2/26/2011

Zucchini Soup (Cream of) III


Ingredients
4 medium zucchini, sliced
2 cups water
2 tablespoons cilantro or parsley, chopped
2 tablespoons butter, unsalted
2 tablespoons onion, chopped finely
1 tablespoon all purpose flour
1 (13-ounce) can of evaporated milk or whole milk or half and half
1 cup chicken stock (see our Chicken Stock recipe)

1. Put sliced zucchini into a Dutch oven and add the water and a pinch of salt. Bring to a boil. Cover and cook until softened, 20 minutes.
2. Cool. When cooled, puree the zucchini, 1 cup of the liquid, 2 tbsp cilantro or parsley in a blender or food processor.
3. Heat butter in a Dutch oven. Add the onion and cook until translucent. Stir in flour and cook a little longer. Add the pureed zucchini mixture, the milk and chicken stock. Blend. Season with salt and pepper if needed. Over medium heat, bring soup to a boil, stirring constantly.
Serve cold topped with chopped cilantro or parsley.

Serves approx 4

Zucchini Soup II


Ingredients
4 tablespoons butter, unsalted
¾ cup white onion, chopped
9 large garlic cloves, minced
4 medium zucchini, sliced
4 cups of chicken or vegetable stock (see our stock recipes)
½ teaspoon powdered ginger
Salt and freshly ground pepper to taste

1. On low heat, melt the butter in a Dutch oven. When it is melted, add the minced garlic and onions and sauté until the onion is soft.
2. When the onions are tender, add the zucchini and cook until soft. Add the stock and bring to a simmer. Simmer at a low heat for about 45 minutes.
3. After cooling for a bit, puree in a blender or a food processor until creamy and smooth.
4. Taste and season with ginger, salt and freshly ground pepper. Cool in refrigerator overnight for maximum flavour.

Serves approx 4

Zucchini Soup I


Ingredients
1/3 cup onion, chopped
1 ½ tablespoon butter, unsalted
2 cups chicken stock or vegetable stock (see our stock recipes)
2 cups unpeeled zucchini, cubed
1 ½ cups fresh corn kernels
2 tablespoons jalapeño peppers, minced
salt and freshly ground black pepper to taste
1 cup milk
2 ounces Monterey jack cheese, cut into ¼ inch cubes
chopped parsley and ground nutmeg for garnish

1. In a Dutch oven sauté the onion in the butter until translucent.
2. Add the stock, zucchini, corn, peppers, salt and freshly ground black pepper to taste and stir. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the zucchini is soft.
3. Pour in the milk, and heat the soup but don’t boil. Remove the soup from the heat, and stir in the cheese. Garnish the soup with chopped parsley and nutmeg.

Serves about 4

Yam Soup II


Ingredients
1 onion, chopped
1 clove garlic, minced
4 teaspoon olive oil
2 small hot chillies, fresh, seeded and finely chopped
1 red or green sweet pepper, seeded, sliced or chopped
1 stick celery or chunk of celery root, sliced or chopped
2 medium tomatoes, seeded and chopped
2 or 3 yams or sweet potatoes cut into cubes
1 cup tomato juice
1 small can tomato paste
2 cups water
1 bay leaf
1 teaspoon turmeric
1 teaspoon cumin or ¼ teaspoon allspice (optional)
salt and freshly ground pepper to taste
garnish with chopped watercress or fresh parsley, basil, sage or other herbs

1. In a Dutch oven, sauté the onion and garlic over low heat in the olive oil until the onion is translucent.
2. Add the chillies and chopped tomatoes and sweet peppers, and cook the mixture for about 5 minutes.
3. Add the yams or sweet potatoes, tomato juice, water, bay leaf and spices.
4. Bring the soup to a boil, reduce the heat, and simmer until the yams are tender. Add salt, pepper and spices to taste.
5. Add more water if the soup is too thick
6. Puree the soup in a blender or food processor. Return soup to dutch oven and reheat slowly. Garnish with herbs.

Serves 4

Yam Soup I


Ingredients
2 large yams
1 large onion, thinly sliced
4 garlic cloves, minced
Unsalted butter or olive oil
Salt and freshly ground pepper to taste
4 cups chicken stock (see our chicken stock recipe)
Half cup heavy cream
Nutmeg to taste

1. Poke a couple of holes in the yams. Bake in oven at about 400 degrees for about an hour.
2. Cool the yams and remove the peels.
3. Heat the butter or oil in a Dutch oven on medium low heat. Put in onions, add salt to taste, and add the garlic after 2 minutes.
4. Continue to sauté the onions on medium-low heat, stirring from time to time, until translucent.
5. Chop the yams and add them to the Dutch oven. Use a potato masher on the yams.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and simmer for 5 to 10 minutes.
7. Puree the soup in a blender or a food processor until smooth and creamy.
8. Add the cream, nutmeg and freshly ground pepper, and cook until the desired thickness is reached.

Serves approx. 4

Wonton Soup


Ingredients
1 cup ground pork
1 green onion (with tops), chopped
2 teaspoon soy sauce
½ teaspoon cornstarch
¼ teaspoon ground ginger
24 wonton skins
5 cups water
4 cups chicken stock (see our chicken stock recipe)
4 cups water
1 tablespoon soy sauce
1 cup spinach, cut into  thin pieces

1. Cook pork and green onions, stirring sometimes, until pork is done; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated for 24 hours.)
2. Boil water in a Dutch oven. Put in wontons. Bring to a boil; reduce heat. Simmer uncovered 2 minutes. Heat chicken stock, 4 cups water and 1 tablespoon soy sauce to boiling in the dutch oven. Add spinach. Simmer. Use 3 wontons per serving.

Serves 8

Wild Rice Soup II


Ingredients
½ cup uncooked wild rice
3 tablespoon butter, unsalted
1 cup onion, chopped
1 cup celery, sliced
3 tablespoon all-purpose flour
1 ½ cups chicken stock (see our Chicken Stock recipe)
2 cups milk
2 cups chicken, cut into bite sized pieces

1. Prepare rice according to package directions.
2. Melt the butter in a Dutch oven. Add the onion and celery and sauté until the onion is translucent.
3. Stir in the flour, salt and freshly ground black pepper to taste. Slowly pour in the stock and milk and stir until soup becomes thick. 
4. Add the rice and the chicken and heat, about 10 minutes.

Serves about 4

Wild Rice Soup I


Ingredients
¾ cup onion, chopped
6 ounces mushrooms, sliced
3 tbsp. butter, unsalted
½ cup flour
4 cups chicken stock (see our Chicken Stock recipe)
½ cup cooked wild rice
1 cup Half & Half
¼ cup dry sherry
Handful of parsley, chopped
3 stalks celery, sliced
2 carrots, sliced into rounds

In a Dutch oven, sauté mushrooms and onion in butter. Sprinkle on flour stirring constantly for a couple of minutes. Poor in chicken stock and stir until smooth. Simmer 10 minutes. Add wild rice, vegetables, cream and dry sherry. Heat well but don’t allow to boil. Garnish with chopped parsley.

Serves 6 to 8

Watercress Soup

Ingredients
3 large bunches watercress, stalks removed, and chopped. (reserve a few leaves for garnish)
½ cup butter, unsalted
5 leeks, white parts only, rinsed and sliced
4 medium potatoes, cubed
7 ½ cups chicken stock or vegetable stock (see our stock recipes)
4 tablespoons sour cream
salt and freshly ground black pepper to taste
    1. Melt the butter in a dutch oven, add the leeks, potato and watercress and make sure they're covered with butter.
    Add salt. Cover and cook vegetables until soft, stirring occasionally.

    2. Pour in the stock and simmer, covered, until vegetables are tender. Remove the dutch oven and puree  the soup in a blender or food processor.
    3. Return the soup to the dutch oven, add 3 tablespoons sour cream, season to taste and reheat slowly. Garnish with a dollop of sour cream and chopped watercress.

    Serves 6 to 8

    Vichyssoise III

    Ingredients
    1 tablespoon butter, unsalted
    3 leeks, white part only, sliced
    1 onion, chopped
    5 potatoes, cubed
    salt and freshly ground pepper to taste
    a pinch dried thyme
    ½ teaspoon dried marjoram
    1 bay leaf
    5 cups chicken stock (see our Chicken Stock recipe)
    ¼ cup heavy whipping cream
    Snipped chives for garnish

    In a Dutch oven melt butter.  Add leeks and onion, cover and cook until tender, about 8 minutes.  Add, salt and pepper to taste.  Add thyme, marjoram, bay leaf and stir thoroughly.  Cover pot and keep cooking for 10 to 12 minutes, or until vegetables are done.  Add chicken stock, bring to boil and cook uncovered for about half an hour.   Puree soup in blender or food processor and chill.  Before serving add cream and garnish with snipped chives. 

    Serves 4 to 6

    Vichyssoise Soup II

    Ingredients
    3 cups potato, cubed
    2 cups onion, chopped
    2 cups chicken stock (see our Chicken Stock recipe)
    Salt and freshly ground white pepper to taste
    ¼ teaspoon dried whole basil
    1 (12-ounce) can evaporated milk
    ½ cup sour cream
    Fresh chives, snipped with scissors

    Combine first 6 ingredients in a Dutch oven. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are done. Blend in food processor or blender; add hot vegetable mixture. Process until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill.
    Serve with a dollop of sour cream if desired and snipped chives for garnish

    Serves 4

    Vichyssoise Soup I


    Ingredients
    2 leeks, white parts only, sliced
    1 cup onion, chopped
    2 tablespoons butter, unsalted
    ¾ cup potatoes, cubed
    2 1/3 cups chicken stock (see our chicken stock recipe)
    salt and freshly ground black pepper to taste
    1 1/8 cups heavy whipping cream
    Handful of snipped chives for garnish

    1. In a Dutch oven, sauté the chopped leeks and the chopped onion in butter until translucent and don’t let them brown.
    2. Add potatoes and stock to the Dutch oven. Salt and freshly ground pepper to taste. Don’t overcook the potatoes. Bring to boil, and simmer for half an hour.
    3. Puree in blender or food processor until smooth. Cool. Stir in the cream before serving. Garnish with snipped chives.

    Serves approx 5

    2/25/2011

    Vegetable Soup (Cream of) III

    Ingredients
    3 tablespoons butter, unsalted or extra virgin olive oil
    2 cups onion, chopped
    2 potatoes, cubed
    4 cups chicken stock (see our Chicken Stock recipe)
    3 cups vegetables, cooked until still crisp
    Salt and freshly ground pepper to taste
    1 cup heavy cream

    In a Dutch oven, sauté onions in butter or olive oil.  Add cubed potato and stock, simmer until potato is soft.  Add the vegetables you like and continue simmering.  Puree the soup in a blender or food processor and return to Dutch oven. If you like, puree only half of the vegetables so that the soup has some chunks.  Add salt and pepper to taste and finish with heavy cream.  Serve immediately.  Good served with fresh bread or garlic bread.   

    Serves approx 4

    Vegetable Soup II

    Ingredients
    • 4 cups chicken stock (see our chicken stock recipe)
    • ½ cups uncooked barley
    • 1 carrot, sliced into thin rounds
    • 1 stalk celery, sliced
    • 1 ¾ cups canned diced tomatoes with juice
    • ½ zucchini, sliced
    • 1 ¾ cups canned garbanzo beans, drained
    • ½ cup onion, chopped
    • 1 bay leaf
    • 2 cloves garlic, peeled and minced
    • A pinch of sugar
    • salt and freshly ground black pepper to taste
    • handful of fresh parsley, chopped
    • ½ teaspoon curry powder
    • ½ teaspoon paprika
    • ½ teaspoon Worcestershire sauce

    Pour the chicken stock into a Dutch oven. Add barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaf. Season with minced garlic, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 1 and a half hours. If the soup is too thick, adjust by adding more stock or less barley if desired. Remove bay leaves before serving.

    Serves 4

    Vegetable Soup I


    Ingredients
    4 tablespoons extra virgin olive oil
    4 leeks, white part only, sliced
    4 cloves garlic, peeled and minced
    Salt to taste
    2 medium carrots, sliced into rounds
    2 potatoes, cubed
    2 cups fresh green beans,  cut into bite sized pieces
    8 cups chicken or vegetable stock (see our stock recipes)
    4 cups tomatoes, peeled, seeded, and chopped
    2 ears corn, kernels removed
    A good pinch freshly ground black pepper
    ¼ cup parsley leaves, finely chopped
    Fresh juice from one lemon

    Into a Dutch oven put oil, leeks, garlic, a pinch of salt and sauté until they’re tender.  Add carrots, potatoes, and green beans and simmer, stirring from time to time.  Add the stock and continue simmering.  Add the tomatoes, corn kernels, and pepper.  Reduce the heat to low, cover, and cook until the vegetables are softened for about half an hour.  Add the parsley, lemon juice, and salt to taste.  Serve.  

    Serves approx 6 to 8

    2/24/2011

    Urad Dal Soup

    ¾ cup split urad dal, without skins
    6 cups water
    ½ tspn turmeric
    3 Tblspn ghee (Clarified butter)
    3 medium tomatoes, seeded and chopped
    1 ¼ tspn salt
    2 Tblspn coriander/cilantro or parsley, chopped

    for tadka
    1 ½ tspn finely chopped or minced ginger
    1 ½ tspn cumin seeds
    1 – 2 whole red dried chillies broken into bits

    Wash urad dal under running water. Discard washing water.
    Place the water, turmeric and a dab of the ghee into a Dutch oven and bring to a boil.
    Add the dal and bring back to boil.
    Reduce the heat to moderately-low, cover and simmer for half an hour. Add the tomatoes. Cover and let it simmer until the dal is completely cooked. Turn off heat and add the salt. Stir thoroughly.
    Heat the ghee in a saucepan. Add the ginger root, cumin seeds and red chilli. Sauté until the cumin and chilli turn brown. Pour the tadka into the dal. Stir the dal, cover and allow to sit for 1 – 2 minutes.
    Add water if the soup is too thick. Add the parsley or coriander, stir and serve. Goes well with rice.


    Serves 4 to 6

    Turtle Soup (Mock) IV


    Ingredients
    1/2 pound beef
    1/2 pound pork
    1 pound chicken (light and dark meat)
    1 cup onions, minced
    4 eggs, hard boiled, chopped
    1/4 cup roux (flour and oil in equal amounts)
    2-3 cups sherry wine
    2 lemons, sliced
    3 tbsp. green onions, sliced finely
    Salt, freshly ground pepper and garlic to taste

    1. Make roux by blending equal parts of flour and oil in Dutch oven over medium to low heat. Stir all the time until medium brown.
    2. Cut all meat into small pieces. Mix with roux with onions, salt and pepper. Saute till onions are translucent and meat is browned. Cover with sufficient water or chicken and beef stock 3 inches above ingredients. Add garlic and half the lemon slices. Mix, bring to a boil, then simmer on medium heat until thick.
    3. Chop 3 hard boiled eggs and add to the soup. Add sherry and serve. Garnish with a slice of hardboiled egg and a sprinkle of chopped green onions. 

    Serves 6 to 8

    Turtle Soup (Mock) III


    Ingredients
    1 calf's head, split
    ½ cup onion, chopped
    ½ cup carrot, sliced into thin rounds
    5 cloves, 6 whole pepper corns, a bay leaf, dried thyme or marjoram, tied in cheese cloth bag for a bouquet garni
    1 tablespoon salt
    4 tablespoons butter, unsalted
    4 tablespoons flour
    2 cups beef stock (see our Beef Stock recipe
    1 cup tomato juice
    Freshly ground pepper to taste
    1 cup Madeira wine

    1. Wash calf's head and soak covered in cold water. Discard soaking water and place calf’s head into a Dutch oven and cover with boiling water.  Add carrot, onion, bouquet garni, and salt.  Cover and simmer until the meat is tender. Remove bouquet garni after half an hour and discard.
    2.  Take out the calf's head and the meat from it, reserve liquid.  Cut into small pieces 1 cup of meat to be used in the soup.  Reduce the stock to four cups by simmering.  Put through sieve and cool. 
    3. Melt the butter in a Dutch oven and mix thoroughly with flour.  Gradually add stock stirring all the time, until the soup is thickened and smooth. 
    4.  Add the stock from the calf’s head, tomato juice and the 1 cup cut meat.  Reheat and season to taste with freshly ground pepper and more salt if you like. 

    Turtle Soup II


    Ingredients
    • ¾ cup butter
    • 2 ½ pounds snapping turtle meat, cut into ½ inch pieces
    • salt and freshly ground pepper to taste
    • 2 cups onion, chopped
    • 6 stalks celery, sliced
    • 30 cloves garlic, minced
    • 3 bell peppers, chopped
    • 1 tablespoon dried thyme
    • 1 tablespoon dried oregano
    • 4 bay leaves
    • 11 cups chicken or veal stock (see our stock recipes)
    • 1 cup all-purpose flour
    • 3 ¼cups dry sherry
    • 1 tablespoon hot pepper sauce
    • ¼ cup Worcestershire sauce
    • Fresh juice from two lemons
    • 3 cups tomatoes, peeled, seeded, and chopped
    • 1 bunch fresh spinach, stems removed, rinsed, and chopped
    • 6 hard-boiled eggs, chopped

    1. In a Dutch oven, melt ¼ cup butter, add turtle meat and sauté.  Salt and freshly ground pepper to taste.  Cook until liquid is almost evaporated.  . Add onions, celery, garlic, and peppers, stirring all the time.  . Add thyme, oregano, and bay leaves and sauté for about 20 minutes longer. Add stock, bring to a boil, and simmer for about half an hour. Put in the refrigerator overnight and remove any fat that has risen to the top. 
    2. On the next day, heat the stock while making a roux.  In a saucepan, melt ½ cup butter over medium heat.  Gradually add flour, stirring all the time.  Don’t let the mixture burn.  Cook about three minutes until the roux is brownish.  Put aside to cool.  Let the roux cool before adding to hot soup. 
    3. Add the roux to the stock, stirring all the time to prevent lumps.  Let simmer for about half an hour while stirring.  Add sherry and bring to a boil then add hot sauce and Worcestershire sauce.  Remove any fat that rises to the top.  Add lemon juice and tomatoes and bring back to simmer.  Add spinach and eggs, let simmer again and season to taste.
    Note:  can freeze soup until is needed. 

    Turtle Soup


    Ingredients
    1 ½ pounds turtle meat, cut into ½ inch pieces
    3 teaspoon salt, total, or to taste
    ¾ teaspoon cayenne, total
    6 cups water
    ½ cup butter
    ½ cup flour
    1 ½ cup onions, chopped
    2 tablespoons shallots, minced
    ¼ cup bell pepper, chopped
    ¼ cup celery, sliced
    3 bay leaves
    2 pinches dried thyme
    3 cloves garlic, minced
    1 cup tomatoes, chopped
    ½ cup Worcestershire sauce
    3 tablespoons fresh lemon juice
    ½ cup dry sherry
    ¼ cup parsley, chopped
    ½ cup green onions, chopped
    4 hard boiled eggs, finely chopped
    2 tablespoons green onions, chopped, for garnish
    2 tablespoons chopped hard boiled eggs, for garnish

    1. In a Dutch oven, combine turtle meat, 1 teaspoon salt, ¼ teaspoon cayenne and 6 cups water, and bring to a boil.  Lower heat and simmer for approx 20 minutes.  Remove meat and preserve liquid. 
    2. Rinse the Dutch oven, and melt ½ cup butter.  Add flower and cook until golden brown.  Add onions, shallots, bell pepper, and celery to the mixture and cook until vegetables soften.  Add bay leaves, thyme and garlic cook for a couple of minutes.  Add tomatoes and turtle pieces.  Cook about 5 minutes stirring from time to time.  Add Worcestershire sauce, the rest of the salt and cayenne, turtle stock, lemon juice and dry sherry.  Bring to a boil and simmer for about 10 minutes.  Add the parsley, ½ cup green onions, finely chopped eggs and simmer for approx 45 minutes. 
    Garnish with green onions and chopped eggs.

    Serves 6 to 8

    2/23/2011

    Tomato Soup (Cream of) V

    Ingredients
    5 tablespoons butter
    ½ cup onion, chopped
    4 tablespoons flour
    4 cups milk
    1 bay leaf
    1 ½ teaspoons sugar
    1 ½ teaspoons salt
    ½ teaspoon baking soda
    3 cups tomatoes, chopped (fresh or canned)

    In a Dutch oven, melt butter and sauté onion.  Add flower to the mixture, stirring all the time, until slightly browned.  Gradually add the milk, bay leaf, sugar and salt.  Cook until slightly thickened.  Stir the baking soda into the tomatoes then add to Dutch oven and bring to a simmer.  Run through a sieve, discard solids and reheat.  

    Serves 4

    Tomato Soup IV


    Ingredients
     6 lb ripe tomatoes, quartered and seeded
    1 ½ cup onion, chopped
    2 carrots, sliced into rounds
    2 stalks celery, sliced
    4 tablespoons extra virgin olive oil
    4 teaspoons tomato paste
    Sugar to taste
    1 teaspoon dried basil if fresh is unavailable
    4 bay leaves
    11 cups chicken or vegetable stock (see our stock recipes)

    1. In a Dutch oven, heat the oil and sauté onions, carrots, and celery.    Add tomato paste, tomatoes, sugar, bay leaves, basil and black pepper to taste.  Simmer for about 10 minutes, stirring sometimes. 
    2.  Add stock and bring to a boil.  Reduce heat and simmer about 25 minutes, stirring from time to time. 
    3. Discard Bay leaves.  Puree in blender or food processor until the soup is smooth.  Rinse Dutch oven and simmer tomato soup.  Season with salt, sugar and freshly ground pepper to taste. 
    Note:  Freezes well up until three months.

    Serves approx 8 to 10

    Tomato Soup III

    Ingredients
    4 cups tomatoes, peeled, seeded and chopped
    ½ cup onion, chopped
    4 cloves
    2 - 3 cloves garlic, minced (optional)
    2 cups chicken stock (see our Chicken Stock recipe)
    2 tablespoons butter, unsalted
    2 tablespoons all-purpose flour
    2 – 3 fresh basil leaves, chopped or a pinch of dried basil
    Salt and sugar to taste
    Freshly ground pepper

    1. In a Dutch oven sauté onion.  Add tomatoes, cloves, basil, and chicken stock.  Boil for about 20 minutes. Puree in blender or food processor. 
    2. Rinse Dutch oven and melt butter.  Stir in flour and cook until medium brown.  Add 1 cup tomato mixture and stir to prevent lumps.  Add remaining tomato mixture, salt, sugar and freshly ground pepper to taste.  Serve hot.

    Serves 6

    Tomato Soup II

    Ingredients
    1 tablespoon extra virgin olive oil
    1 cup onion, chopped
    2 cloves garlic, minced
    ½ cup carrot, sliced into thin rounds
    ¼ cup celery, sliced
    2 (28 ounce) cans crushed tomatoes
    3 ½ cups chicken or vegetable stock (see our stock recipes)
    1 tablespoon Worcestershire sauce
    1 teaspoon salt
    ½ teaspoon dried thyme
    freshly ground black pepper to taste
    4 drops hot pepper sauce

    1. Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic until onion is translucent.
    2. Add carrot and celery; cook until tender, stirring often. Stir in tomatoes, stock, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat, cover and simmer 20 minutes, stirring often.

    Serves approx 6 to 8

    Tomato Soup I

    Ingredients

    2 (28 ounce) cans crushed tomatoes
    2 cups chicken stock (see our Chicken Stock recipe)
    18 fresh basil leaves, minced
    1 teaspoon sugar
    1 cup whipping cream
    ½ cup butter

    In a Dutch oven, bring tomatoes and stock to a boil.  Lower heat, cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, add cream and butter, stirring, wait until butter melts. Serve hot.

    Serves approx 6 to 8

    2/22/2011

    Tapioca Soup


     4 cups chicken stock (see our Chicken Stock Recipe)
    4 egg yolks
    Salt and freshly ground pepper to taste
    2 level tablespoons crushed tapioca
    1 cup milk (or cream if preferred)
    Garnish with chopped parsley if desired


    In a Dutch oven, bring the stock to a boil.  Sprinkle the tapioca into the stock and simmer for about 15 minutes.  Cool slightly.  Beat together the yolks and the milk.  Strain mixture into the soup.  Stir the soup without letting it boil until the eggs thicken.  Season and serve hot.

    Serves approx 4

    Squash Soup II


    Ingredients
    ½ cup onion, chopped
    ¼ cup butter
    6 cups butternut squash, peeled and cubed
    4 cups chicken stock (see our Chicken Stock recipe)
    ½ teaspoon dried marjoram
    A big pinch freshly ground black pepper
    A pinch cayenne pepper
    2 (8 ounce) packages cream cheese

    In a Dutch oven sauté onions in butter until the onion is softened.  Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is soft.  Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan, and heat without letting it boil.

    Serves approx 6

    Squash Soup I

    Ingredients
    2 tablespoons butter, unsalted
    1 cup onion, chopped
    1 stalk celery, sliced
    1 medium carrot, sliced into rounds
    2 medium potatoes, cubed
    1 medium butternut squash - peeled, seeded, and cubed
    4 cups chicken stock (see our Chicken Stock recipe)
    salt and freshly ground black pepper to taste

    In a Dutch oven cook the onion, celery, carrot, potatoes, and squash for a few minutes, or until lightly browned. Cover the vegetables with chicken stock.  Bring to a boil.  Reduce heat to low and in a covered pot cook vegetables until soft.  Puree soup in blender or food processor until smooth.  Return soup to Dutch oven and add stock if a less thick soup is desired.  Add salt and freshly ground pepper to taste and stir. 

    Serves approx 4