock (preferably homemade)
4 Tbs butter
2 large leeks, white only, chopped finely
1 small onion, chopped finely
¼ cup celery, finely chopped
10 ounces potatoes, sliced about ¼" thick
salt & white pepper
1 cup heavy cream

2 Tbs finely chopped chives or finely chopped dill

Directions

For the soup:

Melt the butter in a heavy frying pan.

Add the onion, celery and leeks and cook very slowly for about 20 minutes. Stir occasionally and adjust the heat so that the vegetables barely color.

When they are soft and translucent, transfer them to a saucepan and pour in the stock. Add the potatoes and bring to a boil.

Reduce the heat, cover and simmer until the potatoes are soft.

Add half of the potatoes and stock to a food processor and pulse. Remove and finish with the rest of the soup. The soup should not be completely smooth. To finish it, press it through a sieve.

Stir in the seasonings, salting liberally -- the cold has a tendency to dull the soup's flavor.

Before serving the soup, stir in 1 cup of the heavy cream and taste again for salt. If it seems too thick, add more cream.

To serve: Pour into cups and garnish with the chives or dill.

----------------------
BUTTERNUT SQUASH BISQUE

Serves 8

Ingredients

1 Tbs vegetable oil
1 Tbs butter
½ cup diced onion
¾ cup diced carrot
4 cup peeled and cubed butternut squash
3 cup vegetable broth
Salt & pepper to taste
½ cup heavy cream
Dash nutmeg

Directions

Heat oil and butter in large pot over medium heat, add onion and cook until tender.

Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.

Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil.

Serve warm with dash of nutmeg.

------------------------

CURRIED PUMPKIN SOUP

Serves 6-8

Ingredients

½ pound fresh mushrooms, sliced
½ cup chopped onion
2 Tbs butter or margarine
2 Tbs flour
½ to 1 tsp curry powder
3 cups vegetable broth (can use chicken broth)
1 can (15 oz.) solid-pack pumpkin (not pumpkin pie filling)
1 can (12 oz.) evaporated milk
1 Tbs honey
½ tsp salt
¼ tsp pepper
¼ tsp ground nutmeg

Fresh or frozen chives or chopped green onion tops (optional)

Directions

In a large saucepan, sauté the mushrooms and onions in better until tender.

Stir in the flour and curry powder until blended.

Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.

Garnish with chives if desired.

-----------------------

SOUPE AU PISTOU

Serves 12-16

Ingredients

½ lb dried white kidney beans
¼ cup olive oil
2 cloves garlic, finely minced
1 ½ lb zucchini
3 medium white turnips (1 lb.)
1 large potato
6 medium carrots (1 lb.)
2 large celery stalks with leaves
2 medium red onions
8 cups water, chicken broth or vegetable broth
1 cup dry white wine (optional)
1 peeled onion stuck with 4 cloves
1 whole bay leaf
1 can (1 lb.) diced tomatoes, undrained
2 tsp dried basil leaves
or 2 Tbs. minced fresh basil
1/8 tsp dried hot pepper
1 ½ tsp salt
2 Tbs chopped fresh parsley

Directions

Soak beans overnight in cold water to cover. Next day, drain beans in colander and rinse under cold water. [Or use the fast method of 1 hour simmer.]

Prepare vegetables  dice zucchini, pare and dice turnips and potato into cubes, pare and thinly slice carrots, slice celery, coarsely chop the 2 red onions.

Heat oil in 6 qt. soup pot or Dutch oven over medium-low heat. Add garlic, zucchini, turnips, carrots, celery and chopped onions and sauté for about 10 minutes, stirring occasionally.

Add beans, water or broth, wine and remaining ingredients except parsley. Bring to boiling over medium heat; reduce heat, cover, and simmer for 2 hours or until beans are tender.

To serve, remove whole onion and bay leaf and adjust seasoning. Stir in parsley. Flavor is even better the next day.

Notes: equivalent amount of fresh tomatoes can be used instead of canned. You can use canned and drained cannelini or great northern beans instead of the dried. If so, follow direction but donÂt add the beans and only simmer the soup for an hour. Then add the beans and cook another 15 minutes. Soup will stay nice for 4 or 5 days in fridge but is bad for freezing.

--------------------------

BRIE WITH GREEN CHILI SOUP

Serves 6

Ingredients

1 cup chopped onions
½ cup chopped celery
4 Tbs butter
2 Tbs flour
1 can (16-oz) vegetable broth
16 oz Half-and-Half (milk is okay, too)
½ lb Brie
2 can (4-oz) chopped green chiles (pref. fresh roasted chiles)
Salt and pepper to taste

Directions

Sauté onions, celery in butter for 5 minutes.

Wisk in flour. Then add in half-and-half and broth. Stir thoroughly.

Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes).

Add green chiles; simmer for another 2 minutes and serve.

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PASTA E FAGIOLI

Serves 8

Ingredients

½ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrots
3-4 cloves garlic, finely minced
2 Tbs olive oil
2 cups canned tomatoes, broken up (or 2 cups fresh diced)
3-4 cups chicken or vegetable broth or water
1 can red kidney beans, rinsed & drained
(or cannellini beans)
1 - 1 ½ cups ditalini pasta or small shells
1/8 tsp crushed red pepper flakes, or to taste (optional)
coarse salt & fresh ground pepper
2-3 Tbs fresh basil, chiffonade

Directions

In large saucepan sauté onion, celery, and carrots in olive oil till soft, about 8 minutes.

Add garlic for 30 seconds, and then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes.

Add fresh basil just before removing from heat.

SERVE with freshly grated Parmesan or Parmigiano-Reggiano.

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CREAM OF MUSHROOM SOUP
WITH PUFF PASTRY

Serves 4

Ingredients

2 sheets frozen puff pastry, thawed
1 large egg
1 Tbs milk
8 cups vegetable stock
6 Tbs unsalted butter
3 Tbs olive oil
3 medium shallots, minced
3 Tbs all-purpose flour
1 ½ lbs fresh mixed mushrooms, coarsely chopped
(crimini, porcini, portobellos and chanterelles)
¼ tsp salt
1/8 tsp white pepper
1/3 cup dry marsala or brandy
1 cup cream (or half and half)
2 Tbs fresh chives, minced

Directions

Preheat oven to 400 degrees.

Line two baking sheets with parchment paper.

Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.

Cut out 4 or 5 rounds that are slightly smaller then the soup bowls you will be using. Place the rounds on the prepared pans.

Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.

Bake until golden brown and puffed, about 15 minutes.

Remove to a wire rack and allow to cool.

Bring the stock to a rapid simmer in a large saucepan.

Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.

Add the shallots and sauté until translucent, 2 to 3 minutes.

Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.

Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.

Remove from heat and whisk in the simmering stock.

Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.

Puree the soup in a blender or food processor in batches until smooth.

Return soup to the pot and place over low heat; bring to a simmer.

Stir in the Marsala or brandy and simmer an additional 3 minutes.

Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.

Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.

---------------------

---------------------

COUNTRY POTATO SOUP

Makes 6 cups

Ingredients

3 cups diced pared potatoes
½ cup diced celery
½ cup diced onion
1 ½ cups chicken or vegetable stock/broth
½ tsp salt
2 cups milk
1 cup sour cream
2 Tbs flour
1 Tbs chopped chives

Directions

Combine potatoes, celery, onion, chicken stock/broth and salt in a large saucepan. Cover; cook until potatoes are barely tender, not mushy.

Add 1 cup milk; heat.

Mix sour cream, flour, chives and remaining 1 cup of milk in medium bowl. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly, until thickened.
Purée in a blender or leave chunky.

------------------------

CREAMED POTATO SOUP

Serves 4

Ingredients

4 medium potatoes, peeled
1 small onion
4 stalks green onion
1 clove garlic, minced
3 Tbs butter
3 cups vegetable broth
¾ cup cream
1 cup milk
1 tsp salt
Dash white pepper & nutmeg

Directions

Cut potatoes and onions into eighths. Coarsely chop green onions.

Add green onion and garlic to the butter in a heavy saucepan. Add onion to butter and sauté for 1 minute.

Add potatoes and broth. Simmer until potatoes are tender.

Puree until desired thickness.

Add cream, milk, salt, pepper and nutmeg to soup.

Can be served hot or cold. Garnish with croutons or chives.
Bean & Pea Soups
-------------------------

LENTIL SOUP

Serves 4-6

Ingredients

1 cup lentil
1 medium tomato
1 small chopped onion
1 Tbs ghee (clarified butter) or Oil
½ tsp chili powder
1/8 tsp turmeric powder
Salt according to taste
A pinch of asafoetida
A pinch of Cumin seeds
A pinch of Mustard seeds
2 tsp lemon juice
2-3 cup water

Directions

Cook lentils. Mash it and set it aside.

Cut tomato and onion into pieces and blend it in the mixer till crushed properly.

Put Ghee in a pan and heat.

Put asafoetida, cumin and mustard seeds. Allow it to sputter.

Let Ghee cool down for a while.

Put red chili powder, turmeric powder in pan.
Add the blended paste to it and stir.

Cover the pan and cook on medium for 5 minutes.

Add lentil and water and lemon juice; stir and bring it to boil.

Serve hot. Garnish with coriander.

---------------------------

MOONG SOUP

Serves 2

Ingredients

¼ cup Moong (green gram [lentils], whole)
Salt, pepper according to taste
Lime juice according to taste
¼ tsp cumin seeds
1 tsp butter or ghee
2 cups water
A pinch of asafoetida
A pinch of turmeric powder

Directions

Cook washed gram till very soft.

Set aside 1 Tbs boiled Moong. Blend the rest, after cooling.

In a pan, heat butter and add cumin seeds. When they sputter, add the asafetida and
moong soup.

Add salt, turmeric, lime and pepper. Boil for 10 minutes.

Add remaining 1 Tbs whole moong; boil till thick enough for soup.

Serve hot.

--------------------------

MOROCCAN LENTIL SOUP

Serves 8-12

Ingredients

2 medium onions, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
6 cups water
1 cup red lentils
1 15-ounce can garbanzo beans, drained
1 19-ounce can cannellini beans
1 14.5-ounce can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 tsp garam masala
1 ½ tsp ground cardamom
½ tsp ground cayenne pepper
½ tsp ground cumin
1 Tbs olive oil

Directions

In a large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 ½ hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

NOTE: For an authentic Moroccan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of Indian spices, while Rus Al Hanoot is a blend of Moroccan spices.

------------------------

MAKHLOUTA
Lentil soup with beans and rice

Serves approximately l0

Ingredients

1 cup lentils
1 cup dried chick peas
½ cup dried black beans
1 cup rice
½ cup olive oil
½ cup minced onions
1 ½ tsp salt
½ tsp caraway seeds
5 cups water

Directions

Wash and pick over beans, lentils and chick peas. Soak beans, lentils and chick peas together overnight. Cook with the water and salt under pressure for 15 minutes.

Boil rice separately and add to the lentil-bean mixture when it is done.

Fry onions in oil until slightly browned and add to the bean and rice mix. Simmer
uncovered until of desired consistency.

Serve hot in soup plates.

--------------------------------

OVEN BAKED SPLIT PEA AND LENTIL SOUP

Serves 6-8

Ingredients

8 cups chicken or vegetable broth
1 cup dried split peas
1 cup dried lentils
4 medium carrots, sliced
4 ribs celery, sliced
2 medium red bell peppers, seeded and chopped
2 medium onions, chopped
2 whole bay leaves
½ tsp salt
1- ½ tsp ground cumin
1 tsp pepper

Directions

Combine all ingredients in an ovenproof Dutch oven.

Bake, covered, at 350 for 2 hours or until peas and lentils are tender.

Remove and discard bay leaves.

(Note: I took about a cup of the soup and pureed it in the blender to thicken it and added it back in.)

---------------------------

-------------------------

FRENCH BEAN SOUP

Serves 8-12

Ingredients

½ lb marrow beans (or Great Northern)
1 cup white wine (optional)
1 ½ lb zucchini
2 cloves minced garlic
3 medium white turnips (about 1 lb.)
1 large potato
6 medium carrots (about 1 lb.)
2 stalks celery with leaves
2 medium onions, preferably red
1 medium onion studded with 4 cloves
1 lb diced tomatoes, undrained
1 whole bay leaf
1 Tbs dried basil leaves
2 Tbs olive oil
2 Tbs chopped parsley
Salt and pepper

Directions

Soak beans overnight in cold water to cover. Next day, drain and rinse beans and put in 6 quart pot with 6 cups water or 5 cups of water and 1 cup of wine; bring to boiling; then reduce heat and simmer for 1 ½ hours.

Dice zucchini; pare and dice turnips and potato. Pare carrots, slice thinly; slice celery; coarsely chop 2 onions.

Add vegetables and herbs (except parsley) and continue cooking until beans are tender, adding more water to make sure everything is covered.

To serve, remove and discard onion with cloves and bay leaf. Taste and adjust seasoning. Stir in parsley.

Flavor is better the next day.

--------------------------

SPICY SEVEN BEAN SOUP

Serves 6-8

Ingredients

¼ cup each of dried: baby limas, black-eyed peas,
chickpeas, kidney beans, small white or navy beans,
pinto beans and red beans
¼ cup olive oil
2 cloves garlic
1 medium red bell pepper, seeded, de-veined and chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 tsp dried red pepper flakes
4 cups chicken or vegetable stock, or water
1 can crushed tomatoes
1 Tbs sugar
1 Tbs dried basil
1 Tbs dried oregano
1 Tbs balsamic or red wine vinegar
½ Tbs dried thyme
2 whole bay leaves
Salt and pepper
½ cup fresh parsley or cilantro, chopped

Directions

Sort through the beans, discarding the discolored ones. Put beans in a bowl, add
cold water to cover and soak in the refrigerator overnight.

In a large pot, warm the oil over medium heat. Add the garlic, bell pepper, onion, celery, carrot and pepper flakes. Sauté until the onion is translucent, 2-3 minutes. Drain the beans and stir them into the pot along with stock, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme, and bay leaves. Bring to a boil, reduce heat to low, cover partially and simmer until the beans are tender about 2-2 ½ hours.

Just before serving, discard the bay leaves. Season to taste with salt and pepper and stir in parsley or cilantro. Ladle into bowls.

Freezes well.

Throw in left-over ham bits for extra flavor.

-----------------------------

CREMA DE GARBANZOS
Cream of Chickpeas

Serves 6-8

Ingredients

¾ lb chickpeas
5 cloves garlic - peeled
1 medium onion - peeled and chopped
1 whole bay leaf
fresh ground black pepper
tarragon - to taste
salt

Directions

Put chickpeas in a pot, cover with cold water and let soak about 12 hours.

Drain soaked chickpeas and cover with fresh cold water again, adding the onion, garlic cloves, bay leaf and salt.

Cook for about 2 hours on low or until the chickpeas are tender.

Drain chickpeas, keeping some of the cooking liquid and put into blender together with tarragon and a little pepper.

Blend, adding some of the cooking liquid until you have the desired consistency.

Pass through a sieve, gently reheat and put into a soup tureen, garnishing with chopped parsley.

Serve hot.

------------------------

FAVE E AIETE
Fava Bean and Beet Green Soup

Serves

Ingredients

14 ounces dried fava beans
18 ounces beet greens
2 cloves garlic, crushed
Olive oil
Salt to taste.

Directions

Rinse the beans, removing any stones that may be mixed in with them, then put them in a pot with ample water to cover and leave them over night. Cook them the next day until tender and blend them; check seasoning.

Pick over the beet greens, discarding any really tough ribs, wash them very well, and heat them until the wilt completely in a large pot (the water left over from the rinsing will be sufficient). Squeeze out the excess moisture and chop them coarsely.

Reheat the bean puree. Heat about a quarter cup of olive oil in a skillet, sauté the
crushed garlic until it begins to darken (don't let it brown), and then stir in the greens. Cook briskly for a few minutes, stirring to keep them from sticking, and as soon as the greens are done combine them with bean puree. Check seasoning and serve hot.

Note: You can, if you want, use other greens as well.

Joe

My goodness, Joe, you've really got the market cornered on soup, LOL, including one that I was going to post, but here's another that I like a lot from Katie C.

Roasted Tomato Garlic Soup
Recipe By :Katie C
-------- ------------ --------------------------------
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste (optional)

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened.
Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste.
*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I just got that book from the library today I recognized alot of them. Thanks.

Good to see ya, Joe. Cutting/pasting!