After trying the offical Olive Garden version, I have made a few adaptions. Many of us do not have chicken
base at home, and I also made a few other small changes I think you will enjoy this as well. My version is a
little creamier, and much heartier than what you get at Olive Garden.

1 lb. Italian Sausage
2 large Russett Baking Potatoes sliced in half, and then in ¼" slices
1 large Onion, chopped
½ can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300 degree oven. Bake approximately ½ hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through and serve.
BACK TO INDEX:
**************************************************************
Strawberry Soup

3 cups strawberries,cleaned and trimmed (about 1 pound)
2 ½ cups fresh orange juice
¼ cup Grand Marnier (or other brandy)
3 tablespoons sugar
½ cup low-fat sour cream
Sliced strawberries and mint leaves for garnish

Place 6 bowls in refrigerator to chill.
Rinse and drain the berries. In a food processor, puree strawberries with 1 cup of orange juice
until smooth. Transfer the puree to a large bowl and whisk in remaining ingredients, except garnish.
Cover and refrigerate for at least 1 hour.
To serve, divide soup among chilled bowls and garnish with sliced strawberries and mint leaves.
BACK TO INDEX:
**************************************************************
Shrimp And Crab Stew

5 pounds flour
1 gallon cooking oil
25 pounds onions -- chopped
2 stalks celery -- chopped
6 bell peppers -- chopped
64 ounces canned tomato sauce
36 ounces canned mushroom steak sauce
2 cans rotel® tomatoes
21 ounces cream of mushroom soup
2 ½ gallons water
8 ounces ketchup
1 small bott hot sauce
1 small bott worcestershire sauce
1 small bott garlic powder
salt to taste
10 pounds crabmeat
25 pounds shrimp
60 cups rice -- cooked

Make a roux using oil and flour in a 20 gallon pot. Cook over low heat for approximately 1 hour.
Add onions, bell pepper and celery. Sauté slowly for about 2 hours.
Add tomato sauce, mushroom steak sauce, Rotel® tomatoes, cream of mushroom soup, ketchup and water.
Let simmer over low heat for another hour.
Add hot sauce, Worcestershire sauce, garlic powder and salt to taste.
Add crabmeat and shrimp, a little at a time. Cook for 2 hours.
Serve over cooked rice.
BACK TO INDEX:
**************************************************************
Seafood Gumbo

3 pounds fresh shrimp
2 pounds lump crabmeat
3 cups cooking oil
3 cups celery -- chopped
3 tablespoons garlic -- chopped
1 1 ounce can tomato juice -- up to 8
3 tablespoons black pepper
1 gallon water
1 cup green onions -- chopped
2 pints oysters
4 ½ cups all-purpose flour
2 cups bell pepper -- chopped
8 cups onion -- chopped
1 3 ounces can whole tomatoes with juice -- hand-squeezed, up to 14
3 tablespoons salt
2 teaspoons cayenne pepper
¾ cup parsley -- chopped
3 cups rice -- cooked

Make a roux by stirring flour and cooking oil until a well-browned peanut butter color, not burned.
When roux is made, add onion, bell pepper, celery and garlic. Cook, stirring until vegetables are
limp, being careful not to burn.  Add hand-squeezed tomatoes, tomato sauce, salt and peppers.
Cook and stir until well-blended.  Add water and cook 50 minutes. Turn off heat. Let sit until ready to serve.
Just before serving, bring to a light bubble. If too thick, add more water.
Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more.
It is important not to overcook the seafood. Serve immediately over cooked rice.
BACK TO INDEX:
**************************************************************
Seafood Gumbo #2

1 cup flour
1 cup cooking oil
2 large onions -- chopped
1 medium bell pepper -- chopped
8 ribs celery -- chopped
½ cup green onions -- chopped
salt -- cayenne pepper and black pepper to taste
3 pounds shrimp -- peeled
1 pound claw crabmeat
1 pint smothered okra -- (see recipe below)
water
file´ -- optional
3 cups rice -- cooked

In large pot add oil and flour for roux. Cook slowly on medium heat about 15 to 20 minutes. Roux will be medium brown.
Add onions, bell pepper and celery. Sauté until tender.
Add okra, which has been chopped and smothered, and several cups of water. Simmer for about 30 minutes.
Add salt, cayenne and black pepper, shrimp, crabmeat and green onions; simmer for another 30 minutes.
BACK TO INDEX:
**************************************************************
Cream of Corn Soup

2 ½ cups creamed corn (no. 2 can)
1 slice onion
5 cups milk
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon white pepper

Heat corn, onion and 2 cups milk to scalding in top of double boiler. Melt butter, blend in flour and add
remaining milk gradually, stirring constantly. Heat to boiling and cook 3 minutes. Force corn through a sieve,
add to white sauce and season. Top with whipped cream or popped popcorn. Serves 8
BACK TO INDEX:
**************************************************************
Peanut Butter Soup

2 tb Minced onion
3 tb Butter
1 tb Flour
1 c Peanut butter
4 c Chicken broth
Salt, pepper
1 c Whipping cream
1 tb Madeira

Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth.
Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low
heat until thickened and smooth. Add cream. Just before serving, add Madeira.
BACK TO INDEX:
**************************************************************
Colophon Original African Peanut Soup

-----BLEND IN FOOD PROCESSOR-----
1 ounce Ginger root -- scrubbed/chunkd
3 Garlic cloves
1 teaspoon Chili peppers -- crushed

-----CHOP FINE AND ADD-----
1 pound Tomatoes -- fresh or canned
½ pound Peanuts, dry roasted -- unsalt
1 Onion -- peeled and chunked

-----ADD TO POT, ALONG WITH-----
12 ounces Chicken consomme
12 ounces Water
1 pound Chicken/turkey -- boned/diced
1 pound Tomatoes -- peeled and diced

Heat to a slow boil, then simmer one hour or longer. Don't let mixture get too thick. Blend 2 T melted
butter with flour to make a roux. Stir into soup. If soup gets too thick, add more water. Garnish with
additional chopped dry roasted unsalted peanuts.
BACK TO INDEX:
**************************************************************
Turtle Stew (120 Year Old Recipe)

3 Lb. turtle meat
3 Tbsp. cooking oil or oleo
3 Tbsp. flour
3 Medium onions -- chopped
2 Cloves garlic -- minced
2 (No. 2) Cans tomatoes
1 Can tomato paste
boiling water
1 Stick celery -- chopped fine
1 lemon -- sliced
1 Bunch green onions -- chopped
2 green peppers -- chopped fine
1 C. sherry wine
½ Dozen hard-boiled eggs
Creole seasoning or salt and
pepper
4 bay leaves
8 whole cloves
½ Tsp. allspice -- powdered
1 Tbsp. sugar
¼ Lb. butter

Parboil turtle meat. Make a brown roux of oil and flour. Add onions, garlic, bell pepper, tomato paste
and tomatoes. Cook slowly 20 to 30 minutes. Add mixture to turtle meat, along with enough boiling water
to cover meat. Boil down. Add celery, green onions, Creole seasoning, wine, bay leaves, cloves, allspice
and sugar. Cook, covered, over high heat for 30 minutes. Mash egg yolks, and chop the whites. Add to
stew. If stew gets too thick, add a little water. Cook slowly for about 3 hours. One-half hour before serving,
add sliced lemon and butter. Serves 6.
Note: To increase amount, add ½ pound of turtle meat per person.
BACK TO INDEX:
**************************************************************
NEW MEXICAN PORK AND GREEN CHILI STEW

2 medium onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
4 ½ pounds boneless pork shoulder, trimmed of excess fat and cut into
1-inch
pieces
5 pounds frozen roasted New Mexican green chilies*, thawed, peeled if
necessary,
seeded, and chopped (wear rubber gloves)
7 cups water
2 teaspoons salt
1 ½ pounds boiling potatoes

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat,
stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the
mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 ½ hours.
Stir in the potatoes, peeled and cut  into 1-inch pieces, making sure they are covered by the cooking liquid,
and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender.
Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew
may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
Makes about 14 cups, serving 6 to 8
BACK TO INDEX:
**************************************************************
NEW ORLEANS VEGETABLE STEW

Serve this flavorful dish with corn bread or crusty French bread.

2 14 ½-ounce cans Cajun-style or Mexican-style stewed tomatoes
1 10-ounce package frozen black-eyed peas, cooked according to package
directions, drained
1 10-ounce orange-fleshed sweet potato (yam), peeled, cut into ½-inch cubes
4 large bay leaves
4 large garlic cloves, minced
1 teaspoon dried thyme, crumbled
¼ teaspoon (generous) ground allspice
1 ½ teaspoons chili powder
1 10-ounce package frozen sliced okra, thawed
½ 10-ounce package frozen corn kernels, thawed
Hot pepper sauce (such as Tabasco)

Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally.
Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra
and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired
consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce. 4 to 6 Servings
BACK TO INDEX:
**************************************************************
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

½ cup whipping cream
½ cup sour cream
1 teaspoon fresh lime juice

6 tablespoons (¾ stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 ¼ teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth

¾ cup shelled pumpkin seeds (pepitas), toasted

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead.
Keep chilled.)  Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent,
about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in
processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season
with salt and pepper. (Can be made 1 day ahead.  Cool. Cover and chill. Bring to simmer before continuing.)
Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds. Serves 14.
BACK TO INDEX:
**************************************************************
CALDO TLALPENO

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

8 cups chicken broth
a 1 ¼-pound whole chicken breast with skin and bones
1 onion, halved lengthwise and sliced thin lengthwise
1 ½ tablespoons vegetable oil
2 carrots, cut into 1/8-inch-thick slices
1 zucchini, cut into ¼-inch-thick slices
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 drained canned whole chipotle chilies inadobo (available at Mexican
and Hispanic markets and some specialty foods shops), rinsed, seeded,
and cut into strips (wear rubber gloves)
1 avocado (preferably California) for garnish
8 lime wedges for garnish

In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes,
or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool in the
broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred
the chicken and reserve it,  covered and chilled. In a large heavy saucepan cook the onion in the oil over
moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring,
for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8
minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day
in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and
pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls.
Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.
Makes about 11 cups, serving 8
BACK TO INDEX:
**************************************************************
Chicken Noodle Soup

1 stewing chicken -- (2 to 3 pounds)
2 ½ quarts water
3 teaspoons salt
2 chicken bouillon cubes
½ medium onion -- chopped
1/8 teaspoon pepper
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 ½ cups uncooked fine noodles

In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil;
skim broth. Reduce heat; cover and simmer 1-½ hours or until chicken is tender. Remove chicken
from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil.
Add noodles; cook until noodles are done.  Return chicken to kettle; adjust seasonings to taste.
Remove bay leaf before serving. Yield: 8-10 servings.
BACK TO INDEX:
**************************************************************
Zucchini/Potato Soup

5 cups chicken broth
4 small zucchini -- (about 1 pound). thinly sliced
1 large potato -- peeled, halved and thinly sliced
1 large onion -- thinly sliced
3 eggs
2 tablespoons lemon juice
2 teaspoons dried dill weed
Salt and pepper to taste

In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce beat and simmer,
covered, 15 minutes or until vegetables are tender. In a small bowl, beat eggs: blend in lemon juice
and ½ cup hot broth. Stir back into the saucepan. Heat over medium for 1 minute, stirring constantly.
Do not boil. Stir in dill; season with salt and  pepper. Serve immediately. Yield: about 2 quarts.
BACK TO INDEX:
**************************************************************
Pumpkin Corn Soup with Ginger Lime Cream

Yield: 6 servings

3 c Corn kernels
2 Garlic cloves, finely chopped
¾ ts Salt
¾ ts White pepper
3 c Chicken stock
3 c Cooked pumpkin

------------------------GARLIC CREAM-----------------------------
2 Limes, juice and zest only
1 tb Peeled and grated fresh ginger
½ c Heavy cream

This simple recipe is easy to prepare and utilizes two very basic ingredients in Southwestern cooking:
pumpkin and corn. It is a delicious, rich-bodied soup, and the Ginger Lime Cream adds a refreshing zest.
In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food
processor, process the corn until smooth and run through a sieve and discard the skins.
Combine the corn puree, garlic, salt, white pepper, and stock in asaucepan and bring to a boil over
medium-high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring.
In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat
and pour through a sieve to remove the ginger.
In a bowl, combine the ginger-lime juice, the lime zest (save some for the garnish), and cream.
Whip until the mixture has soft peaks.  Spoon a dollop of Ginger Lime cream onto each bowl filled with
soup and garnish with the remaining line zest. Serve immediately.
BACK TO INDEX:
**************************************************************
Azafran Soup with Spinach Greens & Yellow Cornmeal Dumplins

Yield: 6 servings

-----------------YELLOW CORNMEAL DUMPLINGS----------------------
1 c Ground yellow cornmeal
¾ c All purpose flour
2 ts Baking powder
1 ts Salt
1 ts White pepper
2 ½ ts Sugar
1 ts Unsalted butter, softened
2 c Chicken stock

------------------------AZAFRAN SOUP-----------------------------
6 c Water
2 tb Azafran (see note)
1 ts Salt
½ ts White pepper
3 c Chicken stock
2 Yellow summer squash, diced
3 c Corn kernels
1 Bunch spinach, washed and stemmed

To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a
bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too
moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles.
Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and
drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the
dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large
saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine
sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining
4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat and simmer 5 minutes.
Add corn kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately.

**Note** Azafran, also called Native American saffron by the American Indians, is an herb that is actually fine
threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an
expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though:
use 1 pinch of saffran for 2 tablespoons of azafran).
Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail.
It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.
BACK TO INDEX:
**************************************************************
Garbanzo Bean Stew

Yield: 6 servings

2 lb Dried garbanzo beans
10 c Water
4 lb Stew beef or venison, cut into 1-inch cubes
1 sm Onion, chopped
1 ts Salt
½ ts White pepper

Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water
and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a
large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer,
uncovered, 1 ½ hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir
well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread.
BACK TO INDEX:
**************************************************************
Apache Stew

Yield: 8 servings

2 Red bell peppers
5 Green anaheim chiles
¼ c Sunflower oil
1 lb Venison, cut into 1 ½ inch cubes
1 Onion, diced
3 Garlic cloves, finely chopped
2 Carrots, sliced
3 c Cooked Indian hominy
8 c Water
1 ½ ts Salt
1 ts White pepper
1 c Tumbleweed greens, thoroughly cleaned, or curly endive

Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and
cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more.
Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and
bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 ½ hours, stirring occasionally to
prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute
and spoon into bowls.

The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted
the animals that roamed the mountains, and the women gathered and harvested both wild foods and the foods that
they cultivated on the land.
This recipe is based on a traditional stew that was taught to me by a San Carlos medicine man during one of my
visits to his ranch. When I prepare the stew now, I can vividly remember the tapping of his traditional water drum
and the songs he chanted in his native Apache tongue. Through his songs, he asked for all people to walk in
harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember
the sincerity and yearning of hissongs. Depending on what type of produce was available, the ingredients added to
the venison varied each time the stew was prepared. This recipe includes the basics of the stew, but you can
substitute other vegetables.
BACK TO INDEX:
**************************************************************
Caldo Verde (Kale Soup)

2 large onions -- chopped
3 cloves garlic -- crushed
4 tbs olive oil
4 large potatoes -- thinly sliced

6 chorizos or Kielbasa -- sliced
10 Large kale or collards greens leaves cut as -- angel
hair pasta
6 cups chicken broth -- water + 2 cubes
4 slabs bacon -- diced
salt and pepper -- to taste
1 tbs oil

Cook the onions with the garlic in 2 tbs olive oil and 1 tbs bacon until the onions are transparent.
Add the broth cubes,to dissolve. Add the potatoes and continue cooking for about 6 minutes, stirring often.
Pour in the water and bring to a boil. Turn down the heat and simmer until potatoes are thoroughly cooked.
Meanwhile cook sausages in oil until golden brown Stir in the rest of the bacon and cook until crisp..  Set aside.
Process the potatoes along with the cooking liquid.Bring back to the pot and add the sausages and bacon.
Simmer covered 10 to 15 minutes, stirring a few times.Season with salt and pepper. Add the kale and cook 5 minutes.
Add the rest of the olive oil if you like .
BACK TO INDEX:
*************************************************************
Wonderful Soup

It is served as a complete lunch or supper, along with a tossed salad with a mustard vinaigrette, a basket
of French bread with butter, a beverage, and chocolate mousse for dessert. It is certainly too rich and filling
to be a first course.

3 tablespoons unsalted butter
1 ½ pounds (approximately 4 large) sweet Bermuda or
Spanish onions, peeled and thinly sliced
1 teaspoon granulated sugar
1 cup dry white wine
2 quarts (8 cups) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and the cheese)
Black pepper to taste
¼ cup dry Fino sherry
4 (¼-inch thick) slices baguette (French bread)
¼ cup coarsely grated Emmenthal or Gruyere cheese

-- Prepare onion mixture:
. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 - 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil over high flame.
. Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.

-- Prepare baguette-topped soup:
. Preheat oven to 375 degrees F.
. Lightly toast each slice of baguette. Set aside.
. Place soup bowls on jelly roll pan or cookie sheet.
. Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.
. Pull out shelf (so that you can fill the soup bowls).
. Ladle soup into 4 individual oven-proof soup bowls.
. Top each soup-filled bowl with one toasted slice of baguette.
. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately 5 - 6 minutes).

Yield: 4 servings

Variation: If preferred, fill bowls on jelly roll pan or cookie sheet and transfer to oven shelf.
(I prefer the other method because there is less chance of dropping it.)
BACK TO INDEX:
**************************************************************
QUICK CLAM CHOWDER

½ pound bacon, cut into ½-inch pieces
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
1 teaspoon garlic powder
3 large russet potatoes (about 2 pounds), peeled, diced
2 8-ounce bottles clam juice
2 6 ½-ounce cans chopped clams, drained, juices reserved
1 cup water
1 cup half and half
¼ cup chopped fresh parsley

Sauté bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered.
Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and sauté
until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water.
Bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and
half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.
8 Servings
BACK TO INDEX:
**************************************************************
Beer Soup

2 cans beer -- (12oz.)
3 egg yolks
4 teaspoons sugar
Croutons & grated cheese

Bring beer to boil. Meanwhile, beat yolks with sugar until thick. Stiring constantly, add a small amount of
beer to yolks. Then carefully stir beer/yolk mixture in the boiling beer. Reduce heat and stir for one minute.
Do not boil. Remove from heat and serve with croutons and cheese.
BACK TO INDEX:
**************************************************************
WILD MUSHROOM AND CRAB SOUP WITH DUMPLINGS

3 tablespoons blond roux
1 tablespoon olive oil
½ cup minced onions
2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitaki, etc.)
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons minced celery
1 cup shrimp stock or fish stock
Salt and white pepper
3 cups milk
1 cup heavy cream
1 teaspoon crab boil
1 pound crab meat
½ cup chopped green onions
2 tablespoons chopped mild herbs
½ teaspoon Worcestershire sauce
12 wonton wrappers
1 egg, slightly beaten
1 tablespoon chopped chives

Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for
1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in
the stock and bring up to a boil. Whisk in the whole milk, cream and crab boil. Bring the liquid up to a boil,
reduce the heat, and simmer for 5 to 7 minutes. Whisk in the roux 1 tablespoon at a time until thoroughly
incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens.
Stir in the ½ pound crab meat, ¼ cup green onions, and Worcestershire and simmer for 6 to 8 minutes.
For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together.
Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Bring up the corners
to the center and twist. Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over
all browning. Remove from the fryer and drain on a paper- lined plate. Season with Essence.
Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives.
Yields: 4 servings
BACK TO INDEX:
**************************************************************
LEEK AND POTATO SOUP

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy)
that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored
with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise,
thinly sliced (about 4 ½ cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 ½ cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan;
cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes
begin to soften but do not brown, stirring often, about 10 minutes. Add 4 ½ cups stock. Bring to boil. Reduce
heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too
thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer.
Ladle into bowls. Garnish with chives and serve.
BACK TO INDEX:
**************************************************************
Danablu Soup

Yield: 4 Servings

1 ½ tb Butter
4 c Boiling water
1 ½ c Danish blue cheese, crumbled
½ c Whipping cream, whipped
2 ½ tb Flour
4 Chicken bouillon cubes
2 c Half and half
1 tb Parsley, finely chopped

In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a
little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese,
stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour).
Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful
of the topping to each serving.
BACK TO INDEX:
**************************************************************
Winter Ham Soup With Blue Cheese

Yield: 6 Servings

¼ c Butter
½ c Onion; chopped
2 c Potatoes;peeled & diced
¼ c Water
¼ c Flour
3 c Milk
1 pk 10 oz. Frozen Peas
1 ½ c Ham; chopped
¼ ts Marjoram; dried
¼ ts Salt
¼ ts Pepper; white
2 oz Blue cheese; cumbled

In a large saucepan, melt the butter. Add the onions, potatoes, and water. Cover and cook over low heat until
the potatoes are tender, about 20 mins. Stir in the flour and slowly add the milk. Cook until thickened. Stir in
the peas, ham, marjoram, salt and pepper. Cook until the peas are tender. Garnish with blue cheese.
BACK TO INDEX:
**************************************************************
Mexican Tomato and Rice Soup

¾ cup raw rice
4 cups chicken or vegetable stock
2 pound can tomatoes with green chilis -- chopped
2 cloves garlic -- minced
1 teaspoon cumin
salt and pepper to taste
2 tablespoons chopped cilantro
½ small can tomato paste

Garnish: 4 sprigs of cilantro, green chilies cut in long skinny strips, avocado slices, or any combination of the above.
Add rice to 2 cups boiling stock, cover and cook until tender-about 20 minutes. In another pot blend the tomatoes
and juice with the tomato paste and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. add the cumin
and cilantro. Stir in the cooked rice and season to taste. When ready to serve, blend in the remaining hot stock or
enough to make your desired consistency-ladle into bowls-and top with garnish.
BACK TO INDEX:
**************************************************************
Cherrystone Clam Stew

70 cherrystone clams
4 cups water
1 ½ cups butter
1 ½ cups celery
1 ½ tablespoons onion
2 ½ teaspoons Worcestershire sauce
bottled clam juice or clam broth -- if needed
salt and pepper -- to taste

serves 6

Soak the clams in several changes of water and scrub throughly to remove sand. Arrange them in a deep kettle,
add the water, and steam until the shells open. Cool them enough to handle, then cut away the shells and hard
sections. Use a fine strainer to remove any particles of shell from the clam broth. (There should be 6 cups of broth
in all.) Set the whole clams aside with the broth. Heat the butter. Mince the celery and onions very fine and add,
together with 1 ½ cups of clam broth, to the melted butter. Cook over low heat for 5 to 10 minutes. Stir in the
reserved clams, the remaining broth, and the Worcestershire sauce, and simmer until the soup is heated through.
Bottled clam juice may be added at this time, if necessary to thin the soup.
Serve piping hot, seasoned with salt and pepper.
BACK TO INDEX:
**************************************************************
Cabbage soup with Croutons

2 tablespoons butter
¼ pound lean salt pork -- diced
3 large potatoes
4 small carrots
2 large onions
9 ½ cups water
1 small cabbage
2 cloves garlic
8 croutons -- see directions
***Croutons***
1 ½ tablespoons butter
1 clove garlic -- crushed
8 slices French bread

serves 8

Melt the butter in a soup kettle. Add the salt pork and brown. Peel the potatoes, carrots, and onions and
cut them into large cubes. Saute the chopped vegetables for 5 minutes. Add the water and simmer for 30
minutes. Cut the cabbage in quarters and remove the hard core. Chop the cabbage and the peeled garlic
very fine and add them to the soup. Simmer for 1 hour. Mash the vegetables thoroughly and boil over high
heat for 5 minutes. Serve hot over croutons.
To make Croutons: Melt the butter in a small skillet. Add garlic and brown. Saute the bread slices in the
butter until they are golden brown on both sides.
BACK TO INDEX:
**************************************************************
Chilled Cranberry Claret Soup

1 cup cranberries
½ cup celery leaves
1 small onion
6 cups water
1 ½ cups claret wine
¼ cup cornstarch
2 tablespoons sugar
2 tablespoons sherry
1 tablespoon butter
1/8 teaspoon mace
1/8 teaspoon marjoram
whipped cream
8 sprigs parsley

serves 8

I suggest a small portion of this frosty favorite would be welcome at any holiday meal.

Pick over and wash the cranberries. Put in a sauce pan with ½ cup water and the celery leaves and cook
over low heat until the cranberry skins burst. With the back of a spoon, press the berries and leaves through
a fine sieve. Grate the onion. Put 6 cups of water in a saucepan and stir in the claret, cornstarch, and sugar.
Bring to a boil and cook for 2 minutes, stirring constantly. add the sieved cranberry mixture, sherry, grated
onion, butter, and spices. Simmer the soup for 20 minutes, stirring once or twice.
Chill the soup well. Serve chilled, garnished with whipped cream and parsley sprigs.
BACK TO INDEX:
**************************************************************
Clam Chowder with Wine

2 quarts fresh clams
2 ½ cups white wine
½ cup butter
2 cups diced onions
1 ½ cups diced celery
1 cup diced potato
8 tablespoons butter
8 tablespoons flour
bottled clam juice
3 cloves garlic -- minced
1 bay leaf
1 pinch rosemary
1 pinch thyme
3 ½ cups heavy cream
3 tablespoons chopped fresh dill
Tabasco sauce
salt and pepper -- to taste

serves 10

Soak the clams in water for an hour to remove any sand. Scrub the shells thoroughly, place them in a
saucepan with the wine, cover, and cook until the shells open. Strain the broth and set aside. Remove
the clams from the shells and chop them. Heat the ¼ cup of butter in a skillet. Saute the diced onions
and celery until the onions become transparent. Add the potatoes, brown all the vegetables, and drain
them on absorbent paper. Melt the 6 tablespoons of butter in a large kettle and blend in the flour.
Stir in the reserved clam broth (adding enough bottled clam juice to make a total of 8 cups) and bring the
mixture to a boil, stirring constantly. add the minced garlic, bay leaf, rosemary, and thyme, and simmer
for 10 minutes. Stir in the browned vegetables and simmer until the potatoes are tender. Add the chopped
clams, heavy cream, chopped dill, and a dash or two of Tabasco sauce. Bring the choder to a boil, season
with salt and pepper, and serve immediately.
BACK TO INDEX:
**************************************************************
Crab Soup with Fried Toast

1 ½ pounds cooked crabmeat
3 cups Clam broth -- see recipe
1/3 cup chili sauce
1 tablespoon Worcestershire sauce
½ teaspoon lemon juice
celery salt -- to taste
paprika -- to taste
4 tablespoons butter
4 cans light cream
½ cup sherry
8 slices fried toast -- see directions
1 ½ tablespoons chopped chives
paprika

Serves 8

Pick over the crabmeat and discard any hard bits of shell. Place the crabmeat in a soup kettle.
Add the clam broth, chili sauce, Worchestershire sauce, lemon juice, and seasonings. Dot with the
butter and cook for 2 minutes until the butter melts, stirring constantly. Add the cream and sherry.
Heat until the mixture just reaches the boiling point. Pour the soup over pieces of lightly toasted
bread which have been fried until golden brown in butter and/or oil. Top each soup bowl with the
chopped chives and a sprinkle of paprika. Serve immediately.
BACK TO INDEX:
**************************************************************
Cream of Celery Soup

1 ¼ pound salt pork piece
1 large onion
1 bunch celery
1 stewing chicken
5 tablespoons butter
6 tablespoons flour
2 cups heavy cream
1/8 teaspoon nutmeg
white pepper -- to taste
salt -- to taste
minced chervil -- garnish

serves 8

Cut the salt pork into small cubes and fry until brown and crisp in a large heavy soup kettle.
Use a slotted spoon to remove the salt pork from the kettle. Drain the pork on paper toweling
and reserve. Chop the onion and cut the celery into 2-inch pieces. Place the stewing chicken,
onion, and celery into the kettle. Add water to cover, and cook until the chicken is tender
(approximately 1 ½ hours). Remove the chicken and reserve it for another use. Strain the stock,
bring it to a boil, and contiinue boiling until the liquid measures about 6 cups. Cool the stock and
skim off the fat. Melt the butter in a separate pan. Blend in the flour, stir to a smooth paste, and
cook until thick. Add the stock and continue to cook, he puree and stir in the sugar and cream.
Additional sugar may be used if the soup is too acid. Simmer the soup for a few minutes, stir in the
remaining butter and serve immediately. The soup may be garnished with croutons (see recipe) if desired.
BACK TO INDEX:
**************************************************************
Creole Gumbo

2 large onions
3 stalks celery
1 large green pepper
5 pods okra
3 cloves garlic
4 tablespoons bacon fat
1 pound raw shrimp -- peeled
1 large cooked chicken breast -- boned and cubed
1 pound cooked beef -- cubed
1 pound cooked pork -- cubed
1 pound crabmeat, fresh or frozen
1 quart raw oysters -- optional
3 large tomatoes
boiling water
1 6 oz can tomato paste
1 bay leaf -- crumbled
¼ teaspoon thyme
salt and pepper -- to taste
¼ cup chopped parsley
1 tablespoon file powder -- * see note
2 cups cooked rice

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

serves 8 generously

Note: File powder, the classic thickener of Creole gumbos, has been banned by the FDA as carcinogenic.
To reproduce its muclaginous tecture, use Tapioca Flour. (this is according to my Joy of Cooking Cookbook)

Peel and chop the onions very fine. Peel and chop the onions very fine. Rinse the celery stalks and green
pepper and chop them coarsely. Slice the okra pods. Peel and mince the garlic cloves. Heat the bacon fat in
a large, deep iron kettle, and saute all these vegetable until the onions are transparpet. Stir in the raw shrimp;
when they turn pink, add the cubed chicken breast, the other cubed meats, the crabmeat, and the oysters.
Peel and see the tomatoes by cutting them in quarters and shaking out the seeds. Chop the tomatoes coarsely
and place them in the kettle. Add just enough boiling water to cover these ingredients. Stir in the tomato paste,
crumbled bya leaf, thyme, salt, and pepper. Cover the kettle and simmer the gumbo for 1 hour. Add more water
if the gumbo seems too thick. Adjust the seasonings and remove from the stove. Stir in the chopped parsley and
file powder (see note above) just before serving. Place 1 0r 2 heaping tablespoons of fluffy cooked rice in each
bowl, spoon the gumbo over, and serve immediately.
BACK TO INDEX:
**************************************************************
Curried Chicken Sprout Soup

1 4 pound chicken -- cut in half
3 quarts water
2 teaspoons salt
4 medium onions
3 medium carrots
1 teaspoon ground mace
1 ½ cups chopped ham
4 cups Brussel sprouts
3 tablespoons butter
2 teaspoons curry powder
1 ½ cups tomatoes -- peel, seed, dice
½ cup raw rice
2 ½ tablespoons flour
¼ cup water
white pepper -- to taste
3 hard-boiled eggs
½ cup chopped fresh parsley

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

serves 10

In a large kettle, bring to a boil the chicken, the water, and 1 teaspoon of salt. Peel 2 of the onions and the
carrots and add, together with the mace to the soup. Cook, covered, until the chicken is tender (approximately 1 hour).
Remove the chicken from the stock, cool, and  remove the skin and bones. Cut the chicken meat into large chunks.
Strain the soup, cool, and skim off the fat. Peel the remaining onions and chop. Dice the ham. Chop the Brussels
sprouts coarsely. Melt the butter in a deep ski8llet and stir in the chicken pieces, chopped onion, hame, Brussels
sprouts, the remaining teaspoon of salt, and the curry powder. Cook for 10 minutes, stirring constantly. Add the
tomatoes. Stir in the rice and mix until it is well coated with butter.
Pour the chicken stock into the skillet, cover, and simmer until the rice softens (approximatel 30 minutes). Blend the
flour with ¼ cup water and stir into the soup, thickening it slightly. Season with pepper. Force the hard-cooked eggs
through a siever and into the soup. Pour into deep bowls and serve immediatley, granished with chopped parsley
BACK TO INDEX:
**************************************************************
Curried Corn and Ham Soup

1 meaty ham bone
4 cups raw corn kernels
3 tablespoons finely grated onion
½ teaspoon curry powder
3 ½ cups light cream
2 tablespoons butter
salt and pepper -- to taste
2 tablespoons finely chopped fresh parsley

serves 6

Place the ham bone into a soup kettle with enough water to cover (about 4 cups). bring to a boil, skim off any foam,
lower the het, and simmer for 1 ½ hours. Remove the ham bone. Boil the stock and reduce it to 2 cups. Cut the
meat into small pieces and reserve. Cut and scrape the kernels from enough ears of corn to make 4 cups. Add the
corn and grated onion to the stock and cook for 20 minutes, stirring from time to time. Force the mixture through a
coarse sieve, crushing the corn well with the back of a spoon. Blend the curry powder with a little of the corn mixture,
and stir it into the cream. Combine the cream and corn mixtures, add the butter and reserved diced ham, and season
with salt and pepper. Reheat the soup, stirring occasionally. Serve hot, topped with a sprinkling of chopped parsley.
BACK TO INDEX:
**************************************************************
Curried Crab Soup

4 cups crabmeat
1 ½ cups dry sherry
8 tablespoons butter
2 large onions
2 ½ teaspoons curry powder
4 tablespoons sifted flour
4 cups cream
4 cups milk
salt and white pepper -- to taste

serves 8

Place the crabmeat in the top of a double boiler set over hot water. Stir in the sherry and heat slowly. Melt the
butter in a heavy skillet. Chop the onion very fine and saute it gently in the butter until it becomes transparent.
Add the curry powder and flour, and stir until the mixture becomes thick and smooth. Stir in the cream, milk, salt,
and pepper. Cook, stirring constantly, until the mixture thickens. Add this cream sauce to the crabmeat and sherry
in the double boiler. Heat, stirring occasionally. Serve at once.
BACK TO INDEX:
**************************************************************
Fish Soup with Shellfish

2 medium onions
2 cloves garlic
1 leek
5 scallions
1 small green pepper
3 tablespoons butter
2 tablespoons olive oil
¼ cup chopped parsley
¼ cup chopped dill
8 cups Fish consomme -- see recipe
(or rich fish broth)
2 cups dry white wine
½ teaspoon Tabasco sauce
30 shrimps -- peeled and deveined
20 bay scallops
24 oysters (retain juice) -- shucked
Garlic Croutons -- see recipe

serves 8

Peel and chop the onions and garlic. Clean and chop the leek and scallions. Remove the seeds and white pulp
and chop the green pepper. Heat the butter and olive oil in a deep saucepan. Add the onions, garlic, leek,
scallions, green pepper, aprsley, and dill, and stir over low heat for 10 minutes. Do not brown the vegetables.
Pour in the Fish Consomme, wine and Tabasco sauce and bring to a boil. Lower the heat, and simmer for 30
minutes. Add the shrimps and scallops and boil the soup for 3 minutes. Add the oysers with they juices and turn
off the flame immediately. allow the soup to stand for 2 or 3 minutes. Serve hot with Garlic croutons.
BACK TO INDEX:
**************************************************************
Fresh Tomato and Dill Soup

12 large tomatoes
2 medium onions
4 tablespoons butter
1 teaspoon minced garlic
6 tablespoons flour
2 tablespoons tomato paste
6 cups Chicken broth -- see recipe
1 cup heavy cream
4 tablespoons fresh dill
salt and pepper -- to taste

serves 8

Chop 4 of the tomatoes coarsely, leaving on the skins. Peel and chop the onions. Melt the butter in a soup kettle.
Add onions and garlic and saute until golden and transparent. Add the chopped tomatoes. Cook for about 3 minutes
over high heat, stirring continuously. Remove the kettle from the stove and work the flour into the tomato mixture
with the back of a spoon. Add tomato paste and the Chicken broth and mix well. Return kettle to stove and stir until
the soup comes to a boil. Lower the heat and simmer for 10 minutes. Chop 4 of the remaining tomatoes coarsely and
add to the kettle. Pour the soup through a strainer and blend in the cream. Chop the dill very fine. Peel and seed the
remaining tomatoes, and cut into small pieces. Add dill and tomatoes to the soup. Reheat gently, but do not boil.
BACK TO INDEX:
**************************************************************
Hardy Vegetable Beef Soup

2 pounds beef shank -- cut into pieces
3 quarts water
1 large onion -- diced
1 tablespoon salt
½ teaspoon thyme
½ cup split peas
6 medium carrots
3 cups celery
1 large green pepper
3 medium tomatoes
1 ½ cups fresh whole kernel corn
8 small onions
1 large potato
1 cup chopped fresh spinach
1 can fresh green beans -- broken up
1 cup fresh green peas
1 cup fresh lima beans
1 cup tomato ketchup
2 tablespoons chopped fresh parsley

serves 8

Arrange the pieces of beef shank in the bottom of a large kettle. Cover with the water; add the diced onion,
salt, and thyme, and bring to a boil. Skim the fat from the surface of the soup as it rises. When no more scum
appears, add the split peas, cover the kettle and simmer over low heat for 4 hours. Remove the shank bones.
Cut the meat off the bones into small pieces and return to the kettle. Discard the bones. Peel and slice the
carrots into 1 inch pieces. Cut the celery into ½ inch pieces. Wash and dice the pepper. Peel the tomatoes,
quarte them, shake out the seeds, and then chop them coarsely. Scrape the corn kernels off the cobs.
Peel the small onions. Peel and cube the potato. Add the caarrots, celery, pepper, chopped tomatoes, corn
kernels, whole onions, potato cubes, chopped fresh spinach, green beans, green peas, lima beans, ketchup
and chopped parsley to the soup. Cover and allow to simmer for 30 minutes, or until the vegetables are tender.
adjust the seasonings. Serve the soup piping hot, with plenty of hot crusty bread.
BACK TO INDEX:
**************************************************************
Kentucky Burgoo

1 pound beef
1 pound veal or beef
1 pound pork shanks
1 pound chicken breast
1 pound breast of lamb
3 quarts water
4 medium onion
4 medium potatoes
4 medium carrots
1 green pepper
1 cup cabbage leaves
½ cup celery
1 cup okra
1 cup whole corn kernels, fresh or frozen
1 cup lima beans, fresh of frozen
2 cups tomato puree
salt
cayenne pepper
Worcestershire sauce
A-1 AE Steak Sauce
Tabasco sauce
½ cup chopped parsley

serves 8 very generously

Since thick and spicy burgoo needs extensive cooking, the author suggest making it in two steps.
Simmer the meat and stock one day, and the following day add the vegetables.

Arrange the meat and chicken breasts in large, heavy soup kettle. Cover with the water. Bring to a boil,
cover, and simmer slowlyuntil the meat is tender enough to fall from the bones (about 3 hours). remove
from the stove and cool. Chop the meat and chicken, discarding the bones. Sstrain the stock and reheat,
adding the chopped meat and chicken. Peel and dice the onions, potatoes,and carrots. Coarsely chop the
green pepper and cabbage leaves. Dice the celery and okra. Add these vegetables, along with the corn,
 lima beans, and tomato puree, to the stock. Stir in the spices and seasoning sauces; use a light tough at
first since cooking the Burgoo strengthens the seasonings.
Stir occasionally while the Burgoo slowly simmers for 6 to 7 hours. After it begins to thicken, stir constantly.
The Burgoo should be highly seasoned, so add more seasonings, if necessary, along with the chopped parsley,
just before serving.
BACK TO INDEX:
**************************************************************
Manhattan Clam Chowder       by: Chef Norm

1 ½ quarts clams
¾ pound salt pork  (Bacon not an option! ;>))
4 small onions
3 cloves   garlic, minced
½ tspn   Old Bay Seasoning
4 cups tomatoes
2 ½ cups celery
1 ½ cups carrots
3 tablespoons minced fresh parsley
½ teaspoon thyme
1 large bay leaf
4 large potatoes
½ tspn  Red pepper flakes (more if you wish)
salt and pepper -- to taste

serves 10

Place clams in a soup kettle, cover with water, and steam clams open. Collect the juice of the clams and strain
through several thicknesses of cheesecloth. Mince the clams very fine.
Render the salt pork in a soup kettle. Remove the residue. Peel and chop the onions and saute in the pork fat
until golden and transparent. Peel, seed, and chop the tomatoes. Add to the onions and simmer for several minutes,
stirring constantly. Chop the celery. Peel and chop the carrots. Add the celery, carrots, parsley, thyme, bay leaf,
and clam juice (add water to make 2 ½ quarts). Simmer, covered for 1 hour.
Peel the potatoes and cut into ½-inch cubes. Add to the soup and simmer for 15 minutes. add the minced clams
and simmer 8 minutes more, or until potatoes are tender. Adjust the seasonings. Crush a handful of pilot crackers
and put some in the bottom of each soup bowl. Serve the soup steaming hot.
BACK TO INDEX:
**************************************************************
Oregon Cream of Filbert Soup

1 cup ground filberts
2 cups celery
2 cups onion
6 tablespoons butter
8 tablespoons flour
1 teaspoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon white pepper
4 cups Chicken stock -- see recipe
4 cups milk
croutons -- see recipe

serves 8

Shell the nuts. Grind them briefly in an electric blender and reserve. Wash and dice the celery. Peel and
dice the onions. Heat the butter slowly in a deep heavy skillet. Stir in the celery and onions and cook until
wilted. Blend in the flour, Worchestershire sauce, salt, and white pepper. Add the Chicken stock and milk
slowly, stirring constantly.
Continue to stir until the soup is heated through. Strain the soup through a sieve and return to low heat.
Add the ground filberts. Heat the soup, stirring frequently, but do not allow to boil. Serve piping hot,
topped with croutons.
BACK TO INDEX:
**************************************************************
Posse Stew

1 pound ground beef or turkey
1 medium onion diced
1 can tomatoes -- undrained (16 ounces)
1 can chili beans -- undrained (15 ounces)
1 can diced green chilies -- undrained (4 ounces)
1 can hominy -- drained (15-½ ounces)
1 can whole -- (16 ounces)
kernel corn -- drained
salt and p pper to taste
1 tablespoon cornstarch
optional ¼ cup water -- optional

In a skillet, brown ground meat and onion; drain. Stir in tomatoes. beans, chilies, hominy and corn; season
with salt and pepper. For a thicker stew, combine cornstarch and water, then stir into stew.
Cook and stir until thickened. Yield: 4-6 servings.
BACK TO INDEX:
**************************************************************
Taco Soup

2 pounds lean ground beef
1 small onion -- chopped
3 cans (4 ounces each)
chopped green chilies
1 teaspoon salt
1 teaspoon pepper
1 can pinto beans -- rinsed and drained (15 to 16 ounces)
1 can lima beans -- rinsed and drained (16 ounces)
1 package taco seasoning -- (1-¼ ounces)
1 ½ cups water
1 package ranch dressing mix -- (1 ounce)
1 can hominy -- drained (14-½ ounces)
3 cans stewed tomatoes -- (14-½ ounces each)
1 can red kidney beans -- rinsed and drained (15 to 16 ounces)
Shredded cheddar cheese -- optional
Tortilla chips -- optional

In a large Dutch oven or kettle, brown beef and onion. Drain. Add all remaining ingredients except last two;
bring to a boil. Reduce heat and simmer 30 minutes. Top with cheese and serve with chips if desired.
Yield: 10 servings.
BACK TO INDEX:
**************************************************************
African Vegetarian Stew

4 Small Kohlrabis -- peel & cut in chunks
2 Sweet Potatoes -- peel & cut in chunks
1 Large Onion -- chopped
2 Zucchini -- sliced thick
5 Tomatoes -- or 16 oz. canned
15 Ounces garbanzo beans -- liquid included
½ Cup couscous -- or bulgar wheat
¼ Cup Raisins -- dark or golden
1 Teaspoon Ground Coriander
½ Teaspoon Ground Turmeric
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cumin
3 Cups Water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the
vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
BACK TO INDEX:
**************************************************************
Amish-Style Chicken & Corn Soup

½ Stewing hen or fowl
1 t Saffron threads -- (optional)
2 qt Chicken stock or broth
¾ c Corn kernels(fresh/frozen)
¼ c Onion -- coarsely chopped
½ c Carrots -- coarsely chopped
½ c Celery -- coarsely chopped
½ c Celery -- finely chopped
1 tb Parsley -- fresh chopped
1 c Egg noddles -- cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and
reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little
pieces. Strain the saffron broth through a fine sieve.

(Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat
 for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to
label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.)

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve mmediately.
BACK TO INDEX:
**************************************************************
Cornmeal Beef Soup Balls

2 onions
4 cloves garlic -- minced
2 pounds ground chuck
¾ cup cornmeal
1 large egg -- or
2 small eggs
3 tablespoons milk
2 ½ teaspoons salt
½ teaspoon black pepper
1 ½ teaspoons crushed coriander seed
bread crumbs -- if needed

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

serves 8

Peel and finely chop the onions. Pee and crush the garlic. Combine the onions, crushed garlic, ground chuck,
cornmeal, egg, milk, salt, pepper, and crushed coriander seed. Mix thoroughly. Stiffen with breadcrumbs if
the mxture is too soft to shape. Form into 1-inch balls and drop into boiling soup. Simmer, uncovered, for 20 minutes.
BACK TO INDEX:
**************************************************************
Cream Cheese-Almond Soup Balls

8 ounces cream cheese
1 cup chopped salted almonds

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

To make any soup a cream soup in a matter of moments, simply add 2 of these cream cheese balls.

makes 16

Press the cream cheese through a sieve and form into balls the size of a small walnut. Roll the balls in the
chopped almonds. Serve as a garnish.
BACK TO INDEX:
**************************************************************
Crunchy Almond Soup Balls

1 cup blanched almonds
2/3 cup bread crumbs
3 egg whites
½ teaspoon salt
¼ cup vegetable oil

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

makes 12

Whirl the almonds in a blender until they resemble coarse meal, stopping the blender from time to time to
 push the nuts down onto the blades. Beat the egg whites until frothy, setting some aside for later use.
Place the breadcrumbs into a small bowl: add almonds, salt, and egg whites. Shape the almond mixture into
 very small balls. Dip in reserved egg whites.
Heat 2 tablespoons of the vegetable oil in a medium-sized frying pan. Fry half of the balls until they are
brown on all sides. Set aside on a paper towel. Add the rest of the cooking oil and fry the remaining almond
balls. If necessary to reheat, place the almond balls in a medium-hot oven for a few minutes.
BACK TO INDEX:
**************************************************************
Danish Butter Soup Balls

2 cups all-purpose flour -- or
unbleached white flour
¾ teaspoon salt
¾ cup butter -- room temperature
ice water

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

Makes 16

Sift the flour and salt together. Cream the butter and work in 1 ½ cups of the flour. Add enough ice water to
 form a dough that can easily be rolled into small balls about the size of a half dollar. Roll the balls in the
remaining flour. Simmer in slowly boiling soup for 10 to 15 minutes.
BACK TO INDEX:
**************************************************************
Egg Soup Balls

4 hard-boiled eggs -- yolks only
2 egg whites
2 tablespoons butter -- room temperature
4 tablespoons flour
¼ teaspoon salt
1/8 teaspoon white pepper

makes 16

Use a spoon to force hard-cooked egg yolks through a fine strainer. Beat the egg whites. Blend the butter into
the flour. Combine the egg whites, egg yolks, flour misture, and seasonings. Form into very small balls. If they
will not hold together, work in a bit more flour. The mixture should be quite pliable. Drop into lightly boiling soup
and cook for about 6 minutes.
BACK TO INDEX:
**************************************************************
Korean Beef Soup Balls

2 cloves garlic
2 gree onions with 3 inches top
½ pound chuck steak -- chopped
½ cup bean curd (tofu)
4 tablespoons soy sauce
2 tablespoons Sesame Seed Powder -- see directions
4 tablespoons sesame or vegetable oil
pepper -- to taste
4 tablespoons pine nuts
4 tablespoons flour
4 eggs -- beaten
***Sesame Seed Powder***
2 cups white sesame seeds
3 teaspoons salt

Sesame Seed Powder
Pick over sesame seeds. Place in a strainer and run water through the seeds thoroughly. Place in a heavy
skillet over low heat. Stir the seeds constantly for about 4 minutes to ensure even browning and plumping.
Do not burn the seeds. Remove from stove and sprinkle with salt. Pound, mash, or blend the seeds until
they become a fine powder.

Korean Beef Balls (makes 16)
Peel and finely chop the garlic and green onions. Place in a bowl with the chopped beef. Press the bean curd
with the back of a wooden spoon to remove the liquid. Add to the chopped beef along with the soy sauce,
Sesame see powder, 2 tablespoons of the sesame oil, and pepper to taste. Mix thoroughly and form into small
balls. Insert pine nuts in the center of each ball. Roll in flour and dip in beaten egg. Heat the remaining sesame
oil in a skillet. Brown the meat balls on all sides adding more oil if necessary to prevent sticking. Add to hot soup.
BACK TO INDEX:
**************************************************************
Marrow Soup Balls

½ cup beef marrow
1 cup bread crumbs
2 teaspoons grated onion
pinch dry mustard
2 egg yolks
1 egg white (up to 2) -- beaten

makes 12

Use your fingers to mix all the ingredients except the egg whites. Add more bread crumbs if the mixture is too
soft to form into balls. Form small balls the size of your thumbnail. Dip in beaten egg white and drop into lightly
boiling soup stock
BACK TO INDEX:
**************************************************************
Parmesan Cheese Soup Balls

4 ounces cream cheese
½ cup grated Parmesan cheese
½ cup minced parsley

makes 12

A unique way to add Parmesan to an Italian soup.

Press the cream cheese through a sieve and blend it with the grated Parmesan cheese. Form into balls the
size of a small walnut. Roll the balls in minced parsley. Serve as a garnish.
BACK TO INDEX:
**************************************************************
Pistou

4 slices bacon
1 cup water
2 egg yolks
2 cloves garlic
1 teaspoon dried basil
6 tablespoons grated Parmesan cheese
1 teaspoon olive oil

*** one of author's favorites and most frequently asked for
a tablespoonful of this distinctive paste will enliven almost any soup.

makes 10 tablespoons

Boil the bacon for 3 minutes in the water. Drain and chop. Separate the eggs. Place the yolks in the blender
with the bacon, garlic and basil, and blend until all ingredients are pureed. Pour the puree into a bowl. Stir in
the grated Parmesan cheese and olive oil and serve.
BACK TO INDEX:
**************************************************************