Cheese Soup (Swiss)

Ingredients
1 onion, finely chopped

1 cup dry white wine

8 cups chicken stock

½ cup butter, melted

½ cup flour

1 cup whipping cream

1 cup cream cheese

½ lb. Swiss cheese, cut into cubes

Salt to taste

White pepper to taste

Whipped cream for garnish

1. In large saucepan, saute diced onions in dry wine until translucent. Add stock and bring to boil. Turn off heat.

2.Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.

3. Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.

4. Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil. Season to taste with salt and pepper. Garnish with whipped cream (optional). Serve hot.

Serves approx 10

Cauliflower Soup (Cream of )

Ingredients

1 large head cauliflower, cut into florets

2 tablespoons extra virgin olive oil

2 large carrots, sliced into rounds

2 stalks celery, diced

1 cup onion, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

10 cups homemade chicken stock (see Chicken Stock recipe)

3 large potatoes, peeled and cubed

1 teaspoon dill

1 teaspoon fresh chopped parsley

1/4 teaspoon dry mustard (optional)

Salt and freshly ground black pepper

 1. Heat the extra virgin olive oil in a dutch oven over medium heat.

 2. Add carrot, celery and onion to extra virgin olive oil. Cook until vegetables are softened.

 3. Add garlic, and cook another 1-2 minutes. Don’t let the garlic burn.

 4. Sprinkle flour over vegetables and cook 2 min, stirring.

 5. Heat chicken stock in a separate pot. Add to vegetables, whisking.

 6. Bring to a boil. Add potatoes and cauliflower.

 7. Reduce heat and let simmer until cauliflower and potatoes are tender.

 8. Puree soup in food processor or blender.

 9. Salt and freshly ground black pepper to taste.

 10. Garnish with parsley, dill, some grated cheddar cheese, or nutmeg. Serve immediately.

Serves approx 8 to 10

Celery Soup

Ingredients
2 potatoes, cubed

1 bunch celery, chopped

1 onion, chopped

2 tablespoons butter

1 tablespoon curry powder

1 tablespoon ginger, cubed

1 teaspoon Cayenne Pepper

1 chili pepper

1 ½ quart chicken stock (see our Chicken Stock recipe)

salt and freshly ground pepper to taste

lemon juice

2 ounces butter

1. In a Dutch oven sauté the onion and potatoes in butter and add spices. Stir well; add celery, and stock. Salt and pepper to taste, simmer for 30 minutes.

2. Puree in small batches and season with lemon juice. Mix in the butter. Serve warm.

Serves approx 4

Cauliflower Soup

Ingredients

1 stick butter, divided

1 cooking onion, diced

1 whole carrot, julienned

1 stalk celery, diced

2 cauliflower heads cut up into florets

3 tablespoons fresh parsley, chopped

10 cups chicken stock (see Chicken Stock recipe)

6 tablespoons all purpose flour

3 cups half-and-half

Salt and pepper to taste

1. In a Dutch oven, melt 4 tablespoons butter. Add the onion and cook until golden brown.

Add the carrots and celery and cook until celery begins to soften. Add cauliflower and parsley.

Cover and cook over low flame until cauliflower begins to soften.  Add chicken stock, bring to a boil, and reduce heat.  Simmer.

2. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the 2 cups half and half and whisk until smooth. Slowly add flour-half and half mixture to the butter, whisking constantly.

3. Remove from heat and stir in the rest of the half-and-half. Add mixture to the soup. Simmer for 15 minutes. Adjust seasoning to taste.

4. Serve with sour cream on the side. Serve immediately.

Serves approx 6

Carrot Soup (Cream of)

Ingredients
7 cups chicken stock, or vegetable stock (see our recipes)

2 pounds fresh carrots, sliced into rounds.

3 leeks, sliced in half lengthwise

1 yam, cubed

4 stalks celery, sliced

4 tablespoons butter

3-inch piece fresh ginger root, peeled and grated

1 teaspoon ground nutmeg

Fresh chopped dill or dried

Fresh parsley, chopped

salt and freshly ground black pepper to taste

1/2 pint heavy cream (optional)

1.In a Dutch oven, bring stock to a boil.

2. In a sauce pan, over medium-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg until vegetables are browned. Add remaining butter as needed.

3. Add Sautéed vegetables to Dutch oven, reduce heat, cover with a lid, and simmer for 30 minutes.

4. Let cool. Puree in food processor or blender. Soup should be thick and smooth.

5. Salt and pepper to taste.

Serve hot drizzling a little heavy cream into each bowl.

Serves approx 4

Carrot Soup

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups half-and-half

3 cups vegetable or chicken stock (see our recipes)

5 cups carrots, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

2 teaspoons ground cayenne pepper

salt and freshly ground pepper to taste

1. Steam carrots until tender.

2. Blend cooked carrots and 1 1/2 cups stock until smooth. Put aside.

3. In a Dutch oven, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half, heat and stir until a little thickened. Stir in pureed carrots and remaining stock. Salt and pepper to taste.

Serves approx 4

Note: Recipe can be doubled or tripled if desired.

Keep in refrigerator until ready to eat.  Heat before serving.

Cabbage Tomato Soup

Ingredients
10 cups beef stock (see Beef Stock recipe)
1 can tomato soup (or 1 ½ cup fresh)

1 small can crushed tomatoes

3 carrots, sliced into rounds

1 cup onion, chopped

1 head cabbage, cut into 1 inch squares

1 - 2 tablespoon sugar

Place all ingredients in Dutch oven and cook until vegetables are tender.  Salt and pepper to taste.

8 oz. sour cream

3 slightly heaping tablespoons flour

Combine and stir until smooth.  Add to soup and bring to a boil.  Reduce heat and simmer for 10 minutes.

Cabbage Soup (Cream of)

Ingredients
12 cups chicken stock

1 cup yellow onion, chopped

1 cup celery, sliced

½ cup carrot, cut into thin rounds

½ head of cabbage, thinly sliced

1 8 oz can sauerkraut, drained

2 cloves garlic, minced, optional

Salt and white pepper to taste

In a Dutch oven place chicken stock, onion, celery, carrot and garlic (optional).  Bring to a boil.  Add spices, cabbage and sauerkraut.  Cook uncovered for 1 hour.

Thickener for soup.

1 ½ cups sour cream

1 ½ cups flour

2 cups milk

Place sour cream in a large bowl.  Stir in flour in three or four batches. Add 1 cup milk and whisk.  Slowly add more milk until the consistency of liquid honey.   Add to Dutch oven, simmer and stir until thick.  

Serves approx 10

Broccoli Soup (Cream of)

An easy soup for a cold winter’s day.

Ingredients

2 tablespoons butter

1 cooking onion, chopped, optional

1 stalk celery, chopped, optional

1 carrot, chopped, optional

3 cups homemade chicken broth (see chicken broth recipe)

1 large bunch of broccoli, florets and stems, cut into pieces

3 - 4 tablespoons butter

3 – 4 tablespoons all-purpose flour

16 oz milk (can use 8 oz cream to replace 8 oz of milk if desired)

salt and ground black pepper to taste

2 tablespoons parsley, chopped

1. Melt ½ of the butter in sauce pan, and sauté onion, celery and carrot until tender. Add broccoli and broth, cover and simmer for about 10 minutes.

2. Puree in batches until smooth and pour into another pot.

3. In a Dutch oven, over medium-heat melt the other ½ of the butter, stir in flour and add milk (and cream if using). Stir until thick and smooth, and add to soup. Season with salt and freshly ground pepper.

 

Serves about 6

Broccoli Soup

Ingredients

2 cups water

1 large head fresh broccoli and stems, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup onion, chopped

5 tablespoons butter

7 tablespoons all-purpose flour

4 cups chicken broth (see Chicken Broth recipe)

2 cups milk

3 tablespoons fresh parsley, finely chopped

1 – 2 cloves garlic, crushed, optional

Salt and freshly ground pepper to taste

1. In a Dutch oven, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside.

2. In the Dutch oven, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for one minute. 3. Add vegetables and remaining ingredients. Lower heat; cover and simmer until vegetables are tender.

Makes about 8 cups

Bouillabaisse

The best Bouillabaisse comes from Marseille and uses at least five to seven freshly caught fish. You can serve it with rouille or without, your preference.

Ingredients

3 pounds of at least 3 different kinds of fish fillets

¼ - ½ cup extra virgin Olive oil

1-2 pounds of Oysters, clams, or mussels

1 – 1 ½ cup cooked shrimp, crab, or lobster meat, or rock lobster tails

1 cup onions, thinly sliced

2 or 3 leeks, thinly sliced

2 cloves garlic, crushed

1 – 1 ½ large tomatoes, peeled, seeded and chopped

1 sweet red pepper, chopped

4 stalks celery, thinly sliced

2-inch slice of fennel or 1 teaspoon of fennel seed

3 sprigs fresh thyme or ¾ teaspoon dried thyme

1 bay leaf

2 whole cloves

Zest of half an orange

½ teaspoon powdered saffron

2 teaspoons salt

¼ teaspoon freshly ground black pepper

1 cup clam juice or fish broth

2 Tbps lemon juice, optional

2/3 cup white wine

Sliced French bread to serve on the side

1.

  Heat half of the extra virgin olive oil in a large (6-qt) saucepan. When hot, add onions and leeks. Sauté for a minute, then add crushed garlic to taste, and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon. Then add the other half of the olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown.

2.  Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces.

3.  Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer and cook 5 minutes.

4.  Before serving, add salt and pepper to taste. Add two tablespoons lemon juice (optional). Many people like to put a thick slice of crusty French bread into the soup bowl and ladle the bouillabaisse over the bread. If desired, serve with Sauce Rouille. 

Serves 6

This is my mother's recipe which she cooked in different ways, depending on what was available.

 

Sauce Rouille:

1 Tbsp hot fish stock or clam broth.

2 cloves peeled garlic

1 small red hot pepper

½ teaspoon salt

¼ cup soft white bread, pulled into bits

½ cup olive oil

  Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

  At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco. It tastes something like garlic mayonnaise.

Borscht II (Russian)

Ingredients
1 lb venison or beef brisket, cut into ½ inch pieces

4 beets, peeled and cut into ½ inch cubes

4 medium potatoes, peeled and cut into ½ inch cubes

1 large carrot, cut into thin rounds

1 medium onion, chopped

14 oz. (1 can) chopped sauerkraut, drained, (may be rinsed for less salty flavor)

2 - 4 tablespoons cream or half-and-half

1 clove fresh garlic, peeled and minced
In a Dutch oven, braise meat over medium heat using very little cooking oil, (spray pan coating, such as Pam, is good.)

2. Add all other ingredients in Dutch oven.  Add enough water to cover ingredients by one inch.  Heat to boiling and cover.  Reduce heat to medium-low and simmer for at least 2 hours, stirring frequently.

Can be served immediately, but is best if allowed to cool, stored overnight in refrigerator, reheated and served the following evening. 

Note: do not add salt as sauerkraut is already quite salty

Borscht I

Ingredients

8-9 cups homemade beef broth (homemade chicken broth acceptable)

1 pound of meaty bone-in beef shank

1-2 onions quartered

3 cloves garlic, minced (optional)

4-5 large beets, peeled, chopped

4-5 carrots, peeled, chopped

1 large peeled potato, cut into 1/2-inch cubes

2 cups cabbage thinly sliced

1 cup chopped fresh dill

3-4 Tbsp red wine vinegar

1 cup sour cream (optional)

Salt and pepper to taste

1. Boil 4 cups of the beef broth, the beef shank, onion and garlic in large pot. Reduce heat, cover, and simmer until meat is tender, 1 hour 30 minutes.

2. Transfer meat to work surface; discard fat, sinew and bone. Chop meat; cover and refrigerate. Cool broth. Chill in pot until cold, overnight.

3. Next day, remove fat from top. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, 15 minutes. Season to taste with salt and pepper. Add vinegar.

Serve in bowls. Top with sour cream and remaining 1/2 cup dill (optional).

Makes about 6 servings

Note: My grandmother lived in Russia for a few years and collected many Russian recipes, including this one.

Black Bean Soup III

Ingredients
1 lb black beans, soaked

8 cups water

1 tablespoon salt

1 cup chopped onion

1 cup green chopped pepper  

1 cup chopped celery

1 cup chopped carrots

3 tablespoons extra virgin olive oil

6 garlic cloves, peeled and minced

1 teaspoon cumin (or to taste)

4-5 teaspoons white vinegar or to taste.

1. Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in extra virgin olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.

2. Cook over low heat for 30 minutes.

3. Combine vegetables with beans.

4. Cook for another 30 minutes, adding more water if necessary.

Garnish with chopped green onions, chopped cilantro, chopped hardboiled egg or chopped English cucumber.

Serves approx 6

Black Bean Soup II

Ingredients

4 cups dried black beans, rinsed

2-3 tablespoons extra virgin olive oil

2 large green chopped bell peppers

2 chopped cooking onions

7 minced garlic cloves

2 tablespoons ground cumin

1 1/2 tablespoon chili powder

2 teaspoons dried basil

1 teaspoon dried oregano (optional)

1/2 teaspoon hot pepper sauce (such as Tabasco)

8 oz. canned dice green chilies

2 cup tomato sauce

1/4 cup fresh lemon or lime juice

Chopped tomatoes

Chopped red onion

Grated cheddar cheese

Sour Cream

Chopped fresh cilantro

Totopos (Baked Tostitos, optional)

1. Place beans in large pot. Add enough cold water to cover by 3 inches and soak overnight. Drain beans, reserving 3 cups soaking liquid. Return beans to pot. Add enough cold water to cover. Simmer beans until tender, stirring frequently, about 2 hours. Drain well.

2. Heat oil in a large soup pot over medium heat. Add bell peppers, 1 onion, garlic, cumin, chili, basil, oregano and Tabasco and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add beans, reserved soaking liquid, green chilies and tomato sauce and bring to boil. Reduce heat to low, cover and cook until chili is thick, stirring occasionally, about 45 minutes. Mix in lemon or lime juice. Salt and pepper to taste.

Serve chili in bowls. Pass tomatoes, red onion, cheese, sour cream, cilantro, and chips separately.

Makes 12 servings

Barley Soup

Ingredients

½ cup pearl barley

3 tablespoons extra virgin olive oil

5 large carrots, peeled, cut into thin rounds

1 pound fresh mushrooms, thinly sliced

1 onion, chopped

6 cups vegetable or chicken stock (see our recipes for stocks)

Salt and freshly ground pepper to taste

4 tablespoons fresh dill, finely chopped

2 tablespoons lemon juice, optional

1. In a medium soup pot, bring two cups water to a simmer.  Remove from heat, add barley and set aside.  Drain after 20 minutes.

2. In a Dutch oven, heat extra virgin olive oil.  Sauté carrots, mushrooms, and onion.  Add stock, barley and two tablespoons finely chopped dill.   Cover and reduce heat.  Simmer for 45 minutes. 

3.  Add remaining dill, salt and freshly ground pepper to taste, and lemon juice if desired.

Serves approx 6

Black Bean Soup I

Ingredients
2 lbs. dried black beans

2 ham bone (or 1 lb. salt pork, chopped into match sticks)

4 med. onions, chopped

2 carrot, chopped

2 stalk celery, chopped

2 or 3 cloves garlic, crushed

2 bay leaf or laurel leaf

1/2 c. wine vinegar (optional)

Salt and freshly ground pepper to taste

Wash the beans and pick out rocks. Place beans with all ingredients (except vinegar) in 3 quarts of water in heavy pot. Bring to a boil and simmer 1 1/2 to 2 hours. Puree half of the beans and add the rest. Add vinegar, if desired. Add more water or stock if too thick. Remove bones or bay leaf. Top with a spoonful of sour cream (optional) or a dusting of chili powder, serve garnished with a sieved hard boiled egg or finely chopped green onions.

Makes 12 servings.

NOTE: You can make half the recipe. Wonderful on a cold day.

Avocado Soup II

An elegant soup for an appetizer. Not for novice cooks.

Serves: 4

Ingredients:

_ large ripe avocados (Hass variety preferred), peeled and mashed

_ Serrano chile, chopped with seeds

_ cups homemade chicken broth

_ cup fresh lime juice

_ teaspoon salt, or to taste

_ cup Mexican crema or sour cream

_ tablespoons chopped fresh flat-leaf parsley

 Dry sherry

In a blender or food processor, purée all the ingredients except the sherry until smooth. Refrigerate the soup (at least 3 hours) until shortly before serving. Divide the soup among 4 cold soup bowls. Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.

Avocado Soup I

Cold soups are perfect to serve on hot summer nights.

Makes 4 servings

Ingredients

1 avocado

2 green onions

1/4 cup of fresh mint

1/2 cup yogurt or sour cream

1 1/2 cups of chicken stock (or cold water in emergency)

2/3 firm English cucumber

A little fresh lemon or lime juice to taste (keeps soup from changing color, adds flavor, but optional).

Garnish with chopped cilantro, parsley, and or diced cucumber.

1) Cut avocado into halves, discard the pit, and scoop out the flesh.

2) Chop ingredients and place into blender or food processor (except for the garnish).

3) Measure 1/2 cup yogurt or sour cream and 1 1/2 cups chicken stock (cold water in emergencies). Add the chicken stock and yogurt or sour cream to the blender.

4) Start by blending everything on a low speed. When mostly blended, increase to the next speed. Everything needs to get chopped up and then made smooth.

5) Transfer to container, cover tightly with plastic wrap, and refrigerate until thoroughly chilled. Garnish and serve.

This recipe can be doubled, tripled, etc. Crisp flour tortillas or French bread go well with this soup.

Asparagus Soup (Cream of)

Ingredients

2 lbs asparagus

1-2 large cooking onion, chopped

3 Tbsp unsalted butter

5 cups chicken broth. (Homemade)

 Leaves of 2 sprigs of fresh thyme. (Use dried if not fresh available)

1/3 cup heavy cream. (Substitute milk if you prefer less fat)

1 Tbsp dry vermouth

A squeeze of fresh lemon juice

Salt and pepper to taste. (White freshly ground pepper preferable)

1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl and return to pan. Stir in cream or milk. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. 

Serves approx  4 to 6

NOTE: Vegetable broth can also be used.