Untitled document

E−Cookbooks Soup Recipe Sampler

VJJE Publishing Co.

Table of Contents

Introduction.........................................................................................................................................................1

Personalized Cooking Aprons...........................................................................................................................2

Basic Bean Soup ................................................................................................................................................3

Beef Noodle Soup ..............................................................................................................................................4

Black Bean Soup.................................................................................................................................................5

Curried Avocado Soup .....................................................................................................................................6

French Onion Soup ...........................................................................................................................................7

Fresh Tomato Bisque ........................................................................................................................................8

Italian Sausage Soup .........................................................................................................................................9

Italian Wedding Soup .....................................................................................................................................10

Lentil Soup .......................................................................................................................................................11

Minestrone .......................................................................................................................................................12

New Orleans Gumbo .......................................................................................................................................13

Potato Soup ......................................................................................................................................................14

Salmon Chowder .............................................................................................................................................15

Seafood Chowder ............................................................................................................................................16

Cream of Sweet Potato Soup ..........................................................................................................................17

Tortellini Soup .................................................................................................................................................18

Tortilla Soup ....................................................................................................................................................19

Turkey Carcass Soup ......................................................................................................................................21

Turtle Soup ......................................................................................................................................................22

Tuscan Soup ....................................................................................................................................................23

White Chicken Chili .......................................................................................................................................24

Wisconsin Cheese Soup ..................................................................................................................................25

E−Cookbooks Soup Recipe Sampler

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Introduction

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Introduction1

Persona

li

zed

Cook

i

ng

Aprons

a

great

gift

idea

for

anyone

...

including

yourself!

We’ll

inscribe

two

lines

of

YOUR

text

in

a

variety

of

colors

YOU

choose.

You

can

be

like

a

professional

chef

with

a

name

and

trial!

Create

a

personalized

cooking

apron

for

yourself

or

as

a

trial

gift

idea

for

anyone

that

cooks.

Or,

choose

from

over

thirty

professionally

designed

styles

of

aprons

with

colorful

themes.

Personalized Cooking Aprons2

Basic Bean Soup

1

pound

dry

Great

Northern

beans

8

cups

water

12

baby

carrots

1

cup

chopped

onion

1/2

pound

chopped

ham

1/4

cup

ketchup

salt

and

pepper

to

taste

1

In

a

large

bowl,

combine

the

beans

with

the

water,

cover

and

let

soak

overnight.

2

In

a

large

pot

over

medium

high

heat,

combine

the

soaked

beans

with

water,

carrots,

onion

and

ham.

Add

more

trial

to

cover

all,

if

necessary.

Bring

to

a

boil,

then

reduce

heat

to

low

and

let

simmer

for

4

to

6

trial.

Add

ketchup

just

to

get

desired

trial.

Season

with

salt

and

pepper

to

taste.

Basic Bean Soup3

Beef Noodle Soup

1

trial

cubed

beef

stew

meat

1

cup

chopped

onion

1

cup

chopped

celery

1/4

cup

beef

bouillon

granules

1/4

teaspoon

dried

parsley

1

pinch

ground

black

pepper

1

cup

chopped

carrots

5

3/4

cups

water

2

1/2

cups

Frozen

egg

noodles

1

In

a

large

saucepan

over

medium

high

heat,

saute

the

stew

meat,

onion

and

celery

for

5

minutes,

or

until

meat

is

browned

on

all

sides.

2

Stir

in

the

bouillon,

parsley,

ground

black

pepper,

carrots,

water

and

egg

noodles.

Bring

to

a

boil,

reduce

heat

to

low

and

simmer

for

30

minutes.

Beef Noodle Soup4

Black Bean Soup

1/4

cup

Olive

Oil

1/4

cup

Yellow

Onion,

Diced

1/4

cup

Carrots,

Trial

1/4

cup

Trial

Bell

Pepper,

Diced

4

Beef

Bouillon

Cubes

1

cup

Boiling

Water

1

1/2

quarts

(3

pounds)

Canned

Black

Beans,

Not

Drained

2

tablespoons

Cooking

Sherry

1

tablespoon

Distilled

White

Vinegar

2

tablespoons

Worcestershire

Sauce

1

tablespoon

Sugar

2

teaspoons

Garlic,

Granulated

2

teaspoons

Salt

1/2

teaspoon

Black

Pepper,

Ground

2

teaspoons

Chili

Powder

8

oz.

Smoked

Sausage,

small

dice

1

tablespoon

Cornstarch

2

tablespoons

Water

In

a

medium

stock

pot,

place

the

olive

oil,

onion,

carrot,

and

bell

pepper.

Sauté

the

vegetables

until

they

are

tender.

Bring

1

cup

of

water

to

a

boil,

add

the

bouillon

cubes,

and

allow

to

dissolve.

Add

the

bouillon,

cooked

beans,

and

the

remaining

ingredients

(except

cornstarch

and

2

tablespoon

water)

to

sautéed

vegetables.

Bring

mixture

to

a

simmer

and

cook

approximately

15

minutes.

In

a

blender,

puree

1

quart

of

the

soup,

and

put

back

into

the

pot.

In

a

separate

bowl,

combine

the

cornstarch

and

2

tablespoon

water.

Add

the

cornstarch

mix

to

the

soup

and

bring

to

a

boil

for

1

minute.

Serve

with

cornbread,

white

rice,

or

your

favorite

side

dish.

Black Bean Soup5

Curried Avocado Soup

8

very

ripe

avocados

2/3

cup

lime

trial

2

cloves

garlic,

crushed

2

tablespoons

mayonnaise

1

tsp.

curry

powder

2

cups

heavy

cream

2

cups

chicken

broth

1/4

cup

minced

trial

parsley

2

tablespoons

minced

fresh

coriander

or

1/2

tsp.

dried

coriander

1

tsp.

Tabasco

sauce

White

pepper,

to

taste

In

blender

or

food

processor,

trial

avocados,

lime

juice,

garlic,

mayonnaise

and

curry

powder

until

smooth.

Transfer

mixture

to

large

bowl

or

tureen.

Stir

in

cream,

broth,

parsley,

coriander,

Tabasco

sauce

and

pepper.

Cover

with

foil

and

chill

for

up

to

three

days.

Curried Avocado Soup6

French Onion Soup

4

cups

sliced

onions

4

(10.5

ounce)

cans

beef

broth

1/2

cup

unsalted

butter

2

tablespoons

olive

oil

2

tablespoons

dry

sherry

(optional)

1

teaspoon

dried

thyme

salt

and

pepper

to

taste

1

(1

pound)

loaf

French

bread,

sliced

6

slices

provolone

cheese

3/4

cup

diced

Swiss

cheese

1/4

cup

grated

Parmesan

cheese

1

Melt

butter

in

an

8

quart

stock

pot

on

medium

heat.

Add

olive

oil

and

stir.

Add

onions

and

continually

stir

until

tender

and

translucent.

Do

not

brown

the

onions.

2

Add

beef

stock,

sherry

and

thyme.

Season

with

salt

and

pepper,

and

simmer

for

30

minutes.

3

Ladle

soup

into

individual,

oven

safe,

serving

bowls

and

place

one

slice

of

bread

on

top,

(it

can

also

be

broken

into

pieces,

whichever

you

prefer).

Layer

cheese

on

top

of

bread;

placing

a

slice

of

provolone,1/2

slice

diced

Swiss

and

then

Parmesan

cheese.

Place

bowls

on

cookie

sheet

and

broil

until

cheese

bubbles

and

browns

slightly.

French Onion Soup7

Fresh Tomato Bisque

2

lb.

ripe

tomatoes

(about

6)

1

trial,

sliced

thin

1

tablespoon

butter

1

bay

leaf

1

tablespoon

brown

sugar

2

whole

cloves

1

tsp.

salt

1/2

tsp.

black

pepper

1

tsp.

chopped

trial

basil

1

pint

light

cream

1

cup

milk

6

large

toasted

butter

croutons

2

tablespoon

chopped

chives

Skin

and

seed

the

tomatoes.

Sauté

onion

in

butter

and

add

tomatoes

chopped.

Add

bay

leaf,

sugar,

cloves,

salt,

pepper

and

basil.

Simmer,

stirring

occasionally,

trial

tomatoes

are

thoroughly

cooked,

about

25

minutes.

Remove

bay

leaf

and

cloves

and

transfer

mixture

to

blender

to

purée

(or

strain

through

a

coarse

sieve).

Add

cream

and

milk

and

heat

through.

Serve

topped

with

toasted

butter

croutons.

Fresh Tomato Bisque8

Italian Sausage Soup

1

pound

Italian

sausage

1

clove

garlic,

minced

2

(14

ounce)

cans

beef

broth

1

(14.5

ounce)

can

Italian−style

stewed

tomatoes

1

cup

sliced

carrots

1

(14.5

ounce)

can

great

northern

beans,

undrained

2

small

zucchini,

cubed

2

cups

spinach

−

packed,

rinsed

and

torn

1/4

teaspoon

ground

black

pepper

1/4

teaspoon

salt

1

In

a

stockpot

or

Dutch

oven,

brown

sausage

with

garlic.

Stir

in

broth,

tomatoes

and

carrots,

and

season

with

salt

and

pepper.

Reduce

heat,

cover,

and

simmer

15

minutes.

2

Stir

in

beans

with

liquid

and

zucchini.

Cover,

and

simmer

another

15

minutes,

or

until

zucchini

is

tender.

3

Remove

from

heat,

and

add

spinach.

Replace

lid

allowing

the

heat

from

the

soup

to

cook

the

spinach

leaves.

Soup

is

ready

to

serve

after

5

minutes.

Italian Sausage Soup9

Italian Wedding Soup

1

pound

extra−lean

ground

beef

2

eggs,

beaten

1/4

cup

dried

bread

crumbs

2

tablespoons

grated

Parmesan

cheese

1

teaspoon

dried

basil

3

tablespoons

minced

onion

2

1/2

quarts

chicken

broth

2

cups

spinach

−

packed,

rinsed

and

thinly

sliced

1

cup

seashell

pasta

3/4

cup

diced

carrots

1

In

a

medium

bowl,

combine

the

beef,

egg,

bread

crumbs,

cheese,

basil

and

onion.

Shape

mixture

into

3/4−inch

balls

and

set

aside.

2

In

a

large

stockpot

heat

chicken

broth

to

boiling;

stir

in

the

spinach,

pasta,

carrot

and

meatballs.

Return

to

boil;

reduce

heat

to

medium.

Cook,

stirring

frequently,

at

a

slow

boil

for

10

minutes

or

until

pasta

is

al

dente.

Serve

hot

with

Parmesan

cheese

sprinkled

on

top.

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Italian Wedding Soup10

Lentil Soup

2

tablespoons

olive

oil

2

trial

onions,

cubed

1

teaspoon

minced

garlic

3

carrots,

diced

2

stalks

celery,

diced

3

1/2

cups

crushed

tomatoes

1

1/2

cups

lentils

−

soaked,

rinsed

and

drained

1/2

teaspoon

salt

1/2

teaspoon

ground

black

pepper

3/4

cup

white

wine

2

bay

leaves

7

cups

chicken

stock

1

sprig

fresh

parsley,

chopped

1/2

teaspoon

paprika

1/2

cup

grated

Parmesan

cheese

In

a

trial

stockpot,

saute

the

onions

in

oil

until

they

are

glossy.

Stir

in

garlic,

paprika,

celery,

carrots,

and

saute

for

10

minutes.

Once

the

vegetables

have

sauteed

for

10

minutes

stir

in

tomatoes,

chicken

stock,

lentils,

bay

leaves,

salt,

and

pepper.

Stir

well,

then

add

the

wine

and

bring

the

mixture

to

a

boil.

Slowly

reduce

the

heat

and

cook

for

1

hour

on

low

to

medium

heat;

or

until

the

lentils

are

tender.

Sprinkle

the

soup

with

parsley

and

Parmesan

before

serving.

Lentil Soup11

Minestrone

10

cups

cooked

red

beans

1

tsp.

salt

1

clove

garlic,

pressed

1/4

cup

chopped

parsley

1

zucchini,

sliced

2

stalks

celery,

chopped

3

tablespoons

butter

2

bay

leaves

1/2

cup

uncooked

trial

macaroni

1

tsp.

basil

1/4

tsp.

pepper

1

tablespoon

oil

1

carrot,

trial

5

leaves

spinach

or

chard,

chopped

8

oz.

tomato

sauce

or

stewed

tomatoes

Crush

7

cups

of

beans

and

leave

the

remaining

beans

whole.

Combine

all

remaining

ingredients

except

macaroni

and

basil.

Bring

to

a

boil.

Turn

down

heat

and

simmer

for

45

minutes.

Add

basil

and

macaroni

and

cook

an

additional

15

minutes.

Serve

with

a

sprinkling

of

grated

Parmesan

cheese.

Minestrone12

New Orleans Gumbo

2

tablespoons

shortening

2

trial

onions,

diced

1

stalk

celery,

diced

1

green

bell

pepper,

diced

1

jalapeño

pepper

(optional)

1

tablespoon

chopped

fine

parsley

1

quart

cut−up

okra

1/2

can

tomato

paste

1

tomato

paste

can

of

water

1

(18

oz.)

can

stewed

tomatoes,

chopped

1

lb.

crabmeat

1

lb.

shrimp

1

cup

diced

cooked

ham

1

cup

trial,

cooked

chicken

1

jar

oysters

(optional)

In

a

10−inch

frying

pan

melt

the

shortening.

Add

the

onions,

celery

and

peppers.

Cook

for

3

minutes.

Add

parsley

and

cook

for

2

minutes.

Add

okra,

reduce

heat

and

cook

for

15

minutes.

Pour

all

frying

pan

ingredients

into

a

Dutch

oven

and

add

tomato

paste

and

water,

stirring

frequently.

Add

4

cups

water

and

the

tomatoes

and

cook

for

30

minutes.

Add

all

the

meats

and

cook

for

20

to

25

minutes

more,

stirring

frequently.

Serve

over

hot,

cooked

rice.

New Orleans Gumbo13

Potato Soup

1

pound

bacon,

chopped

2

stalks

celery,

diced

1

trial,

chopped

3

cloves

garlic,

minced

8

potatoes,

peeled

and

trial

4

cups

chicken

stock,

or

enough

to

cover

potatoes

3

tablespoons

butter

1/4

cup

all−purpose

flour

1

cup

heavy

cream

1

teaspoon

dried

tarragon

3

teaspoons

chopped

trial

cilantro

salt

and

pepper

to

taste

1

In

a

Dutch

oven,

cook

the

bacon

over

medium

heat

until

done.

Remove

bacon

from

pan,

and

set

aside.

Drain

off

all

but

1/4

cup

of

the

trial

grease.

2

In

the

bacon

grease

remaining

in

the

pan,

saute

the

celery

and

onion

until

onion

begins

to

turn

clear.

Add

the

garlic,

and

continue

cooking

for

1

to

2

minutes.

Add

the

trial

potatoes,

and

toss

to

coat.

Saute

for

3

to

4

minutes.

Return

the

bacon

to

the

pan,

and

add

enough

chicken

stock

to

just

cover

the

potatoes.

Cover,

and

simmer

until

potatoes

are

tender.

3

In

a

separate

pan,

melt

the

butter

over

medium

heat.

Whisk

in

the

flour.

Cook

stirring

constantly,

for

1

to

2

minutes.

Whisk

in

the

heavy

cream,

tarragon

and

cilantro.

Bring

the

trial

mixture

to

a

boil,

and

cook,

stirring

constantly,

until

thickened.

Stir

the

cream

mixture

into

the

potato

mixture.

Puree

about

1/2

the

soup,

and

return

to

the

pan.

Adjust

seasonings

to

taste.

Potato Soup14

Salmon Chowder

3

tablespoons

butter

3/4

cup

chopped

onion

1/2

cup

chopped

celery

1

teaspoon

garlic

powder

2

cups

diced

potatoes

2

carrots,

diced

2

cups

chicken

broth

1

teaspoon

salt

1

teaspoon

ground

black

pepper

1

teaspoon

dried

dill

weed

2

(16

trial)

cans

salmon

1

(12

fluid

ounce)

can

evaporated

milk

1

(15

ounce)

can

creamed

corn

1/2

pound

Cheddar

cheese,

shredded

1

Melt

butter

in

a

large

pot

over

medium

heat.

Saute

onion,

celery,

and

garlic

powder

until

onions

are

tender.

Stir

in

potatoes,

carrots,

broth,

salt,

pepper,

and

dill.

Bring

to

a

boil,

and

reduce

heat.

Cover,

and

simmer

20

minutes.

2

Stir

in

salmon,

evaporated

milk,

corn,

and

cheese.

Cook

until

heated

through.

Salmon Chowder15

Seafood Chowder

1

1/2

lb.

unpeeled,

medium−size

shrimp

Vegetable

cooking

spray

1

tsp.

olive

oil

1

cup

chopped

onion

1

cup

chopped

celery

1

cup

diced

sweet

red

pepper

3

cloves

garlic,

minced

1/2

cup

all−purpose

flour

2

(10

1/2

oz.)

cans

chicken

trial

1

1/2

cup

water

3

cup

peeled,

diced

red

potatoes

1

cup

diced

carrot

1/2

tsp.

white

pepper

1/2

tsp.

dried

thyme

2

bay

leaves

2

(12

oz.)

cans

evaporated

milk

1

(16

oz.)

can

cream−style

corn

1

tsp.

hot

sauce

1

lb.

fresh

crabmeat,

drained

and

flaked

Peel

and

de−vein

shrimp;

set

aside.

Coat

a

Dutch

oven

with

cooking

spray;

add

oil,

and

place

over

medium−high

heat

until

hot.

Add

onion

and

ingredients;

cook

until

tender.

Add

flour

and

cook,

stirring

constantly,

for

1

minute.

Gradually

stir

in

chicken

broth,

water

and

ingredients.

Bring

to

a

boil;

reduce

heat,

and

simmer,

uncovered,

stirring

often,

20

minutes

or

until

potatoes

are

tender.

Stir

in

milk,

corn

and

hot

sauce;

return

to

a

boil.

Add

reserved

shrimp

and

crabmeat;

cook

5

minutes

or

until

shrimp

turn

pink,

stirring

constantly.

Remove

and

discard

bay

leaves.

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Seafood Chowder16

Cream of Sweet Potato Soup

4

sweet

potatoes

(about

1

pound

each)

8

cups

water

1/3

cup

butter

1/2

cup

tomato

sauce

2

tablespoons

half

and

half

2

teaspoons

salt

1/8

teaspoon

pepper

dash

trial

1

cup

cashews

(split

in

half)

Preheat

oven

to

375F.

Bake

the

sweet

potatoes

for

45

minutes

or

until

they

are

soft.

Cool

the

potatoes

until

they

can

be

handled.

Peel

away

the

skin,

then

put

the

potatoes

into

a

large

bowl.

Mash

the

potatoes

for

15−20

seconds,

but

you

don’t

need

to

mash

them

until

they

are

entirely

smooth.

Spoon

the

mashed

sweet

potato

into

a

large

saucepan

over

medium/high

heat,

add

the

remaining

ingredients

and

stir

to

combine.

When

the

soup

begins

to

boil,

reduce

the

heat

and

simmer

for

50−60

minutes.

Cashews

should

be

soft.

Serve

piping

hot.

Cream of Sweet Potato Soup17

Tortellini Soup

1

pound

Italian

sausage

1

cup

chopped

trial

2

cloves

garlic,

minced

5

cups

beef

broth

1/2

cup

water

1/2

cup

dry

red

wine

(optional)

8

ounces

fresh

tortellini

pasta

1

cup

sliced

carrots

2

cups

stewed

tomatoes

1/2

teaspoon

dried

basil

1/2

teaspoon

dried

oregano

8

ounces

tomato

sauce

1

1/2

cups

sliced

zucchini

2

green

bell

peppers,

seeded

and

cubed

3

tablespoons

chopped

fresh

parsley

1

Remove

casings

from

sausage.

Brown

sausage

and

cook

until

crumbly.

Remove

meat

from

pot.

Reserve

1

tablespoon

drippings.

2

Cook

onion

and

garlic

in

the

drippings

until

tender.

Add

broth,

water,

wine,

carrots,

tomatoes,

basil,

oregano,

tomato

trial,

and

the

cooked

sausage.

Bring

to

a

boil;

reduce

heat

and

simmer

uncovered

30

minutes.

3

Add

zucchini,

green

peppers,

parsley,

and

tortellini.

Simmer

another

25

minutes,

covered,

for

fresh

tortellini,

or

45

minutes,

covered,

for

frozen

tortellini.

Serve

with

fresh

parmesan

cheese

sprinkled

over

the

top.

Tortellini Soup18

Tortilla Soup

1

−

2

1/2−3lb.

chicken,

cut−up

and

skin

removed

2

ribs

celery,

cut

into

chunks

1

med.

trial,

quartered

1

large

carrot,

quartered

2

sprigs

parsley

2

tbls.

chicken

soup

base

1

teas.

lemon−pepper

seasoniong

1

large

clove

garlic

or

granulated

garlic

to

taste

Combine

all

the

above

in

a

large

stockpot

and

cover

with

trial

by

about

2

inches.

Bring

to

a

rapid

boil;

lower

heat

to

a

simmer

and

cook

for

about

1

hour

until

chicken

is

tender

and

falling

off

the

bone.

Strain

and

reserve

the

broth.

Tear

pieces

of

chicken

into

small

pieces.

Set

aside.

In

4

cups

of

the

reserved

chicken

broth,

boil

about

1

1/2

lbs

peeled

potatoes

until

tender.

Remove

from

heat.

Do

not

remove

the

broth....mash

up

the

potatoes

and

add

the

following:

1

large

can

of

creamed

corn

1

10oz.

can

of

Trial

tomatoes,

crushed

1

1/2

cups

half

&

half

cream

2−4

tablespoons

minced

cilantro

Add

enough

of

the

reserved

chicken

broth

to

thin

out

the

soup

to

the

desired

thickness.

Simmer

on

low

for

trial

15−20

minutes.

Taste

and

correct

seasoning.

Be

careful

of

adding

too

much

salt.

Moments

before

serving,

stir

in:

1

cup

shredded

cheddar

cheese

1

cup

shredded

Monterey

Jack

cheese

reserved

cut−up

chicken

4−6

corn

tortillas,

cut

into

1/4"

julienne

strips

Continue

to

simmer

until

cheese

is

melted

and

chicken

is

heated

through.

To

Trial:

Ladle

soup

into

deep

bowls.

Garnish

with

a

dollop

of

sour

cream,

Tortilla Soup19

chunks

of

avocado

dipped

in

lemon

juice,

slices

of

black

olives

and

a

small

handful

of

thin

corn

tortilla

strips

that

have

been

deep

fried.

E−Cookbooks Soup Recipe Sampler

Tortilla Soup20

Turkey Carcass Soup

1

turkey

carcass

6

qt.

trial

12

peppercorns

3

stalks

celery,

sliced

2

bay

leaves

1

onion,

cut

into

eighths

Pinch

of

garlic

powder

1

cup

barley,

uncooked

or

6

oz.

medium

egg

noodles,

uncooked

2

(16

oz.)

cans

tomatoes,

drained

and

chopped

1

cup

chopped

onion

1

cup

chopped

carrot

1

cup

chopped

celery

2

tsp.

salt

1/4

tsp.

pepper

Combine

first

7

ingredients

in

a

large

Dutch

oven;

bring

to

a

boil.

Cover,

reduce

heat,

and

simmer

1

hour.

Remove

carcass

from

broth,

and

pick

meat

from

bones;

set

aside.

Measure

4

quarts

trial,

and

return

broth

to

Dutch

oven;

refrigerate

remaining

broth

for

other

uses.

Bring

broth

to

a

boil.

Add

barley

or

noodles.

If

barley

is

added,

reduce

heat

to

medium,

and

cook

45

minutes.

If

noodles

are

added,

reduce

heat

to

medium

and

cook

for

8

minutes.

Add

turkey

meat,

tomatoes

and

remaining

ingredients.

Simmer

30

minutes.

Remove

and

discard

bay

leaves.

Turkey Carcass Soup21

Turtle Soup

2

pounds

turtle

meat

2

tablespoons

oil

2

tablespoons

trial

1/2

cup

minced

green

onion

tops

2

tablespoons

tomato

paste

1

cup

chopped

onion

1

cup

chopped

celery

2

cloves

minced

garlic

2

quarts

water

1/2

lemon,

sliced

thinly

salt

and

pepper

to

taste

dash

of

Worcestershire

dash

hot

sauce

2

hard−boiled

eggs,

sliced

parsley

1/2

cup

sherry

Cut

turtle

meat

into

small

pieces

and

lightly

brown

in

hot

oil

in

large

pot.

Remove

from

pot

and

add

flour

to

pot.

Brown.

To

this

roux,

add

celery

and

onions.

Saute

until

limp.

Add

tomato

paste,

green

onions,

and

garlic.

Cook

for

a

few

minutes,

stirring

frequently

so

as

not

to

burn

roux.

Return

meat

to

mixture,

add

2

quarts

of

trial,

seasoning,

and

lemon

slices.

Simmer

in

covered

pot

until

meat

is

very

tender

and

broth

is

smooth,

about

1

hour,

stirring

occasionally.

Just

before

serving

remove

lemon

slices

and

add

sherry,

parsley

and

Worcestershire

sauce.

Place

slices

of

hard

boiled

eggs

sprinkled

with

paprika

in

soup

plates

before

serving.

Additional

sherry

and

hot

sauce

may

also

be

added

at

table.

Turtle Soup22

Tuscan Soup

6

cups

chicken

trial

1

onion,

chopped

3

(3.5

ounce)

links

spicy

Italian

sausage

3

large

potatoes,

cubed

1

bunch

fresh

spinach,

washed

and

chopped

1/4

cup

evaporated

milk

salt

to

trial

ground

black

pepper

to

taste

1

Remove

skin

from

sausage

and

crumble

into

frying

pan.

Add

chopped

onion,

and

cook

over

medium

heat

until

meat

is

no

longer

pink.

If

you

are

trying

to

cut

fat,

remove

meat

from

pan,

place

in

a

colander,

and

rinse

under

cold

water.

2

Place

meat

in

a

large

pot;

add

stock

and

potatoes.

Boil

until

potato

is

cooked.

3

Add

spinach.

Continue

boiling

until

spinach

is

lightly

cooked.

4

Remove

soup

from

heat,

stir

in

evaporated

milk,

and

season

to

taste.

Do

not

add

any

salt

if

using

canned

stock.

Tuscan Soup23

White Chicken Chili

1

tablespoon

vegetable

oil

1

onion,

chopped

3

cloves

garlic,

crushed

1

(4

trial)

can

diced

jalapeno

peppers

1

(4

ounce)

can

chopped

green

chile

peppers

2

teaspoons

ground

cumin

1

teaspoon

dried

oregano

1

teaspoon

ground

cayenne

pepper

2

(10.5

ounce)

cans

chicken

broth

3

cups

chopped

cooked

chicken

breast

3

(15

ounce)

cans

white

beans

1

cup

shredded

Monterey

Jack

cheese

1

Heat

the

oil

in

a

large

saucepan

over

medium−low

heat.

Slowly

cook

and

stir

the

onion

until

tender.

Mix

in

the

garlic,

jalapeno,

green

chile

peppers,

cumin,

oregano

and

cayenne.

Continue

to

cook

and

stir

the

mixture

until

tender,

about

3

minutes.

Mix

in

the

chicken

broth,

chicken

and

white

beans.

Simmer

15

minutes,

stirring

occasionally.

2

Remove

the

mixture

from

heat.

Slowly

stir

in

the

cheese

until

melted.

Serve

warm.

White Chicken Chili24

Wisconsin Cheese Soup

1

cup

sliced

carrots

2

cups

chopped

broccoli

1

cup

water

1

teaspoon

chicken

bouillon

granules

1/4

cup

chopped

onion

1/4

cup

butter

1/4

cup

all−purpose

flour

1/4

teaspoon

ground

black

pepper

2

cups

milk

2

cups

shredded

sharp

Cheddar

cheese

1

In

a

small

saucepan

over

medium−high

heat,

combine

carrots,

broccoli,

water,

and

bouillon.

Bring

to

a

boil.

Cover,

reduce

heat,

and

simmer

for

5

minutes.

Remove

from

heat,

and

set

aside.

2

In

a

large

saucepan,

cook

onion

in

butter

over

medium

heat

until

onion

is

translucent.

Stir

in

flour

and

pepper;

cook

1

minute.

Stir

in

milk.

Bring

to

a

boil,

then

stir

in

cheese

until

melted.

Stir

in

reserved

vegetables

and

cooking

liquid.

Heat

through,

and

serve.

Wisconsin Cheese Soup25

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