Serves 4
4 or more large cloves 4 slices French Bread
garlic, peeled 1/4 cup butter or
2 cans (10 1/2 oz. ea) margarine, softened
condensed beef broth 2 tbls grated parmesan
2 cups of water cheese
1 cup dry sherry

Add garlic cloves to beef broth in suacepan; cover and simmer 15 minutes, or untill garlic is soft.
Remove garlic and reserve; add water adn sherry to broth and heat to serving temperature.
Toast bread on one side under btoiler; remove and spead untoasted side with butter
Mash reserved garlic and spread over bread; sprinkle with cheese.
Broil toast until brown and bubbly, about 30 seconds.
Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve
NOTE this soup shows the spanish influence on Creole cooking.
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Potato Cheese Soup

Servings: 6

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled & cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt & pepper to taste

Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.
Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.
Add dill, remove soup from heat, and let it stand covered for 5 minutes.
Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.
Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency.
Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately. Garnish with croutons.
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Curried Cream of Chicken Soup

Servings: 4

6 tb Sweet butter
2 c Finely chopped yellow onions
2 Carrots, peeled & chopped
2 tb Curry powder or more
5 c Chicken stock
6 Parsley sprigs
1 Chicken, 3 pounds, quartered
1/2 c Long grain rice
1 c Half and half
10 oz Frozen peas, defrosted
Salt and pepper to taste

Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally.
Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done.
Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat.
Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.
Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency.
Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve.
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Lord and Taylor's Scotch Broth

Servings: 8

3 lb Breast of Lamb w/bone, or
Stewing lamb
8 c Cold water
1/2 c Pearl barley
2 tb Butter
2 Carrots, peeled and diced
1 White turnip, peeled/diced
2 Ribs celery, diced
1 Onion, diced
Salt & pepper to taste

In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..
Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup. Continue simmering the soup.
In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.
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Al's Seafood Bisque

Servings: 6

2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts Fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and
stir in the lemon juice. Serve hot. Serves 6.
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Sweet Potato and Andouille Soup

Yield: 4 servings

2 1/2 c Sweet potatoes peeled, diced
1 Small celery finely sliced
3 tb Butter
1 1/2 l High quality chicken stock
250 g Andouille sausage
1 Pinch of cinnamon
1 Pinch of nutmeg
1/4 ts Cayenne pepper or to taste
3 Drops of tabasco or to taste
1/4 ts White pepper or to taste
Salt to taste
Chopped parsley

Place onion, celery and butter in a saucepan. Add sweet potatoes and cover with chicken stock, cover and cook over med heat for 15 mins. Add 3 cups of chicken stock, simmer until potatoes are tender. In another pan saute the Andouille sausage, casing removed and coarsely chopped until it begins to brown, remove from heat. When sweet potatoes are tender, puree the mixture in batches in a food processor. Return to the pan, add the sauteed sausage, and more stock or water as necessary to make a velvety smooth consistency. Add spices. Simmer the soup over low
heat for 20 mins. Adjust seasonings if necessary and serve piping hot, garnished with a swirl of cream and choppd parsley.
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Scottish Cheddar Cheese Soup

Yield: 6 servings

2 Onions; thinly sliced
55 g Butter
55 g Flour
2 1/2 c Stock
2 1/2 c Milk
1 pn Pepper
170 g Scottish Cheddar Cheese grated

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.
Melt the butter in a saucepan and cook the onions for a few minutes.
Add the flour and cook for another minute.
Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
Toss the grated cheese gently into the soup and simmer until melted.
DO NOT ALLOW TO BOIL.
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Fruit Soup

Yield: 1 servings

1/3 c Apricot Nectar
1/2 t Cornstarch
1 1/2 t Brandy
1 1/2 t Honey
1 x Dash Ground Allspice
1/2 c Peeled & Sliced Fruit *

* Peeled & sliced fruit can be papayas, peaches, or pineapple; cut-up In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold.
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Herbed Tomato Soup

Yield: 1 servings

1 T Chopped Onion
1 1/2 t Butter or Margarine
4 oz (1/2 C) Tomato Sauce
1/8 t Dried Basil, Crushed
1 x Pinch Dried Thyme, Crushed
1 x Dash Pepper
1/2 c Water
1/2 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 2-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till the onion is tender, but not brown. Stir in the tomato sauce, dried basil, dried thyme and freshly ground pepper. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the mixture is heated through. Serve with Parmesan Croutons.

Parmesan Croutons

1/2 ea Slice Whole Wheat Bread
1 1/2 t Butter Or Margarine
1 1/2 t Grated Parmesan Cheese

Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese.
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Rice Soup Florentine

Yield: 5 servings

1 c Quick cooking brown rice
1/4 ts Sea salt
4 1/2 c Water
1/2 c Chopped leek tops
1 c Thinly sliced scallions
4 ts Minced fresh garlic
5 ts Vegetable bouillon powder
1/2 ts Ground black pepper
1 tb Olive oil
1 c Frozen chopped spinach thawed

Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside.
In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. Add spinach, cooked rice (& any water not absorbed by rice) and remaining 3 cups water. Heat through & serve hot.
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San Francisco Vegetable Soup

Yield: 3 servings

1/4 c Sliced onions
1/4 c Thinly sliced carrots
1/4 c Thinly sliced bok choy
1/4 c Red bell pepprer (thinly sliced)
1 ts Sesame or vegetable oil
3 c Water
1 tb Vegetable bouillon powder
1/4 ts Ground ginger
1 ts Granulated garlic; -OR-...
2 ts -Minced fresh garlic
1/4 c Diagonally sliced snow peas

In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes.
Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.
Add snow peas, cook for one minute and serve hot.
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Instant Irish Cream of Potato Soup

Yield: 6 servings

1 c Peeled and diced potatoes
1 c Diced onions
1 c Diced carrots
2 tb Chopped fresh dill; -OR- 1 tb Dried dill
1/4 ts Ground white pepper
1 ts Granulated garlic; -OR- 2 ts Minced fresh garlic
3 tb Corn oil
4 c Water
2 1/4 c Light soy milk
2 tb Vegetable bouillon powder
1 c Instant mashed potato flakes

In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder.
Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.
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Swiss Cucumber Soup

Yield: 6 servings

2 1/2 c Cucumbers(peeled, seeded & sliced)
1 md Onion; halved & sliced
4 tb Chopped fresh parsley; -OR- 2 tb Dried parsley
1/4 ts Sea salt
1/2 ts Fresh dill weed; -OR- 1/4 ts Dried dill
2 tb Corn oil
2 tb Arrowroot or cornstarch
1 3/4 c Water
2 c Light soy milk or skim milk
1/4 ts Ground black pepper
6 Sprigs of fresh dill

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.
In a small bowl, whisk arrowroot with water. Pour into sauted vegetable mixture and stir over medium heat until thickened.
Gradually add soy milk and stir until smooth and creamy. Simmer for 3 minutes. Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.
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Cream of Sweet Potato Soup

Yield: 6 servings

3 md Sweet potatoes
2 c Vegetable broth
1 pn Nutmeg
1 pn Ground cloves
1 1/2 c Soy milk
Salt; to taste

Peel and slice sweet potatoes.
Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.
Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth.
Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert.
Sprinkle with nutmeg.
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Yin-Yang Soup

Yield: 4 servings

2 c Sweet corn kernals
3 c Water
1/2 ts Salt
1/2 c Chopped fresh spinach
1/2 c Cornstarch
1 ts Vegetable oil

Place corn in a blender with 1 cup water and 1/4 teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside. In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm.
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Cream of Carrot Soup

Yield: 6 servings

2 tb Margarine or water
1 md Onion; chopped
12 md Carrots; sliced
1 md Potato; peeled and diced
4 c Vegetable broth
1/2 c Soy milk
Salt and pepper to taste
1/4 ts Ground ginger
1/4 ts Dried rosemary
1 tb Orange juice

Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.
Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.
Flavor with the remaining ingredients. Reheat slowly and serve. Preparation time: 45 minutes
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Great Gazpacho

Yield: 6 servings

3 c Vegetable or tomato juice
1 md Onion; minced
2 md Tomatoes; diced
1 Green bell pepper; minced
1 Garlic clove; crushed
1 md Cucumber; diced
2 tb Lemon juice
2 tb Red wine vinegar
1 ts Dried tarragon
1 ts Minced fresh basil
1 pn Ground cumin
1 ds Hot sauce
2 tb Olive oil
Salt and pepper; to taste

Combine all ingredients and chill for 2 hours.

HINT: Out of time? Forget al the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended.
Preparation time: 15-40 minutes Chilling time: 2 hours
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Summery Cuke Soup

Yield: 6 servings

2 ts Vegetable oil
5 Cucumbers -- peeled, seeded & chopped
3 Garlic cloves
2 md Onions; chopped
2 1/2 c Vegetable broth
1/4 c Chopped fresh dill
Pepper; to taste
1 c Soy milk

In a large saucepan, heat the oil over medium heat and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the soy milk just before serving.
Preparation time: 45 minutes Chilling time: 2 hours
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Avocado and Green Chili Soup

Yield: 4 servings

2 Ripe avocados
3 c Soy milk
4 oz Canned green chilies
1 md Onion; chopped
Salt and pepper; to taste
2 tb Lemon juice
2 tb Dry sherry

------------------------FOR GARNISH-----------------------------
Chopped chilies -OR-
Fresh parsley

Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish, nad serve immediately. Preparation time: 10 minutes
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Borscht Energy Soup

Yield: 6 servings

1 md Beet scrubbed & cut into chunks
1 md Carrot; sliced
1 md Kirby cucumber cut into chunks
1 md Green bell pepper seeded & coarsely chopped
1 Lemon; peeled, halved, and seeds removed
1 Ripe avocado; peeled, stone removed & quartered
1/2 c Spinach leaves (packed)
1/2 c Alfalfa sprouts (packed)
1/2 c Chopped fresh dill
2 tb Bragg Liquid Aminos
1/8 ts Freshly ground black pepper
2 c Vegetable stock; -OR- Vegetable bouillon
Alfalfa sprouts, for garnish

In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.
Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.
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Creamy Butternut Squash Soup

Yield: 6 servings

1 Butternut squash (1-3/4 lb) skin left on, cut into 2-inch cubes
4 1/2 c Vegetable stock or bouillon
1/2 c Raw almonds
1 1/2 ts Curry powder
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper

------------------------FOR GARNISH-----------------------------
Parsley sprigs
1 Tart apple (such as Granny Smith) peeled, cored and finely chopped

Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water.
Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid.
Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and the remaining 1-1/2 cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth.
Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat.
Serve hot, garnished with parsley sprigs and the apple.
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Yellow Pepper Soup

Yield: 6 servings

2 tb Olive oil
3 lg Yellow bell peppers seeded & coarsely chopped
4 Shallots; finely chopped
1 1/2 c Raw cashews
3 1/2 c Vegetable stock or bouillon
1 ts Dry mustard
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat.
Put the cashews and 1-1/2 cups of the vegetable stock in a blender. Blend until smooth, about 1 minute. Add the cooked peppers, mustard, salt, and pepper, and puree.
Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. Bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs.
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Potato Parsley Bisque

Yield: 6 servings

1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes unpeeled, cut into 1/2-inch cubes
2 md Leeks; sliced (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately.
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Creamy Vegetable Tahini Soup

Yield: 6 servings

1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 ts Ground cumin
1 pn Cayenne pepper
4 c Vegetable stock or bouillon -OR- water
2 md Carrots; chopped
2 c Finely chopped broccoli florets and stalks
2 md Leeks; sliced (thoroughly washed)
2 md Tomatoes; coarsely chopped
1/4 c Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.
Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.
Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately.
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GUMBO DES HERBES

1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
1/2 head lettuce
1/2 head cabbage
2 medium onions, chopped
4 cloves garlic, mashed and chopped

Water

1 pound smoked sausage
1 pound smoked ham
1 pound brisket stew meat
1 pound boneless brisket
1 pound hot chaurice
5 tablespoons flour
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon thyme leaves
1 tablespoon file powder
Steamed rice

Thoroughly wash all greens to remove grit and pick out bad leaves; place in a large pot with omion and garlic. Cover with waterand boil for 30 minutes. Drain cooked greens, reserve liquid.
Puree greens in a food processor or grind in a meet grinder; set aside.
Meanwhile, cut meats and sausages into bite-size pieces. Place smoked sausage, ham, stew meat and brisket in a 12-quart stock pot; add two cups reserved liquid from greens and steam for 15 minutes. Place chaurice in a skillet and steam until all grease is cooked out; remove chaurice from skillet and set aside.
Stir flour into chaurice drippings in skillet and cook for five minutes or until flour is cooked (it does not have to brew). Pour roux over meat in stock pot, stirring well. Add pureed greens and two quarts of the reserved liquid from greens; simmer for 20 minutes. Add chaurice, salt, cayenne and thyme, stirring well. Simmer for 40 minutes. Stir in file powder and remove from heat. Serve over rice. Makes eight servings.
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Hungarian Szeged Goulash

Yield: 6 servings

4 oz Lean bacon cut into 1/2-inch pieces
2 lb Boneless pork trimmed of fat, and cut into 1-inch cubes
1 lg Red onion; chopped coarsely
2 lg Garlic cloves; minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram -OR- mild oregano
2 ts Chopped fresh thyme
1 ts Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut; drained & rinsed
2 Tart apples (or more) cored and sliced
1 c Sour cream
Red potatoes or spaetzle -or- egg noodles

-------------------------TO GARNISH------------------------------
Chopped fresh dill & parsley

*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider
In a large, deep roasting pan or Dutch oven, saute bacon until crisp. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.
Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated.
When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into
pieces.
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Fresh Tomato Soup

Yield: 8 servings

1/4 c Olive oil 1 x Large sweet onion, chopped
4 lb Tomatoes, coarsely chopped 1/4 c Fresh basil, finely chopped
1 x Parsley,chives,chopped fine 1 x Black pepper, to taste
1 x Allspice, to taste

In a large heavy soup pot or dutch oven, heat olive oil; add onion and cook over medium heat, stirring occasionally, until soft, five to seven minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer, stirring occasionally, until volume is reduced by half, about 30 to 40 minutes. Process mixture in small batches through a strainer or food mill, pressing tomato pulp through and discarding skins and seeds. Add basil, parsley and chives to taste and season with freshly ground black pepper and allspice. A dash of cider vinegar and hot pepper sauce
may be added if desired. Serve hot or cold.

SUGGESTIONS:

Vegetable oil may be substituted for olive oil, but the olive oil imparts a good flavor to the soup. This is a great recipe if you end up with lots of tomatoes from your garden, especially if you have fresh herbs growing as well. I especially like it because YOU DON'T HAVE TO PEEL THE TOMATOES!!! Also freezes well for a taste of summer in february. Try adding a little light cream for cream soup. Especially good served cold on a hot summer day, garnished with sprigs of parsley or mint.
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Dovi (Peanut Butter Stew)

Yield: 4 servings

2 tb Butter
2 md Onions, finely chopped
2 Garlic cloves, finely sliced an crushed
1 ts Salt
1/2 ts Pepper
1 Chile pepper, seeded, minced
1 Chicken, cut in serving pieces
2 Green bell peppers, cored, seeded, chopped
3 To 4 tomatoes, cored, coarser chopped
2 c Water
6 tb Smooth peanut butter
1/2 lb Spinach

Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides.

Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes.

Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done

Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6.
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CALDO DE RES

1 lb stew meat
2 large carrots
2 medium potatoes
2 medium zucchini
1/2 medium onion
1 medium bell pepper
2 medium summer crookneck squash
2 stalks celery
1 can (regular) tomatoes
1 pkg (6-count) frozen corn on the cob (half cobs)
1/4 tsp garlic
1/4 tsp garlic
1/4 tsp comino
salt and pepper to taste
oil
1/2 medium cabbage
1 small pkg soup bone (optional)

Brown meat in oil with salt and pepper and garlic. Add onion, salt, pepper, comino, and tomatoes with enough water to partially fill a very large pan. Time all other ingredients. Add cabbage, and then corn last. Takes about 2 hours.

Serves 8.
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Herbed Beef Stew

Servings: 10

2 lb Beef stew meat, cut into
1-inch cubes
2 tb Cooking oil
3 c Water
1 lg Onion, chopped
2 ts Pepper
1 ts To two teaspoons salt
1 1/2 ts Garlic powder
1 ts Rosemary, crushed
1 ts Dried oregano
1 ts Dried basil
1 ts Ground majoram
2 Bay leaves
1 cn (6-oz.) tomato paste
2 c Cubed peeled potatoes
2 c Sliced carrots
1 lg Green pepper, chopped
1 pk Frozen green beans (10-oz.)
1 pk Frozen peas (10-oz.)
1 pk Frozen corn kernels
1/4 lb Muxhrooms, sliced
3 md Tomatoes, chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Yield: 10 - 12 servings.
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Lemony Leek & Mushroom Soup

Servings: 8

------------------------------STOCK-----------------------------------
7 c Water
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes

-------------------------------SOUP------------------------------------
2 tb Olive oil
4 lg Leeks, chopped, white & light green parts only
2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon
Salt & pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional

Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using.

Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat.

Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.
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Spring Vegetable Soup with Matzo Balls

Yield: 8 servings

2 tb Safflower oil
1 lg Onion, finely chopped
2 md Celery stalks, diced
1 md Potato, peeled & diced
2 md Carrots, diced
6 c Water
2 ea Vegetable bouillon cubes
Handful of celery leaves
1 c Tomatoes, drained & chopped
1/2 ts Cumin
2 c Cauliflower, chopped
Salt & pepper
1 c Lettuce, shredded
1 c Peas, steamed
1 tb Dill, fresh, minced
2 ea Scallions, minced
Matzo balls

Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add cauliflower & continue to simmer for 10 minutes more. Season to taste. Remove from heat & let soup cool. Refrigerate overnight to develop flavour. Just before serving, heat soup & add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed. Serve with 3 to 4 matzo balls per bowl.
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MONTEREY CLAM CHOWDER

1 carrot, diced (1)
1 medium onion, diced (1 1/2)
1 potato, diced (2)
1 stalk of celery, diced (2)
1/2 lb. minced bacon (3/4 lb.)
1/4 lb. margarine (I used butter, 1 1/2 cubes)
3 cloves fresh garlic, minced (5)
1/2 quart clam juice (I used 3- 8 oz bottles)
1-1/2 cups flour (2 1/4 c.)
2 cups milk (3 c.)
2 cups heavy whipping cream (3 c.)
2 cups half-and-half (3 c.)
1/2 tsp black pepper (1 tsp., DON'T SALT!)
1/2 lb. chopped clams (fresh, frozen or canned) (3 lb. can)
1/2 tsp clam base (optional, available in most gourmet shops)

Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.
Add clam juice and dairy products. Stir by using a wire whip.
Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.
If a crockpot, or small steam kettle is available, it is recommended.
Also, clam juice can be added to thin chowder down if it gets too thick.

Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Try it in a crock pot next time
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BEEF STEW 2

2 lbs. beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 tsp. 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 (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.

To cook on the stove:

Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes
or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
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Shrimp Chowder

Yield: 1 servings

2 cn Cream of chicken soup
2 cn Potato soup
1 cn Corn, drained
2 c Evaporated milk
1/4 c Onion, chopped
2 c Shrimp (frozen)
3 oz Cream cheese

Brown onions. Saute in 1 tablespoon butter. Combine remaining ingredients except cream cheese in crock pot. Cook on medium high heat for 3 hours. In the last 15 minutes add cream cheese.
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Beef Stock - Master Chefs

Servings: 1

2 tb Oil, vegetable
6 lb Bones, beef, meaty
2 md Onions, trimmed, quartered don't peel
2 lg Carrots, peeled, trimmed coarsely chopped
2 Celery, stalks, trimmed, coarsely chopped
1 Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts)
4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned, cored, coarsely chopped
1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns

Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a
clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days
in a refrigerator, and up to 6 months in a freezer.
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Chicken Stock - Master Chefs

Servings: 1

5 lb Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed coarsely chopped
2 lg Celery, stalks, with leaves, trimmed, coarsely chopped
2 Garlic, cloves, crushed
1 bn Parsley, stems
2 Thyme, sprigs, OR
1 pn Thyme, dried
1 Bay leaf
1/2 ts Salt, coarse
6 Peppercorns
 

Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
Yield: 3 to 4 quarts
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Veal Stock - Master Chefs

Servings: 1

2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR combination of veal and beef bones
2 md Onions, trimmed, quartered don't peel
2 lg Carrots, peeled, trimmed coarsely chopped
2 Celery, stalks, trimmed, coarsely chopped
1 Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts)
4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned, cored, coarsely chopped
1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns

Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a
clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days
in a refrigerator, and up to 6 months in a freezer.
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Tom Yam Goong (Thai Hot & Sour Soup)

Yield: 4 servings

1 qt Water
2 Stalks lemon grass, cut into 1 1/2" lengths
4 Kaffir lime leaves, each torn off center spine
1 lg Shallot, peeled, sliced
6 sm Thai chiles -OR- 2 Serrano chiles, sliced lengthwise
1/2 lb Medium shrimp, peeled and deveined, tails left on
1/2 c Canned straw mushrooms
3 tb Lime juice
3 tb Fish sauce
1/2 ts Salt
1 sm Firm tomato, cut into wedges
1 c Cilantro leaves
1 tb Chopped pak chee farang

Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal.
Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft.
Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves.
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Sweet Potato Soup

Yield: 8 servings

2 tb Margarine
2 md Onions,chopped
2 md Carrots,diced
1 lg Celery stalk,diced
Handful of celery leaves
6 c Diced sweet potatoes (1/2")
2 Bay leaves
1/4 ts Dried thyme
1/4 ts Ground nutmeg
1 c Soy milk,or as needed
Salt to taste
Fresh ground pepper to taste

Heat the margarine in a large pot. Add the onions, carrots and celery and saute over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Just add enough water to cover all but about one inch of the vegetables.
Bring to a boil, then stir in the bay leaves and seasonings. Simmer over moderate heat until the sweet potatoes and vegetables are tender, about 20 minutes.
With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about one-half of the cooking liquid.
Process until smoothly pureed, then stir back into the soup pot.
Add the soy milk as needed to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.
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Moroccan-Style Vegetable Soup

Yield: 8 servings

2 tb Safflower oil
2 lg Onions,chopped
2 md Potatoes,scrubbed and cut into 3/4" chunks
2 c Raw pumpkin or butternut squash,peeled and cut into 3/4" chunks
2 lg Carrots,coarsely chopped
1 cn Plum tomatoes with liquid, chopped (14 oz)
2 ts Ground cumin
3/4 ts Turmeric
2 c Chick peas,canned or well-cooked
Salt to taste
Fresh ground pepper to taste
1 c Whole grain couscous (presteamed, cracked semolina)

Heat the oil in a large soup pot. Add the onions and saute over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
Add the chick peas and season to taste with salt and pepper. Simmer over very low heat for another 15 minutes.
In the meantime, place the couscous in an oven-proof bowl. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the soup over it. Serve at once.
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Vegetable Broth Mix

Yield: 1 cup

4 tb Celery salt
4 tb Dried parsley flakes
6 ts Garlic powder
6 ts Salt
6 ts Ground savory
2 ts Dried marjoram
2 ts Dried thyme
1 ts Pepper
1 ts Turmeric
1 ts Ground sage

Combine all ingredients and mix well. Mix again before using. Store in a jar.
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Spicy Mixed Vegetable Stew

Yield: 6 servings

1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley(OPT)

Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.]
Add salt and pepper to taste. Mix in the parsley (optional).
Serve with injera and yogurt or cottage cheese.
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CLam Chowder 4

Ingrediants:

2 slices pork or bacon diced Pepper to season
1 sliced onion 1 1/2 doz. clams chopped fine
1 cup water 1 quart milk
3 large potatoes diced 2 Tbls butter
1 tsp salt 2 Tbls flour
8 crackers
1 tsp chopped parsley
Directions;

fry bacon add the onion(do not drain fat); add the clam juice, water and potatoes; cook until tender, season, and add the clams and milk. Cook 10 min. longer, then thicken with butter and flour creamed together. Pour the chowder over the crackers and sprinkle with chopped parsley.
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Crab Soup

yields: 8 Servings

1/2 cup margarine
1/2 cup shallots
2 cans cream of mushroom soup
2 empty soup cans of homogenized milk
1 lb. white crab meat
1 tsp. liquid crab boil
1 pint half & half
salt & pepper to taste

In a 6 - quart pan, saute' shallots in margarine until wilted. Add all other ingredients. Bring to a boil, lower heat & simmer 20 minutes. Stir often.
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Quick Tomato and Basil Soup

2 Tbsp olive oil - extra-virgin
2 clove garlic - large, flattened
2 lbs. tomatoes - ripe, peeled, seeded & chopped (about
4 large tomatoes)
3 sprig basil - fresh
salt and freshly ground pepper
2 slice Italian bread - 1/2-inch thick, toasted
extra-virgin olive oil
julienne of fresh basil

Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add garlic and cook until beginning to color, about 5 minutes. Remove garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and
simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. Season soup generously with salt and pepper. Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top each with toast and basil julienne.
Serves 2; can be doubled.
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Dashi Stock (dried sardine stock)

Yield: 4 cups

40 oz Dried sardines
4 c Water

"Dashi stock is used not only in soups but also as a base of each dish.

For dried sardine stock, choose well-dried middle-sized sardines. Avoid sardines which have oxidized, have no heads or bellies, or have yellow bellies."
Discard heads and intestines from sardines. Tear into small pieces.
In a saucepan, put sardines and water, cook uncovered over medium heat. Skim. Just before the boiling point, reduce heat and cook 10 minutes.
In a bowl or a pan, lay wet cloth (muslin). Pour stock over and squeeze out the liquid.

Quick & Easy Method: Today many kinds of instant dashi mix are in the market -- powdered, granulated and concentrated types are available. Whatever the kind 1/6 oz (5 g) instant dashi mix yields about 2-1/2 cups dashi stock. If not available, substitute stock cubes although the flavor is different.
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POTATO-SORREL SOUP

Yield: 6 servings

4 tb Butter
7 c Water
3 md Leeks; the white parts only chopped or cut into 1/4-inch rounds
6 c Loosely packed sorrel leaves the stems removed and leaves roughly chopped
1/2 ts Salt (to taste)
1 1/2 lb Red potatoes; quartered lengthwise & thinly sliced
Freshly ground pepper
Creme fraiche
1 tb Chives thinly sliced or snipped

This is a rather rustic soup. For a more refined version, pass it through a food mill before serving.
MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, stirring
occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like. Or, if you prefer, pass the soup through a food mill. Taste the soup for salt and add more, if necessary. Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems.
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TOMATO, FENNEL AND POTATO STEW

Yield: 6 servings

1 1/2 lb Potatoes red or yellow-fleshed
2 Fennel bulbs
1 lb Ripe tomatoes; peeled and seeded, juice reserved -=OR=-
2 c -whole canned tomatoes
Salt
4 tb Virgin olive oil
1 lg Leek; white part only, finely diced
1 lg Yellow onion cut into wedges 1/2" thick
2 Garlic cloves; minced
1 ts Herbes de Provence
3 pn Saffron threads
1 lg Strip orange zest (2" long)
2 Bay leaves
1 c Dry white wine
2 tb Chopped parsley
12 Nicoise olives, pitted; -OR- Gaeta or oil-cured Black olives, pitted

PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise.
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SPRING GREEN POTATO SOUP

Yield: 8 servings

1 tb Safflower oil
1 lg Onion; minced
1 lg Russet potato; peeled, cut into 1-in cubes
1 lg Sweet potato; peeled, cut into 1-in cubes
6 c Chicken stock -=OR=- Canned Broth (preferably low-sodium)
1 ts Dried dillweed
1/8 ts Cayenne pepper
1 c Frozen peas
1 c Packed sliced Romaine leaves
Salt to taste

This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce.

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth,
dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups
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Spicy Seafood Soup

Yield: 6 servings

1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish

Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells.
Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine
sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately. Serves 6 as a soup course, or 3 or 4 as a main dish.
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Chicken Gumbo

2 lb chicken breasts, 1" cubes 2 lb fresh ocra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of waer. Add salt and pepper to taste. Add cut-up tomatoes, ocra and celery. Cover and cook about 30 min, until vedetables are done. Add chicken and simmer an additional 6 min.
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Lobster Chowder

1 lg onion, chopped 1 tomato, seeded, peeled & chopped
3 green leeks,slivered 2 med carrots, peeled, diced
2 c clam juice 4 tbs flour
5 tbs butter 1 c oysters
1 c shreaded lobster 3 c lobster shells & tails, broken up

Saute onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and oysters. Simmer 5 to 10 min.
Variation: use clams instead of oysters, add celery or bell pepper.
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Scallop Gumbo

2 lb small scallops 2 lb fresh ocra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of waer. Add salt and pepper to taste. Add cut-up tomatoes, ocra and celery. Cover and cook about 30 min, until vedetables are done. Add scallops and simmer an additional 6 min.
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Beef-Vegetable Soup

2 beef soup bones 7 c water
1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt
1 tsp pepper 4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper 1/2 smapp cabbage, coarsely chopped
1 (17oz) can whole kernel corn 1 (15oz) can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones in large dutch oven, bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas, cover and simmer 40 min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2 quarts
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Cowboy Soup

Potato chunks 1 can peas
1 lb ground beef 1 can green beans
1 med onion 1 can baked beans
Chili powder 1 can tomato soup
1 can corn 1 can tomatoes
Bay leaf nutmeg,salt, pepper

Brown ground beef and onion together. Add all except seasonings. Do not drain vegetables. Cook until potatoes are done. Add seasonings and cook 30 min.
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Lighter Side Onion Soup

5 cups vidalia onions -- sliced
2 teaspoons garlic -- minced
1 tablespoon water
1 1/2 teaspoons sugar
1 1/2 teaspoons flour
5 cups beef stock or broth
4 slices melba toast
1/2 cup light cheddar cheese -- shredded
1/2 cup light mozzarella cheese -- shredded

In a non stick suacepan saute onions and garlic in water until soft, about 5 minutes
Stir in sugar, cover and simmer over low heat for 20 minutes, stirring occasionally
Add flour, then beef stock; bring to a boil, cover and reduce heat. Simmer for 20 minutes.
Pour evenly into 4 individual bowls, break melba toast in half and place on top of soup.
Sprinkle with shredded cheese and broil just until melted. Serve immediately.
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Marhcand De Vin Sauce

1 cup salted butter
3 tablespoons flour
1/4 cup baked ham -- finely minced
1/2 cup green onion tops -- finely minced
1/2 cup mushrooms -- finely chopped
3 tablespoons onion -- finely minced
4 tablespoons garlic -- finely minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup rich beef stock -- made from soup bones marrow from the soup bones
1/2 cup dry red wine

In a large heavy saucepan melt the butter over low heat. Gradually add the flour, stirring constantly, and cook until the roux is light brown.
Quickly add the ham, green onion tops, mushrooms, onion and garlic and cook, still stirring, for 5 minutes more.
Add the salt, pepper and cayenne and blend thoroughly. Keep the mixture simmering and gradually add the beef stock, bone marrow and red wine, stirring constantly to keep the sauce as smooth as possible.
When the sauce is blended, cook over very low heat for about 30 minutes, stirring occasionally to prevent scorching.
Notes: Yields 2 cups
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Soup Nazi's Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside.
Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion and 1 stalk of chopped celery, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion and celery, keeping only the stock.
Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Makes 4-6 servings.
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