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CHILLED AVOCADO SOUP

PUMPKIN SOUP
LOW-FAT CREAMY CARROT SOUP
SOPA DE ELOTE (CORN SOUP
LIME SOUP
DANISH CHEESE SOUP
BLUEBERRY SOUP
WINTER SQUASH SOUP
TRACY'S FAMOUS MEXICAN CHICKEN SOUP
CREAMY CARROT SOUP
POTAGE CREME CRESSONIERE (CREAM OF WATERCRESS
SOUP)
PUREE OF ARTICHOKES
CREME D'ARTICHAUTS (CREAM OF ARTICHOKE SOUP)
BASIL RICE SOUP
AVGOLEMONO SOUP (CHICKEN SOUP
HARIRA
GALUSKA SOUP
CREAM OF SUN-DRIED TOMATO SOUP
POTATO AND ONION SOUP
EASY BORSCHT
LEMON-CURRY SOUP
PARSNIP CHOWDER
TURKEY, HAM, AND VEGETABLE CHOWDER
TOMATO AND TANGERINE SOUP
QUICK MINESTRONE
QUICK MUSHROOM SOUP
CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG)
CLASSIC FRENCH ONION SOUP (SOUPE A L'OIGNON)
BREAD SOUP FROM THE SILVER SPOON
ASPARAGUS AND LEEK SOUP
CORN CHOWDER
SPANISH POTATO AND EGG SOUP (GAZPACHUELO
BEER CHEESE SOUP
COLD TOMATO SOUP
HUNGARIAN CHICKEN AND KOHLRABI SOUP (KALARABELEVES)
CREAM OF FENNEL SOUP
GARLIC CONSOMME
NORWEGIAN COLD POTATO SOUP
GARLIC AND WILD MUSHROOM SOUP
ROASTED BUTTERNUT SOUP
ROASTED TOMATO BASIL SOUP
CARROT AND CORIANDER SOUP

43.TOMATO BOUILLON WITH PORT

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QUICK CARROT AND CARAWAY SOUP

CREAMY SUMMER SQUASH SOUP
QUICK CHICKEN AND RICE SOUP
CHICKEN NOODLE SOUP
PUMPKIN SOUP WITH MAPLE CREAM
FRENCH CREAM OF MUSHROOM SOUP
THAI STUFFED CUCUMBER SOUP
ITALIAN WEDDING SOUP (POLPETTINE IN BRODO)
SMOKY MINESTRONE WITH TORTELLINI
MEATBALL SOUP (SOPA DE ALBONDIGAS

1.Chilled Avocado Soup

2 large, ripe avocados, pitted and peeled
4 cups (1 L) hot chicken or vegetable broth
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) dried tarragon
Tabasco sauce to taste
1/2 cup (125 ml) heavy cream
1/2 cup (125 ml) sour cream
Chopped fresh chives for garnish
Combine the avocado, broth, lemon juice, and Tabasco sauce in an
electric blender or food processor and process until smooth. Chill
for at least 1 hour. Stir in the cream and sour cream and chill until
ready to serve. Garnish with chopped chives. Serves 4 to 6.

2.Pumpkin Soup
2 lbs (1kg) Queensland Blue pumpkin (most pumpkin is fine)
2 cups (500 ml) water
1 clove of fresh garlic, crushed
1 tsp (5 ml) curry powder
1 chicken stock cube
Salt and freshly ground black pepper to taste
1 cup (250 ml) thickened cream (heavy cream)
1 tsp (5 ml) chopped chives
Peel pumpkin and remove the seeds. Dice pumpkin into pieces no larger
than 1 inch (3cm). Place pumpkin in a 2 quart (2 L) casserole dish
and add water, garlic and curry powder. Cover and cook on high for 12
- 14 minutes, then let it cool slightly. Puree pumpkin and liquid in
a blender or food processor. While blending stir in salt, pepper and
2/3 cup (160 ml) of the cream. Then return to the casserole dish and
cook on high for a further 5 minutes. Spoon into individual serving

dishes and garnish with the remaining cream and chives. Serves 4.

3.Low-Fat Creamy Carrot Soup

1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) canned or fresh chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saute the onions until
tender but not brown, about 5 minutes. Add the carrots, potato, and
chicken broth and bring to a boil. Reduce the heat and simmer covered
for 30 minutes. Carefully puree the soup in small batches in a food
processor or electric blender. Season with salt, pepper, and nutmeg.
Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.

4.Sopa de Elote (Corn Soup)

2 Tbs (30 ml) butter
1 medium onion, finely chopped
2 1/2 cups (625 ml) cooked corn
2 medium tomatoes, peeled and seeded
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste
Heat the butter in a saute pan over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Combine the onion, 2 cups (500 ml)
of the corn, the tomatoes, and a small amount of the stock in an electric
blender or food processor and process until smooth. Combine the corn
mixture and the remaining stock in a saucepan over moderate heat and bring
to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat.
Stir in the cream, season with salt and pepper, and serve immediately,
garnished with the remaining corn. Serves 4 to 6.

5.Lime Soup
1 3-inch (8 cm) cinnamon stick, broken into several pieces
6 whole cloves
2 tsp (10 ml) cardamom seeds
2 tsp (10 ml) black peppercorns
4 Tbs (60 ml) butter or vegetable oil
2 medium onions, peeled and chopped
3 - 4 medium potatoes, peeled and cut into 1-inch (2 cm) dice
1/4 tsp (1 ml) turmeric
4 cups (1 L) vegetable stock
1/4 cup (60 ml) firmly packed chopped cilantro (coriander leaves)
1 cup (250 ml) unsweetened canned coconut milk,
half-and-half, or milk

Juice of 1 lime, plus additional lime wedges for garnish

Wrap the cinnamon, cloves, cardamom, and peppercorns in a small square
of cheesecloth and tie shut. Crush the spices slightly by pounding
with a wooden mallet or the bottom of a small, heavy saucepan. Heat
the butter in a large saucepan over moderate heat and add the onions
and potatoes. Cook until the onions start to brown slightly, about 10
minutes, stirring frequently. Add the spice bag, turmeric, and
vegetable stock and bring to a boil. Reduce the heat and simmer
covered for 30 minutes. Remove from the heat and allow to cool.
Remove and discard the spice bag, add the cilantro, and puree the soup
in an electric blender or food processor until smooth. Return the
soup to the pot and heat until piping hot. Add the coconut milk,
half-and-half, or milk and stir. Stir in the lime juice and serve
immediately, garnished with lime wedges. Serves 4 to 6.

6.Danish Cheese Soup

2 Tbs (30 ml) butter
3 - 4 scallions (spring onions), green and white
parts, chopped
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
2 cups (500 ml) chicken stock
2 carrots, peeled and diced
2 ribs celery, diced
1/2 lb (250 g) Danish Danbo cheese, or other mild cheese
such as Monterey Jack, Gouda, or Edam, shredded
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
Additional paprika for garnish
Heat the butter in a large saucepan over moderate heat. Saute the
scallions until tender but not brown, about 5 minutes. Stir in the
flour to make a thick paste and cook for 2 minutes. Stir in the milk
and chicken stock and bring to a boil, stirring frequently. Add the
carrots, celery, cheese, paprika, salt, and pepper, and simmer covered
over low heat for 20 minutes, stirring occasionally. Sprinkle the top
of the soup lightly with paprika immediately before serving. Serves 4
to 6.

7.Blueberry Soup
1 cup (250 ml) sugar
1 cup (250 ml) water
1/2 lemon, sliced
1 cinnamon stick or 1/4 tsp (1 ml) ground cinnamon
3 - 4 cups (750 ml - 1 L) blueberries
1 cup (25 ml) heavy cream, half and half, or milk
Combine the sugar, water, lemon slices, and cinnamon in a saucepan and

bring to a boil over moderate heat. Boil gently for 5 minutes. Add
the blueberries, reduce the heat and simmer for 5 minutes. Allow the
mixture to come to room temperature, remove the lemon slices and
cinnamon stick, and stir in the cream. Chill for at least 1 hour
before serving. Serves 6 to 8.

8.Winter Squash Soup

1 Tbs (15 ml) butter
1 medium onion, chopped
1 lb (450 g) butternut or acorn squash, peeled,
seeded, and diced
1 large potato, peeled and diced
1 large or 2 small tart cooking apples, peeled,
cored, and diced
2 cups (500 ml) vegetable stock or water
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground cumin
1 cup (250 ml) apple cider or apple juice
1 cup (250 ml) half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream for garnish
A grating of fresh nutmeg for garnish
Heat the butter in a large sauce pan over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Add the squash,
potato, and apple and saute for 5 minutes, stirring occasionally. Add
the vegetable stock and spices and simmer covered over low heat for 20
minutes. Puree the mixture in an electric blender or food processor
and return to the pan. Stir in the apple cider and half-and-half and
bring to a gentle boil. Season with salt and pepper and serve
garnished with a dollop of sour cream and a grating of fresh nutmeg.
Serves 4 to 6.

9.Tracy's Famous Mexican Chicken Soup

1 to 1 1/2 lb. boneless, skinless chicken breasts
1 tsp. marjoram
2 T vegetable oil
1/2 medium-sized onion, chopped
1 carrot, sliced
1 stalk celery, sliced
2 to 3 cloves garlic, minced
1/2 red bell pepper, diced
2 to 3 jalapeno peppers, seeded and chopped
4 cups chicken broth
2/3 cup white rice, uncooked
5/6 tomatillos, roughly chopped
1/2 a 10 oz. pkg. of frozen corn
1 ripe avocado (optional)
Place chicken breasts and marjoram in large saucepan with enough water
to cover and cook on medium heat until chicken is cooked through,
about 15 minutes. Meanwhile, heat vegetable oil in a large pot and

toss in onion, carrot, celery, garlic, bell pepper and jalapenos.

Cook over medium high heat, stirring constantly, until onions are
translucent. Add chicken broth and rice; bring to a slow boil. Cook
for about 10 minutes, stirring constantly. When chicken breasts are
done, drain off water and let cool. To broth mixture, add tomatillos
and cook for another 10 minutes. Once chicken has cooled, shred it
and toss into soup. Add frozen corn; cook just until heated through,
about 5 - 10 minutes. Garnish with sliced avocado. Serves 6 to 8

10.Creamy Carrot Soup

3 cups peeled, diced, carrots
2 cups (or more) chicken broth (I use fat-free canned)
1 medium shallot, quartered
1 teaspoon dried tarragon, crumbled (I use a little more)
1 bay leaf
pinch of freshly grated nutmeg
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup heavy whipping cream
salt and freshly ground pepper
Combine carrots, 2 cups broth, shallot, tarragon, bay leaf and nutmeg
in a Dutch oven. Cover and cook over medium-high heat until carrots
are tender, about 15 minutes. Discard bay leaf. Puree carrot mixture
in processor or blender. Return to dutch oven and bring to a boil.
Melt butter in heavy skillet over medium heat. Whisk in flour and
cook 2 minutes. Whisk into carrot mixture. Return to boil, then
reduce heat to low. Stir in cream. Season with salt and pepper. Mix
in additional broth if thinner consistency is desired. Serve hot.
Makes 4 1/2 cups.

11.Potage Creme Cressoniere (Cream of Watercress Soup)

1 bunch (about 6 oz, 160 g) watercress
3 Tbs (45 ml) butter
1 small onion, chopped
1 medium leek, including about 2 inches (5 cm)
of the green part, chopped
2 medium boiling potatoes, peeled and chopped
3 cups (750 ml) chicken stock
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
1 egg yolk
1/2 cup (125 ml) heavy cream
Trim the top 1 inch (2 cm) of the most perfect leaves of the
watercress and set aside. Chop the remaining watercress. Heat 2
tablespoons (30 ml) of the butter in a large saucepan over moderate
heat. Cook the onion and leek for about 5 minutes, until tender but
not brown. Add the potatoes and the chicken stock and cook until the
potatoes are tender. Add the milk, chopped watercress, salt, and
pepper, and simmer uncovered over low heat for 15 minutes. Puree the
soup in an electric blender or food processor. Strain the soup and
return it to the cooking pot. Whisk together the egg yolk and the

cream and stir it into the soup. Heat gently, but do not allow the
soup to boil or it will curdle. Stir in the remaining tablespoon (15
ml) of butter and the reserved watercress leaves immediately before
serving. Serves 4.

12.Puree of Artichokes
1 lb (450 g) frozen or canned artichoke bottoms
1 - 2 cups (250 - 500 g) mashed potatoes
4 Tbs (60 ml) butter
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1/2 tsp (2 ml) grated lemon rind
Salt and freshly ground pepper to taste
If using frozen artichoke bottoms, steam or boil until tender. If
using canned, drain thoroughly. Puree the artichoke bottoms in an
electric food processor or blender. Combine with the remaining
ingredients in a saucepan over low heat and heat until warmed through,
stirring occasionally. Serves 4 to 6.

13.Creme d'Artichauts (Cream of Artichoke Soup)

4 artichokes
2 Tbs (30 ml) olive oil
1 medium onion, coarsely chopped
2 celery stalks, coarsely chopped
1 large potato, peeled and coarsely chopped
4 cup (1 L) canned or fresh chicken stock
Salt and ground white pepper to taste
1 cup (250 ml) heavy cream
3 Tbs (45 ml) cognac (optional)
Cut the top halves of the artichokes off and discard. Trim the stems
flush with the bottoms. Peel back the outer leaves and discard, until
you reach the pale green inner leaves. Peel back the leaves and,
using a spoon, scoop out the prickly choke and discard. Cut each
artichoke into quarters. Heat the olive oil in a large pot over
moderate heat. Add the onion and celery and saute until golden brown,
about 10 minutes. Add the artichokes, potato, and chicken stock and
bring to a boil. Reduce the heat and simmer covered for 1 hour.
Transfer the soup in small batches to an electric food processor or
blender and process until smooth. Strain the soup through a fine
sieve. Season with salt and white pepper, and stir in the cream and
optional cognac. Reheat before serving if necessary. Serves 4 to 6.
.

14.BASIL RICE SOUP

2 Tbs olive oil
2 cloves garlic, finely chopped
2 med stalks of celery, chopped
1 med onion, chopped
1med carrot, chopped
1/4 cup chopped fresh basil leaves

3/4 cup uncooked rice

2 med. tomatoes, chopped
4 cups chicken broth
1 cup water
salt./pepper to taste
Heat oil in large kettle over medium/low heat. Add garlic, celery,
onion, carrot and basil to oil. Cover and cook for 10 minutes,
stirring occasionally, until veggies are crisp/tender. Stir in rice
and tomatoes. Increase heat to medium and cook uncovered for 5
minutes, stirring occasionally. Stir in remaining ingredients. Heat
to boiling; reduce heat to medium/low. Cover & simmer about 20
minutes or until rice is tender. Can top with grated parmesan or
Romano cheese.
PS. Sometimes, I substitute regular white rice for wildrice (I
precook it until it is about 1/2 done, then continue with the last
step. Serves 6.

15.Avgolemono Soup (Chicken Soup)

Serves 6 to 8 if serving as a soup course, less if it will be a main
course.
1 Whole chicken
1 Whole onion ( cut up into large pieces)
1 cup Rice or orzo
Salt
Pepper
Place the chicken in a large stock pot and fill with enough water to
cover it. Bring to a boil and remove the foam. At this point add the
onion and salt and pepper to taste. Once the chicken is done, remove
it and the onion from the pot ( I usually strain the broth). Reserve
2 cups of stock for making the avogolemono sauce. Now add the rice or
orzo to the broth and let it boil. When the rice or orzo is cooked
(we like it cooked to the point where it starts to break up), add the
avgolemono sauce
Avgolemono Sauce
2 cups reserved chicken stock
2 Eggs separated
2 Egg whites (from the above separated eggs) that
have been beaten to soft peaks
Juice from one (1) lemon
Some flour (like maybe a tablespoon or two)
Mix a little flour with the lemon juice then add the egg yolks from
the separated eggs and beat well. Slowly add the broth while
continuing to beat. Fold in the egg whites and slowly add to the soup
base. Remove from heat before the sauce thickens.
Serve in shallow bowls adding the chicken that you had removed and set
aside. Serve with warm bread and a Greek salad. This makes a great

Saturday or Sunday supper.

16.Harira
1/2 lb. lamb or chicken, diced
2 large onions, chopped
1/2 c. celery, including leaves, chopped
1 c. parsley, chopped
1/2 t. black pepper, freshly ground
1 t. turmeric
1 t. ground cinnamon
1/4 t. ground ginger (opt.)
1 T. clarified butter
1/2 c. lentils or chickpeas (or both), pre-soaked
2 lbs. tomatoes or 2 T. tomato paste
2 or 3 sprigs fresh coriander
1/3 c. vermicelli noodles (thin spaghetti)
3 T. unbleached or whole wheat flour
1 lemon, sliced in wedges
In a large, deep pot, combine the meat, onions, celery, parsley,
pepper, turmeric, cinnamon, ginger and butter. Stir over medium heat
for 15 minutes until ingredients are well browned. Add the lentils or
chickpeas along with about 6 cups of water. Stir, partially cover the
pot, and simmer for an hour and a half. Puree the tomatoes (Moroccans
would also peel and seed them) Bruise the coriander leaves with a
mortar and pestle. Dump them into the pot along with the tomatoes and
simmer for another 15 to 20 minutes. Break vermicelli into inch-long
pieces, then bring the mixture to a boil and stir in the noodles.
Reduce heat slightly and cook for 2 or 3 minutes.
Meanwhile, dip out about a half cup of the liquid and mix it with the
flour to create a smooth paste. Using a wire whisk, quickly stir the
flour paste into the soup. Cook for another few minutes until noodles
are done, stirring constantly to prevent flour from forming lumps.
The texture of the soup should be velvety; if necessary, add water.

17.Galuska Soup
2-3 pieces chicken
3 carrots, cut into bite-sized pieces
1 stalk celery, chopped
1 small onion, chopped
1 Tbs. chopped parsley
salt to taste
1 tsp. chicken base
In large saucepan or stock pot, cook all ingredients together until
meat is done. Take out meat and debone. If necessary, add more
water. Let simmer. Make dumplings and add to soup. (we double the
dumpling recipe because they are so good!) This is the secret of this
great soup!

Dumplings
1 egg
1Tbl. water
3/4 cup farina or cream of wheat
1/4 tsp. baking powder
Mix ingredients together till consistency is a little stiffer than how
you like to eat hot cereal. Spoon into boiling broth and cover. Cook
until done, about 5 minutes.

18.Cream of Sun-Dried Tomato Soup

1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
3 cloves garlic, finely chopped
4 cups (1 L) vegetable stock (or chicken stock
for a non-vegetarian version)
4 cups (1 L) chopped ripe tomatoes or canned
Italian tomatoes, drained
1 large potato, peeled and diced
1/2 cup (125 ml) sun-dried tomatoes (not in oil)
1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried
1 cup (250 ml) milk, half and half, or heavy cream
Sugar, salt, and freshly ground pepper to taste
Chopped chives for garnish
Heat the olive oil in a large pot over moderate heat. Add the
onion, celery, carrot, and garlic and saute until tender but
not brown, about 5 minutes. Add the stock, tomatoes, potato,
sun-dried tomatoes, and basil. Bring to a boil and simmer
covered for 20 minutes, until the vegetables are tender.
Puree in a food processor or blender in small batches until
smooth, straining through a fine sieve if desired. Stir in the
milk or cream and season with sugar, salt, and pepper.
Serve garnished with chopped chives. Serves 6 to 8.

19.Potato and Onion Soup

4 tablespoons butter
2 medium yellow onions peeled and
sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoons celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt and freshly ground pepper
Roux

2 tablespoons butter
2 tablespoons all-purpose flour
Garnishes
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried chopped finely
or served whole
1 cup finely crushed cashews
1 cup shredded cheese
Sour cream
Heat a 6 to 8 quart stockpot, add the butter and onion, and
cook gently. Do not let the onion brown. Add the peeled and
sliced potatoes, milk and stock. Add the herbs. Cover and
cook gently over a low flame for about an hour. Melt the butter
in a small saucepan and whisk in the flour. Let the flour and
butter mixture bubble for 2 minutes on medium-low heat while
stirring constantly.
After your soup has cooked for an hour thicken your soup with
the roux, whisking carefully to avoid those nasty lumps. Cook
for 5 to 10 minutes and then puree the soup in a food processor
or food blender. Add the cream and, if you've reserved potatoes,
add the remaining potatoes. gently reheat but do not boil. Salt
and pepper to taste and add your garnishes to each bowl.

20.Easy Borscht
3 cups (750 ml) beef stock
2 cans (15 oz, 425 g each) diced beets with their liquid
1 small onion, finely chopped
2 cups (500 ml) shredded cabbage
1 Tbs (15 ml) sugar
1 Tbs (15 ml) lemon juice
Sour cream for garnish
Chopped fresh dill for garnish
Combine all ingredients except the sour cream and dill in a
slow cooker and cook covered on low for 6 to 8 hours, or on
high for 3 to 4 hours. Garnish with a dollop of sour cream and
a sprinkling of chopped dill. Serves 4 to 6.
A Word About Slow Cooking
First, the good news: you don't need a slow cooker, Crock-Pot*,
or other fancy gadget to slow cook. All of the recipes this week
are easily cooked on the stove-top or in a conventional oven.
Here's how:
Most slow cookers on the market have two settings: low and
high. The low setting cooks foods at approximately 200F (95C),
and this heat setting can be approximated in a conventional

oven or on a stove-top burner set on the lowest setting. Similarly,

the high setting (about 300F, 150C) can be reached on
conventional ovens and on stove-top burners set on very low.
All you need to cook any of these recipes is an oven (or stovetop) and a casserole dish or oven-proof baking dish with a
tightly fitting lid.
When adapting slow cooker recipes for use with conventional
equipment, follow the directions in the recipe and set the
thermostat accordingly. Because slow cookers typically have
lids that fit very tightly and therefore retain much of the moisture
in the dish, you may need to monitor the dish during cooking
and add additional liquid if necessary. If you keep this in mind,
all of your slow cooker recipes will turn out great.

21.Lemon-Curry Soup
1/2 cup (125 ml) rice
6 cups (1.5 - 2 L) beef, chicken, or vegetable stock
3 eggs
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley
for garnish
Combine the rice and stock in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered until
the rice is tender, 15 to 20 minutes. In a bowl, beat together
the eggs, lemon juice, and curry powder. Add about 1/4 cup
(60 ml) of the broth and stir. Add the egg mixture to the pot
and simmer, stirring constantly, for 2 to 3 minutes, until the
soup has thickened slightly. Do not boil. Season with salt
and pepper and garnish with chopped cilantro or parsley.
Serves 4 to 6.

22.Parsnip Chowder
1/4 lb (110 g) salt pork or bacon, diced
1 medium onion, chopped
3 Tbs (45 ml) all-purpose flour
4 medium parsnips, peeled and diced
2-4 medium potatoes, peeled and diced
2 cups (500 ml) water
4 cups (1 L) milk
8 oz (225 g) chopped fresh or frozen spinach, thawed
Salt and freshly ground pepper to taste
Cook the salt pork in a large, heavy pot over moderate heat
until crisp. Remove with a slotted spoon and reserve. In the
remaining fat, cook the onion and flour until the onion is
tender but not browned, about 5 minutes. Add the parsnips
and potatoes, stirring to coat them well, and cook for 5

minutes. Add the water, bring to a boil, and simmer covered

until the parsnips are tender, 20 to 30 minutes. Add the milk
and spinach and bring to a boil. Adjust the seasoning with
salt and pepper and serve garnished with the reserved salt
pork. Serves 6 to 8.

23.Turkey, Ham, and Vegetable Chowder

4 cups (1 L) turkey or chicken stock
1 cup (250 ml) chopped cooked turkey
1 cup (250 ml) chopped cooked ham
1 onion, chopped
2-4 cloves garlic, finely chopped
2 ribs celery, chopped
2 carrots, chopped
2-4 medium potatoes, peeled and diced
2 turnips, peeled and diced
1 zucchini, quartered lengthwise and sliced
1/2 tsp (2 ml) dried basil
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground pepper to taste
Combine all ingredients in a large pot and bring to a boil over
high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 20 minutes. Serves 6 to 8.

24.Tomato and Tangerine Soup

1 Tbs (15 ml) olive oil or butter
1 medium onion, chopped
1 tsp (5 ml) curry powder
4 cups (1 L) chopped canned tomatoes with their liquid
2 cups (500 ml) chicken stock
1 cup (250 ml) tangerine juice (from 4 to 6 tangerines)
1 Tbs (15 ml) grated tangerine zest
Salt and freshly ground pepper to taste
Sour cream or yogurt for garnish
Heat the oil in a large pot over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Stir in the
curry powder and cook for 1 minute. Add the tomatoes and
chicken stock and bring to a simmer. Stir in the tangerine
juice, zest, salt, and pepper and bring to a simmer. Serve
hot or cold, garnished with a dollop of sour cream or yogurt
if desired. Serves 4 to 6.

25.Quick Minestrone
4 Tbs (60 ml) olive oil
4-6 cups (1-1.5 L) chopped vegetables such as broccoli,
cauliflower, carrots, celery, English peas, spinach, Swiss
chard, potatoes, or turnips
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock

Salt and freshly ground pepper to taste

Freshly grated Parmesan cheese for garnish
Heat the oil in a large pot over moderate heat and saute the
chopped vegetables until almost tender, about 5 minutes.
Add the stock, salt, and pepper and bring to a boil. Reduce
the heat and simmer covered until the vegetables are tender,
about 20 minutes. Garnish with Parmesan cheese at the
table. Serves 4 to 6.

26.Quick Mushroom Soup

1 lb (450 g) mushrooms, chopped or sliced
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
1 cups (250 ml) heavy cream, half-and-half, or milk (optional)
2 Tbs (30 ml) dry sherry (optional)
Combine the mushrooms and stock in a pot and bring to a boil
over high heat. You can puree the soup, serve it like it is, or
strain it to make a clear broth. Add optional cream and/or sherry
if desired. Serves 4 to 6.

27.Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang)

4 cups (1 L) chicken stock
1 lb (450 g) ground or very finely chopped chicken
1 tsp (5 ml) soy sauce, or to taste
1/2 tsp (2 ml) sesame oil
2-3 eggs, beaten
1 can (15 oz, 225 g) cream-style corn
Salt and freshly ground pepper to taste
Bring the chicken stock to a boil over high heat. Meanwhile,
mix the ground chicken, soy sauce, and sesame oil. Add the
chicken mixture to the stock, stirring to prevent the chicken
from forming clumps. Bring to a boil and add the beaten eggs,
stirring to combine. Add the corn and adjust the seasoning
with salt and pepper. Serves 4 to 6.

28.Classic French Onion Soup (Soupe a L'Oignon)

4 Tbs (60 ml) butter
2 Tbs (30 ml) vegetable oil
2 lbs (900 g) onions, thinly sliced (about 7 cups)
1 tsp (5 ml) salt
3 Tbs (45 ml) all-purpose flour
2 quarts (2 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
For the croutes:
12 - 16 1-inch (2.5 cm) slices French bread
2 tsp (10 ml) olive oil
1 garlic clove, peeled and cut in half
1 cup (250 ml) grated Gruyere or Swiss cheese (Parmesan
may be substituted)

Melt the butter with the oil in a large saucepan. Add the onions
and the salt, stirring occasionally over low heat for 20 to 30
minutes, until the onions are golden brown. Sprinkle the flour
over the onions and cook an additional 5 minutes, stirring
occasionally. Add the stock and bring to a simmer, stirring
frequently. Cook an additional 30 minutes, partially covered
over very low heat. Taste the soup and adjust the seasoning.
Meanwhile make the croutes by placing the slices of bread on
a baking sheet in a single layer and bake at 325F (160C) for
15 minutes. Lightly brush both sides of each slice with the
olive oil, turn over, and bake an additional 15 minutes, until
crisp and golden brown. Rub each slice with the garlic clove.
To serve place float the croutes on the soup in a tureen or
individual soup bowls. Serve the cheese on the side, to be
added by the diners. Serves 6 to 8.

29.Bread Soup from The Silver Spoon

4 Tbs olive oil, plus extra for drizzling
3 ripe tomatoes, peeled, seeded and chopped
1 garlic clove, chopped
14 oz day-old bread, crusts removed, diced
1/3 cup Parmesan cheese, freshly grated
Salt and pepper
Heat the oil in a pan, add the tomatoes and garlic and cook
over low heat, stirring frequently for 10 minutes. Pour in 1 cup
boiling water, add the bread and mix well. Pour in 4 cups water
and season with salt. Cook over medium heat until soup is fairly
thick. Remove from heat and let stand a few minutes. Drizzle
with oil and stir, then ladle into a soup tureen, sprinkle with
Parmesan, season with pepper and serve

30.Asparagus and Leek Soup

1 lb (450 g) asparagus
2 - 3 medium leeks
1 medium onion, sliced
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) butter
Salt and white pepper to taste
A grating of fresh nutmeg
Chopped chives for garnish
Trim the tough ends from the asparagus and the tough green
parts of the leeks and reserve the trimmings. Chop the
trimmings coarsely and combine them with the onion and
stock in a large saucepan. Bring to a boil and simmer for 45
minutes to 1 hour. Remove from the heat, strain the broth,
and discard the trimmings. Meanwhile, slice the leeks thinly
and cut the asparagus into 1-inch (3 cm) pieces. Wash
thoroughly. Heat the butter in a skillet over moderate heat
and saute the leeks for 5 minutes, stirring frequently. Add
the asparagus and saute 2 more minutes. Transfer the

asparagus and leeks to the stock and season with salt,

pepper, and nutmeg. Simmer until the vegetables are tender,
about 5 minutes. Remove 1 cup (250 ml) of the vegetables
with a slotted spoon and set aside. Puree the remaining
soup in batches in an electric blender or food processor.
Add the reserved vegetables and bring to a simmer. Serve
garnished with chopped chives. Serves 4 to 6.

31.Corn Chowder
3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 ribs celery, diced
2 bell peppers, seeded and diced
6 to 8 ears of corn
4 cups (1 L) milk
2 medium potatoes, peeled and diced
Salt and freshly ground pepper to taste
Cayenne pepper (optional) to taste
Fry the bacon in a large soup pot over moderate heat for 10 to
15 minutes, until the bacon is crisp. Remove the bacon and
drain on paper towels. Discard all but 2 tablespoons (30 ml) of
the bacon fat. Add the onion, garlic, celery, and bell peppers
to the bacon fat and cook over moderate heat, stirring frequently,
for 5 to 10 minutes, until tender and slightly brown. Cut the corn
kernels off the cobs and reserve the kernels. Add the cobs and
the milk to the pot and bring to a boil. Add the potatoes and
simmer covered for 10 to 15 minutes, until the potatoes are
tender. Remove the corn cobs and add the reserved corn kernels.
Season with salt, pepper and optional cayenne. Simmer for 5
minutes. Meanwhile, remove about 1 cup (250 ml) of the solids
from the soup and puree in an electric blender or food processor.
Return the pureed mixture to the pot and stir. Ladle into individual
soup bowls and sprinkle with the reserved cooked bacon. Serves
4 to 6.

32.Spanish Potato and Egg Soup (Gazpachuelo)

1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)
Combine the potatoes and stock in a pot and bring to a boil
over high heat. Reduce the heat and simmer covered until
the potatoes are tender, about 10 minutes. Meanwhile, put
the eggs and lemon juice in an electric blender and, with the
motor running, slowly add the oil in a thin stream to make a
thick emulsion. Beat about 1 cup (250 ml) of the hot stock,
a little at a time, into the egg mixture. Remove the soup from

the heat and stir in the egg mixture - do not boil. Stir in the
sherry if desired. Serves 4 to 6.

33.Beer Cheese Soup

2 cups (500 ml) chicken stock
2 cups (500 ml) beer of your choice
1 cup (250 ml) diced carrots
1 cup (250 ml) dices celery
1 cup (250 ml) chopped onion
2-4 cloves garlic, finely chopped
1 tsp (5 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
3 cups (750 ml) milk or half-and-half
1 lb (450 g) shredded sharp cheddar cheese
1 Tbs (15 ml) dry mustard
1 Tbs (15 ml) Worcestershire sauce
Combine the chicken stock, beer, carrots, celery, onion, garlic,
hot sauce, salt, and pepper in a pot over moderate heat and
bring to a boil. Reduce the heat and simmer until the vegetables
are tender, about 15 minutes. Remove from the heat and set
aside. In a separate pot over moderate heat combine the butter
and flour, stirring until the roux is frothy. Stir in the milk and
bring to a simmer, stirring frequently. Add the cheese, mustard,
and Worcestershire sauce, stirring until the cheese has melted
and the sauce is smooth. Stir the beer mixture into the cheese
mixture and simmer over low heat for 10 minutes. Serves 6 to 8.

34.Cold Tomato Soup (Zuppa di Pomodoro Fredda)

3 Tbs (45 ml) extra-virgin olive oil, plus additional
for garnish
1/2 onion, chopped
2 lbs (900 g) ripe tomatoes, peeled, seeded, and
coarsely chopped
Salt and freshly ground pepper to taste
1-2 cups (250-500 ml) chicken stock, vegetable
stock, or water
1 cucumber, peeled, seeded, and diced
About 4 oz (110 g) goat cheese
Heat the oil in a pot over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the tomatoes
and season with salt and pepper. Saute for 5 minutes, then
lower the heat, add the stock, and simmer covered for 30
minutes. Puree the soup in an electric blender or food
processor and set aside to cool. Refrigerate until ready to
serve. Garnish with the cucumber, a dollop of goat cheese,
and a drizzle of olive oil immediately before serving. Serves 4
to 6.

35.Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

3 lbs (1350 g) chicken pieces
2 whole onions, peeled
8 cups (2 L) chicken stock or water, or combination
of the two
4 medium kohlrabies, cut into 1/2-inch (1 cm) dice
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Place the chicken pieces, onions, and liquid in a large pot
and bring to a boil over high heat. Skim off the surface scum,
reduce the heat, and simmer until the chicken is tender,
about 40 minutes. Transfer the chicken pieces to a bowl and
strain the liquid, pressing on the onions to extract as much
liquid as possible before discarding them. Skim off the fat on
the surface and return the liquid to the pot. Add the kohlrabies
and simmer over low heat. Meanwhile, remove the meat from
the chicken and add it to the pot, discarding the bones and
skin. Simmer until the kohlrabies are tender, about 20 minutes.
Melt the butter in a small pan over moderate heat and stir in
the flour. Cook, stirring frequently, until the flour is light brown.
Whisk the flour mixture into the soup and cook until the soup
thickens slightly. Adjust the seasoning with salt and pepper
and garnish with chopped parsley. Serves 6 to 8.

36.Cream of Fennel Soup

1/4 cup (60 ml) extra-virgin olive oil
4-6 cloves garlic, finely chopped
1 leek, thinly sliced
5 fennel bulbs, thinly sliced
8 tomatoes, peeled, seeded, and chopped
6 cups chicken or vegetable stock
1/2 cup (125 ml) chopped fennel greens
1 cup (250 ml) heavy cream or yogurt
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the
garlic and leek until tender but not brown, about 5 minutes.
Add the fennel and tomatoes and cook, stirring occasionally,
until the tomatoes have dissolved, about 10 minutes. Add the
stock, bring to a boil, and simmer uncovered for 20 minutes.
Puree the soup in batches in an electric blender or food
processor and return to the pot. Add the remaining ingredients,
bring to a boil, and boil for 1 minute. Refrigerate for at least 2
hours. Adjust the seasoning with salt and pepper before
serving cold. Serves 4 to 6.

37.Garlic Consomme
6 cups (1.5 L) beef, chicken, or vegetable stock
12-15 cloves garlic, finely chopped

1 bouquet garni made by tying together a bay leaf

and sprigs of fresh thyme, parsley, and oregano
1 cup (250 ml) tomato juice
1/4 cup (60 ml) brandy or sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Bring the stock, garlic, and bouquet garni to a boil over high
heat. Reduce the heat and simmer covered for 1 hour. Add
the remaining ingredients, stirring to combine well. Strain the
soup and discard the garlic and bouquet garni. Refrigerate for
at least 2 hours and adjust the seasoning before serving cold.
Serves 4 to 6.

38.Norwegian Cold Potato Soup

4 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 cup (250 ml) sour cream
Chopped fresh dill
Boil the potatoes and onion in enough salted water to cover until
tender. Drain and mash thoroughly. Add the milk, cream, salt,
pepper, and butter and bring to a boil over moderate heat, stirring
frequently. Reduce the heat and simmer uncovered for 5 minutes.
Chill thoroughly. Just before serving stir in the sour cream, and
sprinkle with the chopped dill. Serves 6 to 8.

39.Garlic and wild mushroom soup

Ingredients

4 Tbs olive oil

2 shallots, finely chopped
2 cloves garlic, finely chopped
225 g wild mushrooms, washed and trimmed
225 g shiitake mushrooms, wiped, trimmed and sliced
150 ml dry white wine
500 ml vegetable stock
284 ml carton double cream

Method
To serve:
1 garlic butter and rosemary focaccia loaf, halved and quartered.
100g (4oz) Gruyre cheese, grated.

Freshly chopped flatleaf parsley.

Heat the oil in a large, heavy-based pan and cook the shallots and garlic until softened, but not coloured.
Add the mushrooms and cook gently for 10 minutes, stirring frequently.
Add the wine and cook until half the wine has evaporated.
Add the stock, mix well and cook for 10 minutes.
Add the cream, mix well and cook for a further 5 minutes. Season to taste.
Meanwhile, preheat the oven to 200 C, 180 C fan oven, 400 F, gas 6.
Arrange the focaccia on a baking tray, sprinkle with cheese and bake for 10 to 15 minutes until the cheese
is bubbling.
Cut into slices.
Ladle the soup into bowls, garnish with parsley and serve with wedges of the bread

40.Roasted butternut soup

Ingredients

1 large butternut, cut into chunks, seeds removed but leave skin on
2 Tbs olive oil
salt and pepper to taste
2 cloves garlic, crushed
1 large onion
1 l chicken or vegetable stock
tsp cinnamon
cup greek style yoghurt or cream (optional)
coriander to garnish

Method
Preheat the oven to 200C.
Place the butternut onto a roasting tray, drizzle with some olive oil and season with salt and pepper.
Roast for 1 and a 1/2 hours.
In a large pot, saute the garlic and onion until soft and aromatic.
Add the roasted butternut as well as the stock and cinnamon, cover and simmer for 15 minutes.
Use a stick blender and pulse until velvety smooth. Stir in the yoghurt or cream and season to taste.
Garnish with fresh coriander.
Serve with crusty bread.
Kitchen notes: This soup freezes well.

41.ROASTED TOMATO BASIL SOUP

Total Time: 1 hr 50 min

Prep 15 min

Cook 1 hr 35 min
Yield: 6 to 8 servings
Level:
Easy

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the
butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes,
basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking
sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the
coarsest blade. Taste for seasonings. Serve hot or cold.

42.Carrot and Coriander Soup

Ingredients List:
1 lb of chopped carrots, chopped.
1 small onion, finely chopped.
1 garlic clove, crushed.
3 cups of vegetable stock.
1 tablespoon of freshly chopped coriander.
6 teaspoons of olive oil.
1 teaspoon of coriander seeds, crushed.
1 teaspoon of ground coriander.
cup of chopped sultanas (optional).
Salt and pepper, to taste.
Directions:
Heat the olive oil in large saucepan.
Add the chopped onion, garlic and carrots; cook gently for 10 minutes.
Stir in the crushed and ground coriander, then cook for one minute.

Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots
are tender.
Pure the soup in a blender or food processor.
Add the remaining vegetable stock.
Add the salt and pepper, and if your including them the chopped sultanas.
Garnish with chopped coriander and serve.

43.Tomato Bouillon with Port

4 cups (1 L) tomato juice
1/4 cup (60 ml) port wine
1 small bay (laurel) leaf
1 stalk celery with leaves, chopped
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried basil
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried chives
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped fresh chives, parsley, or basil for garnish (optional)
Combine all ingredients except the garnishes in a saucepan and bring to a boil over moderate
heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold. Garnish as
desired. Serves 4 to 6.

44.Quick Carrot and Caraway Soup

1 Tbs (15 ml) olive oil
1 onion, chopped
1 lb (450 g) carrots, shredded
2 tsp (10 ml) caraway seeds, crushed in a
mortar with a pestle
4-6 cups (1-1.5 L) chicken broth
Salt and freshly ground pepper to taste
Chopped fresh parsley, chives, or basil for garnish
Heat the olive oil in a saucepan over moderate heat and saute
the onion until tender but not browned, about 10 minutes.
Add the carrots and caraway seeds and saute 3 minutes.
Add the broth and bring to a boil. Simmer covered until the
carrots are tender, about 10 minutes. Puree the soup in an
electric blender or food processor and adjust the seasoning
with salt and pepper. Serve hot or chilled, garnished with
chopped herbs. Serves 4 to 6.

45.Creamy Summer Squash Soup

2 Tbs (30 ml) olive oil
2 - 3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 bay (laurel) leaf
1 1/2 lbs (675 g) yellow crook-neck squash, cut into 1-inch (3 cm) pieces
1/2 cup (125 ml) long-grain rice
2 - 3 oz (60 - 90 g) Parmesan rinds
4 cups (1 L) chicken broth or water
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
For the garnish (optional):
1/4 cup (60 ml) whole fresh oregano leaves
1 1/2 cup (375 ml) cherry or grape tomatoes, halved
2 Tbs (30 ml) olive oil
Heat the oil in a large pot over moderate heat and saute the garlic, onion, and bay leaf until the
onion is tender but not brown, about 5 minutes. Add the squash, rice, Parmesan rinds, and
chicken broth and bring to a boil. Simmer covered for 30 minutes. Remove the bay leaf and
cheese rinds and puree in an electric food processor or blender. Add the lemon juice, season with
salt and pepper, and pour into individual serving bowls. Toss the garnish ingredients together and
add a generous portion to each bowl if desired. Serves 4 to 6.

46.Quick Chicken and Rice Soup

4-6 cups (1-1.5 L) chicken stock
1 boneless, skinless chicken breast half, thinly sliced
8-12 mushrooms, thinly sliced
1-1 1/2 cups (250-375 ml) cooked rice
4-6 strips lemon peel
1-2 scallions (spring onions), green and white parts,
thinly sliced
Bring the chicken stock to a simmer in a pot over moderate heat. Add the chicken and
mushrooms and simmer gently for 5 minutes. Divide the rice between 4 to 6 bowls and top each
with a strip of lemon peel. Ladle the soup over the rice and garnish with sliced scallions. Serves 4
to 6.

47.Chicken Noodle Soup

2 Tbs (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 stalk celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 - 4 oz (75 - 100 g) egg noodles
Chopped fresh parsley for garnish (optional)
Heat the oil in a large soup pot over moderate heat and saute the chicken breast halves until light

golden brown on both sides. Remove the chicken breasts and set aside. Add the onion, carrot,
and celery to the same pot and saute for five minutes. Meanwhile, slice, shred, or chop the
chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil
over high heat, reduce the heat, and simmer covered until the vegetables are tender, 10 to 15
minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes. Serve
immediately, garnished with chopped parsley if desired. Serves 6 to 8.

48.Pumpkin Soup with Maple Cream

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) fresh or canned pumpkin
puree (unsweetened)
2 cups (500 ml) half-and-half or milk
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
For the garnish:
1/2 cup (125 ml) heavy cream whipped to soft peaks with
2 Tbs (30 ml) maple syrup
Heat the butter in a large pot over moderate heat and saute the onion and celery until tender but
now brown, about 5 minutes. Add the stock and pumpkin puree and bring to a boil over high heat,
stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper.
Bring back to a simmer but do not boil. Serve garnished with a dollop of the maple cream. Serves
6 to 8.

49.French Cream of Mushroom Soup (Potage Velout aux Champignons)

1/4 cup (60 ml) finely chopped onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) flour
6 cups (1.5 L) chicken stock
2 sprigs parsley
1 bay leaf
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
The stems from 1 lb (500 g) mushrooms, chopped
The caps from 1 lb (500 g) mushrooms, thinly sliced
2 egg yolks
1/2 cup (125 ml) whipping cream
Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat
until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken stock,
parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the
soup through a fine strainer, pressing the mushroom stems to extract as much moisture as
possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced
mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking
juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks
and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and

stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being
careful not to let the soup come to a boil. Serves 6 to 8.

50.Thai Stuffed Cucumber Soup (Gaeng Chud Thang Kwa Sod Sai)
6 cups (1.5 L) chicken stock
1 tsp (5 ml) grated or finely chopped lime zest
1 tsp (5 ml) fresh ginger, finely chopped
1/2 lb (225 g) ground pork
1/2 small onion, finely chopped
2 -3 cloves garlic, finely chopped
2 Tbs (30 ml) Thai fish sauce* (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
3 - 4 small cucumbers
Chopped cilantro (coriander leaves) and/or finely chopped scallion (spring onion) for garnish
* Available in finer supermarkets and Asian specialty shops
Combine the chicken stock, lime zest, and ginger in a pot and simmer over moderate heat.
Meanwhile, combine the pork, onion, garlic, fish sauce, sugar, salt, and pepper and process in a
food processor to make a thick paste. Partially peel the cucumbers and cut off the ends. Cut the
cucumbers into 3/4-inch (2 cm) lengths and remove the seeds using the tip of a paring knife,
forming hollow rings. Stuff the pork mixture into the cucumbers and gently place in the simmering
broth. Simmer (do not boil) 10 minutes. Garnish with cilantro and/or scallion. Serves 4 to 6.

51.Italian Wedding Soup (Polpettine in Brodo)

2 cups (500 ml) canned beef stock
2 cups (500 ml) canned chicken stock
1 cup (250 ml) water
1 slice white bread, crust removed
1 Tbs (15 ml) milk
1/2 lb (225 g) ground veal, pork, or beef
1 egg
2 Tbs (30 ml) freshly grated Parmesan cheese, plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Combine the beef and chicken stocks and water in a pot and bring to a simmer over moderate
heat. Place the bread and milk in a mixing bowl and mash with a fork to make a smooth paste.
Add the remaining ingredients and mix thoroughly. Form into small meatballs about 1/2 inch (2.5
cm) in diameter. Place in the simmering stock and cook for 10 minutes. Serve garnished with
freshly grated Parmesan cheese. Serves 4 to 6.

52.Smoky Minestrone with Tortellini

3 T olive oil
2 thick slices bacon, cut into half inch pieces
1 medium onion, chopped
2 large cloves garlic, chopped
1 leek, white and some green, chopped
2 carrots, chopped

1 rib celery, chopped

1 zucchini, cut into half circles
1 potato, peeled and chopped
4 cups chicken stock
2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper to taste
1 14 ounce can chopped tomatoes
either one cup Kale, chopped or 1 cup baby spinach leaves
1 9-ounce package of fresh tortellini (I used sausage, but a three cheese tortellini would be good
too)
grated parmesan cheese
prepared pesto
Heat one tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and
cook for a few minutes, until they start to brown. Add the other 2 tablespoons of oil along with the
onion, garlic and leek. Continue to cook, stirring occasionally, over medium heat until they are
softened. Add the chopped carrot, celery, zucchini and potato and stir. Add the stock, the
seasonings and the tomatoes. Add some pinches of salt. Bring the soup to a boil and then
reduce the heat to a simmer, cover and cook for about 30 to 40 minutes, until the potato is just
tender. Add the kale or spinach and the tortellini and cook over a slightly higher heat for about 7
minutes, or until the tortellini are cooked. Taste and add pepper and any more salt, if needed.
Serve with grated parmesan cheese on top and a spoonful of prepared pesto sauce.

53.Meatball Soup (Sopa de Albondigas)

1 1/2 pounds lean ground beef
1/4 cup all purpose flour sifted
2 large eggs
47 ounces chicken broth canned
3 10 1/2 ounce condensed consomm
1 teaspoon oregano leaves
2 medium onions chopped
1 large dry ancho/pasilla chili seeded and chopped
6 carrots thinly sliced
1/4 cup rice
1/4 cup coriander chopped (cilantro)
3/4 pound spinach
3 limes cut into wedges
Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside. In an 8-quart kettle bring
remaining broth, consomm, oregano, onions and chile to boil, reduce heat to low. Quickly shape
meat mixture into balls about 1 1/2 inches in diam., and drop into stock. Simmer meatballs,
uncovered for 5 minutes, then spoon off any fat and foam from surface. Add carrots, rice and
coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds. Add
spinach to stock and cook, uncovered, 5 minutes longer. Ladle into wide soup plates or bowls.
Pass lime to squeeze over all. Serves 6.

54.Tomato Consomme
4 cups (1 L) chicken stock
2 cups (500 ml) coarsely chopped and drained
canned Italian plum tomatoes
1 bay (laurel) leaf

1/4 cup (60 ml) dry vermouth

1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Hot sauce to taste
Combine the chicken stock, tomatoes, and bay leaf in a
saucepan and bring to a simmer over moderate heat. Simmer
covered for 15 minutes. Discard the bay leaf and press the
contents of the saucepan through a fine sieve. Discard the
tomato solids and add the remaining ingredients, stirring to
combine. Serve hot or cold. Serves 4 to 6.

55.Curried Onion Soup

4 Tbs (60 ml) butter
4 cups (1 L) thinly sliced onions
1 Tbs (15 ml) curry powder
1/4 cup (60 ml) all-purpose flour
6-8 cups (1.5-2 L) chicken, beef, or vegetable stock, or milk
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream, heavy cream, or crme frache (optional)
Sour cream for garnish (optional)
A light dusting of curry powder for garnish (optional)
Chopped parsley for garnish (optional)
Heat the butter in a large pot over moderate heat and saute the onions until tender but not
browned, about 10 minutes. Stir in the curry powder and cook for 1 minute. Stir in the flour and
cook for 3 minutes. Add the liquid and bring to a simmer, stirring frequently. Adjust the seasoning
with salt and pepper and simmer for 10 minutes. Remove the soup from the heat before adding
the optional sour cream. Puree the soup if desired. Serve hot garnished with a dollop of sour
cream and a sprinkle of curry powder, or with chopped parsley if desired. Serves 6 to 8.

56.Avocado Soup (Sopa de Aquacate)

2 large, ripe avocados, peeled
4 cups (1 L) canned or fresh chicken stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro for garnish
Lime wedges for garnish
Press the flesh of the avocados through a fine sieve and place in a large serving bowl. Heat the
chicken stock and the cream until it almost boils. Pour the hot liquid over the strained avocados,
stirring to combine. Season with salt, pepper, and nutmeg. Serve hot or chill for at least 2 hours
before serving. Garnish with chopped cilantro and a lime wedge. Serves 4 to 6.

57.Tuna Chowder
2 cups (500 ml) chicken stock
2-3 potatoes, peeled and diced
1/2 onion, chopped
1/4 tsp (1 ml) dried sage
1/4 tsp (1 ml) paprika or cayenne
Salt and freshly ground pepper to taste

3 cups (750 ml) milk

2 carrots, sliced
2 ribs celery, sliced
1 7-oz (198 g) can chunk-style tuna, drained
Combine the chicken stock, half the potatoes, and the onion in a pot and bring to a boil over
moderate heat. Simmer until the potatoes are tender, about 15 minutes. Add the sage, paprika,
salt, and pepper and puree in an electric blender or food processor. Return to the pot and add the
remaining potatoes, milk, carrots, and celery. Bring to a boil, reduce the heat and simmer covered
until the vegetables are tender, about 15 minutes. Break the tuna into chunks, add to the soup,
and simmer for 5 minutes. Serves 4 to 6.

58.Split Pea and Bacon Soup

1 Tbs (15 ml) butter
4 oz (110 g) Canadian bacon (back bacon), chopped
1 large onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 cup (125 ml) split peas
6 cups (1.5 L) chicken stock
Salt and freshly ground pepper to taste
2-3 thick sliced bread, crusts trimmed, buttered
2-3 slices bacon (streaky bacon), fried crisp and crumbled
Heat the butter in a large pot over moderate heat and saute the Canadian bacon until lightly
browned, about 5 minutes. Add the onion, carrot, and celery and saute until tender but not brown,
about 5 minutes. Add the spilt peas, stock, salt, and pepper and bring to a boil. Reduce the heat
and simmer covered for 46 to 60 minutes. Meanwhile, place the buttered bread on a baking sheet
and bake in a preheated 350F (180C) oven until crisp and brown, about 20 minutes. Cut into
cubes and set aside. Serve the soup garnished with croutons and crumbled bacon. Serves 4 to 6.

59.Andalusian-Style Gazpacho (Gazpacho Andaluz )

3 oz (75 g) French or Italian bread, crusts removed
2 lb (900 g) fresh ripe tomatoes, peeled if desired
4 cloves garlic, peeled
1/2 small onion, peeled
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) ground cumin
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red wine vinegar
About 1 cup (250 ml) water
For garnish (all garnishes are optional):
Green bell pepper, seeded and finely chopped
Cucumber, peeled and finely chopped
Onion, peeled and finely chopped
Toasted croutons
Hard-boiled eggs, peeled and finely chopped
Green apples, finely chopped
Ripe melon, finely chopped
Whole seedless grapes
Cooked ham, finely chopped
Raisins

Olives, finely chopped

Fresh mint leaves, finely chopped
Dried figs, finely chopped
Soak the bread in enough water to cover for 15 minutes. Squeeze out the excess water and place
the bread in the bowl of an electric food processor or blender. Add the tomatoes, garlic, onion,
salt, pepper, and cumin and process until pureed. While the processor is running add the olive oil
in a thin stream, followed by the vinegar. Add water to adjust the consistency - it should be thick
but still very liquid. Chill in the refrigerator for at least 1 hour before serving. Serve in soup bowls
or tall glasses with the optional garnishes of your choice. Serves 6 to 8.

60.Cream of Asparagus Soup

1 lb (500 g) fresh asparagus
4 cups (1 L) chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup (250 ml) milk, half-and-half, or heavy cream
Salt and freshly ground pepper to taste
Wash the asparagus and cut into 1-inch (2 cm) pieces. Combine with 2 cups (500 ml) of the stock
and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to
8 minutes, until very tender. Remove and discard the thyme. Puree in an electric blender or food
processor until smooth. Return to the saucepan and add the remaining stock, milk or cream, salt
and pepper, and bring to a simmer. If desired, the cooked tips of the asparagus may be reserved
prior to pureeing and added as a garnish when served. Serves 4 to 6.

61.Four-Cheese Soup
2 Tbs (30 ml) butter
1 onion, chopped
4 cups (1 L) chicken or vegetable stock
1 medium potato, peeled and diced
1 cup (250 ml) half-and-half or milk
3 cups (750 ml) mixture of shredded cheeses such as provolone, parmesan, mozzarella, or
cheddar
Salt and freshly ground pepper to taste
Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about
5 minutes. Add the stock and potato and bring to a boil. Reduce the heat and simmer covered
until the potato is tender, about 15 minutes. Puree the soup in batches in an electric blender or
food processor and return to the pot. Add the half-and-half and bring to a simmer. Add the
cheeses 1/2 cup (125 ml) at a time, whisking until the cheese has melted before adding more.
Serves 4 to 6.