Preparation time - 10 minutes Cooking time - 6 to 8 minutes Yield - 6 servings
- TWO 12 OUNCE PACKAGES OF DEFROSTED PUREED BUTTERNUT SQUASH
- TWO TABLESPOONS OF UNSALTED BUTTER
- ONE CUP OF UNSWEETENED APPLESAUCE
- ONE CUP OF CREAM
- QUARTER CUP OF TOASTED, GROUND WALNUTS
- TWO TEASPOONS OF DRIED, CRUMBLED CHERVIL
- HALF A TEASPOON OF GROUND MACE
- SALT AND PEPPER TO TASTE
- HALF A CUP OF TOASTED WALNUT PIECES FOR GARNISH
Combine all the ingredients except the walnut pieces in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through (about six to eight minutes). Ladle the soup into bowls and add a few chopped walnut pieces in the center.
Preparation time - 10 minutes Cooking time - 40 minutes Yield - 8 to 10 servings
- TWO CUPS OF CHOPPED ONIONS
- QUARTER CUP OF BUTTER OF MARGARINE
- FIVE CUPS OF CHICKEN BROTH
- ONE SIXTEEN OUNCE CAN OF PUMPKIN
- HALF A CUP OF DRY LENTILS
- HALF A TEASPOON OF SALT
- QUARTER TEASPOON OF PEPPER
- EIGHTH OF A TEASPOON OF DRIED, CRUSHED MARJORAM
- EIGHTH OF A TEASPOON OF DRIED, CRUSHED THYME
- A DASH OF HOT PEPPER SAUCE
- ONE CUP OF LIGHT CREAM
- FRESH PARSLEY FOR GARNISH
Cook the onion in butter until soft. Stir in chicken broth, pumpkin, lentils, salt, pepper, marjoram, thyme, and hot pepper sauce. Cover and simmer for 35 to 40 minutes or until the lentils are tender. Let the mixture cool. Puree in a blender. Gently reheat and add cream when serving. Garnish with parsley. May be frozen.
Preparation time - 10 minutes Cooking time - 40 minutes Yield - 8 to 10 servings
- ONE BUNCH OF LEEKS, CLEANED AND CHOPPED
- FOUR TABLESPOONS OF BUTTER OR MARGARINE
- ONE LARGE TEN OUNCE CAN OF WHOLE BABY CLAMS WITH JUICE
- FOUR CUPS OF MILK
- THREE POTATOES, PEELED AND DICED
- ONE PINT OF LIGHT CREAM
- SALT AND PEPPER TO TASTE
In a large saucepan or soup pot, cook the leeks in the butter over medium heat until they are limp. Add the clams and their juice. Add the milk and the potatoes. Cook the soup until the potatoes are tender (about 20 minutes). Add the cream. Refrigerate if serving later. Season with salt and pepper. Reheat gently at serving time.
Preparation time - 10 minutes Cooking time - 10 minutes Yield 4 servings
- TWO CUPS OF FRESH, FINELY SHREDDED SPINACH LEAVES
- TWO TABLESPOONS OF OLIVE OIL
- FOUR CUPS OF WELL SEASONED CHICKEN BROTH
- TWO EGGS
- ONE TABLESPOON OF COLD WATER
- THREE TABLESPOONS OF GRATED PARMESAN CHEESE
In a two quart saucepan, saute spinach in oil until wilted (about one or two minutes). Add the chicken broth to the saucepan and simmer about five minutes. Beat eggs with water in a separate bowl. Slowly pour egg mixture into simmering soup, stirring constantly with a fork. Lower heat, taste for seasoning and serve at once with Parmesan cheese sprinkled on top of each serving.
Preparation time - 20 minutes Cooking time - 10 minutes Yield - 4 or 5 servings
- ONE POUND CAN OF COOKED WHITE ASPARAGUS
- TWO TABLESPOONS OF BUTTER
- TWO TABLESPOONS OF FLOUR
- ONE CUP OF CHICKEN BROTH
- ONE CUP OF WATER
- HALF A CUP OF CREAM
- CHOPPED PARSLEY FOR GARNISH
- SALT AND PEPPER
Puree asparagus and a little of its cooking water in a blender for about two minutes. Melt butter in a large saucepan or soup pot. Add flour, mixing well. Add broth, water, and when mixture is smooth, add pureed asparagus. Stir with a whisk until it boils. Simmer for five minutes. Add cream and season to taste. Garnish with parsely.
Preparation time - 15 minutes Cooking time - 25 minutes Yield - 4 to 6 servings
- TWO CUPS OF PEELED, DICED POTATOES
- ONE AND ONE QUARTER CUPS OF SLICED CARROTS
- ONE SLICED LEEK
- THREE CUPS OF CHICKEN STOCK
- A PINCH OF WHITE PEPPER
- ONE TABLESPOON OF SALT
- ONE CUP OF HEAVY CREAM
- SHREDDED RAW CARROT FOR GARNISH
Put potatoes, carrots, leek and chicken stock into a saucepan, bring to a boil and let simmer for 25 minutes or until vegetables are tender. In a blender, puree the vegetables and liquid for about 30 seconds at high speed. Empty into a mixing bowl and stir in pepper, salt and cream. Chill. Serve in chilled bowls, garnished with shredded raw carrot.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - 8 servings
- FOUR OR FIVE SMALL ZUCCHINI SQUASH
- TWO QUARTS OF CLEAR CHICKEN BROTH
- ONE THINLY SLICED ONION
- A PINCH OF CHERVIL
- A PINCH OF OREGANO
- SALT AND PEPPER
- HALF A CAN OF COOKED PEAS
- FRESH FINE, CHOPPED HERBS
- SOUR CREAM
Wash the zucchini and cut into chunks. Do not peel. In a large saucepan combine the broth with the onion, chervil, oregano, salt and pepper to taste, and bring to a boil. Add zucchini and cook for 20 minutes or until the zucchini is soft. Add peas and puree in a blender. Garnish with fresh herbs and sour cream.
Preparation time - 20 minutes Cooking time - 40 minutes Yield - 6 to 8 servings
- ONE POUND OF FRESH OR FROZEN FISH (HADDOCK, COD, FLOUNDER)
- ONE QUARTER CUP OF BUTTER OR MARGARINE
- EIGHT SMALL ONIONS
- FOUR MEDIUM POTATOES
- TWO CUPS OF BOILING WATER
- THREE TEASPOONS OF SALT
- ONE HALF TEASPOON OF PEPPER
- TWO THIRDS OF A CUP OF CREAM
- ONE AND ONE THIRD OF A CUP OF MILK
- ONE RIPE TOMATO
- A PINCH OF FINE HERBS
Cut the fish into small pieces. In a 4 quart cassarole, saute the onions in 2 tablespoons of butter until golden. Add thinly sliced potatoes, salt, pepper, herbes and boiling water. Then cook, uncovered for 10 minutes, making sure it does not burn. Arrange fish on top, simmer, covered for about 30 minutes. Add milk, cream and 2 tablespoos of butter. Heat but do not boil. Sliced peeled tomato very thin, sprinkle with salt and pepper and float on chowder at serving time
Preparation time - 15 minutes Cooking time - 35 minutes Yield - serves 6
- THREE QUARTERS OF A POUND OF CLEANED, TRIMMED CAULIFLOWER
- FOUR LARGE POTATOES, DICED
- FOUR CUPS OF COOKED MILK
- ONE TEASPOON OF SALT
- TWO TABLESPOONS OF BUTTER
- FOUR SLICES OF BUTTERED TOAST, CUT INTO CROUTONS
- ONE TEASPOON OF PARSELY, FINELY CHOPPED
In a large pot combine cauliflower, potatoes, milk and salt. Bring to a boil. Cover and simmer for 30 minutes. Strain and keep liquid. Mash the vegetables and return to cooking pot with liquid. Bring to a boil. Remove from heat and add butter, stirring until butter melted and well blended. Place croutons in bottom of soup bowls and pour soup over them. Serve hot garnished with chopped parsley.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- ONE CAN OF CLEAR CHICKEN SOUP
- ONE LARGE CUCUMBER
- BUTTER
- SALT AND PEPPER
Make soup according to directions. Peel cucumber and dice. Saute pieces in butter until translucent and add to soup with salt and pepper to taste.
Preparation time - 3 minutes Cooking time - 10 minutes Yield - serves 6 to 8
- ONE CUP OF BEEF CONSOMME
- HALF A CUP OF LEMON JUICE
- TWO CUPS OF TOMATO JUICE
- CELERY SALT
- CHOPPED CHIVES
Blend liquids together and season. Add more consomme if desired. Garnish with chives
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- THREE MEDIUM APPLES, CORED, PEELED AND DICED
- ONE MEDIUM PEAR, CORED, PEELED AND DICED
- ONE MEDIUM ONION, CHOPPED
- TWO TABLESPOONS OF BUTTER
- ONE TABLESPOON OF CURRY
- TWO CUPS OF VEGETABLE BROTH
- ONE CUP OF CREAM
- SOUR CREAM
Saute onion in butter in a soup pot, add broth, curry, apples and pear. Bring to a boil. Reduce heat and simmer until fruit is soft. Remove from heat and puree in a blender until smooth. Return to soup pot and stir in cream. Serve with a scoop of sour cream.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - 6 to 8 servings
- ONE LARGE ONION, CHOPPED
-TWO TABLESPOONS OF VEGETABLE OIL
- THREE CUPS OF DICED POTATOES
- THREE CUPS OF WATER
- TWO TEASPOONS OF SALT
- ONE AND ONE HALF CUPS OF CANNED CORN KERNELS
- TWO CUPS OF FLAKED SALMON (CANNED)
- TWO CUPS OF MILK
- ONE TABLESPOON OF CORN STARCH
- CHIVES
Saute onions in vegetable oil in a large pot. Add potatoes and boiling water. Cook until tender. Add salt, corn, salmon, and milk. Heat thoroughly. Add corn starch (mixed to a paste with a little cold milk). Simmer gently until thickened. Garnish with chives. Serve.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - 8 servings
- SIX CANS OF FRENCH CANADIAN STYLE PEA SOUP (READY TO SERVE TYPE)
- ONE CUP OF FINELY CHOPPED CANNED HAM
- FOUR MEDIUM ONIONS, CHOPPED
- TWO MEDIUM CARROTS, CHOPPED
- HALF A TEASPOON OF SAVORY
- ONE BAY LEAF
- SALT AND PEPPER
In a large soup pot combine all ingredients and bring to a boil. Reduce heat and let simmer for 10 minutes. Season with salt and pepper. Serve.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - serves 6
- FOUR CUPS OF CHICKEN BROTH
- FOUR EGGS
- ONE QUARTER CUP OF LEMON JUICE
- ONE WHOLE LEMON, THINLY SLICED
Heat chicken broth until boiling, then reduce heat to very low. Beat eggs until foamy then beat in lemon juice. Gradually stir into the hot broth, stirring constantly, until thickened. Remove from heat. Pour into bowls and garnish with lemon slice.
Preparation time - 15 minutes Cooking time - 25 minutes Yield - serves 6
- ONE POUND OF FRESH MUSHROOMS, SLICED
- SIX TABLESPOONS OF BUTTER
- ONE LARGE ONION, CHOPPED
- FOUR TABLESPOONS OF FLOUR
- THREE CUPS OF CHICKEN STOCK
- 2 CUPS OF CREAM
- ONE HALF CUP OF DRY SHERRY
- 16 DASHES OF ANGOSTURA BITTERS
- SALT AND PEPPER
Saute mushrooms in butter. When half done, add onions and saute until golden. Sprinkle flour on top and stir until it is absorbed. Add chicken stock. Bring it to a boil. Lower heat and simmer 20 minutes. Add cream, sherry, salt, pepper and angostura bitters. Heat without boiling. Serve.
Preparation time - 15 minutes Cooking time - 5 minutes Yield - serves 6 to 8
- THREE AVOCADOS, DICED
- ONE AND ONE HALF CUPS OF CREAM
- SIX CUPS OF CHICKEN STOCK
- ONE QUARTER CUP OF DRY SHERRY
- SALT AND PEPPER TO TASTE
Puree diced avocados with cream in blender at high speed for 30 seconds. In a large saucepan bring chicken stock to a boil over high heat. Reduce heat and when stock is simmering, stir in pureed avocado. Add sherry, salt and pepper to taste. Refrigerate and serve very cold. If serving hot, garnish with avocado slices.
Preparation time - 10 minutes Cooking time - 15 minutes Yield - serves 4
- ONE TEN OUNCE CAN OF CONDENSED CREAM OF CHICKEN SOUP
- ONE TEN OUNCE CAN OF CONDENSED CHICKEN BROTH
- ONE AND ONE HALF CANS OF WATER
- ONE CUP OF SHREDDED CABBAGE
- ONE CUP OF CHOPPED SPINACH
- ONE CUP OF THINLY SLICED CELERY
- HALF A CUP OF THINLY SLICED GREEN ONIONS
- THREE TABLESPOONS OF BUTTER
- ONE TEASPOON OF SOY SAUCE
- A DASH OF GROUND GINGER
Saute ginger, celery and onions in butter in a saucepan until tender. Stir in the soups and water, then add remaining ingredients. Heat and stir occasionally.
Preparation time - 5 minutes Cooking time - 15 minutes Yield - serves 4 to 6
- ONE CAN OF CONDENSED CHICKEN GUMBO SOUP
- ONE CAN OF CONDEDSED TOMATO SOUP
- ONE AND ONE HALF CANS OF WATER
- ONE CAN OF FLAKED CRAB MEAT
- TWO TABLESPOONS OF SHERRY
- TWO CUPS OF COOKED RICE
Combine ingredients except for rice, heat, stir occasionaly. Serve
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 2 or 3
- ONE CAN OF CONDENSED TOMATO SOUP
- ONE CAN OF WATER
- HALF A TEASPOON OF PREPARED HORSERADISH
- A QUARTER TEASPOON OF WORCESTERSHIRE SAUCE
- A DASH OF DRY MUSTARD
Combine all ingredients in a saucepan, simmer for 5 minutes, stir, serve.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- ONE CUP OF COOKED CAULIFLOWER
- ONE CAN OF CONDENSED CREAM OF CHICKEN SOUP
- ONE QUARTER CUP OF SHREDDED GRUYERE CHEESE
- ONE CUP OF MILK
- TWO TABLESPOONS OF CHOPPED ONION
- TWO TABLESPOONS OF BUTTER
- A DASH OF DRY MUSTARD
- A DASH OF WHITE PEPPER
Saute onion in butter in a saucepan until tender. Add soup, cauliflower, mustard and pepper. Pour into a blender and blend until smooth. Return mixture to saucepan, stir in milk and cheese. Heat until cheese melts, stirring often. Serve.
Preparation time - 20 minutes Cooking time - 30 minutes Yield - serves 6
- FOUR CUPS OF POTATOES, PEELED, FINELY CHOPPED
- THREE CUPS OF WATER
- ONE AND ONE HALF TEASPOONS OF SALT
- ONE QUARTER TEASPOON OF DRIED THYME LEAVES
- ONE EIGHTH TEASPOON OF PEPPER
- SIX SLICES OF BACON, CHOPPED
- ONE MEDIUM ONION, CHOPPED
- TWO TABLESPOONS OF FLOUR
- ONE CUP OF CREAM
In a 3 quart saucepan over high heat bring potatoes, water, salt, thyme and pepper to a boil. Reduce heat to low. Cover and simmer 15 minutes or until potatoes are tender. In a skillet cook bacon strips until browned and reserve two teaspoons of bacon drippings. Drain potatoes, reserving the broth. Mash half the potatoes. Set aside broth, potatoes and mashed potatoes. In the same saucepan, over medium heat, heat reserved bacon drippings until hot. Add onion. Cook until tender. Stir in flour until well blended. Gradually stir in reserved broth until smooth. Stir in mashed potatoes until smooth. Add bacon and chopped potatoes. Cook, stirring constantly, until soup is slightly thickened. Stir in milk. Cook until heated through.
Preparation time - 20 minutes Cooking time - 20 minutes Yield - serves 6 to 8
- THREE TABLESPOONS OF BUTTER
- THREE CUPS OF CHOPPED ONIONS
- FOUR CUPS OF SCRUBBED, UNPEELED, DICED POTATOES
- TWO CUPS OF BEEF BROTH
- ONE POUND OF KIELBASA SAUSAGE, DICED (OR ITALIAN SAUSAGE)
- TWO CUPS OF MILK
- ONE HALF TEASPOON OF BASIL
- PEPPER TO TASTE
In a large saucepan melt the butter and cook onions until soft. Add the potatoes and broth. Bring to a boil, cover and reduce heat. Simmer for 10 - 15 minutes. Cook kielbasa sausage in a skillet until browned. Drain. Add the cooked sausage to the chowder. Add milk and basil. Season with pepper to taste. Serve hot.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- TWO CUPS OF CHOPPED FRESH SPINACH
- TWO TABLESPOONS OF CHOPPED ONION
- TWO SLICES OF BACON
- ONE CAN OF CONDENSED CREAM OF MUSHROOM SOUP
- ONE TEASPOON OF VINEGAR
- ONE QUARTER TEASPOON OF SUGAR
- HALF A CUP OF LIGHT CREAM
- HALF A CUP OF MILK
In a saucepan, cook bacon until crisp, remove and crumble. Drain and save two tablespoons of drippings. Cook spinach and onion in drippings until tender, add soup, vinegar and sugar. Pour into a blender and blend until smooth. Return mixture to saucepan, gradually stir in cream and milk. Heat, stir occasionally and garnish with bacon.
Preparation time - 15 minutes Cooking time - 20 minutes Yield - serves 4
- ONE CAN (16 OUNCES) OF WHOLE TOMATOES, UNDRAINED
- TWO AND ONE HALF CANS (6.5 OUNCES EACH) OF MINCED CLAMS, UNDRAINED
- ONE QUARTER CUP OF FINELY CHOPPED BACON
- TWO CUPS OF FINELY CHOPPED POTATO
- ONE QUARTER CUP OF FINELY CHOPPED ONION
- ONE THIRD OF A CUP OF CHOPPED CELERY
- ONE CUP OF WATER
- TWO TEASPOONS OF CHOPPED PARSLEY
- ONE QUARTER TEASPOON OF DRIED THYME LEAVES
- HALF A TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF PEPPER
Cook bacon and onion over medium heat until onion is tender and bacon is crisp. Stir in clams, clam juice, potatoes, celery and water. Heat to boiling, then reduce to low heat, cover and simmer for 10 minutes until potatoes are tender. Stir in remaining ingredients, chopping up tomatoes. Heat to boiling, stirring occasionally. Serve.
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