Category Archives: Soups

VEGETABLE SOUP – CREAM OF

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  • ¾ cup butter

  • ¾ cup diced onion

  • 1 ½ cups diced potato

  • ¾ cup peeled diced tomato

  • ¾ cup diced carrot

  • ¾ cup diced green beans

  • ¾ cup coarsely chopped broccoli

  • ¾ cup minced leek

  • ¾ cup minced zucchini

  • 1 garlic clove minced

  • 1 ½ t sugar

  • Salt and pepper to taste

  • 1 ½ quarts chicken stock

  • ½ cup heavy cream

Melt butter and sauté onion.  Add remaining ingredients except stock and
cream.  Cool until vegetables are tender.  Add stock and bring to boil.  Simmer 10 minutes.  Transfer in batches to processor.  Puree and return to stock pot.  Gradually stir in cream.

CHICKEN BROTH

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  • 5# chicken wings, legs, thighs

  • 3 large carrots chopped grossly

  • 1 celery stalk (leaves and all) chopped grossly

  • 2 bay leaves

  • 3 sprigs parsley

  • 1 large Knorr’s chicken bouillon cube

  • 1 palm full of salt

  • 1 t mustard seed

  • 1 t peppercorns

Cover with water, bring to boil, simmer 3 hours.  Strain through a colander.  Cool and remove fat.

BEAN SOUP (ETHEL GALLAGHER’S)

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  • 1 T olive oil

  • 1 ½ cups chopped onion

  • 5 cloves garlic minced

  • 1 ¾ cup chicken broth

  • 2 cans (15 0z) white navy beans

  • Salt
  • ½ t Italian seasoning
  • ½ t dried basil
  • ¼ t pepper
  • 1 can skim evaporated milk.

Sauté onion in oil.
Sauté garlic in same.  Add rest of
ingredients.  Cook 10 minutes.  Puree.
Return to pot and add evaporated milk.