From: Joel Ehrlich Reply-To: Joel Ehrlich Newsgroups: rec.food.recipes Followup-To: poster Subject: COLLECTION (8) Soups Date: Sun, 31 Mar 1996 21:46:19 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Message-ID: Responding to: WYRN54A@prodigy.com (Wiley Williams) WW> I want a recipe for a really good soup that I can serve. I do not WW> care what you have to put in it. I just want something that is realy WW> good and could feed a family. Thank you for your time. Here is an interesting variety with which you can work: Acorn Squash Soup w/Corned Beef & Walnuts No. 3510 Yields 12 Servings 1 1/2 Lb Lean Corned Beef 4 oz Prepared Horseradish, 3 Quarts Water Drained 2 Lbs Acorn Squash, Peeled, 2 Quarts Corned Beef Broth Seeded & Cubed 1 1/2 Cups Heavy Cream - Black Peppercorns - Salt - Nutmeg - Pepper - Mace 6 oz Walnuts, Shelled & - Bay Leaf Toasted - Juniper Berries 4 Tbls Chives, Snipped - Cloves Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. Defat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving. ~~~ Chef Fritz Sonnenschmidt Bowl of the Wife of Kit Carson No. 2604 Yields 6 Servings 1 Quart Chicken Stock Chopped 2 Cups Cooked Chicken Meat, 1 Pinch Leaf Oregano Chopped 2 Cups Monterey Jack, Cut 1 1/2 Cups Cooked Rice Into 1/2" Cubes 16 oz Canned Garbanzos, 2 Avocados, Peeled & Drained Cubed 2 Chipotles en Adobado, Rinsed, Seeded & Combine the stock, chicken, rice, garbanzos and peppers in a large saucepan over medium heat. Bring to a simmer, stirring occasionally. Add the oregano. Divide the cheese and avocado equally between the serving bowls. Ladle small amounts of soup into each. NOTE: The bowls should contain more solids than liquid. Serve immediately. Chinese Egg Drop Soup No. 963 Yields 2 Servings 2 Cups Chicken Broth 1 Egg (Room Temperature) Heat the broth in a saucepan until it boils vigorously. Reduce the heat to a slow simmer (bubbles form and collapse BELOW the surface of the liquid). Break the egg into a cup and beat very lightly (just enough to combine yolk and white). Hold the cup in one hand, about 5 inches above the soup, while gently swirling the fork in WIDE circles in the soup with the other. Slowly pour a thin stream of egg into the soup, catching the egg with the fork (in the soup) and drawing it into wide circles in the soup. Interrupt the pouring several times so as to form several long, filmy threads. Season to taste. Add a generous squeeze of lemon. Serve immediately. Erwtensoep (Dutch Split Pea Soup) No. 2705 Yields 6 Servings 1 Lb Green Split Peas 1 small Root, Celery, Chopped 2 1/2 Qts Water 1 Bay Leaf 1 Fresh Pig's Foot - Coarse Salt 6 oz Smoked Pork, Diced - Pepper, Ground 2 Leeks, Washed & 1 Smoked Ring Sausage, Chopped Sliced 1 Onion, Peeled & - Parsley Leaves, Chopped Chopped 4 Stalks Celery, Chopped Place the split peas in the water. Add all the other ingredients except the sausage and chopped parsley leaves. Simmer for 2 hours, skimming off any foam which rises to the surface. Remove the pig's foot. Scrape any meat off the pig's foot and into the pot. Slice the sausage into the soup. Cook for 10 minutes. Garnish each serving with chopped parsley. Serve hot. Peanut Soup No. 2708 Yields 8 Servings 1/2 Cup Butter - Salt 1 Medium Onion, Chopped Fine - Pepper, Ground 1 Stalk Celery, Chopped Fine - Lemon Juice 1 Tbls All Purpose Flour - Lemon Slices 1 Quart Chicken Stock - Parsley, Minced 2 Cups Half & Half 1 1/2 Cups Creamy Peanut Butter Melt the butter in a heavy (4 Qt) saucepan over medium low heat. Add the onion and celery. Saute until the onion is transparent (about 10 minutes). Add the flour. Cook, stirring, for 3 minutes. Pour in the chicken stock. Bring the mixture to a rapid boil, stirring constantly. Continue boiling until the mixture is slightly thickened and smooth. Reduce the heat to low. Partially cover. Simmer gently for about 20 minutes. Strain the stock into another saucepan. Discard the vegetables. Whisk in the half & half and the peanut butter. Season with salt and pepper. Add lemon juice. Simmer over low heat for 5 minutes. Serve garnished with slices of lemon dusted with minced parsley. Red Pepper Soup No. 1876 Yields 4 Servings 3 Tbls Butter 1 Pinch Cayenne 3 LARGE Red Bell Peppers, 3 1/2 Cups Rich Chicken Broth Seeded & Chopped 2 Tbls Lemon Juice 1 Medium Onion, Chopped Fine - Salt To Taste 1/4 tsp Cumin, Ground Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return the puree to the broth in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot. Tomato and Peanut Butter Bouillon No. 651 Yields 15 Servings 4 Cups Tomato Juice 1 tsp Worcestershire Sauce 32 oz Beef Bouillon 1/2 Cup Sherry 1 Tbls Lemon Juice 2 Cups Peanut Butter, Smooth Combine and warm all ingredients but the sherry in a saucepan. Blend thoroughly. Once thoroughly blended, cook slowly for about 30 minutes, stirring frequently. Stir in the sherry and serve. White Bean, Ham & Leek Soup No. 1839 Yields 8 Cups 2 Cups Dried Great Northern 2 Cups Leeks, White & Pale Beans Green Parts Only, 1 LARGE Onion Chopped 2 Cloves, Whole 1 Cup Ham, Chopped 4 Cups Water 2 tsp Dried Rosemary, 4 Cups Chicken Stock Crumbled 2 Bay Leaves 1 1/2 Tbls Garlic, Chopped 3 Tbls Olive Oil 1 Onion, Chopped Place the beans in a medium pot. Add enough cold water to cover by 3". Soak overnight. Drain well. Return beans to the pot. Pierce the large (whole) onion(s) with the whole cloves (4 per onion). Add to the pot. Add the water, chicken stock and bay leaves. Bring to a boil. Reduce heat. Simmer 45 minutes. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion, leeks, ham, rosemary and garlic. Saute until the leeks are soft (about 15 minutes). Add to the beans. Simmer until the beans are tender (about 30 minutes). Discard the whole onion(s) (with the cloves). Transfer 2 cups of the beans (for 6 servings, adjust as required) and puree until smooth. Add the puree to the soup. Season to taste with salt and pepper. Serve. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.