Soups

Creamy Italian White Bean Soup

Summary

Yield
4 Servings
SourceAngie Grandstaff, Main Library (2007)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1 T
vegetable oil
1
medium onion (finely chopped)
1
medium celery stalk (finely chopped)
1
garlic clove (minced, or use garlic powder)
2 cn
15 1/2 -19 oz Cannellini beans (rinsed and drained)
1
14 oz. can chicken broth
1⁄4 t
black pepper (coarsely ground)
1⁄8 t
dried thyme leaves
2 c
water
1 bn
10-12 oz. fresh spinach
1 T
lemon juice
 
freshly grated Parmesan cheese (optional)

Instructions

In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery; cook 5-8 minutes until tender, stirring occasionally. Add garlic; cook 30 seconds while stirring. Add beans, chicken broth, pepper, thyme and water; heat to boiling over high heat. Reduce heat to low, simmer uncovered 15 minutes.

Meanwhile, discard tough stems from spinach and thinly slice leaves. With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. In blender, with center part of cover removed to let steam escape, blend remaining soup in small batches until smooth. Return blended soup to saucepan. Stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach; cook 1 minute until wilted. Stir in lemon juice. Remove from heat. Serve with Parmesan cheese if desired.

Makes 6 cups.

Slow Cooker Hearty Tomato Soup

Summary

Yield
6 Servings
SourceNancy Roth, Main Library (2007)
Prep time
30 minutes
Cooking time
4 hours, 30 minutes
Total time
5 hours

Ingredients

1 lb
bulk Italian sausage
1
28 oz. can diced tomatoes
6 c
beef broth
1
15 oz. can tomato sauce
2 c
zucchini (sliced)
1
large onion (chopped)
1 c
carrots (sliced)
1 c
fresh mushrooms (sliced)
1
medium green pepper (chopped)
1⁄4 c
parsley (minced)
2 t
sugar
1 t
dried oregano
1 t
dried basil
1 clv
garlic (minced)
2 c
frozen cheese tortellini
 
Parmesan cheese (grated, optional)

Instructions

In a skillet, cook and drain sausage. Place sausage and remaining ingredients except tortellini and cheese into slow cooker. Cover and cook on high for 3-4 hours until vegetables are tender.

Cook tortellini; drain. Stir into slow cooker, cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.

Chicken Cheese Chowder

Summary

Yield
2 Servings
SourceKate Hastings, Main Library (2007)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1 c
carrots (shredded)
1⁄4 c
onion (chopped)
4 T
butter
1 T
dry white wine
1⁄4 c
flour
2 c
milk
1 cn
chicken broth
1 c
cooked chicken (torn or diced)
1⁄2 t
celery seed
1⁄2 t
Worcestershire sauce
1 c
sharp American cheese (shredded)

Instructions

In a large saucepan, sauté carrot and onion in butter until tender but not browned.

Blend in flour and add milk and chicken broth. Stir until thick and bubbly.

Add chicken, wine, celery seed and Worcestershire sauce. Heat through and add cheese until melted.

Salmon Bisque

Summary

Yield
4 Servings
SourceBeth Davis, Lane Road Branch (2006)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

1 T
vegetable oil
1 c
onion (chopped)
1 c
celery (chopped)
4 c
potatoes (peeled and chopped)
1⁄4 c
fresh parsley (finely chopped)
1 t
white pepper (do not use black)
1⁄2 t
salt
2 cn
14 1/4-oz. no-salt-added chicken broth
1⁄4 c
dry white wine
2 cn
12-oz. evaporated skim milk
1 t
lemon juice
1 lb
salmon fillet (skinned and cut into 1/2-inch pieces - remember, the soup is only going to be as good as the quality of salmon that you use)
2 T
parsley (chopped, for garnish)

Instructions

Heat oil in Dutch oven over medium heat. Add onion & celery; sauté 10 minutes or until tender. Add potatos and next 4 ingredients (potatoes through broth). Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Place this mixture in blender or food processor until smooth. Return to pan, stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish is done, stir frequently. Sprinkle with parsley.

It’s kind of labor-intensive but worth every minute. Skinning and cutting the salmon is the worst part. I use no-salt, no-fat chicken broth and skim evaporated milk, but you could make it high-test if you prefer.

Carrot Chowder

Summary

Yield
8 Servings
SourceBarb Apel, Main Library (2006)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 lb
ground beef (browned)
1 c
onion (chopped)
1 c
celery (chopped)
1 c
green pepper (chopped)
2 1⁄2 c
carrots (grated)
2 cn
cream of celery soup
4 c
tomato juice
1 1⁄2 c
water
1⁄2 t
sugar
1⁄2 t
pepper
1⁄2 t
salt
1⁄2 t
garlic salt
1⁄8 t
marjoram
8 sli
Swiss cheese

Instructions

Combine all ingredients except Swiss cheese and simmer 1 hour. To serve, place a slice of cheese in the bottom of each bowl and ladle chowder on top. Serves 8-10.

Mollie Katzen’s Squash Soup

Summary

Yield
6 Servings
SourcePam Buesing Cole, Lane Road Library (2006)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

2
medium acorn or butternut squash
2 1⁄2 c
water or stock
1 c
orange juice
2 T
margarine
1⁄2 c
onion (chopped)
1 clv
garlic (crushed, medium size)
6 oz
mushrooms (sliced)
1⁄2 t
ground cumin
1⁄2 t
coriander
1⁄2 t
cinnamon
3⁄4 t
ground ginger
1⁄4 t
dry mustard
1 1⁄4 t
salt
1 ds
cayenne pepper
 
fresh lemon juice (optional)
 
plain yogurt and chopped toasted almonds (for garnish)

Instructions

Split the squash lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes or until soft. Cool and scoop out the insides. You’ll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Sauté until the onion is very soft. (You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the sautéed ingredients to the squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasoning; you may want more cayenne or salt. This is a fairly sweet soup, so you may want to spruce it up with some fresh-squeezed lemon juice. Serve topped with yogurt and almonds.

This soup need not be served immediately. It can simmer a while and the flavors will mature.

Chilled Melon Soup

Summary

Yield
4 Servings
SourceNancy Hartshorn, Main Library (2005)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

3 c
honeydew melon (peeled and cubed)
3 c
canteloupe (peeled and cubed)
3⁄4 c
strawberries, sliced
1⁄4 c
vodka (divided)
1⁄4 c
brown sugar (firmly packed, divided)
4 t
fresh lime juice (divided)

Instructions

Place honeydew in food processor and then blender. Process until smooth; pour into a bowl. Do likewise, separately, with cantaloupe and strawberries. Cover and chill the strawberries.

To each bowl of pureéd melon, add 2 tablespoons each of vodka, brown sugar and lime juice. Stir well; cover and chill.

To serve, pour 1/2 cup of canteloupe mixture into each of 4 individual bowls, pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons pureéd strawberries; swirl decoratively with a wooden toothpick.

Makes 4 servings. Serve in white or black bowls for good effect. 

Pasta Cici

Summary

Yield
4 Servings
SourceJen Lawson, Main Library (2005)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

4 clv
fresh garlic (minced)
2 T
extra virgin olive oil
1
potato, medium (peeled and diced)
1 cn
can whole peeled tomatoes (NOT diced or crushed) (28 oz.)
1 q
water
1 cn
chick peas, drained
1 c
dried acine de pepe or other very small pasta (orzo or stars, for example)
 
salt
 
pepper
 
Peccorino Romano cheese (freshly grated, to garnish (optional))
 
basil

Instructions

Sauté the garlic in olive oil in a saucepan. Add the potato and sauté til edges are slightly browned. Dice the tomatoes over the saucepan. If you like a richer broth you can add some of the juice that the tomatoes come in.

After about 5 minutes add the water. Bring to a boil. When the potatoes are almost tender, add the chick peas, basil, salt and pepper.

Separately cook and drain the pasta. Undercook pasta by about 1 minute. When the rest of the soup is ready, add the drained pasta. Garnish with finely grated Peccorino Romano. 

Tomato-Basil Cream Soup

Summary

Yield
6 cups
SourceSharon Hammond, Main Library (2005)
Prep time
1 hour, 5 minutes
Cooking time
20 minutes
Total time
1 hour, 25 minutes

Ingredients

4
shallots (diced)
1⁄2 lb
leeks (rinsed carefully and chopped)
1
celery stalk (chopped)
2 clv
garlic (or 3) (pressed or 3 cloves)
2 T
oil
2 cn
Italian-style tomatoes, undrained and chopped (14 1/2 oz.)
1 T
dried basil
2 cn
chicken broth (14 1/2 oz.)
1⁄4 t
salt
1 c
whipping cream
 
Croutons
 
mozzarella cheese, shredded

Instructions

Cook first 4 ingredients in hot oil in a Dutch oven over low heat for 10-12 min. or until tender (do not brown). Add tomatoes and basil; cook over medium heat, stirring occasionally, for 10 min. Add broth and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally for 1 hour. Cool.

Process mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to a saucepan and stir in whipping cream; cook, stirring constantly, until heated (do not boil). Garnish with croutons and cheese. 

Cream of Red Pepper and Potato Soup

Summary

Yield
6 Servings
SourcePatty Landis, Main Library (2005)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1 T
olive oil
2
red bell peppers (cored, seeded and chopped into 1-inch pieces)
1 c
leeks (chopped)
2 clv
garlic (minced)
1⁄2 t
paprika
1 pn
cayenne pepper
1 lb
waxy potatoes (peeled and cut into chunks)
1 c
light cream

Instructions

Heat olive oil in a soup pot. Add first 4 ingredients and spices. Cook over medium-low heat until vegetables give up some of their liquid, but are not browned. Add potatoes and 4 cups water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20-30 minutes. Let soup cool a bit, then add cream and process in blender or food processor in batches until it is a consistency you like.

Rewarm and serve. 

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