1 1/2 pounds young fresh mushrooms
2 leeks
2 stalks celery with leaves
2 medium carrots
4 cups water
2 quarts Beef Consomme -- see recipe
salt and pepper -- to taste
1/2 cup dry sherry

serves 10

Rinse mushrooms and dry thoroughly. (Young fresh mushrooms do not have to be peeled.) Slice each
leek down the center without cutting through, and wash thoroughly. Rinse celery stalks and peel carrots.
Chopp all vegetables coarsely. Place in a saucepan and cover with the water. Cover and simmer slowly for
40 minutes, or until the vegetables are cooked through. Strain the broth and discard the vegetables.
Stir broth into the hot Beef Consomme, and season with salt and pepper to taste.
Lace concomme with sherry before serving.
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Tomato Bouillon

3 tablespoons butter
1 medium onion
2 1/2 cups fresh tomatoes
1/2 teaspoon salt
1/2 clove garlic
2 cups Beef Consomme -- see recipe
1 cup tomato juice
3/4 cup orange juice
1 small bay leaf

serves 6

Melt the butter in a large saucepan. Peel and dice the onion. Peel enough tomatoes to make 2 1/2 cups.
Seed them by cutting into quarters and shking the seeds out. Chop them coarsely. Add the onion and
tomatoes to the melted butter and sprinkle with the salt. Stick a toothpick in the garlic so that it can easily
be located. Add to the onions and tomatoes. Stir the mixture once or twice, cover, and simmer for 30 minutes.
Remove from heat and discard the garlic. Puree the mixture by forcing it through a fine sieve. Stir the Beef
Consomme, tomato juice, and ornage juice into the puree, add the bay leaf, cover and simmer for 30 minutes
more. Remove the bay leaf before serving. This bouillon may be chilled and garnished with chopped watercress,
or serve hot, sprinkled with grated orange zest.
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Cream of Artichoke Soup

3 1/2 cups cooked artichoke hearts -- * see note
1 recipe Basic Cream Soup -- see recipe
4 hard-boiled eggs -- yolks only

*Coarsely chop artichoke hearts; also scrap artichoke pulp from the leaves

Serves 8

Prepare the artichokes. Proceed as directed in basic Cream Soup recipe. Force the hard-cooked egg
yolks through a fine sieve, and use as a garnish. Serve hot or cold.
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Cream of Pimento Soup

2 cups pimiento
1 recipe Basic Cream Soup -- see recipe

serves 8

Coarsely chop the pimentos. Reserve 1/2 cup to use as a garnish. Proceed as directed in Basic
Cream Soup recipe. Serve hot or cold.
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Fish Consomme

3/4 pound pike or other white fish
2 small onions
2 leeks
4 sprigs parsley
1 egg white
1 cup white wine
10 cups Fish Stock -- see recipe
salt and pepper -- to taste
sour cream -- optional
chopped chives -- optional

serves 10

Put the fish, onions,a nd the white part of the leeks through a food chopper. Chop the parslley and add it,
together with the egg white, to the fish mixture. Stir in the white wine and then the Fish stock. Cook over
high heat, stirring constantly, until the soup comes to a boil. Lower the heat and simmer, tightly covered,
for 45 minutes. DO NOT STIR. Strain through an old, but clean, linen towel. Correct the seasonings.
Use consomme as a base for other fish soups.

Variation: serve with a dollop of sour cream sprinkled with chives.
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Oven-Baked Bourguignonne

1 1/3 c Sliced Carrots
14 1/2 oz (1 cn) Tomatoes **
1 ea Med. Bay Leaf
1 ea Env. Soup Mix ***
1/2 c Red Wine
8 oz Mushrooms ****
8 oz Medium Or Broad Egg Noodles

* Bonless chuck should be cut into 1-inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Choose either Onion or Beefy Onion soup mix.
**** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms.

Preheat Oven to 400 degrees F.

In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf,
then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender.
Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

MICROWAVE DIRECTIONS:

Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix
blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered
at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at
DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes.
Cook Noodles and serve as above.

FREEZING/REHEATING DIRECTIONS:

Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze.
To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour
OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through.
Let stand covered 5 minutes.
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Basic Consomme Madrilene

4 large tomatoes
8 cups Beef Consomme -- see recipe
1 cup port wine
1/2 cup mincds fresh parsley
1/2 cup minced fresh chives
1/2 cup minced fresh thyme
salt and pepper -- to taste

Chicken Consomme may be substituted for Beef Consomme (see recipe)

serves 8

Cut the tomatoes in half, discarding the stems. coarsely chop 1/2 of a tomato and add to the consomme in a saucepan.
Bring to a boil and simmer for 5 minutes. Meanwhile, peel the remaining tomato halves. Seed them by  cutting into
eighths and shaking out the seeds. Chop trhem coarsely. Strain the consomme through a fine sieve, mashing any tomato
pulp with the back of a spoon. Return the consomme to low heat, add the chopped tomatoes, and simmer for 5 minutes
more. Stir in the port wine; the minced parsley, chives and thyme; season with salt and pepper; and serve piping hot.
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Celery Consomme

1 large bunch celery with leaves
2 1/2 quarts Beef Consomme -- see recipe
salt and pepper -- to taste

serves 10

Wash and chop the celery stalks and leaves. Add to the Beef consomme, bring to a boil, cover, and simmer over very
low heat for 30 minutes to allow the celery flavor to penetrate the soup. Remove from heat, strain, season with salt
and pepper to taste, and serve immediately.
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Consomme Bellevue

4 cups Clam Broth -- see recipe
5 cups Chicken Consomme -- see recipe
1/2 cup heavy cream

serves 10

Strain the Clam Broth and stir into the Chicken Sonsomme. Heat together over low flame. Whip the crfeam but do
not sweeten. Serve the hot soup in small bowls, with a dollop of whipped cream in each.
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Consomme Garnishes

Vegetable Garnishes
Herb Garnishes
Spirits
Pasta Garnishes
Dumplings, Soup Balls, Quenelles
Croutons

Many garnishes may be used to embellisn the rich, clear flavor of consomme. Traditionally a spoonful of vegetables either
singerly or in combination are cooked in the consomme, or prepared separately and added just before serving. Raw vegetables,
fresh herbs, pasta, dumplings, poached eggs, quenelles, spirits---the list is limitless. Use your  imagination, or whatever you have on hand.

VEGETABLE GARNISHES The following may be diced or cut into julienne strips, cooked, and then added to the hot consomme
just before serving. Place 1 or 2 tablespoons in each soup dish.

Brussel sprouts, carrots, celeriac, celery, leeks, onions, tomatoes, turnips
Small amounts of the following fresh vegetables may be stirred into the hot consomme without cooking:
grated carrots; chopped celery; sliced mushrooms; peeled, seeded, and chopped tomatoes

HERB GARNISHES Small amounts of the following chopped herbs may be cooked briefly in the hot consomme or added
raw just before serving: chives, parsley, tarragon

SPIRITS Cognac, sherry, wine

PASTA GARNISHES Cook any of the following until tender, drain, and add to hot consomme:
noodles, rice, pastina, spaghetti, vermicelli

OTHER GARNISHES Chicken Veloute (see recipe), crepes, poached eggs, finely shredded cold meats or chicken
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Consomme Julienne

1/2 cup onions
1/2 cup celery
1/2 cup carrots
2 1/2 quarts Beef Consomme -- see recipe
1/2 cup cooked green peas

Serves 10

Cut onions, celery, and carrots into 1-inch julienne stirps and cook until tender. Add to the hot Beef Consomme.
Just before serving, stir in the cooked peas.
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Consomme Royale

1 cup milk
4 eggs
4 egg yolks
2 1/2 quarts Beef Consomme -- see recipe
salt and pepper -- to taste

serves 10

Scald milk and allow to cool to lukewarm. Beat the eggs and egg yolks until frothy. Stir in the milk and season with
salt and pepper. Pour the mixture into a shallow buttered pan, set the pan in hot water, and bake in a preheated 325° F.
oven until the custard is firm. Cool and cut into cubes. heat the beef Consomme. Place some custarc cubes in each soup
plate, pour the hot soup over, and serve immediately.
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Consomme Vermicelli

8 cups Beef Consomme -- see recipe
3/4 cup vermicelli

serves 8

Bring the Beef Consomme to a rolling boil in a large kettle. Drop in the vermicelli, reduce heat, and simmer for 10 minutes.
Serve immediately.
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Consomme Vert-Pre

1/4 cup quick-cooking tapioca
2 1/2 quarts Beef Consomme -- see recipe
1/4 cup cooked green peas
16 cooked asparagus tips
1/4 cup cooked spinach puree
1/4 cup finely chopped scallion tops
1/4 cup finely chopped parsley
1/4 cup finely chopped chives

serves 10

Stir the quick cooking tapioca into cold Beef Consomme. Bring just to a boil, stirring constantly. Add the vegetables
and herbs, mix thoroughly, and serve immediately.
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Consomme Windsor

2 1/2 quarts Beef Consomme -- see recipe
4 eggs
1/2 teaspoon flour
2 tablespoons heavy cream

serves 10

Bring the Beef Consomme to a boil. Mix the eggs with the flour and cream. Using a fine strainer, force the mixture into
the boiling soup, stirring constantly and energetically. Remove from heat and serve immediately.
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Emeril's Clam Chowder

Ingredients

1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds clams, shucked, chopped
2 tablespoons finely chopped parsley
salt and pepper

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions,
celery and carrots. Saute for about 2 minutes or until the vegetables start to wilt.  Season the vegetables with salt and pepper.
Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.
Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.
Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer.
Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed
Ladle into shallow bowls and serve. Yields: 6-8 servings
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BEEF STEW

2 pounds beef chuck or stew meat, cut in 1-inch cubes
1/4 c. flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 c. beef broth
1 teaspoon Worcestershire sauces
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 teaspoons Kitchen Bouquet (optional)

Place meat in CROCK-POT Mix flour, salt and pepper, and pour over meat, stir to coat meat with flour.
Add remaining ingredients and stir to mix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 6 hours).
Stir stew thoroughly before serving. (I don't put all the spices in and use A-1 instead of Kitchen Banquet.
Just use the basics & change to suit your taste.)
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Chicken & Pasta Chowder

3 boneless skinless chicken breast halves -- cut in 1"pieces
1 medium onion -- chopped
2 cloves garlic -- minced
2 cans (14 1/2 oz) chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini
1 package (1 lb.) frozen broccoli, carrots, -- cauliflower
4 cups skim milk
1/2 cup all-purpose flour
1/2 medium red bell pepper -- chopped
1/4 cup shredded fresh Parmesan cheese

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot.
Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil
and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well.
In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk
and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5
minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. To serve, ladle chowder
into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings
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Curried Chicken Chowder

1/2 cup all-purpose flour
2 cans (14.5 oz.)ready to serve chicken broth
2 medium onions -- sliced
2 medium carrots -- sliced
4 new potatoes -- unpeeled, cubed
1 teaspoon curry powder
2 cloves garlic -- minced
4 boneless skinless chicken breast halves -- cut in 1/2" pieces
1/2 cup frozen corn
1/2 cup frozen sweet peas

Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and 3/4 cup of the broth; blend well.
Set aside. In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry
powder and garlic. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add chicken, corn and peas; cook
over medium-low heat for 5-7 minutes or until chicken is no longer pink. Blend in flour mixture. Cook and stir over
medium heat just until bubbly and thickened. Makes 4 servings
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Steak & Bean Chowder

3/4 pound boneless beef sirloin steak -- cut in 1/2" cubes
1 medium onion -- chopped
2 (14.5 oz.) cans whole tomatoes, undrained -- cut up
1 can (15 oz.) spicy chili beans -- undrained
2 baking potatoes,unpeeeled -- cut into 1/2" cubes
1/2 teaspoon cumin

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot.
Add beef; cook and stir until no longer pink. Add onion; cook 1 minute, stirring constantly. Add all remaining
ingredients. Bring to a boil. Reduce heat to medium-low; partially cover and simmer 20-25 minutes or until potatoes
are tender. Makes 4 servings--320 calories--45 calories from fat--5 grams fat.
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ONION AND GARLIC BEER SOUP

4 pounds onions (about 10), sliced thin
4 large garlic cloves, minced
2 tablespoons olive oil
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
2 tablespoons sugar
2 tablespoons unsalted butter
4 slices of day-old rye bread, crusts discarded and the bread cut into
1/2
inch cubes
freshly grated Parmesan as an accompaniment

In a heavy kettle cook the onions and the garlic in the oil over moderate 20 heat, stirring occasionally, until the
mixture is browned. Stir in the beer 20 and the broth, simmer the mixture, covered, for 45 minutes, and stir in the
20 sugar and salt and pepper to taste. While the soup is simmering, in a heavy 20 skillet melt the butter over moderate
heat, add the bread cubes, and cook 20 them, stirring, until they are golden. Divide the soup among 6 bowls and top 20
it with the Parmesan and the croutons. Makes about 12 cups, serving 6.
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Soupe a l'Oignon Gratinee

Servings: 6

1 Tbsp olive oil or salad oil
4 Tbsp butter or oleo
6 large onions, thinly sliced
6 cups beef broth, regular strength
salt and pepper
1/3 cup port wine (optional)
1/2 cups diced Gruyere or Swiss Cheese
1/2 cup shredded Parmesan Cheese (or Gruyere)
dry-toasted French bread (see below)

Dry-toasted French Bread:
Cut six slices French bread, each 1/2-inch thick, to fit inside soup bowls. Place bread on a baking sheet. Bake in a 325° F
oven for to 25 minutes until lightly toasted.  Heat oil and 2 tablespoons of the butter in a 3-quart pan over medium-low heat.
Add onions and cook, stirring occasionally, until soft and caramel colored but not browned (about 40 minutes). Add broth and
bring to a boil; cover, reduce heat, and simmer for 30 minutes. Season to taste with salt and pepper. Stir in the port.
Pour into six 1-1/2 to 2 cup oven proof soup bowls. Evenly add the diced Gruyere and top with a piece of toast. Sprinkle equally
with the shredded Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and drizzle over cheese.
Bake in a 425 degree oven for ten minutes, then broil about 4 inches from the heat until cheese is lightly browned.
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Norwegian Onion Soup

3 tablespoons butter or margarine
3/4 cup thinly sliced green onions with tops
3 tablespoons all-purpose flour
6 cups chicken broth or bouillon
1-1/2 cups shredded Jarlsberg cheese (6 oz.)
Salt and pepper to taste

Melt butter or margarine in a large saucepan over medium heat. Add green onions. Saute until tender but not browned.
Gradually blend in flour. Slowly add broth or bouillon, stirring constantly until mixture thickens and bubbles. Lower heat.
Gradually stir in cheese until partially melted. Some shreds of cheese should remain unmelted. Stir in salt and pepper to
taste. Serve immediately or refrigerate. Reheat before serving. Makes 4 to 6 servings.
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PICANTE ONION SOUP

Makes about 5 cups

3 cups thinly sliced onions
1 clove garlic, very finely chopped
4 tablespoons (1/2 stick) butter or margarine
2 cups tomato juice
1 (10 l/2-ounce) can condensed beef broth
1 soup can water
1/2 cup Pace Picante Sauce
1 cup unseasoned croutons
1 cup (4 ounces) shredded Monterey Jack cheese

Place the onions, garlic and butter in a 3-quart saucepan. Cook over medium-low heat for about minutes, stirring
frequently, until the onions are tender and golden brown. Stir in the tomato juice, broth, water and picante sauce;
bring to a boil. Reduce the heat and simmer, uncovered, for minutes. Ladle the soup into bowls and sprinkle with
the croutons and cheese. Serve with bread sticks and additional picante sauce on the side.
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Onion Soup with Cheese Crouton

1/4 cup (1/2 stick) butter
4 large yellow onions, thinly sliced
1/2 teaspoon sugar
6 cups canned beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and freshly ground pepper
4 to 6 slices French bread
Butter
1/4 cup (about) freshly grated
Parmesan or Gruyere cheese

Heat butter in large saucepan over medium heat. Add onion and sugar and saute until golden. Add broth,
Worcestershire and paprika and bring to boil. Reduce heat and simmer uncovered 15 to minutes. Add salt and
pepper.
Meanwhile, toast bread on one side under broiler. Spread untoasted side with butter and sprinkle with cheese.
Return to broiler until lightly toasted. Ladle soup into bowls and float toast. If soup bowls are oven proof, float
bread and run under broiler to toast second side.
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Onion Soup with Calvados

2 tablespoons (1/4 stick) butter
1 large onion, chopped
Pinch of brown sugar
2 cups chicken broth
1/4 teaspoon thyme
1 bay leaf
Salt and freshly ground pepper
1/2 ounce Calvados or applejack

Melt butter in heavy skillet over low heat. Add onion, sprinkle with sugar and saute slowly until light caramel color,
about 7 to 10 minutes. Add broth, thyme, bay leaf, salt and pepper and blend well. Cover and continue cooking for
minutes. Stir in Calvados or applejack just before serving.
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California Onion Soup

SERVES 6

1/4 pound butter
4 white onions, thinly sliced
6 shallots, minced
I teaspoon sugar
3 tablespoons flour
6 cups Beef Stock
1/3 cup dry sherry
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Melt the butter in a large saucepan, and add the onions. Cook slowly until golden brown, about 5 minutes.
Stir in shallots and sugar. Cook more minutes, remove from heat, and stir in flour, blending well. Slowly add
cups of the Beef Stock and return to heat for 5 minutes, stirring frequently. Puree in a blender or food processor.
Deglaze the saucepan with remaining stock. Add pureed mixture and bring to a boil. Reduce to a simmer and
cook for 5 minutes. Add sherry and cook 5 minutes more. Season to taste with salt and pepper. Pour the soup
into oven proof bowls. Top with cream that has been whipped with Parmesan cheese. Brown slightly under broiler.
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Boston Clam Chowder

2 Lb Little-Neck Clams In Shell -- *see note
1 Tbsp Butter
1 Oz Salt Pork Or Bacon -- cubed
2 Potatoes -- peeled & diced
1/2 Tsp Salt And Pepper
1 C Warm Milk
3/4 C Heavy Cream

*Little-neck clams can be difficult to find in this neck of the woods. Many supermarket seafood counters will
special-order them on request.

Under cold running water and using a clean nyloy scrib pad or small brush, scrub clams to remove loose barnacles
and dirt. Place clams in large, deep saucepan; add just enough water to cover. Bring to a boil; boil for 5 minutes or
until shells open. Strain through fine-mesh sieve set over bowl, seserving broth. Remove clams from shells; chop
flesh into 1/2 inch pcs. Reserve. In lge. saaucepan, melt butter over med. heat. Add salt pork; cook, stirring often,
for 2-3 min. or until just translucent. Add potatoes; cook, stirring for 1 minute. Add reserved broth and bring to a boil;
boil for about 8 minutes or until potatoes are fork-tender. Add clams, salt and pepper; cook for 1 minute or until clams
are heated through. Remove from heat; stir in milk and cream. Serve immediately. Serves 6
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Lite Creamy Chicken Soup

Ingredients

4 cups skim milk
2 TBS plain flour
2 TBS Canola oil
2 pkts. Sweet n Lo
2 cups Chicken (chopped fine)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Make a white sauce of milk, flour, & oil. Cook chicken, debone, & chop into small pieces. Add chicken to white
sauce mixture. Add salt, pepper, & garlic powder (may use more or less as desired). Mix well & simmer for
minutes over low heat. Stir in Sweet n Low. If soup is not as thick as desired, mix a small amount of corn starch with
a small amount of water & add to soup. Simmer for 10 minutes

1 can Lowfat clam chowder
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup crab meat
1/8 tsp. black pepper
2 TBS lemon juice
1/2 cup skim evaporated milk
2 pkg. Sweet n Low
non-fat cooking spray

Sauté onion & celery until tender in pan sprayed with cooking spray. Combine all ingredients in a saucepan.
Heat until hot, but do not boil.
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Cabbage Soup

3 cups shredded cabbage
1 cup chopped onion
2 TBS vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. Garlic
2 cups beef stock or chicken broth,skimmed
1 large tomato, finely chopped
1/2 minced bell pepper
3 cups water
1/2 tsp. black pepper

Skim any fat from broth. Place onion, tomato, bell pepper, salt, pepper,garlic powder, & beef stock in a large pan.
Bring to a boil, reduce heat & simmer for minutes. Add vinegar, sugar, cabbage, and water. Bring to a boil
Cook 10 to 15 minutes
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Momos (tibetan steamed dumplings)

Yield: 16 servings

-----------DOUGH-------------
3 c All purpose flour
1 c Water

-------MEAT FILLING----------
1 lb Extra lean ground beef
1 ea Onion; chopped
1/2 lb Daikon, spinach or cabbage, chopped fine
1 ea Garlic clove; minced
1 ts Fresh ginger; grated
2 ea Green onion; chopped (white and green both; no roots)
2 tb Fresh cilantro; chopped
Salt

Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min.
Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 min.  Serve with a mild tomato salsa, "Tsal", made from chopped
tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.
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Potato soup

Yield: 8 servings

1/4 c Butter
1 tb Minced ginger root
1 tb Minced garlic
1 c Diced red onion
1/2 ts Turmeric
1/2 ts Chili powder
1/2 ts Kopan Masala
3 c Mashed potato
4 c Water
1 c Diced tofu
1 c Spinach leaves,chopped
1 1/2 ts White vinegar
1 tb Soy sauce
2 ts Salt
1/2 ts Black pepper
2 tb Chopped green onion
2 tb Chopped cilantro

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to
medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add
potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent
lumps from forming. Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar,
soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and
mix well. makes about 8 cups.
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Tibetan Vegetable Soup

Yield: 4 Servings

2 tb Ghee
1 tb Minced ginger
1 tb Minced garlic
1/2 c Onion, diced
1/4 c White flour
4 c Water
2 c Mixed vegetables, chopped
1/2 c Chopped tomatoes
1 c Tofu, drained & diced
1/4 c Green onions, chopped
1 tb Tamari sauce
1/4 ts Black pepper

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes,
till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes,
tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes.
Thin with extra water if too thick. Serve hot.
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Chicken Soup with Saffron Noodles

3 teaspoons whole saffron
2/3 cup water
pinch salt
4 eggs
2 egg yolks
3 cups hard flour
2 teaspoons olive oil
2 medium carrots
2 stalks celery with leaves
4 sprigs parsley
peppercorns
2 1/2 teaspoons salt
3 quarts water
16 chicken wings
extra chicken broth -- if needed
fresh ground black pepper -- to taste
minced parsley

***one of author's favorites and most frequently asked for

serves 8

Place the saffron and water in a small skillet and simmer, covered, for 15 minutes. Place the saffron and
water (there should be about 3 to 4 tablespoons of liquid) into a blender. Add the pinch of salt, eggs, egg yolks,
and 1 1/2 cups of the flour. Blend for 2 minutes on hight speed. The mixture should be smooth. Us a rubber
spatual to scrape this paste into a large bowl. Let rest for 10 to 15 minutes. Knead in the remaining flour to from
a solid ball of dough. Work in the olive oil with your fingers, shape the dough, and let stand for 10 minutes.
If you have a pasta machine, set it up for use; if not, dust a pastry board and rolling pin with flour.
Form the dough into a long roll about 1 inch in diameter, Break off a 3-inch piece, and, with the rolling pin, roll
it out as long as possible. Roll out until the dough is quite thin, about 14 inches long and 2 inches wide. Repeat the
process until all the dough is in long, thin stirps. Pet stand for 35 minutes, to dry slightly. Cut into noodles
approximately 1/4--inch wide. Spread the noodles out on towels in a warm dry place for 1 1/2 to 2 hours, or until they
are brittle.  To begin the chickien soup, peel the onions and carrots and chop them into eights. Wash and trim the celery
and chop coarsely. Wash the parsely. Place these vegetables, together with the peppercorns and salt, in a large soup kettle.
Cover with 3 quarts of water and bring to a boil. Add the chicken wings, lower the heat and simmer, coverd, for 1 1/2 hours.
Pick the meat from the bones, chop fine, and add to the strained chicken soup.  Place 2 quarts of water in a sauce pan, add
the dried noodles, and boil gently for 10 minutes. Drain the noodles and add them to the chicken soup. Bring the soup and
noodles to a boil, remove from the heat, and serve immediately, sprinkled with black pepper and parsley.
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Gazpacho

2 small onions
2 medium cucumbers
3 cloves garlic
5 medium tomatoes
1 medium green pepper
3 1/2 cups French breadcrumbs
1/4 vu red wine vinegar
5 1/2 cups water
1 tablespoon salt
1 tablespoon tomato paste
3 tablespoons olive oil
***Garnishes***
chopped green peppers
chopped onions
chopped cucumbers
garlic
croutons
fresh ground black pepper

serves 8

Peel and chop the onions, cucumbers, and garlic. Peel, seed, and chop the tomatoes. Wash and chop the green pepper.
Remove the crusts and tear the French bread into small bits. Place the chopped vegetables, breadcrumbs, wine vinegar,
water, and salt into a bowl. Add to blender, a little at a time, until it is all pureed. Return to the bowl and beat in the tomato
paste and olive oil.  Place the soup, tightly covered, in the refrigerator and chill for 2 hours or more. Ladle cold soup into
chilled soup bowls. Serve with any of the garnishes listed.
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Green Chili Soup
(Sopa de Chilies Poblanos)

4 3/4 cups canned milk green chilies -- or
fresh if available -- * see note
1/2 cup scallions with 3" green top
8 tablespoons butter
4 tablespoons flour
4 cups Chicken stock -- see recipe
3 cups light cream
salt and pepper -- to taste

serves 8

* If fresh chilies are used, use a fork and hold them over a flame so that the skins will blister. Put them in a bowl
and cover with a damp cloth. When cool, peel, remove seeds, cut in chunks, and puree in blender.

Drain the chilies and puree in a blender. Set aside. Peel and chop the scallions very fine. Saute the scallions in the
butter and blend in the flour. Add the pureed chilies. Cook over medium heat, stirring constantly, for about 3 minutes.
Blend in the Chicken stock. Stir in the light cream and cook over very low heat for about 10 minutes, stirring often.
Adjust the seasonings and serve hot.
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Malaga Bread and Fish Soup

4 pounds halibut
2 tablespoons olive oil
1 cu blanched almonds
2 slices white bread -- quartered
4 medium tomatoes
8 cups Fish Stock -- see recipe
1 teaspoon paprika
salt and pepper -- to taste

serves 8

Place the halibut in a shallow pan, cover with Fish stock, and poach over a edium-low heat. Remove fish and keep warm.
Strain the stock into a bowl and set 2 cups of it aside. Heat olive oil in saucepan and saute the almonds and bread in the
oil until golden. Remove from the pan and reserve. Peel, seed, and chop the tomatoes and saute them in the same pan
used for the bread and nuts, adding more oil if necessary.
Whirl the almonds, bread, and tomatoes in a blender until they become a fine powder. Stir this powder into the Fish stock
and add paprika. Adjust the seasonings. Simmer soup for 3 minutes, or until hot. To serve, pour over squares of fish.
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Marrow Bean Soup (Habas Calduldas)

2 cups marrow beans
2 medium onions
4 tablespoons olive oil
2 1/2 quarts Beef bouillon -- see recipe
2 marrow bones
1 cup tomato sauce
salt and pepper -- to taste

serves 8

Cover the beans with water and soak overnight. Boil beans for a few minutes. Remove fron the stove and let stand
for 1 hour. Peel and chop the onions. Place in a soup kettle and saute in heated olive oil, until golden and transparent.
Add the bouillon, bones, beans, and tomato sauce. Cook over medium heat for about 40 minutes; or until beans are tender.
Remove the bones. Adjust the seasonings. Serve hot.
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Portuguese Caldo verde

1/2 pound linguica -- or
any smoke pork sausage with garlic
1 pound kale
6 medium potatoes
12 cups water
4 teaspoons salt
freshly ground pepper
1 cup olive oil

serves 8

Prick the sausages with a fork in several places. Place in a saucepan and add enough water to cover. Bring to a boil,
then lower the heat and cook for minutes. Remove sausages from the pan, slice, and reserve. Prick over and wash the kale.
With a sharp knife, remove the stems. Cut kale into shreds. Peel and slice the potatoes. Place the potatoes in a soup kettle
and add the water. Cook over high heat until water boils. Then lower the heat and simmer until the potatoes are tender.
Remove them from the liquid with a slotted spoon and mash them until smooth.
Stir the mashed potatoes into the potato water and blend well. Add salt, pepper, and olive oil. Raise the heat and bring to a boil.
Put the shredded kale into the boiling soup and boil for 3 or 4 minutes. Add the sliced sausage and cook over medium heat until
they are warm. Adjust the seasonings. Serve hot.
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Portuguese Chicken Soup with Lemon and Mint (Canja)

1 4 pound stewing chicken with giblets -- * see note
10 Chicken stock -- see recipe
1 cup onions
2 teaspoons salt
3 tablespoons long-grain rice
6 tablespoons lemon juice
2/3 cup minced fresh mint

serves 8

*giblets needed: gizzard, liver, heart

Quarter the chicken. Chop the gizzard, liver, and heart very fine. In a large soup kettle, combine all of the chicken
parts and the chicken broth. Bring to a boil and skim off the froth from time to time. Peel and chop the onions very fine.
Add onions and salt to the soup and simmer, partiallycovered, for 1 1/2 to 2 hours.  Add the rice and cook over a very low
heat until the rice and chicken are tender. Remove the chicken fromt he soup, discard the skin and bones, and cut the meat
into julienne strips. Add the chicken strips and lemon juice to the soup and reheat. Place a little mint in each bowl before
pouring in the soup.
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Quarter-Hour Soup (Sopa al Cuarto de Hora)

9 cups Beef broth -- see recipe
16 small hard-shelled clams
1 tablespoon garlic
1 cup onions
3 tablespoons olive oil
2 small bay leaves
1/2 cup smoked ham (or Serrano)
3 large tomatoes
4 tablespoons parsley
1/2 cup long-grain rice
1/2 cup dry white wine
1 teaspoon lemon juice
1/4 teaspoon whole saffron
12 large shrimp -- shelled and deveined
2 hard-boiled eggs -- chopped
salt and pepper -- to taste

Don't be mislead by its name. The preparation time is well over a quarter of an hour. This soup is a first course in
many Spanish restaurants.

Serves 8

Put Beef Broth into a large soup kettle and bring to a boil. Add the clams and cook at a rolling boil until vclams open
(Do not use any that remain closed.) Remove the clams and reserve the broth. Take the clams out to the shells and set
them aside, discarding shells. Peel and chop the garlic and onions. Put olive oil in soup kettle and heat. Add garlic, onions,
and bay leaves and saute until the onions are golden and transparent.

Chop the ham and peel, seed, and chop the tomatoes. Mince the parsley. Add the ham, tomatoes, and parsely to the garlic
and onions and cook quickly until the mixture holds together and the moisture has evaporated. This mixture is referred to
as the "sofrito." Remove form the stove and set aside.

Strain the clam and beef broth through a strainer lined with cheesecloth. Stir the sofrito into the broth. Add rice, wine,
lemon juice, and saffron. Return to the stove and bring to a boil. Turn burner down and cook over a very low heat until a
grain of rice is tender when pressed between the tumb and forefinger (about 15 minutes). (This quarter hour is the source
of the recipe's name.) Slice the shrimp and add to the soup, together with the eggs and the clams. Simmer until the shrimp
turn pink. Adjust the seasonings. Serve hot.
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Spanish 14th Century Soup (Sopa Catellana Seglio XIV)

4 slices white bread
6 ounces ham
3 cloves garlic
2 small onions
1/2 cup olive oil
8 cups Chicken stock -- see recipe
1 1/2 teaspoons paprika
8 eggs
salt and pepper -- to taste

serves 8

Tear the bread into crumbs. Chop the ham very fine. Peel and chop the garlic and onions very fine. Heat the olive oil in
a soup kettle and add the breadcrumbs, ham, garlic, and onions. Saute until the onions are golden and transparent and
the breadcrumbs lightly browned. Gradually add the chicken broth and paprika. Cook for 10 minutes over very low heat.
Adjust the seasonings.

Pour the soup into ovenproof soup bowls. Break 1 egg into each serving of soup and bake for 10 minutes in an oven
preheated to 400 degrees F. The egg whites should be firm. Remove from the oven and serve immediately.
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Spanish Fish Soup (Guisado de Pescados)

4 lobster tails
1 1/2 pounds fresh shrimp
1 1/2 pounds fillet of sole
1/3 cup olive oil
3 cloves garlic
1/3 cup brandy
2 medium onions
4 m tomatoes
2 6 oz. cans tomato paste
1 8 oz jar stuffed olives
1 1/2 teaspoons salt
1/3 teaspoon black pepper
3/4 teaspoon basil
8 cups Fish stock -- see recipe
3/4 cup dry white wine
8 clams

***one of author's favorites and most frequently asked for

serves 8 generously

Cut the lobster tails into quarters after removing the shells. Peel and devein the shrimp. Slice the fish fillets into 1-inch pieces.
Heat the olive oil in a large, long-handled skillet and briefly saute the garlic colves, peeled and cut in half lengthwise. Add the
lobster pieces, shrimp, and fish fillets to the skillet, and cook over medium heat for 5 minutes, or until the shellfish turn red.
Sprinkle brandy over the fish and shellfish and set afire, shaking the skillet continuously. When the flames die away, remove
the fish and shellfish and reserve. Discard the garlic cloves. Peel and coarsley chop the tomatoes, seed them by cutting into
quarters and shaking out the seeds, and chop them coarsely. Add the tomatoes, tomato paste, olives, salt, pepper, and basil to
the onions; cover with the Fish stock and wine, and simmer, loosely covered, for minutes. Carefully scrub the clams and add
them to the simmering broth.
When the shells open, return the reserved fish and shellfish to the skillet only long enough to heat through. Serve piping hot.
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Spanish Fish Soup 2(Guisado de Pescados)

2 cloves garlic
2 medium onions
1/2 cup olive oil
3 medium tomatoes
2 leeks, including 3' green tops
2 carrots
2 quarts Fish stock -- see recipe
1/2 teaspoon whole saffron
3 lobster tails -- cut in thirds
1/2 pound scallops -- shelled
1 pound halibut -- cut in small pieces
4 small red mullets
1/2 pound shrimp in shell
1/3 cup pernod -- or
1/4 teaspoon powdered anise
1/3 cup dry white wine
salt and pepper -- to taste
Croutons -- see recipe
Spanish Mayonnaise(Mayonesa) -- see recipe

serves 8

Peel and mince the garlic and onions. Place in a soup kettle and saute in 1/4 cup hot olive oil until the onions are golden
and transparent. Peel, seed, and chop the tomatoes. Add to the onions and garlic and cook for a few mintues.

Slice the leeks. Peel and slice the carrots. Add the leeks and carrots, along with the Fish stock and saffron to the soup kettle.
Boil over high heat for 10 minutes. Using the remianing olive oil, saute the lobster tails, scallops, halibut, and red mullets,
until the lobster shells turn bright red and the fish has browned lightly. Add the shrimp and  continue cooking until they turn pink.
Put all of the fish, shellfish, anise liqueur, and wine into the soup kettle and simmer about 5 minutes. Adjust the seasonings.

Arrange the fish attractively on a serving platter. Pour the broth into individual soup bowls, top with Croutons (see recipe), and
serve as a first coarse. Follow with the fish on the serving platter, and serve with cold mayonesa - Spanish Mayonnaise (see recipe).
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Spanish Vegetable Beef Soup

10 cups Beef Bouillon -- see recipe
2 pounds stewing beef -- cut in 1" pieces
1 beef knuckle
1 pound Spanish(or Italian) sausages -- sliced
2 cups chick peas -- partially cooked
4 cloves garlic
1 teaspoon crumbled bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 medium potatoes
1 pound fresh spinach

serves 8

Place the Beef bouillon in a deep soup kettle. Add the beef, beef knuckle, sausage, and chick pease. Peel and slice the garlic
cloves. Add garlic, bay leaves, salt, and pepper. Bring the bouillon to a boil, cover, and simmer for 1 1/2 to 2 hours. Peel the
potatoes and cut into quarters. Wash the spinach thoroughly. Add potatoes and spinach to the soup and continue to simmer,
covered, for minutes, or until the potatoes are tender. Remove the bone. Adjust the seasonings and serve piping hot.
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Spiced Garlic Soup (Sopa de Ajo)

2 tablespoons garlic
1/2 cup olive oil
3 cups coarse dry French (or Italian) breadcrumbs
1 tablespoon paprika
1/4 teaspoon cayenne pepper
7 1/2 cups Beef Bouillon -- see recipe
3 egg yolks
salt and pepper -- to taste
1 tablespoon fresh parsley

serves 8

Peel and mince the garlic. Place the olive oil in a soup kettle and saute the garlic until it is light yellow. Add the
breadcrumbs, increase the heat, and lightly brown. Add paprika, cayenne pepper, and Beef Bouillon, and cook over
high heat until the soup comes to a boil. Lower the heat and cook slowly for 30 minutes more.

Beat the soup until the breadcrumbs are smooth. Add the beaten egg yolks a little at a time, stirring well after each
addition. Let the soup simmer, stirring constantly for a few minutes. Do not boil or it will curdle. Adjust the seasonings.
Serve hot. Chop the parsley very fine and serve as a garnish.
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Tomato Eggplant Soup

3 small eggplants
5 tablespoons butter
5 medium tomatoes
1 large onion
1 1/2 cloves garlic -- minced
2 bay leaves -- crushed
pinch marjoram
1/2 cup rice
2 1/2 quarts Beef stock -- see recipe
salt and pepper -- to taste
1/2 pound lean beef -- finely ground
2 teaspoons minced onion
1/8 teaspoon nutmeg
pinch oregano
salt and pepper -- to taste
flour
Garlic Croutons -- see recipe
2 tablespoons chopped chives

This zesty eggplant soup is garnished with meatballs.

Seres 8

Peel the eggplants and cut into 1-inch cubes. Soak the cubes in salted water for minutes and then drain. Heat the butter
in a large skillet, add the eggplant cubes and cook slowly, covered, for 30 minutes. Stir the eggplant occasionaly to brown
evenly. Peel, seed, and chop the tomatoes. Peel and chop the onion very fine. Add the tomatoes, onion, garlic, bay leaves,
and marjoram to the eggplant. Cook over low heat for 15 minutes, stirring occasionally, until the tomatoes are well mixed
with the eggplant. Add the rice, Beef stock, salt, and pepper. Cover and simmer the soup for 40 minutes.

Combine the ground beef with the minced onion, nutmeg, oregano, salt, and pepper. Form into tiny meatballs and roll in flour.

Force the soup through a coarse sieve, then bring it to a boil. Drop the meatballs into the soup and boil gently for 15 minutes.
Serve hot, garnished with Garlic croutons and chopped chives.
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Basic Beef Stew
 

2 pounds boneless stewing beef -- see *

***SEASON THE MEAT WITH:***
1/2 teaspoon dried herbs -- see **, up to 1
1/2 teaspoon salt
1/2 teaspoon ground black pepper

***DREDGE THE MEAT WITH:***
1/2 cup all-purpose flour -- see ***

***ADD:***
1/2 cup chopped onions
1/2 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped leeks -- optional
2 tablespoons chopped garlic -- optional see ****

***ADD:***
2 bay leaves
1/2 teaspoon herbs -- same used to season
-- the meat, up to 1
1/2 teaspoon salt
1/2 teaspoon ground black pepper

***add*** -- see *****
2 cups beef stoce -- or, up to 3
chicken stock -- or
dry red -- or
white wine -- or
beer

***ADD*****
2 carrots -- peeled and cut into 1-inch chunks, up to 3
3 boiling potatoes -- peeled and cut into l-inch chunks, up to 4
2 turnips -- peeled and cut into 1-inch chunks
2 parsnips -- peeled and cut into 1-inch chunks

* stewing beef, such as chuck, short-rib meat, or bottom round, cut into 2-inch cubes
** herbs (thyme, marjoram, savory, oregano, and/or basil)
*** Shake off any excess flour. Heat in a Dutch oven over medium-high heat: 2 tablespoons olive or vegetable oil, bacon fat,
beef drippings, or other fat
**** Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes.
***** enough to cover the meat at least halfway:
****** Bring to a boil. Reduce the heat, cover, and simmer over low heat until the meat is fork-tender, 1 1/2 to 2 hours.

Add the meat in batches and brown on all sides, being careful not to crowd the pan or scorch the meat. Remove with a slotted
spoon. Pour off all but 2 tablespoons of fat from the pan (add more if needed).
Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pan from the heat and skim off any fat from
the surface. Taste and adjust the seasonings.
If you wish, thicken the sauce by stirring together and whisking into the stew: 1 to 1 1/2 tablespoons kneaded butter
(Softened butter mixed with an equal quantity of flour)  Simmer, stirring, until thickened. Garnish with: Chopped fresh parsley

Notes: By altering the vegetables or the proportions, the recipe variations are limitless. For a fresher flavor, add more
vegetables or herbs toward the end of cooking. For a deeper flavor, use a few spoonfuls of meat glaze to enrich the sauce.
 Serves 6 to 8
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Boeuf à La Bourguignonne

3 cups red burgundy
2 tablespoons cognac
2 onions -- sliced
2 carrots -- sliced
1 sprig parsley
bay leaf
1 clove garlic -- peeled
10 black peppercorns
1 teaspoon salt
1/4 cup butter
2 pounds beef chuck -- cut in 2-inch cubes
4 tablespoons olive oil
salt
pepper
1/4 pound slab bacon -- cut in cubes
2 onions -- chopped coarsely
3 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
3 cloves garlic -- crushed
1 pound mushrooms -- sliced
parsley

Make a marinade of first 9 ingredients. Add beef, cover, and leave in the refrigerator for 2 days. When ready to prepare,
preheat oven to 300°. Strain the meat and vegetables from the marinade, reserving marinade. Dry the meat with paper towels.

Heat 2 tablespoons of the olive oil in a large skillet and brown beef pieces, a few at a time, removing to a bowl with slotted spoon
when browned on all sides. Season with salt and pepper.

Cook bacon until lightly browned. Remove with slotted spoon and add to reserved beef. Cook onions in bacon fat until lightly
browned but not crisp. Remove and add to reserved meat.

Pour off remaining fat. Add 1/2 cup marinade to skillet and bring to boil, stirring to remove crisp bits from bottom of pan.
Pour back into reserved marinade.

Heat remaining 2 tablespoons of oil in casserole with a cover and add onion and carrot from marinade, stirring until soft.
Add flour and cook, stirring constantly, until it turns brown. Keep stirring as you add the reserved marinade and the broth.
Return meat and vegetables to pan, add tomato paste, crushed garlic, salt, and pepper and bring to a boil. Cover tightly and
set in a 300° oven for 3 hours. Stir occasionally, adding water if needed.
Meanwhile, melt butter in skillet and cook mushrooms until lightly browned.

When meat is cooked, stir in mushrooms and simmer on top of stove for 15 minutes. Taste for seasoning.
Sprinkle with chopped parsley and serve with boiled potatoes.
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Chayote Soup

4 pounds chayote -- peeled and diced
2 large yellow onions -- finely chopped
2 cloves garlic -- finely chopped
2 tablespoons peanut oil
8 cups Chicken Stock -- or
canned chicken broth
1 small green hot pepper -- optional
2 smoked ham hocks
2 pounds chicken thighs or wings
salt and pepper -- to taste

In a large pot, brown the onions and garlic in the peanut oil. Add the chayote, chicken stock, optional pepper, ham hocks,
and chicen thighs or wings; season to taste. Cover and cook until thick and somewhat smooth, about 2 hours.

Variation:
replace chayote with pumpkin; save the seeds for toasting in the oven with a bit of olive oil and seasoning salt.
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Cream of Summer Squash Soup with Chayote

1/2 pound zucchini
1/2 pound yellow squash -- or
other summer squash
1 chayote -- peeled and seeded
1/4 pound white onions
1/4 pound grated Cheddar cheese
2 cups water
2 cups milk
4 tablespoons butter
1 teaspoon salt
croutons

serves 6

Coarsely chop squash and onion, and steam together over water 25 minutes using medium heat. Put vegetables in blender,
blending until smooth, using 1 cup water from steaming vegetables as needed. Transfer to a large sauce pan. Add remainder
of 1 cup of water. Add cold milk, cheese, and butter. Heat until cheese has melted. Use salt as needed. Serve hot with
croutons sprinkled on top of each serving.
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Hungarian Steak Soup

1 1/2 pounds boneless round steak -- 3/4 inch thick
1 medium onion -- preferably a sweet onion such as vidalia
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons vegetable oil
1 teaspoon sweet paprika -- preferably hungarian
1/2 teaspoon hot paprika -- preferably hungarian
1/4 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds -- briefly toasted (see note)
6 cups beef broth
2 bay leaves
1 tablespoon chopped garlic
2 teaspoons tomato paste
1 tablespoon salt
1 6 ounces wid egg noodles
sour cream

Peeling Garlic and Shallots: Mash garlic by placing it under the flat side of the blade of a chef's knife and hitting the
blade sharply with the side of your hand. The peel will pull away easily from the crushed clove. Peel shallots by taking
off the first layer of the shallot with the skin. You lose some, but you'll save time because the skin by itself
is very hard to pull away from the shallot.

Pat the meat dry. Trim away any excess fat and cut the meat into 3/4-inch cubes.
Cut the onion in half and coarsely chop one half. Thinly slice the other half. Set aside. Core, seed, and cut the bell peppers
in half. Cut one half of each pepper into chunks and the other half into 1/4-inch strips. Set aside.
Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it simmers, about 3 minutes.
Add half the meat and brown on all sides, about 4 minutes. Transfer to a bowl with a slotted spoon. Add the remaining meat
and repeat.  Add the chopped onion and bell pepper chunks to the pot. Stir frequently until the vegetables soften, 4 to 5 minutes.
Add the sweet and hot paprika, black pepper, and caraway seeds and stir for 1 minute. Pour in the beef broth. Add the bay leaves,
garlic, and tomato paste. Return the meat and accumulated juices to the pot. Cover and seal the pressure cooker, if using, and
bring to full pressure over high heat. Regulate the heat and cook for minutes. If using a saucepan, simmer, partially covered,
for 1 to 1 1/2 hours. Release pressure and uncover the cooker . The meat should be cooked through and tender. If not, re-cover
the pot, bring back to full pressure, and cook for 5 minutes more. Pour the soup through a colander into a bowl, leaving as much of
the meat as possible in the pot. Pick out the meat cubes in the colander and return to the pot. Discard the bay leaves and vegetables
in the colander as well as any remaining in the pot. Add the onion slices and bell pepper strips to the pot and pour the broth back
in over the vegetables and meat. Bring to a boil over high heat, reduce heat to low, and simmer, uncovered, until the vegetables
are just tender, 7 to 8 minutes. Meanwhile, bring water to a boil in a large saucepan. Add the salt and noodles and cook until the
noodles are just tender. Drain the noodles. Spoon 1/2 cup of noodles into each of 6 soup plates. Ladle the hot soup over the noodles
and serve at once. Pass the sour cream at the table.

Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.

Notes: Rightly or wrongly, central European cuisine has the reputation of being rich, heavy, and dull. This recipe is none of the
above. A sprightly main course soup, it has very little fat and no thickeners and offers a tongue- tingling array of pepper flavors,
including the paprika so prized by Hungarian cooks. My preference is to make this soup in a pressure cooker, even when not
pressured by lack of time. It will be equally tasty, however, made by the conventional method.
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Menestron (Minestrone, Genoese-Style)

2 2 1/2 quarts cold water
3 1/2 ounces fresh borlottior red kidney beans
3 1/2 ounces raw cauliflower
3 1/2 ounces pumpkin squash -- or yellow squash
1 2 ounces thi string beans
2 medium potatoes -- washed, peeled, coarsely chopped
2 carrots -- washed, peeled, coarsely chopped
1 stalk celery -- washed, chopped into little bits
2 leeks -- chopped into chunks
2 plum tomatoes -- peeled and seeded, chopped into chunks
2 medium zucchini -- washed, chopped into bite-size pieces
a few leaves of borage -- or spinach washed
1/2 cup fresh peas
1/2 cup fresh fava beans
1 baby eggplant -- washed, chopped into bite-size pieces
crust of wedge of parmigiano-reggiano -- if available
5 ounces dried pasta -- broken into little pieces
1 pinch sea salt
1 medium onion -- coarsely chopped
1 clove garlic -- with the green heart removed, chopped into bits
1 sprig fresh italian -- (flat) parsley, torn into pieces
2 tablespoons freshly grated parmigiano-reggiano
2/3 cup ligurian extra virgin olive oil
1 tablespoon nut-free pesto per bowl of soup

Ligurian Impressions of an Eighteenth-Century Traveler

"In some places on those desolate mountains, olives grow in abundance, furnishing France with good quantities of oil....
The Genoese also collect a few mushrooms which they manage to make a small business out of.... The countervailing wind
prevented my arrival in Portovenere, as I had hoped. So I slept in Portofino, miles from Genoa. With my ship battered by
the winds, I wound up with a frightening case of seasickness. I set my stomach right in a little inn, where I found good mullet,
good wine and good oil."- --Charles-Louis de Montesquieu, 1728

Prepare all of the ingredients. Set the pasta, salt, onion, garlic, parsley, cheese, olive oil, and the pesto to one side.
Add the water to a large soup pot and bring to a boil. Then, all at once, add all of the ingredients except those that
were set aside. Cook at high heat for 5 minutes stirring every so often. Then cover the pot, lower the flame to just
above a simmer, and cook for 1 hour. You should open the pot every 10 minutes and give the ingredients a stir so
that they do not stick to the pot. After 1 hour stir in the olive oil and add the crust of cheese. Break up any large
pieces of food, such as the potatoes or cauliflower, that may assert its flavor individually if eaten. Then add the pasta,
salt, onion, garlic, and parsley, and cook for another hour, stirring every 10 minutes to prevent sticking. The resulting
soup should be quite dense. Remove the crust of cheese and discard. Add the Parmigiano-Reggiano, then serve a bowl
to each diner, stirring in some pes to just before the soup is eaten.

The Genoese eat this soup hot, tepid, and cold, and it is delicious all three ways.

Notes: Excerpts from Recipes from Paradise: Life and Food on the Italian Riviera, by Fred Plotkin (Little, Brown)

The word minestrone means "big soup" and certainly this one is. When most North Americans think of minestrone, it
is closer to the vegetable soup popular in Milan, in which one can still readily recognize the different ingredients.
By contrast, Ligurian minestrone (menestron in dialect) cooks gently until the ingredients come apart. This is a more
homogeneous vegetable soup, but one that is complex in subtle flavors. Ligurian minestrone is always finished with a
spoonful of pesto stirred in just before it is served. As always, the pesto is never heated, and the pesto used in soup is
traditionally made without either pinoli or walnuts.

This is real old-fashioned Genoese soup, the kind eaten by the dock workers in the harbor. Use the pasta and beans and
then select as many ingredients as possible. They should all be fresh, so, for example, frozen peas just will not do. You will
note the use of a crust of Parmigiano-Reggiano cheese. This bespeaks frugality as well as taste. After grating cheese down
to the crust, wipe it with paper toweling and then wrap it tightly in plastic and store it in the refrigerator.
When heated, it will impart wonderful flavor to the soup. Makes 4 to 6 servings
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Swiss Cheese and Dill Dumplings

6 tablespoons butter
1 cup grated Swiss cheese
1/4 cup flour
2 egg yolks
1 tablespoon minced fresh dill weed

*** one of author's favorites and most frequently asked for
These tiny golden dumplings make any plain soup a fancy one in merely minutes.

Makes 16

Cream all ingredients together. Dust you hands with flour and shape the mixture into dumplings the size of filberts.
Drop into boiling soup. When the dumplings rise to the surface, boil for one moment more. Serve immediately.
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Game Bird Consomme

leftover bones, carcasses, meat scraps and skin of game birds
3 quarts Beef Stock -- see recipe
10 peppercorns
4 whole cloves
Bouquet garni
2 small carrots
2 medium onions
1/2 cup sherry
2 teaspoons sugar
3 egg whites and shells

serves 12

Place the bones, carcasses, meat scraps, and skin of the game birds; the Beef stock; the peppercorns, cloves and
Bouquet garni in a soup kettle. Peel and coarsely chop the carrots and onions and add to stock. Cover the kettle and
bring the soup to a boil. Lower the heat and cook for 3 1/2 hours. Skim the soup from time to time. Discard the bones
and skin, and pour the soup through a strainer lined with several thicknesses of cheese cloth. Cool the strained broth
and skim off all the surface fat. Stir in the sherry, sugar, lightly beaten egg whites, and crushed egg shells.
Return the soup to the stove and bring it to a boil over high heat. Lower the heat and cook over a very low flame for
3 or 4 minutes. Remove from stove and let stand for 45 minutes. Strain once again through cheesecloth. Reheat before serving.
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Herb Consomme

2 1/4 quarts Beef Consomme -- see recipe
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh chervil

serves 10

Bring the Beef Consomme to a boil. Stir in the finely chopped herbs. Simmer for a few minutes to allow the flavor of
the herbs to penetrate the soup. Serve hot.
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