Elaine’s Soup Selection by brianjwood

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Elaine’s Soup Selection
Submitted by brianjwood on January 14, 2003 at 11:08 am

DESCRIPTION
Elaine's Soup Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Elaine, A few for fun.
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: A Soup For All Seasons
Categories: Soups/Stews
Yield: 4 Servings

3 c carrots,Sliced
2 celery,sliced (1 cup)
1 sm onion,chopped (1/3 cup)
1 leek,chopped (1/2 cup)
1/3 c long grain rice
5 c chicken broth
1/8 t freshly-ground black pepper
3/4 c half-and-half (or light
-cream)

In a large saucepan combine carrots, celery, onion, leek (optional)
and rice. Add 4 cups of the chicken broth. Bring to boiling; reduce
heat. Cover and simmer for 15 to 20 minutes or till vegetables are
tender.
In a blender container or food processor bowl, blend or process half of
the vegetable mixture, covered, till smooth. Remove and repeat with
remaining vegetable mixture.
Return all to saucepan. Stir in remaining 1 cup of chicken broth,
pepper and half-and-half or light cream. Cook and stir till heated
through (do not boil). If desired, swirl soup with additional half-and-
half.
This recipe yields 4 servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Ajoblanco - {Spanish-Central Andalusian Cold Almond Soup}
Categories: Soups/Stews
Yield: 6 Servings

1/2 lb crusty white bread,crusts
-cut off
Water,to soak the bread
1/4 lb raw (not toasted) almonds
-Peeled
2 garlic cloves
7 c cold water
1 c olive oil
Vinegar - (red wine or
sherry vinegar preferred)
Garnish,(see below)

Garnish: In Mlaga it is customary to serve Ajoblanco with peeled
and seeded grapes, or apple slices. Melon, small shrimps or sliced,
roasted almonds also go very well with this soup.
Soak the bread thoroughly in water. To peel the almonds, dip them for
a few seconds in openly boiling water then pop the peels off with a
squeeze.
With a powerful blender, grind the almonds, together with the garlic
and a little salt, as fine as you can (the finer they are ground, the
creamier the result will be). Then add the soaked bread and blend
until you get a white homogeneous paste. Still blending, add the oil
in a thread, as you would in a mayonnaise, and then the vinegar (for
the quantity, follow your taste, but just a spritz is sufficient --
otherwise you will mask the taste) and the water. Adding the oil and
water must be done slowly; you want a smooth emulsion, not curd!
That's it. Serve it very to 6 to 8 people -- and with the garnish of
your choice; sliced and seeded grapes, or apple slices, or melon, or
small shrimps or even sliced, roasted almonds.
Comments: Ajoblanco, according to recipe contributor Jos Luis Vivas,
is a Weight Watcher's worst nightmare. Thanks to the high energy
contents of the almonds and bread, it is a caloric bomb. In fact, he
says, these soups were usually consumed by country laborers in
Andalusia during the harvest months as a mid-morning snack. They would
have breakfast very early (5:00 AM) and about 11:00 they stopped to
prepare the soup (or have someone bring it from the house), take it and
brace themselves for temperatures above 95 from noon onwards.
Logically, they stopped about 14:00 and had some light lunch... and a
siesta, unless they were picking cotton and a storm was on the way.
The soup is wonderful -- refreshing and very "drinkable" in texture,
with unexpected richness, depth of flavor, and true savoriness. Hard
to believe it's so bad for you.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-07-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Andalusian Gazpacho
Categories: Soups/Stews
Yield: 4 Servings

1 cn tomatoes - (32 oz)
(or 8 large fresh tomatoes
-),Peeled
1 cucumber,peeled, chopped
1 green pepper,cored, chopped
1 garlic clove
1 T olive oil - (to 2 tbspns)
2 T vinegar - (to 4 tbspns),see
-* Note

* Note: Or whatever you're in the mood for, but use white with
fresh tomatoes so you don't overpower their fresh taste.
Use the blender; first chop up the garlic, then add the cucumbers and
green peppers, adding tomato juice as needed to liquify. Finally add
the tomatoes and the rest of the juice. If you want elegance, press
through a sieve. If you're going for heartiness, just leave it the way
it is. Mix in the olive oil, vinegar, and salt. Refrigerate.
When ready to serve, pour into bowls and garnish with salad vegetables
as you see fit: minced or notched and sliced cucumber; thin green
pepper slices; chopped green onions; and/or croutons.
Serve cold as a first course to 4 people.
Comments: A Spanish "pureed salad" that even the fussiest eaters like.
I learned it as a "Malagan" gazpacho, but discovered from Seville
native Jos Luis Vivas that it's much closer to a traditional Andalusian.
AND it is ridiculously easy and fast to make.
Soup Tale: In the 1970s Alexis Bespaloff, wine expert, shed light on
the slow start this tangy Spanish marvel had in the United States.
"Some years ago I dined in an elaborately decorated and expensive
restaurant in Atlanta. I was so surprised to see gazpacho on the menu
that I ordered it, and this cold soup was beautifully served in a
silver tureen, accompanied by minced onions and croutons. As I began
to eat the soup, I had the most peculiar impression about its taste,
which was later confirmed by a friendly waiter: I was sitting a long
way from home, eating canned tomato juice out of a bowl with a spoon."

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-07-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Asparagus Soup With Mint And Lemon
Categories: Soups/Stews
Yield: 0 Servings

2 c chicken (or vegetable broth)
3 c asparagus ends
Coarse (or kosher salt)
1 1/2 c milk
2 T heavy cream
1 1/2 T chopped mint leaves,(about
-3 sprigs)
zest (colored part) of 1/2
-lemon,Grated

In a large pan, combine the asparagus ends with the stock and 1 or 2
cups of water. Bring to a boil and cook 8 to 10 minutes, until you can
pierce the asparagus with a fork.
Remove from heat and ladle into a food processor or blender. (You may
need to do this in two batches.) Process until extremely smooth.
Place a sieve over the pan and press the mixture back through with a
wooden spoon to remove any stringy bits.
Add the milk and cream and heat until small bubbles form on the sides
of the pan and the soup is steaming. Season to taste with salt. Soup
can be served hot at this point, sprinkled with lemon zest. Or cool
soup completely, then chill in the refrigerator. Stir in the chopped
mint and serve cold.
This recipe yields ?? servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barleyed Oxtail And Watercress Soup
Categories: Soups/Stews
Yield: 4 Servings

1 T sesame oil
2 lb meaty oxtails
1 onion,chopped
3 garlic cloves,minced
1 bay leaf
1/4 t thyme
Salt,to taste
Freshly-ground black pepper
-to taste
8 c water
1/2 c barley
1 carrot,cut paper thin
rounds
1 c watercress,chopped

In a Dutch oven, saute the bones, onion, and garlic on high heat in
the sesame oil, until the onions are very brown. Add the water, bring
to a boil, then reduce heat and simmer for 2 hours.
When the meat is very tender, remove the bones from the broth. Shred
the meat, chop the marrow, then return both to the pot, discarding the
bones.
Add the barley, return to a boil, then reduce heat and simmer for about
30 minutes, until it is very tender.
When ready to serve, toss in the sliced carrots and chopped watercress
and cook on medium heat for 4 to 6 minutes. The watercress should turn
dark, but not olive colored.
Comments: Thick and substantial -- one bowl will fill you up for a
whole day. Serve hot to 4 people.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-12-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bean Soup Provencale
Categories: Soups/Stews
Yield: 8 Servings

1 1/2 c onion,Chopped
1 1/2 c celery
1 c leeks,Sliced
1/4 c vegetable oil
8 c water
1 c carrots,Sliced
1 turnip,diced
1 T salt
1/4 t coarsely-ground pepper
2 cn great northern beans -
-(16-oz ea)
(or other small white beans)
1 sm zucchini,sliced
1 c sliced fresh (or spinach)
-Frozen
----- PISTOU SAUCE ===================
1/2 c parsley,Chopped
1/4 c olive oil
1/4 c Parmesan cheese,Grated
1 garlic clove - (to 2)
1 T dried basil,Crushed
1 t lemon juice

For the Pistou Sauce: Place parsley, olive oil, grated Parmesan
cheese, garlic, basil and lemon juice in a blender or food processor;
process until smooth. (Makes about 1/3 cup)
Saute onion, celery and leeks in oil about 5 to 10 minutes or until
tender. Add water, carrots, turnip, salt and pepper. Bring to a boil;
reduce heat, simmer 25 minutes or until vegetables are tender. Add
beans, zucchini and spinach; heat thoroughly. Add 2 tablespoons Pistou
Sauce to soup; pass remaining.
This recipe yields 8 to 10 servings.

Source:
"Lynn Thomas on the http://www.prodigy.net Food BB"
S(Formatted for MC5):
"01-26-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Carrot And Ginger Soup
Categories: Soups/Stews
Yield: 6 Servings

3 oz butter - (6 tbspns),Unsalted
1 lg yellow onion,chopped
1/4 c finely-chopped fresh ginger
-root
3 garlic cloves,minced
7 c vegetable stock (or broth
-(preferably)
low-sodium)
1 c dry white wine
1 1/2 lb carrots,peeled, and
cut into 1/2" dice
2 T lemon juice
1 pn curry powder
Salt,to taste
Freshly-ground black pepper
-to taste
Snipped chives (or chopped
parsley ),(optional
-garnish)

In a large stockpot over medium heat, melt the butter. Add the
onion, ginger and garlic and cook, stirring occasionally, for 15 to 20
minutes, until softened and lightly browned.
Add the stock or broth, wine and carrots and bring to a boil. Reduce
the heat to medium and simmer, uncovered, until the carrots are very
tender, about 45 minutes.
Carefully transfer the soup in batches to a blender or food processor
and puree. Transfer to a serving bowl, season with lemon juice, curry
powder and salt and pepper to taste. Sprinkle with the chives or
parsley, if desired. Serve the soup hot or chilled.
This recipe yields 6 servings.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
S(Formatted for MC5):
"01-17-2000 by Joe Comiskey - jcomiskey@krypto.net"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chinese Hot And Sour Soup
Categories: Soups/Stews
Yield: 6 Servings

1/4 lb lean pork,cut into 1/4"
-cubes
1 T soy sauce
1 t cornstarch
1 T brandy
10 black Chinese mushrooms
-Dried
1/4 c cornstarch,mixed with
1/4 c water
8 c pork (or chicken stock )
-(less the amount
of the reserved mushroom
-liquid)
3 T soy sauce
4 T rice (or white wine vinegar)
2 sm hot chili peppers (like
Thai bird pepper,seeded,
-and
into thin circles (or 1
-jalapeño),Sliced
or
more if you like to break
-out in
a sweat on the back of your
-head
1 t freshly-ground black pepper
1 t salt
1/4 c peeled taro (or potato)
-Diced
1 bean curd (tofu),sliced
-1/4" cubes
1 egg,lightly beaten
2 green onions,sliced thin
1 T sesame oil
Finely-chopped fresh
-cilantro
or green onion,for garnish

Marinate the pork in the soy, brandy, and cornstarch at room
temperature for at least 15 minutes.
Soak the mushrooms in warm water to cover for 20 minutes. Remove the
mushrooms, reserving liquid, and slice into thin strips. Discard any
woody stems.
Mix mushroom liquid and stock in a large saucepan and bring to a boil.
Add soy sauce, vinegar, pepper, chili peppers, and salt -- then blend
in the cornstarch-water mixture and bring to a boil, so that it
thickens. Add the pork, reduce heat, and simmer for about 30 minutes.
Add cubed taro or potato, the mushroom slices, and the cubes of bean
curd. Cook 20 more minutes.
When ready to serve, keep at a simmer and slowly dribble in the beaten
eggs. Don't stir; you don't want it to glop up in big pieces. When
the egg strands float to the top, stir in the sesame oil and sliced
green onions and serve immediately, ladling into bowls and garnishing
with the cilantro or more green onions.
Serve hot to 6 people...at your own risk.
Comments: This complex Chinese soup is just the thing for lunch on a
cold day -- or for an appetite awakener for dinner. Traditionally it
was made with tree-ear fungi, dried tiger lily buds, winter bamboo
shoots, fresh pork blood, bean curd, and eggs -- with the focus on
dried products because these were most readily available during cold
winter months when you didn't have many fresh products. You can
actually substitute seafood or fowl for the pork and any number of
fresh vegetables, so long as you keep the hot pepper, vinegar, eggs,
and bean curd. In her poem "Chinese Food," Erica Jong described this
soup as "hot as an adulterous love."

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-02-2000 by Joe Comiskey - jcomiskey@krypto.net"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chinese Hot & Sour Soup
Categories: Chinese,Soups
Yield: 4 Servings

3 wood ears,Dried
20 tiger lily buds,Dried
3 c Hot water
1/4 lb Pork butt
MARINADE
1/2 t Rice wine (or dry sherry)
1/2 t Cornstarch
1 t Sesame oil
1 t Salt
2 oz Fresh mushrooms,sliced
1/4 c bamboo shoots,Shredded
1 3" square bean curd,sliced
2 T Worcestershire sauce
2 t White vinegar and adjust
5 T Cornstarch
5 T Water
1 Egg,beaten
1/2 t Black pepper
1/2 t White pepper
1 T Sesame oil
6 1/2 c Chicken broth (or white)
-stock
1/4 c Water chestnuts

Soak wood ears and lily buds in 3 cups hot water 15 minutes to
soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.

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Title: Gulaschsuppe (Goulash Soup)
Categories: German,Soups
Yield: 6 Servings

2 c Onion,Chopped
1/4 c Shortening
3 Green Bell Peppers,Chopped
3 T Tomato Paste
1 lb Beef Cubes,1-inch Cubes
1 Red Pepper,Dash
1 t Paprika
2 Garlic Cloves,Minced
6 c Beef Broth,*
1 T Lemon Juice
1/4 t Caraway Seeds

* Beef Broth can be either canned or home made (home made is
preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Fry onions in hot fat until transparent. Add green peppers and
tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours, until meat is
tender. (Add cubed potatoes if you like and simmer until potatoes are
done.) Best when reheated and served the second day.

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Title: Italian Minestrone Soup
Categories: Soups,Beef,Vegetables,Italian,Coca-cola
Yield: 6 Servings

2 1/2 lb Blade Chuck Roast
2 1/2 qt Water
2 t Salt
1 sm Onion
1/2 c Celery Leaves
1 Bay Leaf
2 Slices Bacon,Diced
1 1/2 c Kidney Beans,Cooked
1/2 c Fresh Green Beans,Chopped
1/2 c Celery,Diced
1/2 c Fresh (Or Green Peas),Frozen
1/2 c Zucchini,Sliced
1/2 c Carrots,Sliced
1/4 c Onion,Diced
1/4 c Parsley,Chopped
1 Clove Garlic,Minced
1/2 c Elbow Macaroni
6 oz Tomato Paste
1 c Coca-Cola
1 T Olive Oil
1 T Worcestershire Sauce
1 T Italian Seasoning
1 t Salt
1/4 t Black Pepper
----- GARNISH ========================
Parmesan Cheese,Grated

In a large pot, place the meat, water, salt, small onion, celery
leaves and bay leaf. Cover and simmer for about 2-1/2 hours until
the meat is tender. Remove the meat. Strain the broth (should
measure 2 quarts). Add ice cubes to the broth to harden the fat and
remove the fat. Discard the fat. Finely dice the meat, discarding
any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle
or Dutch oven, combine the beef broth and the meat. Place over low
heat while preparing the remaining ingredients. Pan fry the bacon
until crisp. Add the bacon and the drippings and all the remaining
ingredients, except the Parmesan cheese, to the broth. Cover and
simmerfor about 30 minutes, until the vegetables and macaroni are
tender. Serve sprinkled with Parmesan cheese, if desired. From:
"International cooking with Coca-Cola", a give-away pamphlet from the
Coca-Cola Company, 1981.

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Title: Yunnan Steamed Pot Chicken
Categories: Soups,Poultry,Chinese,Anderson
Yield: 4 Servings

4 lb Chicken,cut into pieces
1 t Salt
6 sl Fresh ginger
2 Scallions
- cut into 2" pieces
3 c Chicken stock
2 T Rice wine (or dry sherry)
----- DIPPING SAUCES =================
Light soy sauce
Chili bean sauce
scallions,Chopped

To make this soup, you can use a Yunnan ceramic steam pot, a squat,
rounded lidded vessel with an internal spout that allows steam to
circulate but not escape. A heat-proof casserole works almost as well.

BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water.
Remove the chicken and rinse thoroughly in cold running water. Place
the chicken pieces around the Yunnan pot or on a rack set into a
heat-proof casserole. Sprinkle the chicken with the salt, and scatter
the ginger pieces and scallions over the top. Pour in the chicken
stock and rice wine or sherry. Cover and gently steam on stove for 2
hours, replenishing the hot water from time to time if needed. Remove
the ginger and scallion pieces. With a spoon, skim off all the
surface fat. Ladle the soup into a tureen, and pass the chicken on a
platter with dipping sauces.

Makes 4 to 6 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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