Simple Fish Chowder

1 can cream of potato soup
1 can of water or 1 1/2 cans of milk
1 small grated onion
2 lbs fish fillets cut up
2 tbs of butter or margarine
salt and pepper to taste

Boil fish for about ten minutes. Combine all ingredients in a pot and bring to a boil, lower heat and simmer occasionally for about ten minutes.
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Fish Stew

1 1/2 lb fish fillets
1 tbs lemon
3 strips bacon, diced
4 medium onions, chopped
1 tsp paprika
1 tbs vinegar
1 tbs flour
1/2 cup water
1/2 tsp salt
2 tbs tomato puree
2 lb potatoes, quartered

Cut fish into bite size pieces and sprinkle with lemon juice. Set aside. Fry bacon until crisp. Add onions and fry until browned. Blend in paprika, vinegar and flour, stirring constantly. Add water and salt. Bring to boil. Add tomato puree and potatoes. Cook 20 minutes. Add fish and simmer covered for 20 minutes.
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Crockpot Fish Chowder

1 onion, chopped
7 tbs margarine
1 to 1 1/2 lb fish
4 medium potatoes, peeled and diced
water to cover
1 large can evaporated milk
1 pint milk
salt and pepper

Use any fish or combination that includes flounder, ocean perch, haddock, halibut, or sole. Directions: Saute onions in 4 tbs of margarine. Cut fish into bite size pieces and add to onion and in crockpot (set on high). Cook until fish is flaky (about 4 hours). Add potatoes , cover with water and boil for 40 minutes. Add milk and evaporated milk and cook on low for 20 minutes. salt and pepper.
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LAOTIAN CATFISH SOUP

1 large, fresh jalapeno chile pepper
1 small, Japanese eggplant
3 shallots, unpeeled
1 whole head of garlic (yes, head)
3 cups chicken stock
1/2 lb catfish fillets, chunked
Juice from one fresh lime
1 - 2 tsp fish sauce
1/2 cucumber, diced
Finely chopped fresh cilantro
lime wedges for garnish

Grill the chilies, eggplant, shallots and garlic over a fire or under a broiler. When they are nice and brown peel them and puree in a blender or food processor. For the traditionalist, pound the ingredients together in a mortar. Poach the fish in the chicken stock until cooked. Remove to individual warmed bowls. Stir the pureed vegetables into the
poaching liquid, bring to a boil and remove from heat. Add lime juice, fish sauce, cilantro and cucumber to the soup, and ladle over the catfish. Serve immediately with lime wedges.
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Garbanzos con Chorizos

Pork
2 16oz can of chickpeas (boiled in water and salt)
2 tablespoons of oil
4 chorizos cut in 1/4 inch medalions
5 garlics cloves (cut in pieces)
2 medium onions
1 tablespoon cumin (?sp?)
1 bay leaf
1/2 teaspoon black peper
2 tablespoons of "sofrito"
1 can of tomato sauce (8 oz)
2 cups of water
1 beef or pork  bullion  (the small cubes)
2 tablesspons of white wine (cooking)
1 teaspoon salt
1 pound of pumpkin cut in small cubes
2 bell red pepers

place the chorizo in oil in a big sucepan in medium. Add the bell peppers and cook until slighly golden. Add the cumin, bayleaf, black pepper, sofrito and tomato sauce. Cook for 5 minutes then add the pumpkin, chickpeas with the water, wine and salt. stir well and cook on low heat for about 45 minutes.
Optional: Mom use to put some cabagge on it at the sme time she place the chickpeas.
for about 4-6 people.
Serving suggestion:  white rice.
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Chili Bean Soup

Chili
Yield: 5 servings

1 lb Pinto beans or Red Kidney Beans
8 c  Boiling water
1 ts Garlic salt
1 ts Onion salt
1/4 ts Thyme
1/4 ts Marjoram
10 1/2 oz Can beef broth
16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix
1 c  Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.
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Chili-Beef-Potato Soup

Yield: 6 servings

1/2 lb Ground beef
1 cn Water (1 1/3 cups)
1/2 c  Chopped onion
1 ts Chili powder
1/2 c  Chopped celery
1/2 ts Salt
1 cn Tomatoes (16 oz), cut up
1/2 ts Worchestershire sauce
2 c  Potatoes, peeled & diced
1 c  Cooked or leftover peas -green beans
1 cn Condensed beef broth    -(10 1/2 oz)

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through.
I personally, would use more chili powder and Worchestershire.
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Chili Soup

Yield: 1 servings

2 lb Hamburger
2 cn Kidney beans
1 ea Onion
1 qt Tomatoes; strained
1 tb Butter
1 c  Cream
2 qt Water
Chili powder

Fry meat and onions until done, add other ingredients, salt and pepper and let simmer - the longer the better.
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French Onion Soup

4 tablespoons butter or vegetable oil, or a combination
2 pounds yellow onions, thinly sliced
6 cups chicken, beef or vegetable stock or broth
Salt and freshly ground pepper
1 medium loaf French bread, cut into  1/2-inch slices
1 cup grated Gruyere or Swiss cheese

Preheat oven to 400  degrees. In a wide Dutch oven over medium-high heat, saute the onions in the butter or oil, stirring occasionally, until they are soft and a rich  brown, about 20 minutes. Add the stock or broth, scraping up any pan residue, and simmer for 20 to 30  minutes. Meanwhile, place bread on a baking sheet and bake for 5 minutes on each side, until lightly toasted.
Preheat broiler. In each of 4 preheated, deep, ovenproof soup bowls, place a few slices of bread. Season soup to taste with salt and pepper, ladle it  over  bread; sprinkle  with cheese. Broil 2 to 3 minutes, until browned. Serve immediately. Makes 4 servings.
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Incredible red beans recipe

1      ham bone
8      cups water
2      teaspoons  garlic salt
1/4    teaspoon Tabasco
1      teaspoon Worcestershire sauce
1      pound red kidney beans
1      cup chopped celery
1      cup chopped onions
1 1/2  cloves garlic, minced
3      Tablespoons oil
1/2    pound ham, cubed
1      pound hot sausage, sliced
(hillshire farms smoked is good)
2      bay leaves
salt and pepper to taste
1/4    cup chopped parsley
3      cups rice, cooked

Rinse red beans in a colander and put in pot and cover with water - about an inch over beans.  Soak overnight.  Next day drain beans, saving water to be part of water added later.  In large pot or Dutch oven saute onions, celery and garlic until wilted.  Add ham and cook briefly.  Add ham bone, water, garlic salt, Tabasco, W-sauce, bay
leaves, and beans.  Cook, un covered, over low flame, until soft and creamy.  Stir often.  Slice sausage, put in covered bowl with a little water and cook five minutes.  Drain on paper towels.  Add to red beans after about 1 1/2 hours.  After two hours the beans should be getting creamier.  If, after 2 1/2 hours, if the beans aren't creamy enough, take a few beans and mash them on the side of the pot and stir back into the rest.  (The beans vary - sometimes when you cook it you have to add water; other times the beans take longer to cook down.) Remove
bay leaves and add parsley b before serving.  Serve over hot steamed rice.  Accompany with salad and french bread.  Serves 8.

(If you don't have garlic salt, just add a couple more cloves of garlic.  For the ham bone, you can substitute ham hocks, if they are available, or skip it altogether, adding more ham - another 1/2 pound)

Traditionally, Monday is red beans and wash day in New Orleans.  A person put on the pot of beans and did her wash.  She passed through the kitchen every once in awhile, needing only to stir the beans. Voila, at the end of the day, the wash was done and supper was ready.
You could complete the traditional meal with bread pudding.
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CHILI BEEF STEW

Serving for 4.

1-1/2 lbs.  boneless beef chuck, fat trimmed, cut into 1-inch cubes
Salt, pepper and flour.
1-1/2 Tbsp. butter or margarine
1 onion, finely chopped
1 clove garlic, minced or pressed
1 tsp.  salt
1 tsp.  ground cumin
1/2 tsp.  chili powder
1 can ( 1 lb.  ) tomatoes
1 small can ( 4 oz.) green chiles, seeded, chopped
1 can ( 1 lb.) red kidney beans, drained.
3/4 cup shredded Cheddar cheese
Fluffy rice
1 avocado, sliced, for garnish.

TIPS: Sprinkle some extra cheddar cheese on top for garnish.

PREPARATION: 1- Sprinkle beef cubes with salt. and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned. 2- Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef
is tender, 1-1/2 hrs. Skim and discard fat. 3- Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly, 20 min. 4- Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices, if you like.
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Canadian Broccoli Cheese Soup

3/4 teaspoon liquid smoke
1/4 lb. of butter or margarine
3/4 cup flour
1 pint half and half
1/4 teaspoon each salt and pepper
2 bunches broccoli tops
2 1/2 quarts boiling water
1 onion, minced
12 ounces Cheez Whiz
6 carrots, sliced thin
7 chicken bullion cubes

Saute  onions and carrots in butter or margarine in a fry pan until tender.  Add flour to make a roux.  Add the bullion cubes to the boiling water.  Add the roux to the water.  Use a wire whisk stirring until smooth.  Add the Cheez Whiz, half and half, liquid smoke and salt and pepper.  Simmer on low, stirring often for about 20 minutes. Add broccoli tops and cook till broccoli is tender, another 25 minutes.  Serves 8.  Preparation time: 45 minutes.  Enjoy, it's
delicious!
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Turkey Vegetable soup

1 1/2 lb ground turkey
2 frozen bags veggies
2 lrg cans V8 juice
6 lrg potatoes peeled & cubed
1 medium onion chopped
3 Tblsp ground beef bouillon

In large soup pan poor v8 juices, bags veggies, potatoes,ground beef bouillon, take 1 empty can v8 juice fill half with water and poor into pan.  IN large skillet brown turkey and onions.  When turkey is medium brown, drain any extra liquid then add meet to soup pan cook medium heat about 1 1/2 to 2 hrs...Salt and pepper to taste.  makes enough
for at east 4 and left overs for tomorrow.
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Cheeseburger Soup

2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain.  Set Aside.  Chop the potatoes up into small chunks and set aside.  Grate the carrots and chop the celery and the onion.  Melt 1/4c of the butter in a large 5qt pot and saute  the onions and the celery until clear.  Add cooked hamburger meat, and potatoes along with the chicken broth.  Simmer until the potatoes are
tender.  While this is cooking, take the remaining butter and add the flour over low heat.  Stir until thick then set aside.  Once the potatoes are done to your liking add the flour mixture to thicken the soup.  Stir well, then add the cheese cut into blocks along with the milk.  Stir occasionally until the cheese is melted.  Right before serving take the soup off of the heat and add the sour cream.  Stir until incorporated and then serve.  Goes great along with some French Bread !

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking.  You can also play with the amount of potatoes and meat to make it a more filling soup.
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Yellow Tomato Gazpacho with Crayfish      by: Chef Norm

4 yellow bell peppers
4 banana peppers
3 Tbs (45 ml) sherry or balsamic vinegar
4 medium yellow tomatoes
3 celery ribs
1 small purple onion
1 small vidalia onion
1 seedless cucumber
4 garlic cloves
1/2 cup (125 ml) fresh cilantro
1 cup (250 ml) olive oil
1 lb (450 g) cooked, peeled crawfish tails
(you may substitute 1 lb (450 g) cooked peeled shrimp)
1/2 tsp fresh lime or lemon juice
1/2 tsp (2 ml) salt
1 cup (250 ml) vegetable broth

Place peppers on an aluminum foil-lined baking sheet.  Broil 5 inches (12 cm) from heat (with oven door partially open) about 5 minutes on each side or until peppers look blistered.  Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins.  Peel peppers; remove and discard seeds.  Process vinegar and half each of the roasted peppers, tomatoes, celery, onion, cucumber, and garlic in an electric blender until smooth, stopping once to scrape down the sides.  Pour mixture through a wire-mesh strainer, discarding the solids.  Dice the remaining vegetables and garlic.  Stir vegetables, cilantro, olive oil, crawfish or shrimp, salt, and broth into the pureed vegetables.  Chill 2 to 4 hours. Makes about 8 cups (2 L) to serve 8 to 12 as an appetizer or first course.

Pastry Chef Keith Chinn is a young, enthusiastic, and extraordinarily talented master of his art.  Remember his name; I'm sure we'll all be hearing more about him in years to come.  He was kind enough to share the following recipe with us.
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Sweet potato mash and minced meat stew.

2 large Sweet Potatoes(about 5 cups when mashed)
5 cups Beans
2 cups Maize/corn
2 tsp. margarine or butter
1 cup milk

Set beans and maize together to cook with sufficient water in a large cooking-pan for about 2 hours (if using ordinary gas or electricity). Check if the beans are ready by crushing a bean with your finger.  Add sweet potatoes chopped into slices and continue to boil until sweet potatoes are cooked.  When cooked reduce the water content but leave some water.  Add butter/margarine and let it melt evenly.  Add milk. Begin mashing the mixture until you obtain a smooth but firm paste.
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Minced meat stew

1 kg minced meat (ground meat)
2 large carrots
1 large Fresh green pepper
1 large onion
2 tomatoes
Fresh coriander leaves
Cooking oil/fat
2 tsps Royco mix
1 pint warm water
2 beef cubes (bouillon cubes)

Mix meat with water until your get a paste.  Set to cook and continue to stir until it begins to simmer.  leave to simmer uncovered.  Place in another pan the cooking oil.  Cut onion in small slices and fry until light brown.  Add tomatoes and pepper.  After a minute, drain the mince meat but keep the broth.  Add to the pan with ingredients
and mix until the flavour is like barbequed meat.  Add the broth and royco mix (this is like seasoning) and keep stirring.  Leave to cook for 7 minutes.  Add carrots and beef cubes and cook for 15 minutes occasionally stirring.  Place the coriander leaves in the pan and serve hot.
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Broccoli Cheddar Cheese Soup

10 3/4  ounces        (1 can) canned beef broth
10 3/4  ounces        (1 can) cream of celery soup
1      cup           milk
1/4  cup           white wine
1      teaspoon      Worcestershire sauce
1/4  teaspoon      garlic powder -- to taste
Salt -- to taste
Black pepper -- to taste
1 1/2  cups          coarsely chopped broccoli florets
1      cup           grated cheddar cheese
1      tablespoon    minced parsley or dill -- as garnish (optional

Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite size pieces). When broccoli is done to proper tenderness, slowly add cheddar cheese, stiring constantly until each bit is completely blended into soup.

Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty French bread.

NOTES : A quick soup of canned beef broth, cream of celery soup, fresh broccoli, milk, wine and cheddar cheese.
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German-Style Vegetable Soup with Franks

1      teaspoon      light olive oil
with a dash of toasted sesame oil
1                    whole onion -- quartered and sliced
2      cloves        peeled garlic -- bashed and chopped
2                    whole carrots -- peeled and sliced
2                    parsnips -- peeled and sliced
2                    turnips -- quartered and sliced
2      stalks        celery -- sliced
4      medium        peeled Yukon Gold potatoes -- halved and sliced
14 1/2  ounces        low-salt tomatoes with juice -- diced
6                    low or no-fat franks -- cut into ½ inch
(1.75-cm) slices
1      cup           small pasta shells
1/2  teaspoon      salt
1/2  teaspoon      freshly ground black pepper
2      tablespoons   Germany Spice Mix -- (see recipe)
4      cups          boiling water
3      tablespoons   German mustard

Garnish
2      tablespoons   chopped fresh parsley

Preheat the pressure cooker (or a heavy saucepan) and add the oil. Drop in the onions and cook until they wilt, 2 minutes. Add the garlic, carrots, parsnips, turnips, celery, and potatoes and cook for 2 minutes. Stir in the tomatoes, franks, pasta, salt, pepper, and spice mix. Pour in the water, cover, and bring the pressure up on high heat, which
will take about 10 minutes. Reduce the heat to medium and cook for 4 minutes at high pressure.
Remove from the heat and release the pressure by running cold water over the top. (Simmer covered for 1 hour over very low heat if you are not using a pressure cooker). Remove the cover and stir in the mustard. If you do not have a pressure cooker, simply simmer the soup in a saucepan for 45 minutes before adding the mustard.

TO SERVE 6 PEOPLE: Ladle into bowls, and sprinkle chopped parsley on top. Offer Hearty Whole Wheat Quinoa Bread (see recipe) in a napkin-lined basket.

NOTES : If hypertension is a problem for you, I suggest you reduce the number of franks or check the package nutrient information to reduce the sodium amount in this recipe.
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Potato Soup

1      large         yellow onion -- 1 cup
peeled and coarsely chopped
2      tablespoons   unsalted butter or olive oil
3      large         russet potatoes -- peeled and diced
2      cups          chicken or vegetable stock
3      cups          potato cooking water
1      cup           milk
1      teaspoon      kosher salt
1/2  teaspoon      crushed red pepper flakes
1/4  cup           finely chopped Italian parsley

One-Pot Quick Method, cook diced potatoes, onion, and 2 cups stock in the microwave. Add 1 tbsp. butter or 1 tbsp. olive oil and 2 cups milk to the cooked potatoes, transfer to a blender and puree. Transfer to a soup pot, and continue as directed in recipe. Traditional Method, put the diced potatoes and 6 cups water into a 6-quart pan. Add 1/2 tsp. kosher salt and bring to a boil. Cover and cook the potatoes until they are soft. Drain and save the water. (Strain out any potato chunks.) While the potatoes are cooking, cook the onion in butter or oil in the soup pot over low heat until onion is translucent and softened, about 5 minutes. Put the potatoes, onions, stock (in batches if necessary), and milk into a blender (not a processor) and puree. If you need more liquid, add reserved potato cooking water. When the potato is pureed, return it to the soup pot. Cook over medium low heat, stirring often.
Add reserved potato cooking water (or more milk) until it is the consistency yo! u like. Add pepper flakes and 1/4 cup parsley, turn the heat to simmer, and cook about 3 - 4 minutes to blend the flavors. Add more potato water or milk if soup is too thick. Taste and add salt if necessary.

NOTES : Variation: Potato Peanut Soup: add 1/2 cup creamy peanut butter in step 4 and garnish with toasted, chopped, dry-roasted peanuts.

Potato Leek Soup: substitute sliced leeks for onion. Vichyssoise: transfer soup to a non-reactive metal, glass, or plastic container, cover with plastic wrap laid directly on the soup, and refrigerate until well chilled. Serve in glass bowls, if possible, and garnish with a slice of lemon and chopped chives or parsley.

Improvise with Potato Soup. Add grated cheddar or Parmesan cheese, or sliced carrots or celery, or a flavorful herb such as tarragon, or cooked smoked sausage or ham, or hard smoked salmon (at the very end). Its rich base flavor is just asking for leftovers. To serve, ladle into preheated bowls and garnish with remaining parsley or toasted peanuts. Yield: 6 servings.
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Potato-Broccoli Cheese Soup

Vegetable cooking spray
1      cup           chopped onion
1 1/4  pounds        peeled cubed baking potato -- (3 cups)
1 1/2  cups          1% low-fat milk
13 3/4  ounces        no-salt-added chicken broth -- (1 can)
1 1/2  cups          finely chopped fresh broccoli
1/4  teaspoon      salt
1/8  teaspoon      pepper
6      ounces        reduced-fat sharp Cheddar cheese -- (1-1/2 cups)

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup
potato mixture, and set aside.

Place remaining potato mixture in container of an electric blender; cover and process until smooth.

Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup).

NOTES : When her children refused to eat plain broccoli, Delia Arwood, of Lemon Grove, California, thought they might eat it in soup. She adjusted a recipe that she had clipped from the newspaper to make this healthy, cheesy way to serve broccoli.
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Taxco Miners' Soup

4                    corn tortillas
salt -- to taste
1      tablespoon    olive oil
1      medium        onion -- thinly slivered
1      small         garlic clove -- minced
1/2  teaspoon      ground cumin
2                    canned green chiles -- finely chopped
15      ounces        canned tomato sauce
2      cups          chicken stock
1      cup           water
1/4  pound         Monterey jack cheese -- in 1/2-inch cubes
sour cream -- for garnish (opt.)

1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.

2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.

4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.

5. Spoon in a little sour cream at the table, if desired.

NOTES : Hot, crisply fried tortilla strips sizzle as this zesty Mexican soup is ladled over them. After the soup, serve grilled snapper or shrimp with garlic butter, and a green vegetable.
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Tortilla Soup

1      tablespoon    vegetable oil
4                    corn tortillas -- 6" in diameter
cut into 1" pieces
1      cup           diced onion
1 1/2  tablespoons   minced seeded jalapeno pepper
5      cloves        garlic -- minced
1      tablespoon    tomato paste
43 1/2  ounces        whole tomatoes -- undrained
1      tablespoon    ground cumin
63      ounces        low-salt chicken broth
4                    corn tortillas -- 6" in diameter
cut in 1/4" strips
2      cups          boned and skinned chicken breasts -- 1 pound
shredded and cooked
1      cup           diced avocado
1/2  cup           shredded sharp cheddar cheese -- 2 ounces
1/2  cup           chopped fresh cilantro

Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeno, and garlic; sauté 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups. Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 degrees for 7 minutes or until crisp; set aside.

NOTES : To serve, divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips. Serving size: 1 cup soup, 1/4 cup chicken, 2 tablespoons avocado, 1 tablespoon cheese, and 1 tablespoon cilantro.
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Shrimp Tortilla Soup

(yield 6 servings)

1 to 1 1/2lbs. Shell-on Shrimp, uncooked
1/4 cup Minced Onion
1 or 2 garlic cloves,minced
2 Tbsp olive oil
4 to 5 cups chicken broth
3 or 4 dried mild chiles (Ancho, Anaheim, etc.)
1/4 tsp ground cumin
to taste salt, & cayenne
6 or 9 corn tortillas for
fried tortilla strips
1/4 to 1/2 cup grated cheese (Chihuahua, Jack, Cheddar, etc.)
as needed chopped cilantro

Peel and devein the shrimp, retaining tails, if desired. Set aside.  In a large pot, saut=E9 onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chiles; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.  Add cleaned shrimp; simmer 2 or 3 minutes until shrimp are cooked

To Serve:
Crumble a few fried tortilla strips into 6 soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few fried tortilla strips, cheese and cilantro. Serve with remaining tortillas.
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Pumpkin Soup

2      tablespoons   unsalted butter
1/4  cup           green peppers -- chopped
2      tablespoons   onions -- chopped
1      sprig         parsley -- chopped
1/8  teaspoon      dried thyme -- leaves
1      each          bay leaf
1      cup           canned tomatoes
14      ounces        pumpkin -- (1 can)
2      cups          chicken stock
1      tablespoon    flour
1      cup           half and half -- cream or milk
1      teaspoon      salt
1/8  teaspoon      white pepper

Melt butter and add green pepper, onion, parsley, thyme, and bay leaf.  Cook 5 minutes.  Add tomatoes, pumpkin and chicken stock.  Cover and simmer 30 minutes, stirring occasionally.  Remove bay leaf and then purée in blender or food processor.  Blend together flour and milk and stir into soup.  Add salt (omit if you used salted butter) and pepper and cook, stirring frequently, until mixture boils and thickens.  Store in refrigerator until
serving time.  Serve hot or cold.

NOTES : My old stand-by for "company is coming to dinner", I have used 2 cups of squash in place of pumpkin and it really worked well.  Can be made ahead.  The comment in the book says once you taste this you'll know why
chic restaurants serve it!
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Dashi Soup Stock

konbu kelp -- 2 inch piece
4      cups          water
1/2  cup           dried bonito flakes

In a saucepan, place the kelp and 4 cups of water. Bring to a boil and turn off the heat. Add the bonito flakes and let the soup stand for 15 minutes, then strain the stock into a bowl and discard the solids.
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Mushroom and Tomato soup

Acqua Cotta

The literal translation of acqua cotta is "cooked water", but this tasty soup is anything but that. An ancient peasant soup from Tuscany, it is quickly and easily made. The wild mushrooms used there enhance the soup's flavor.

4 tablespoons olive oil
2 garlice cloves
1 pound mushrooms, cut into tin slices ( I used porcini )
1 pound fresh tomatoes, chopped or 2 to 3 cups drained canned plum tomatoes
salt and freshly ground pepper
1/2 teaspoon dried majoram
5 to 6 cups hot water
2 eggs  (all the soup recipes seem to have eggs)
1/2 cup freshly grated parmensan cheese
6 slices of italin bread, toasted ( I used garlic bread)

Heat the olive oil in large saucepan. Cook garlic until browned, then discard garlic. Add mushrooms to the oil and cook over medium heat, stirring constantly, for about 5 minutes. Add tomatoes and mix well. Season with salt and pepper and simmer covered over low heat for 15 minutes. Add the water and simmer covered for 15 or more minutes. In a soup tureen, beat the eggs with the parmesan. Pour the hot soup over the mixture, stirring to amalgamate soup and eggs. Serve hot with toast.
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Shrimp stew with green curry

categories: seafood, shrimp
servings: 4

2 t  vegetable oil
1 t  green curry base
1    eggplant
1/2 lb mushroom
1 c  bean sprouts
1 lb shrimp
1 cn coconut milk
2 c  stock
1/4 c  fresh basil leaves
1 t  seasoning sauce

1.  in a large stock pot, heat oil on medium high heat.
2.  add green curry base and saute for one minute.
3.  add the eggplant, mushrooms and bean sprouts.  saute until eggplant begins to soften, about 3-5 minutes.
4.  add the shrimp and continue to saute until shrimp begins to turn pink, about 2-3 more minutes.
5.  turn heat to high.
6.  add the coconut milk, stock and basil.  heat through.
7.  serve immediately with soft jasmine rice.
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Beef stew with mussaman curry

categories:
servings: 4

2 t  vegetable oil
2 t  mussaman curry base
2 lb stew meat
2    onion
2    potato
1 c  coconut milk
3 t  seasoning sauce
2 t  brown sugar
1 c  roasted, unsalted peanuts

1.  heat oil in pot.
2.  add mussaman curry base.  saute for one minute.
3.  add stew meat and brown on all sides.
4.  add onions and saute until soft.
5.  add potatoes, coconut milk, seasoning sauce and brown sugar.
6.  cover and simmer for approximately 1 to 2 hours or until meat is tender.
7.  garnish with peanuts.

note:  although mussaman curry is listed, thai red or panang curry can be used.
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Coconut dill carrot soup

categories:
servings: 6

2 lb carrot
1    onion
4    celery
2 qt vegetable stock
1/4 c  fresh dill weed
2 cn coconut milk
salt
pepper

1.  place carrots, onion and celery in pot.
2.  cover with vegetable stock.
3.  bring to a boil and simmer until carrots are tender.
4.  puree in processor or blender.
5.  return to pot and bring to a boil.
6.  add dill and season with salt and pepper.
7.  slowly add coconut milk, stirring together to mix well.
8.  serve hot.
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