Recipe ingredients:

• 1 (3- to 4-pound) chicken, cut into serving pieces and floured
• 3 tablespoons peanut oil
• 2 onions, peeled and chopped
• 4 tomatoes, peeled and chopped
• 1 quart chicken bouillon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound okra
• 1 tablespoon flour, mixed with 1/4 cup water

 Recipe method:

• Brown chicken pieces in hot oil in stew pot.
• Add onions, tomatoes, bouillon, salt and cayenne.
• Simmer covered until chicken is tender.
• Wash okra. Snip off ends and cut into rounds.
• Add okra and simmer uncovered until tender.
• Thicken with flour.

Tags: african, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 (2 1/2-pound) beef roast
• 2 quarts water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup ground acorn meal

 Recipe method:

• Peel the acorns and grind them. The outer part of the acorn is not used.
• Cover beef with water and bring to boil in a heavy pot.
• Simmer several hours until beef is very tender, adding salt and pepper.
• Remove the beef, while letting the pot continue to boil.
• Shred the beef, then mix it with the acorn meal.
• Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.

Tags: apache, acorn, recipe, soup, recipes, cooking

 Recipe ingredients:

• 3 potatoes
• 1 1/2 teaspoons salt
• 1 quart milk
• 1/4 teaspoon celery salt
• 2 slices onion
• 1/8 teaspoon pepper
• 3 tablespoons butter
• Few grains cayenne
• 2 tablespoons flour
• 3 tablespoons ketchup
• 1 teaspoon chopped parsley

 Recipe method:

• Cook potatoes in boiling salted water. When soft, rub through a strainer.
• There should be two cups.
• Scald milk with onion. Remove onion and add milk slowly to potatoes.
• Melt half the butter and add dry ingredients, stirring until well mixed.
• Stir into hot soup. Boil one minute. Strain.
• Add remaining butter and ketchup.
• Sprinkle with parsley.

Tags: appledore, recipe, soup, recipes, cooking

 Recipe ingredients:

• 8 medium artichokes, washed and trimmed
• 1 quart water
• 2 cups chicken stock
• 1 bunch scallions, chopped
• 1 teaspoon lemon juice
• 2 cups light cream
• Salt and pepper, to taste

 Recipe method:

• In a large kettle, place the artichokes, water, chicken stock and scallions.
• Bring to a boil and cook, covered, for 45 minutes.
• Drain and cool artichokes, reserving cooking liquid.
• Scrape off the tender parts from bottoms of leaves and remove hearts.
• Puree scrapings in a blender or food processor, adding cooking stock and lemon juice.
• When cool, add cream and seasonings.
• Chill thoroughly and serve in chilled bowls with one of the following garnishes: hardboiled egg slices, minced parsley or chives, a dollop of sour cream, sliced lemon or lime, watercress, or a dollop of whipped cream.

Tags: artichoke, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 teaspoons butter
• 1 onion, sliced
• 1 cup chicken or beef broth
• 1 cup water
• 1/2 teaspoon chopped fresh cilantro leaves
• 1/4 avocado, peeled and sliced
• 8 tortilla chips

 Recipe method:

• Melt margarine in small saucepan over medium heat.
• Separate onion slices into rings and saute in butter until golden.
• Add seasoned broth and cilantro leaves. Stir to blend.
• Lower heat and simmer about 5 minutes.
• Pour into heated soup bowls.
• Add avocado slices and tortilla chips.

Tags: avocado, tortilla, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups half-and-half
• 1 teaspoon salt
• Grated rind of 1 lime
• 3 ripe avocados
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon very finely chopped onion
• 1 teaspoon finely chopped jalapeno
• Pepper to taste
• 1/4 cup cream, whipped, for garnish
• 1/2 teaspoon chili powder, for garnish

 Recipe method:

• Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly.
• Add salt and lime rind, stirring until mixture thickens.
• Mash 2 of the avocados and add to soup, mixing thoroughly.
• Add lemon juice, onion and jalapeno.
• Chill for several hours or overnight.
• Just before serving, cube the remaining avocado.
• Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Tags: avocado, jalapeno, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 cups diced fresh tomatoes
• 1 (15 ounce) can garbanzo beans, undrained
• 4 or 5 summer squash, sliced
• 2 large onions, sliced
• 1/2 green bell pepper, diced
• Dry white wine
• 4 or 5 cloves fresh garlic, minced
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon basil
• 1 bay leaf
• 1 1/4 cups grated Monterey jack cheese
• 1 cup grated Romano cheese
• 1 1/4 cups heavy cream or whipping cream

 Recipe method:

• Preheat oven to 375 degrees F.
• Generously butter a 3-quart baking dish.
• Combine all ingredients, except cheese and cream, in baking dish.
• Cover and bake for 1 hour.
• Stir in cheeses and cream.
• Lower heat to 325 degrees F, and bake 10 to 15 minutes longer.
• Do not allow to boil.

Tags: baked, garlic, recipe, soup, recipes, cooking

 Recipe ingredients:

• 4 large baking potatoes
• 2/3 cup butter
• 2/3 cup flour
• 6 cups milk
• 4 green onions, chopped
• 12 slices bacon, cooked and crumbled
• 1 1/4 cups Cheddar cheese, shredded
• 8 ounces sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

 Recipe method:

• Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
• Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk, stirring over medium heat until thick and bubbly.
• Add potato pulp, salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon and 1 cup cheese.
• Cook until heated thoroughly and stir in sour cream.
• Add more milk if necessary.
• Serve with remaining green onions, bacon and cheese on top.

Tags: baked, potato, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1 tablespoon chili seasoning mix
• 1 1/2 cups yellow cornmeal
• 3/4 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup water
• 6 slices bacon, chopped
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon chili seasoning mix
• 4 cups water
• 1 tablespoon beef bouillon granules
• 2 (15 ounce) cans Mexi-Beans

 Recipe method:

• Cook ground pork and the 1/4 cup chopped onion until meat is done.
• Drain and stir in 1 tablespoon chili seasoning mix. Set aside to cool.
• Combine cornmeal, flour, baking powder, salt and sugar.
• Add the 1 cup water and stir until mixture is combined.
• Divide cornmeal into 16 portions.
• With lightly floured hands, shape each portion around a teaspoonful of meat mixture.
• In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender.
• Stir in the remaining chili seasoning mix, 4 cups water and bouillon granules.
• Stir in Mexi-Beans and the remaining meat mixture.
• Bring to boiling. Reduce heat to simmer.
• Add dumplings, cover tightly and simmer for 20 minutes.

Tags: bean, tamale, dumplings, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound beef, diced
• 3/4 pound cured ham, diced
• 2 tablespoons chopped parsley
• 1 onion, chopped
• 1 green pepper, diced
• 1 cup diced celery
• Bay leaf
• 1 quart canned tomatoes
• 2 cups water
• 1 quart okra
• Salt
• Pepper

 Recipe method:

• Cook beef and ham until tender.
• Add parsley, onion, green pepper, celery and bay leaf.
• Cook mixture for a few minutes, then add water and the tomatoes and simmer until tender.
• Add okra.
• Season to taste.
• When okra is tender and stew is thickened, remove bay leaf.
• Serve in rice border.

Tags: beef, ham, gumbo, rice, border, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds beef shank bone and meat
• 2 marrow bones
• 2 1/2 quarts water
• 1/4 cup parsley flakes
• 1/4 cup celery flakes
• 5 teaspoons salt
• 3 tablespoons chopped onion
• 1/4 teaspoon pepper
• 1/2 teaspoon ground ginger
• 5 whole mushrooms
• 1 cup diced carrots
• 1/2 cup pearl barley

 Recipe method:

• Place bones, meat, water, parsley and celery flakes, salt, onion, pepper, ground ginger and mushrooms in large kettle.
• Simmer, covered, 2 hours.
• Remove bones.
• Add carrots and barley.
• Simmer 2 hours longer or until barley is cooked.

Tags: beef, barley, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 1/2 to 2 pounds boneless beef chuck roast
• 2 large garlic cloves, minced
• 1 small onion, thin wedges
• 1 medium potato, diced
• 1 celery stalk, sliced
• 1 can whole tomatoes
• 1 1/2 cups water
• 1/2 cup catsup
• 1/4 cup steak sauce
• 1 1/2 teaspoons oregano
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/2 (10 ounce) package frozen baby okra, thawed
• 1 to 2 teaspoons gumbo file (optional)

 Recipe method:

• Trim meat and cut into 1-inch cubes.
• Combine all ingredients except okra and gumbo file in Dutch oven.
• Bring to a boil, reduce heat. Cover and simmer for 1 hour and 20 minutes or until beef is tender.
• Stir in okra and gumbo file. Heat through, without boiling.
• Serve over hot, cooked rice.

Tags: beef, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound soup meat
• 1 medium-size onion
• 1 bay leaf
• 8 whole peppercorns
• 6 sprigs parsley
• 1 tablespoon salt
• 1/4 pound dry egg noodles

 Recipe method:

• Cook meat in 6 cups of water until almost tender. Ad salt.
• Put onion, peppercorns and bay leaf in a spice holder or tie in a bag.
• Add to meat and cook 30 minutes longer, adding water as necessary.
• Remove spices.
• Cook noodles in salt water. Drain.
• Add to meat and broth.

Tags: beef, noodle, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 can sliced or diced beets
• 1/2 cup meat broth or water
• 2 tablespoons grated onion
• 3 tablespoons cider vinegar
• 1/2 pint sour cream
• Chopped parsley

 Recipe method:

• Drain off beet juice into 3-quart saucepan.
• Put beets through food mill or blender, then add to juice.
• Add broth or water and onion; heat to boiling.
• Remove from heat.
• Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving.
• Put a sprinkle of parsley over the sour cream.

Tags: beet, borscht, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 teaspoon canola oil
• 1/2 cup chopped celery
• 1/2 cup chopped white onion
• 1/4 cup chopped green pepper
• 1 pound skinless, boneless chicken breasts, cubed
• 1/2 pound turkey sausage links, sliced in 1/2-inch pieces
• 1 (15 ounce) can Veg·All Original Mixed Vegetables, drained
• 1 (14 1/2 ounce) can diced tomatoes
• Cooked white rice

 Recipe method:

• In medium fry pan, heat oil over medium high heat.
• Saute celery, onion, green pepper, cubed chicken and sausage for 5 minutes or until cooked.
• Stir in mixed vegetables and tomatoes.
• Cook until heated through.
• Serve over cooked rice.

Tags: big, easy, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 cup black beans, rinse and drain
• 1/4 cup onion, chopped
• 2 tablespoons celery, chopped
• 3 tablespoons green onion, chopped
• 1 tablespoon garlic, minced
• 1 teaspoon gingerroot, shredded
• 1 1/2 teaspoons ground black pepper
• 6 ounce spinach leaves, stemmed and washed
• 4 tablespoons non/low-fat sour cream
• 2 tablespoons cilantro, chopped
• 6 cups water

 Recipe method:

• In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste.
• Add 6 cups of water and bring to a boil, stirring occasionally.
• Lower the heat, cover and simmer for 45 to 60 minutes.
• Place the spinach leaves in a saute pan at medium-high heat. Stir for 2 to 4 minutes.
• Chop the cooked spinach. Set aside.
• Stir the spinach into the soup and mix well.
• Spoon sour cream into the center of each serving and sprinkle with cilantro.

Tags: black, bean, onion, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 cloves garlic, crushed
• 2 cups dry black beans, rinsed and drained
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon coarse ground pepper
• 1 large vegetable bouillon cube
• 8 cups water
• 4 carrots, diced
• 4 stalks celery, diced
• 5 to 6 drops of liquid smoke
• 1 cup coarsely chopped cilantro
• 1 lime
• Hot sauce as desired

 Recipe method:

• Heat oil in heavy large pot over medium high heat.
• Add onion and garlic. Saute 5 minutes.
• Mix in beans and spices.
• Add bouillon and water.
• Bring to boil.
• Reduce heat.
• Cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.
• Add carrots, celery and liquid smoke.
• Cook about 30 more minutes.
• Stir in cilantro.
• Serve each portion of soup with a lime wedge and hot sauce as desired.

Tags: black, bean, cumin, cilantro, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound dried black beans
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon roasted Mexican oregano
• 1/2 large onion, peeled, with root fibers attached
• 4 large cloves garlic, slightly mashed
• 2 jalapeno chiles, cut lengthwise
• 1 bunch cilantro, tied
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons black peppercorns
• 6 quarts water
• 1/2 cup tomato puree
• 1 1/2 teaspoons salt

 Recipe method:

• Remove any foreign particles from the beans. Watch for small black stones that resemble the beans.
• Rinse beans in cold water three times, stirring by hand.
• Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill.
• Tie them up together with the onion, garlic, jalapenos, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 minutes.
• Add beans, tomato puree and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary.
• Remove the cheese cloth bag.
• To make a thicker soup, puree 1 1/2 cups beans and stir them back into the soup.
• Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles.
• Serve with a lime wedge.

Tags: black, bean, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 (4 1/2 ounce) can Louisiana Brand Shrimp
• 1 medium cucumber, unpeeled, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 garlic clove
• 4 sprigs fresh parsley
• 2 (13 1/2 ounce) cans tomato juice
• Juice of 1 average lemon
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons olive oil

 Recipe method:

• Have shrimp and other main ingredients chilled.
• Place cucumber, pepper, onion, garlic and parsley in a blender.
• Set on “chop” speed, if available, or turn blender quickly on and off for chopping action, stopping before mixture becomes pureed.
• Combine with tomato juice, lemon juice, seasonings, olive oil, shrimp and shrimp liquid.
• Serve well chilled.

Tags: blender, shrimp, gazpacho, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 medium avocados
• 3 cups chicken broth
• 2 teaspoons mild chile powder
• 1/2 teaspoon cumin
• 1 1/2 cups whipping cream
• 1/2 teaspoon salt, or to taste
• Dash of cayenne pepper
• 4 sprigs cilantro

 Recipe method:

• Peel avocado and chop the flesh coarsely.
• Place it into a blender container.
• Add chicken broth, chile powder and cumin. Blend until smooth.
• Pour the mixture into a saucepan and cook over very low heat until very hot. Do not allow it to boil.
• Pour the avocado mixture into a bowl and allow to cool.
• Stir in the cream, add the salt and cayenne pepper, and chill thoroughly in the refrigerator.
• Pour the soup into individual serving bowls, sprinkle with a little cayenne pepper and garnish with cilantro sprigs.

Tags: border, avocado, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 medium onion, diced
• 1 1/2 cups sliced mushrooms
• 1 cup white wine
• 1 pound Velveeta cheese
• 1/4 cup sherry
• Cornstarch (to thicken)
• 1 1/2 cups julienne carrots
• 1/2 cup butter
• 5 cups heavy cream
• 4 1/2 ounces very ripe brie
• White pepper, to taste
• Cayenne, to taste

 Recipe method:

• Saute carrot, onions and mushrooms in butter until tender.
• Add wine and cook over medium heat for 10 minutes.
• Work cheeses with fork, moistening with sherry.
• Add to vegetables and cook over low heat for 2 minutes, stirring constantly.
• Add pepper and cayenne to taste.
• Add cream and heat to the boiling point.
• If you use cornstarch to thicken, mix it with a small amount of water and add it while the mixture is boiling.
• You can also cook the moisture out of the vegetables, then add wine and puree in blender and use as a thickener.

Tags: brie, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 tablespoons butter
• 1 1/4 to 1 1/2 bunches fresh broccoli, trimmed and chopped
• 1 medium onion, coarsely chopped
• 1/2 to 1 teaspoon curry powder
• 1/2 teaspoon salt
• Dash of freshly ground pepper
• 3 1/2 cups chicken broth
• 2 tablespoons lime juice (or lemon)

 Recipe method:

• Melt butter in a large saucepan over medium heat.
• Add broccoli, onion and curry powder.
• Saute a minute or two, but do not allow the onion to brown.
• Add salt, pepper and broth. Stir until mixed.
• Cover and bring to a boil.
• Reduce heat and simmer until broccoli is just tender, about 8 to 10 minutes.
• Cool slightly, then pour half of mixture into blender container.
• Cover and blend until smooth.
• Repeat with remaining mixture.
• Add lime juice.
• Reheat and serve. Garnish with lemon slices.

Tags: broccoli, bisque, recipe, soup, recipes, cooking

 Recipe ingredients:

• 4 chicken bouillon cubes
• 4 cups water
• 2 cans cream of chicken soup
• 1 (10 to 12 ounce) box chopped broccoli
• 1 1/2 cups raw potatoes, diced
• 1 small onion, chopped
• 1 pound Velveeta cheese

 Recipe method:

• Boil 4 cups of water and dissolve bouillon in it.
• Add the vegetables and cook over low heat until potatoes are soft.
• Add cheese and cook until melted.

Tags: broccoli, cheese, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound broccoli (fresh or frozen)
• 1 tablespoon instant onion flakes
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon flour
• 1 teaspoon sweet basil (optional)
• 1 1/3 cups water
• 1 chicken bouillon cube
• 1 (13 ounce) can evaporated milk

 Recipe method:

• Fresh broccoli should be washed, trimmed and broken into small pieces.
• Place broccoli in medium saucepan. Add next 7 ingredients.
• Cover and bring to boil. Simmer until tender, 10 to 15 minutes.
• Remove some florets and set aside for garnish.
• Puree or blend remaining broccoli, return to heat and stir in evaporated milk.
• Heat to serving temperature.

Tags: broccoli, recipe, soup, recipes, cooking

 Recipe ingredients:

• 5 to 6 pounds beef or veal bones
• 6 quarts water
• 1 pound carrots, diced
• 2 medium onions, diced
• 4 stalks celery, diced
• 3 cloves garlic, quartered
• 3 bay leaves
• 8 peppercorns
• 2 cups chopped fresh parsley

 Recipe method:

• Place bones in a shallow roasting pan.
• Bake at 450°F for 45 minutes or until bones are well browned, turning occasionally.
• Combine browned bones and 6 quarts water in a large stockpot.
• Bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours.
• Skim surface frequently to remove scum.
• Uncover and continue cooking 4 hours.
• Add carrots and remaining ingredients.
• Reduce heat to low, and cook, uncovered, 6 hours.
• Remove from heat and cool.
• Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.
• Discard bones, vegetables and seasonings.
• Cover and chill stock.
• Skim and discard solidified fat from top of stock.

Tags: brown, meat, stock, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 (10 ounce) package frozen spinach, cooked and well drained
• 8 ounces clam juice
• 8 ounces minced clams with juice
• 8 ounces chicken stock
• 1 1/2 cups half-and-half
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• Pepper, to taste
• Chilled sour cream

 Recipe method:

• In a blender or food processor puree spinach, clam juice, clams and juice and chicken stock.
• Transfer to saucepan and add half and half, lemon juice, Worcestershire sauce and pepper.
• Heat, but do not boil.
• Adjust seasonings and ladle into individual heatproof bowls.
• Top each bowl with 2 teaspoons sour cream and broil for 2 minutes.

Tags: bula, recipe, soup, recipes, cooking

 Recipe ingredients:

• 3 pounds butternut squash
• 6 large Jonathan or Granny Smith apples
• 6 cups water
• 4 teaspoons granulated sugar
• Pinch of ground cloves
• 1 teaspoon salt
• Freshly-ground white pepper
• 2 teaspoons curry powder
• 2 cups heavy whipping cream

 Recipe method:

• Cut squash in half lengthwise and scoop out seeds and fiber.
• Cut in half again, lengthwise, and pare off the outside shell.
• Cut the squash into cubes.
• Quarter, core and pare the apples. Cut them into cubes, also.
• Place squash, apples, water, sugar, cloves, salt and pepper in a large saucepan or casserole.
• Bring to a boil.
• Reduce heat, cover and simmer 30 to 45 minutes, or until the squash and apples are extremely soft and beginning to form a puree.
• Puree the mixture, including the water, in a food processor or blender.
• The soup may be stored in the refrigerator at this point.
• Before serving, stir together the squash-apple mixture, curry powder, and cream in a saucepan.
• Bring slowly to a simmer and taste for seasoning.
• Should the soup be too thick, add a little water.

Tags: butternut, apple, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 small squash (1 pound) peeled, cut up and seeded or 1 (10 ounce) package frozen squash
• 2 tart apples, peeled, cored and coarsely chopped
• 1 medium yellow onion, peeled and coarsely chopped
• 1 pinch rosemary
• 1 pinch marjoram
• 4 cups chicken broth
• 2 thick slices French bread, trimmed and cubed
• Salt and ground pepper
• 2 egg yolks
• 1/4 cup heavy cream

 Recipe method:

• Combine all ingredients, except yolks and cream, in a large saucepan.
• Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes.
• Puree the vegetables, a small amount at a time.
• Beat yolks and cream together.
• Beat in a little of the hot soup.
• Combine the vegetables and cream mixture.
• Bring to a boil, but do not boil.
• Garnish with additional diced apples.

Tags: butternut, squash, bisque, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 (16 ounce) can kidney beans, undrained
• 1 medium onion, chopped
• 1/2 medium head cabbage, chopped
• 1 (28 ounce) can diced tomatoes
• 1 tomato can water or beef broth
• 3 or 4 bouillon cubes
• Chopped fresh parsley

 Recipe method:

• In a Dutch oven, brown beef.
• Add all remaining ingredients except parsley.
• Bring to a boil.
• Reduce heat.
• Simmer, covered, for 1 hour.
• To serve, garnish with parsley.

Tags: cabbage, beef, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups shredded cabbage
• 1 (10 ounce) package frozen lima beans, cooked and drained
• 1 cup sliced carrots
• 1 cup diced potatoes
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 3 cups milk
• 2 cups (8 ounces) shredded Cheddar cheese

 Recipe method:

• Saute onion in 2 tablespoons butter in a heavy saucepan until tender, about 3 minutes.
• Add cabbage, beans, carrots, potatoes, broth and salt.
• Cover. Simmer until carrots and potatoes are tender, about 20 minutes.
• Meanwhile, melt 1/4 cup butter in a 4-quart Dutch oven.
• Blend in flour, paprika and pepper.
• Remove from heat. Stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat. Stir in cheese until melted.
• If necessary, return to low heat to finish melting cheese (do not boil).
• Add vegetables with liquid to cheese soup base.
• Heat to serving temperature.

Tags: cabbage, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 freshly cooked whole crabs, approximately 1 1/2 to 2 pounds each
• 24 clams, well scrubbed
• 3 cups dry white wine
• 1/3 cup olive oil
• 1 medium onion, finely chopped
• 3 large cloves garlic, minced
• 1 green bell pepper, coarsely chopped
• 2 pounds fresh tomatoes, peeled, seeded and chopped
• 3 ounces tomato paste
• 1 teaspoon freshly-ground pepper
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon dried basil, or 1 tablespoon finely chopped fresh basil
• 2 pounds fresh white fish such as sea bass, rock cod, halibut or ling cod, cut into large pieces
• 3/4 pound scallops
• 3/4 pound raw shrimp, peeled and de-veined
• Chopped fresh parsley

 Recipe method:

• Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (crab butter) as possible.
• Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
• Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open.
• Remove clams, discarding any that do not open.
• Strain the stock through cheese cloth and reserve.
• In an 8-quart heatproof casserole or a kettle, heat the oil.
• Add the onion, garlic and bell pepper and saute over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften.
• Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs and clam stock.
• Partially cover and simmer for 20 minutes.
• Add the fish, scallops, shrimp, crab and crab butter.
• Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir.
• Add the clams and heat for a scant 1 minute.
• Sprinkle with parsley and serve immediately from the cooking pot.

Tags: California, cioppino, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 cups strawberry preserves
• 12 ounces sour cream
• 2 tablespoons grenadine syrup
• 1 1/4 cup half-and-half
• 1/2 cup cream sherry

 Recipe method:

• In blender on high speed, blend strawberry preserves, sour cream and grenadine until smooth.
• On low speed, blend in half-and-half and cream sherry.
• Chill in refrigerator 3 to 4 hours.
• Serve garnished with fresh strawberry and mint leaves.

Tags: California, strawberry, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 ripe medium size cantaloupe
• 1/4 pound butter or margarine
• 1/8 teaspoon powdered cloves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon coriander
• 1/8 teaspoon (or less) salt
• 1 cup granulated sugar (to taste)
• 2 quarts half-and-half or sour cream
• 1/4 teaspoon orange flavoring
• Juice of 1/2 fresh lime
• Mint leaves (optional)
• 1/3 cup light rum (or to taste) or rum extract to taste

 Recipe method:

• Cut, dice and peel cantaloupe.
• Cook in saucepan until very soft.
• Drain. Mash with potato masher.
• Add butter and spices.
• Cool down with about 1/2 cup of cream.
• Mix with electric beater or blender until finely pureed.
• Add lime juice very slowly while blending.
• Return ingredients to a refrigerator container large enough for entire mixture.
• Add remaining cream.
• Store and serve cold with mint garnish and rum.

Tags: cantaloupe, rum, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 large cantaloupe, pared, seeded and chopped
• 3 tablespoons granulated sugar
• 2 tablespoons snipped fresh mint leaves
• 1/2 cup dairy sour cream
• 1/4 cup dry white wine
• 2 teaspoons grated orange peel
• Fresh mint leaves

 Recipe method:

• Place cantaloupe, sugar and the 2 tablespoons mint leaves in a blender.
• Cover and process until smooth.
• Stir in sour cream, wine and orange peel.
• Serve soup in one half of a cantaloupe with the seeds removed.
• Garnish with mint leaves.

Tags: cantaloupe, recipe, soup, recipes, cooking

 Recipe ingredients:

• 6 cups chicken stock
• 5 slices bacon, chopped
• 1 1/2 pounds carrots, coarse chopped
• 1/2 cup green onions with tops, chopped
• 1/2 pound fresh mushrooms, chopped
• 1 cup celery with leaves, chopped
• 1/8 teaspoon dry thyme
• 1 bay leaf
• 1 cup half-and-half

 Recipe method:

• Saute bacon in heavy saucepan until crisp.
• Stir in vegetables. Stir frequently until wilted.
• Cover and simmer 10 to 15 minutes.
• Uncover, stir in chicken stock, thyme and bay leaf.
• Simmer covered for 1 hour.
• Remove from heat. Remove bay leaf.
• Puree soup in blender.
• Return to saucepan. Add half and half.
• Reheat, but do not boil.
• Serve garnished with chopped green onions.

Tags: carrot, bisque, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• 2 (14 1/2 ounce) cans beef broth
• 1 (16 ounce) can tomatoes, undrained and chopped
• 1 teaspoon salt
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon dried whole thyme
• 1/2 teaspoon red pepper
• 1 bay leaf
• 2 pounds farm-raised catfish fillets
• 1 (10 ounce) package frozen sliced okra, thawed
• Hot cooked rice

 Recipe method:

• Saute green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender.
• Stir in broth and next 6 ingredients. Bring to a boil.
• Cover, reduce heat and simmer 30 minutes, stirring occasionally.
• Cut catfish into 1-inch pieces. Add to gumbo and simmer 10 minutes.
• Stir in okra. Cook an additional 5 minutes.
• Remove bay leaf.
• Serve over rice.

Tags: catfish, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 medium cauliflower head, separated florets
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups chicken stock
• 2 cups light cream
• 1/2 teaspoon Worcestershire sauce
• 1 cup grated Cheddar cheese
• Salt, to taste
• Freshly-ground black pepper, to taste
• Chopped chives, for garnish

 Recipe method:

• Put cauliflower, onion, carrot, celery and chicken stock in crockpot.
• Cover and cook on low for 6 to 8 hours.
• Puree in blender.
• Return to crockpot.
• Blend in cream, Worcestershire and cheese.
• Add salt and pepper to taste.
• Stir to mix well.
• Turn control to high and heat through.
• Garnish servings with chopped chives.

Tags: cauliflower, cheese, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 small onion, minced
• 4 tablespoons butter
• 1 pound crabmeat (about 12 crabs)
• 1 quart milk
• 2 cups light cream
• 1/4 teaspoon mace
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt, or to taste
• 1/4 cup dry sherry
• 2 egg yolks
• 1/4 cup orange crab roe
• Rind of 1 lemon, grated

 Recipe method:

• Saute onion gently in the butter, add crabmeat and set aside.
• Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings and sherry.
• Cover and let steep over very low heat for 30 to 45 minutes.
• Beat the egg yolks, pour a little of the hot liquid into them and then stir the yolk mixture slowly into the soup.
• Put a spoonful of roe in each soup bowl, ladle in the soup and sprinkle the top with grated lemon rind.

Tags: Charleston, shecrab, recipe, soup, recipes, cooking

 Recipe ingredients:

• 3 stalks celery, chopped
• 3 scallions, chopped
• 1/4 cup butter or margarine, melted
• 2 (10 3/4 ounce) cans condensed chicken broth
• 3 cups water
• 2 carrots, scraped and grated
• 2 cups (8 ounces) shredded American cheese
• 1/2 teaspoon dried parsley flakes
• 1/8 teaspoon pepper
• Dash of hot sauce
• 1 (8 ounce) container sour cream
• 3 tablespoons sherry

 Recipe method:

• Saute celery and scallions in butter in a large Dutch oven until vegetables are tender.
• Add chicken broth, water and carrot, stirring well.
• Bring to a boil.
• Cover, reduce heat and simmer 30 minutes.
• Add potato soup and next 4 ingredients, stirring well.
• Simmer 15 minutes.
• Add sour cream and sherry. Heat thoroughly.

Tags: cheese, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 can chicken broth
• 1 broth can milk
• 1/2 ounce MSG
• 1/2 ounce Worcestershire sauce
• 1/4 cup cornstarch
• 12 ounces beer
• 1 cup Cheese Whiz
• Salt, to taste

 Recipe method:

• Bring milk to simmer.
• Add chicken stock, cheese and all other ingredients except cornstarch and beer.
• Simmer until cheese is melted.
• Make paste with water and cornstarch.
• Add starch and beer just before serving soup.

Tags: cheese, beer, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 pound hot smoked sausage, cut into 1/4-inch slices
• 4 chicken breast halves, skinned
• 1/4 to 1/3 cup vegetable oil
• 3/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced celery
• 2 quarts hot water
• 3 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried whole thyme
• 1 tablespoon Worcestershire sauce
• 1/2 to 1 teaspoon hot sauce
• 1/2 cup sliced scallions
• 1/4 teaspoon salt (optional)
• Hot cooked rice
• Gumbo file (optional)

 Recipe method:

• Brown sausage in a Dutch oven over medium heat.
• Remove to paper towels, leaving drippings in Dutch oven.
• Brown chicken in drippings. Remove to paper towels, reserving drippings.
• Measure drippings, adding enough vegetable oil to measure 1/2 cup.
• Heat in Dutch oven over medium heat until hot.
• Add flour to hot oil. Cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
• Add onion, green pepper and celery. Cook until vegetables are tender, stirring often.
• Gradually stir in water. Bring to a boil.
• Return chicken breasts to Dutch oven. Add garlic and next 5 ingredients.
• Reduce heat. Simmer, uncovered, 1 hour.
• Remove chicken. Let cool.
• Return sausage to Dutch oven. Cook gumbo, uncovered, 30 minutes.
• Stir in scallions. Cook, uncovered, an additional 30 minutes.
• Add salt, if desired.
• Bone chicken breasts and cut into strips.
• Add to gumbo and cook until thoroughly heated.
• Remove bay leaves.
• Serve gumbo over rice.
• Sprinkle with gumbo file, if desired.

Tags: chicken, sausage, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 6 cups chicken stock
• 4 heads garlic (full heads not cloves)
• 4 baking potatoes, peeled and diced
• 3 ribs celery, cut into 1-inch pieces
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, crushed well

 Recipe method:

• Place garlic in a 1-quart casserole.
• Cover and bake at 350 degrees F for one hour.
• Remove from oven, but do not lift lid.
• In a large stock pot, combine remaining ingredients.
• Bring to a boil.
• Reduce heat to medium and continue to cook until potatoes are tender.
• Mash vegetables into broth with potato masher.
• Cut off just enough of the bottom of each head of garlic to expose cloves.
• Gently squeeze out all the garlic from the skins.
• Add roasted garlic to soup mixture.
• Stir very well to incorporate.
• Serve with crusty bread and cheese for a robust lunch or dinner.

Tags: chicken, garlic, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 tablespoon olive oil
• 2 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 (10 1/2 ounce) cans condensed chicken broth, undiluted
• 2 (14 1/2 ounce) cans diced tomatoes with garlic and onion, undrained
• 2 small zucchini, diced
• 1 (25 ounce) package frozen cheese ravioli
• 2 teaspoon dried parsley
• Freshly-grated Parmesan cheese

 Recipe method:

• In Dutch oven, saute chicken in hot oil for 2 minutes, stirring constantly.
• Add chicken broth, tomatoes and zucchini. Cover and bring to boil.
• Add frozen ravioli. Simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness.
• Stir in parsley.
• To serve, ladle into soup bowls.
• Sprinkle with Parmesan cheese.

Tags: chicken, ravioli, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 (4 to 5 pound) stewing chicken
• 3 1/2 quarts water
• 1 tablespoon salt
• 3 stalks celery
• 1 parsley root
• 2 onions
• 3 sprigs dill
• 3 sprigs parsley

 Recipe method:

• Clean chicken thoroughly.
• Combine in a deep saucepan with the water and onions.
• Bring to a boil and cook over medium heat for 1 1/2 hours.
• Add remaining ingredients.
• Cover and cook over low heat 1 hour longer, or until chicken is tender.
• Remove chicken and strain soup.

Tags: chicken, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 (4- to 5-pound) stewing chicken, cut up
• 3 quarts water
• 1 carrot, cut up
• 1 stalk celery, cut into 1-inch lengths
• 2 or 3 sprigs parsley
• 2 teaspoons salt

 Recipe method:

• Place chicken in large kettle.
• Add water. Cover.
• Cook over low heat until boiling point is reached.
• Skim carefully.
• Add carrot, celery, parsley and salt.
• Cover and gently simmer for about 3 hours.
• Strain. Chill.
• If any fat accumulates over chilled liquid, remove while soup stock is cold.

Tags: chicken, stock, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1 small onion, peeled and finely chopped
• 1 1/2 tablespoon butter
• 1 (4 ounce) can mild green chiles, drained, seeded and chopped
• 1 (14 ounce) can plum tomatoes, drained, seeded and chopped
• 3 ounces cream cheese, cubed
• 1/2 cup chicken broth
• 3/4 cup half-and-half or light cream
• 2 teaspoons fresh lemon juice, or to taste
• Cayenne pepper, to taste
• Salt, to taste
• Tortilla chips
• Salsa
• Guacamole

 Recipe method:

• In a large saucepan, cook onion in butter until soft.
• Add chiles and tomatoes.
• Cook 10 minutes, stirring, until liquid evaporated.
• Stir in cream cheese.
• When cream cheese has melted, add broth, half and half, lemon juice and cayenne.
• Add salt to taste.
• Cover and heat to serving temperature. Do not boil.
• Serve with tortilla chips, salsa and guacamole.

Tags: chili, queso, recipe, soup, recipes, cooking

 Recipe ingredients:

• 3/4 cup dried black-eyed peas
• 2 cups water
• 1 bouillon cube
• 1/2 pound extra-lean ground beef
• 1 cup chopped onion
• 2 minced garlic cloves
• 1 (16 ounce) can tomatoes
• 1 (4 ounce) can green chiles, drained
• 1 cup beef broth
• 1 bay leaf
• 1 teaspoon chili powder
• Dash of cayenne pepper, to taste
• 2 cups fresh cut okra or 1 (10 ounce) package frozen okra
• 1/2 teaspoon gumbo file powder
• 2 cups steamed rice

 Recipe method:

• Sort peas, then cover with water 2 inches above level of peas.
• Set aside to soak for 6 to 8 hours.
• Drain peas, discarding water.
• In a medium saucepan, combine soaked peas, 2 cups water and bouillon.
• Bring to a boil. Reduce heat.
• Cover and simmer until peas are tender, about 30 minutes.
• Brown beef in a heavy pot until no longer pink.
• Add onion and garlic.
• Cook and stir 2 to 3 minutes.
• Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper.
• Cover and simmer 10 minutes.
• Add black-eyed peas, including cooking liquid, to beef mixture.
• Stir in okra.
• Cover and simmer 10 minutes longer.
• Remove 1/2 cup liquid from gumbo.
• Stir in file powder.
• Return to gumbo, stirring constantly.
• Serve over cooked rice.

Tags: chili, gumbo, recipe, soup, recipes, cooking

 Recipe ingredients:

• 2 (16 ounce) cans apricot halves, chilled
• 1 cup half-and-half
• 1 tablespoon lemon juice
• 1/4 teaspoon mint extract
• Sour cream
• Mint sprigs

 Recipe method:

• In electric blender container, puree apricot halves with their syrup until smooth.
• Stir in cream until blended.
• Then stir in lemon juice and mint extract.
• To serve, pour into individuals bowls.
• Garnish with a dollop of sour cream and mint sprigs.
• To make with fresh apricots:
  • In large saucepan, combine 1 cup sugar with 1 cup water.
  • Heat to a boil, stirring to dissolve sugar.
  • Add 1 3/4 pounds fresh California apricots, halved and pitted.
  • Cook just until tender, stirring occasionally.
  • Refrigerate until cold.
  • Puree and proceed with recipe but omit lemon juice.

Tags: chilled, apricot, mint, recipe, soup, recipes, cooking

 Recipe ingredients:

• 1/2 cup tightly packed fresh cilantro leaves
• 1 jalapeno pepper, stemmed, seeded and coarsely chopped
• 1/2 cup lemon juice
• 1/4 cup tequila
• 1 (15 ounce) can chicken broth, fat skimmed from top
• 2 ripe avocados (about 1 pound), peeled, pitted and coarsely chopped
• 1/2 teaspoon salt, or to taste
• 4 lemon wedges (optional)
• 1 small tomato (optional), cut into 1/4-inch dice

 Recipe method:

• Place the cilantro and jalapeno in a blender or the work bowl of a food processor.
• Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
• Add the lemon juice, tequila, chicken broth, avocados and salt and process until smooth.
• Refrigerate the soup until it is well chilled, about 1 hour.
• Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired.
• You may also add a dollop of sour cream.
• Serve immediately.

Tags: chilled, avocado, tequila, recipe, soup, recipes, cooking

 Recipe ingredients:

• 3 cups water
• 1 quart fresh blueberries, rinsed, stemmed and drained
• 3/4 cup granulated sugar
• Ground cinnamon, to taste
• 2 tablespoons cornstarch
• 1 1/2 to 2 tablespoons cold water
• Sour cream or yogurt (for garnish)

 Recipe method:

• Bring water to boil in saucepan.
• Add blueberries, sugar and cinnamon.
• Cook for several minutes, stirring to dissolve sugar.
• At this point you can purée the mixture in a blender or food processor leave as is. Set aside.
• In small bowl mix cornstarch with enough cold water to make paste.
• Stir into warm berry mixture and bring to boil again.
• Cool. Cover and refrigerate.
• Serve well chilled with a tablespoon of sour cream or yogurt atop each bowl of soup.
• Sprinkle with additional cinnamon and decorate with mint leaves, if desired.

Tags: chilled, blueberry, recipe, soup, recipes, cooking