Conference turris::cooks

    On cable (over a year ago) there was a series called "Telefrance" that 
    included a cooking clinic with some of the great French chefs; I 
    remember that they did a pumpkin soup cooked in a pumpkin.
    
    The show is no longr on the air, and I don't have the exact recipe, 
    but I do recall the warning that you MUST use a very firm pumpkin, or 
    else the side may break during cooking.  (Then, instead of having 
    dinner, you could spend the evening cleaning your oven.)  Basically, 
    the recipe called for you to cut out the pumpkin meat (leaving at
    least an inch on the bottom and sides, then return the meat to the 
    pumpkin along with stock, spices (mace, cinnamon, maybe coriander, a 
    teaspoon of sugar), put the top back on the pumpkin, and cook it 
    slowly in the oven.  After a couple of hours, take it out, puree the 
    soup, return everything back to the pumpkin, finish the soup with 
    heavy cream, and reheat for a few minutes.  Ladle the soup from 
    the pumpkin directly into bowls (put a chunk of butter into each bowl 
    first).
    
    Sounds like it would be more impressive to serve than to eat, but 
    there's nothiong wrong with that, I guess.

    --Don

I know the season isn't right for hot soup, but since it's going down to 28 
here tonight I left a pot simmering before I came to work.  Then it 
occurred to me that people might enjoy this easy, tasty way to have dinner 
ready when you get home from work.  I use a crock pot, make the mixture up 
the night before, store it in the fridge, and just put it on to cook before 
I go to work.  The proportions aren't very important, and if I have 
something left over I just throw it in.  Leftover (cooked) rice is good to
add, but it shouldn't be added till the last hour or so of cooking.  If 
you use rice, you might want to omit the potato.  Couldn't be easier! 

			VEGETABLE SOUP

1/2 poly-bag or 1 10-oz carton of Kroger frozen mixed Italian-style
	vegetables (or any frozen mixed vegetables) 
1 potato, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 small (single-serving) can whole-kernel corn, undrained
1 small (single-serving) can lima beans, undrained
1/2 large (48-oz) can tomato juice (or 2 medium cans)
1 Tbsp. (approximately) bacon grease or a medium-size piece of seasoning meat
1 Tbsp. tapioca
1 bay leaf
dash basil
dash thyme
dash pepper
whatever other seasonings you want (I don't add salt; with the other herbs
	and spices you really don't need it). 

Put all ingredients in a crockpot, stir, and cook on low for 10 - 18 hours.
I usually make cornbread to go with it, but if you aren't that much into 
Southern cooking, it's also good with a tossed salad and French rolls.  
This makes enough to serve 3 or 4 people, depending on what you have with 
it.

The note about the chowder reminded me of an experiment that was originally
going to be corn chowder but I ended up frying the onions instead of just
sauteeing (sp?) them.  The result was one of the best things I've ever done,
and I have made it -- intentionally -- several times since then.

You need:	potatoes - peeled, and cubed, maybe 3 or 4 good-sized ones
		carrots - peeled, and julienned, about a pound
		onions - 2 or 3 medium-sized ones
		bacon - 4 or 5 slices, cooked hard, but not burned
		milk - ?
		margarine
		flour - just a few tablespoons
		Miracle Whip - trust me, it doesn't taste as good with mayo

In a large frying pan, fry the onions in a fair amount of margarine, and 
put them aside.  Then use the same pan, and sautee the carrots.  You do need
a whole pound, because they wilt down to nothing.  Now you can fry the bacon
if you haven't already done so.

Boil the potatoes.  When they are almost-but-not-quite done, dump out the 
starchy water.  Put the onions and carrots in the pan with the potatoes, and
add enough water to cover them, and put it on medium low heat.  Make a roux
(see chower note), and add a half to three-quarters cup milk to it.  Then add
this to potatos etc.  Crumble the bacon and add this, also.  You don't want
this to boil, just to get very hot.  Add a big, heaping dollop of Miracle
Whip to the soup, maybe 1/4 to 1/2 cup (I have a very big spoon).  If it's
too thick, add some milk.  

These measurements are obviously not crucial.  Heat until good and hot, and
then enjoy.  I have had raves over this one.

BTW - just in case someone is *really* new to cooking, "julienned" is 
sliced into thin strips, like carrot sticks, only thinner.

- Donna

Have you ever tried Leek and Potatoe Soup?  Its fantastic - heres the recipe

Cut 2 cups leeks fine (white part only) saute in 3 tbs butter until tender
add 3 cups onions finely chopped at same time you add leeks.

when sauteed, add 3 tbs of flour, cook on low-med for 2 min.

Add 4 cups hot water

add 4 cups diced potatoes and 1 tbs sald

add 1 cup Green part on leek (chopped)

Partially cover and simmer for 30 minutes

Add 1/4 cup milk (or half and half)

Now as a potatoe soup youre done and its delicious

     HOWEVER

This can be turned into Vichyssoise very easily:

Mash potatoes or put in food processor to get smooth

Add 2 cups heavy cream, 2 cups sour cream

Oversalt and put few grinds of black pepper.

Work thru sieve and chill (covered)

Serve cold garnished with cut chives or parsley

Absolutely delicious


Rick

Here's my favourite Pumpkin Soup Recipe...

750g (1 1/2lb) pumpkin		Peel the pumpkin and cut in small pieces.
2 leeks or 2 onions		Put into a large pan.
250g (8oz) potatoes		Add sliced leeks or peeled and chopped onions.
3 chicken stock cubes		Add peeled and chopped potatoes, crumbled stock
1 litre (4 Cups) water		cubes and water.
1 Cup cream			Bring to the boil, reduce heat; simmer,
salt and pepper			uncovered for 25 mins or until vegetables are
				soft and tender.
				Push vegetables and liquid through a fine sieve,
				or puree them in a food processor.
Return puree to the pan, add the cream, salt and pepper and bring to the boil,
stirring all the time.
Reduce heat and simmer for 5 minutes.

This delicious soup serve six people.

                        CREAM of BROCCOLI SOUP


Ingredients:

2 bunches of broccoli
4-5 medium sized onions
1/4 cup olive oil
2 qts. chicken stock plus up to 2 cps water
1/2 cup rice
1/4 - 1/2 tsp. ground thyme
1 bay leaf
fresh ground black pepper
1 pkg. nonfat dry (skim) milk mixed with 2 cps. cold water

Heat oil in large pot (8 qt size).  Chop onions and saute in oil.  Clean
broccoli and remove florets.  Chop up stalks and add to onions.  Saute
this mixture.  When onions begin to brown, add chicken stock and enough 
water to cover the mixture.  Also, add the rice, thyme, bay leaf and pepper.
Simmer this mixture for about 30 minutes, or until stalks are fork tender.
Remove bay leaf.  Puree this mixture in batches (using a blender).  Stir
in milk and add reserved florets.  Return this mixture to the pot and
simmer for about 30 minutes, or until florets soften.  Garnish as desired
and serve.  Makes about 4 quarts of soup.

This recipe is low in saturated fats and cholesterol.   Olive oil is a
monosaturated fat which has been proven to help in the removal from
arterial deposits.  You may eliminate the chicken stock and use water
but I can not guarantee the final flavor.

    re. stock v. water
    
    I don't know about over in the US, but in the UK vegetable stock
    cubes are quite easy to find, and give a good  flavour. Alternatively,
    try a bit of Marmite (yeast extract) dissolved in the water.
    
    john

I have three recipes (at least) for avgolemono, so you can take your pick:

Beid Bi Lamoun (Egg and Lemon Soup)

This is a great favorite all over the Middle East.  It is the Greek avgolemono.
Egg yolks alone or whole eggs are used as a thickening for this very lemony
soup.

7 1/2 c chicken stock (In Greece, fish and meat stocks are also used to make the
        soup, but this is uncommon in the other countries of the Middle East)
salt and white pepper
1/3 c rice, washed, or 1/3 c Italian pastina, or 1/4 c tapioca
3 egg yolks or 2 whole eggs
juice of 1-2 lemons
 T finely chopped parsley or chives

Make a rich chicken stock with leftover chicken bones or giblets.  If it is not
strong enough, add a stock cube [I wouldn't!].  Season with salt and pepper.
Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
Add a ladleful of the soup to the egg mixure and beat well.
Pour this back into the pan sowly, still beating constantly.
Keep the heat under the pan very low, and cook the soup gently, stirring all the
time, until it thickens.  On no account allow it to boil, or the eggs will
curdle.
Taste and adjust seasoning, adding more lemon juice if necessary.
Garnish, if yoiu like, with chopped parsley or chives, and serve immediately.

Avgolemono Soup

Serve chilled or at room temperature.  2 servings.

2 c light chicken broth
2 T long-grain rice
1 egg
4 1/2 t fresh lemon juice
salt
2 thin lemon slices (garnish)

Combine chicken broth and rice in medium saucepan and bring to boil over high
heat.
Reduce heat to low, cover and simmer until rice is just tender, about 15 to
20 minutes.
Remove from heat.
Beat egg in small bowl until fluffy and pale yellow.
Beat in lemon juice.
Slowly whisk about 2/3 c hot broth into egg mixture, then whisk back into
remaining broth.
Remove from heat nd continue whisking until slightly thickened.
Let cool, then chill.
Just before serving, stir through several times and add salt to taste.
Garnish with lemon slices.

Greek Lemon-Rice Soup

The Greeks call it avgolemon - I call it delicious.

5 c chicken broth
3 T fresh lemon juice
1/2 t dried thyme
1/4 c uncooked white rice (not instant)
1/2 c plain yoghurt
1 clove garlic, minced
1 T finely chopped fresh parsley
salt
freshly ground pepper

Combine the chicken broth, lemon juice, and thyme in a 4 quart saucepan;
bring to a boil.
Stir in the rice, cover and simmer over low heat for 20 to 25 minutes or until
the rice is tender.
While the rice cooks, stir together the yoghurt, garlic, parsley and 1/4 t salt.
Taste and add more ground pepper until well seasoned.
Spoon the soup into bowls, passing the yoghurt sauce separately.

Four servings.




I suspect that the first recipe is the most authentic.  The last one has no
eggs, but is good-tasting.

    Rose Elliot gives this as a recipe for Cream of Watercress soup:
    
    2 bunches of watercress
    half oz butter
    1 pt stock or water
    salt and pepper
    2 heaped tsp flour
    half pint milk
    
    Wash watercress, discarding only the really coarse stalks. Chop
    finely and saute in the butter, tossing frequently over a gentle
    heat for 2-3 mins. Add stock/water and seasoning, cover and simmer
    gently for 20-30 mins. Add the flour, blended with the milk, bring
    to boil, stirring, and cook very gently for 10 mins. Check seasoning.
    
    In another of her recipe books, she uses potatoes and onions as
    well, but no milk, and suggests making a creamy topping with fromage 
    blanc and skimmed milk.
    
    Happy cooking... I'll have to try this recipe out.
    
    John.

                       <Cream of Broccoli and Carrot Soup>
    
    
    4 Cups Fresh Chopped Brocolli
    1 Cup Peeled, Chopped Carrots
    5 Cups Chicken Broth
    4 Tablespoons Butter
    4 Tablespoons Flour
    3 Cups Whipping Cream
    Salt and Pepper
    
    Place vegetables in a 6 quart soup pot, cover with 4 cups chicken
    broth, bring to a boil, reduce heat and simmer gently until tender;
    do not drain.  Puree through blender or food processor; set aside.
    
    Over ow heat, melt butter in heavy saucepan, stir in flour until
    well blended and gradually add cream.  Add pureed vegetables with
    broth, plus remaining 1 cup broth.  Add salt and pepper to taste
    and heat mixture thoroughly before serving.
    
    Sprinkle with chopped parsley.  This soup can be made a day ahead
    and heated just before serving.
    
    Enjoy!!

    I REALLY LIKE THAT 46.4 SOUP, HOW EVER I WOULD LIKE TO IMPROVE ON
    A GOOD THING .....PULL THE TOMATO PASTE....AND ADD ONE CUP MILK
    AND SIMMER FOR TEN MINS THEN HERES THE BIG TRICK PUT THE SOUP IN
    THE REFRIGERATOR FOR A DAY OR TWO, REHEAT,ADD YOUR BREADS AND CHEESE
    FLAME(BROIL) SERVE. 
    
    YO
    

In a saucepan:

4 1/2 C water
5 chicken bouillion cubes
1 lg. onion cut in pieces
1 head broccoli, peeled and cut in pieces
pinch allspice, white pepper, bay leaf, black pepper

Cook about 10 minutes, then move to blender.  At last blender portion,
mix in 1 pkg. yellow american cheese, and 1 pint cream.

Heat on simmer to blend.

    Penny, thank you for the recipe.  What do you mean by "last blender"?
    Also, how many ounces on the Cheese?
    

re .5

After you have cooked the soup 10 minutes you move it, in sections, to a
blender on a low setting.  The entire soup won't fit in one blender, so
it has to be done in portions or sections.  When you're almost done with
all the liquid and broccoli add one entire package of yellow/orange
american cheese.  Can't remember the onzes, but it is like the package
of 16 slices (a large pkg.).  If you're still not sure, write me at 
PARITY::SMITH and I'll pay better attention to the cheese package next
time I grocery shop.

Penny

    
    As promised in .2 ... Cream of Broccoli Soup from the Moosewood
    Cookbook.                        
    
    Ingredients 				Seasoning
    -----------					---------
    
    4Tbs. Butter				1 Bay leaf
    1 and 1/2 cups chopped onion                pinch of allspice
    1 Medium Green Pepper                       black pepper to taste
    4 cups chopped broccoli                     white pepper to taste
    (*1 cup broccoli flowerets, thinly sliced)  dash of tamari
    1 tsp. salt                                 dash or thyme or basil
    2 and 1/2 cups of water or stock            (*chopped scalliions)
    2 cups whole milk
    1/2 cup heavy cream or sour cream

    
    * These items are optional.
    
    Saute onion in butter with bay leaf until onions are translucent.
    Add the chopped green pepper, chopped broccoli, water or stock,
    and salt.  Cook about 10 minutes, covered (until broccoli is tender
    but still bright green).  REMOVE BAY LEAF!  Puree little by little
    with milk in blender.  Make sure its pureed until absolutely
    smooth.   Whisk in sour cream or heavy cream and seasonings.
    Adjust salt and pepper if necessary.  (* Steam broccoli flowerets
    until tender, but full of color.  Combine with soup)  Heat
    soup gently in kettle or double bolier.  Serve.  (*Top with
    chopped scallions.)

    I use almost the same recipe as the last note except that I also
    add 2 cloves of garlic and a teaspoon of dried sage.
    
    In order for the soup to last a while (in either fridge or freezer)
    I add the cream at the last minute after heating it to very very
    hot and then just let it swirl in the centre of the bowl and sprinkle
    chopped chives or a little parmesan cheese on top (depending on
    the guests).
    
    Enjoy!

    I'm not sure this would qualify as a main dish soup, but I have
    a recipe for Creamed Vegetable Soup, directly from Mom.  It makes
    a lot, and it's very filling.  You can probably substitute milk
    for the half-and-half to cut down on the calories.  You can also
    saute the onions in wine or broth instead of butter to further cut
    down on the fat content.
    
    6 T. butter or margarine
    1-2 chopped onions
    6 cups chicken broth
    1-2 diced potatoes
    5-6 diced carrots
    1 pkg frozen asparagus
    1 pkg frozen broccoli
    1 pkg frozen spinach
    2 cups half-and-half
    
    In large Dutch oven or soup pot, brown onions in butter or margarine.
    Add broth, potatoes, and carrots.  Bring to a boil, then simmer
    20 minutes or until vegetables are tender.  Add frozen vegetables
    and cook until tender (5-8 mins).  Gradually add half-and-half.
    If too thick, add more broth and half and half.  Serve *hot*.
    
    I also add a couple of tablespoons of tarragon for flavor.
    
    Susie
   

    I have a great tomato and rice soup recipe.  It's usually best made
    in the fall at the end of tomato growing season, but I've done it
    in winter and spring with pretty good results.
    
    10 large very ripe red tomatoes.
    3 large onions
    water and salt
    
    either blanche and peel the tomatoes, or just cut them up and
    plan to use a food mill.  Meanwhile, cjop the onion and sautee
    it in the bottom of a large stock pot in some oil. Sautee til
    translucent.  Add the cut up tomatoes and enough water to cover.
    Put in about a tablespoon of salt, maybe a little less.  (As you
    can see, the amounts are not really exact)  Bring to a boil and
    allow to simmer about 20 min- 1/2 hr.
    
    If you did not peel the tomatoes, put the entire soup through a
    food mill.  If you did peel the tomatoes, put the whole soup
    through a blender.  After blending or milling, add more water
    if you want a thinner soup.
    
    Boil brown rice separately and add to the soup when reheating.
    If you like cream of tomatoe, add some milk when reheating.
    
    

Warm weather leads me to think of COLD soups...and other refreshing 
meals - particularly those that take little or no cooking at the time of
serving.

This is the perfect time to build up my collection of cold soups for 
summer...so please contribute.  I'll start the ball rolling with:

			GAZPACHO

You will need a food processor or a combination of hand dicing and 
blender

	INGREDIENTS:

	2 medium or 1 large red onion, diced
	1 and 1/2 medium size cucumbers, seeded and diced (or 1 large)
	1 big green and 1 big red or yellow sweet pepper, seeded and 
		diced
	5 medium or large ripe tomatoes, peeled, seeded, drained, and diced
	1 medium or large ripe tomato, peeled, seeded and cut into eights
	5 large garlic cloves, peeled
	approx. 3 cups tomato juice
	Juice of 1 fresh lemon
	1/2 cup cold pressed, first pressing olive oil
	kosher salt
	1 small hot pepper (jalapena suggested - this is optional)
	beef bouillon (optional also)

Place the 1 tomato, garlic cloves, juice, olive oil, hot pepper, 
and lemon juice in blender and puree.

Mix with other veggies.  chill at least 2 hours.  Taste for salt and add
kosher salt if necessary (probably not).  Thin, if desired with more 
tomato juice or mixture of half tomato juice and half bouillon.

Makes approx. 6 bowls of soup...this will possibly satisfy 3 people, but
you may want to double this.  Suggested evening menu is:

			MENU

		      Gazpacho

		Poached salmon with lo-cholesterol mayo

		Sourdough bread with herbed margarine

		Fresh strawberries, peaches, kiwi in strawberry
			liqueur (or favorite flavor)

		Chilled white Zinfandel grape juice (no alcohol)

NOTES:

lo-cholesterol mayo may be made with egg whites in favorite recipe and 
add dried mustard and some dried dill to complement the fish.  You can
also buy SAFFOLA BRAND REDUCED CALORIE (made without eggs) and add herbs.

herbed margarine is tub margarine with dried parsley, dried chives, and
tarregon or other dried herbs mixed in...chill to mix flavors.

		HEALTHY AND TASTY!

    How about vichyssoise?
    
    This is great, and doesn't take too long to make.
    
                                 Vichyssoise
    
    6 cups chicken broth
    1 medium onion or 6 scallions, chopped
    12 (or so) medium potatoes, peeled and sliced
    1/2 (or so) cup cream or milk
    Chopped chives, a sprinkle in each bowl
    
    Put the onion and potatoes in the chicken broth and bring to a boil.
    Turn down the heat and simmer until the potatoes are cooked, about
    30 minutes or so.
    
    Let the soup cool a bit, then run it through a blender until smooth.
    Add salt and pepper to taste (it's hard to add them when the soup
    is cold and get the taste right), and the cream or milk.  The soup
    should be creamy, but not really thick, so more or less cream/milk
    may be needed.
    
    Chill the soup before serving.  Just before serving, add chopped
    chives as garnish on top.  (This soup delicious hot, too).
    
    Enjoy!  I usually serve this soup with salad and croissants, and
    occasionally quiche.
    
    Jennifer
    
    P.S.  I am giving this recipe from memory.  I never measure the
    ingredients (except broth), so feel free to experiment!  It should
    work out fine from the above recipe, however.
    
        
    
    
    

EASY MUSHROOM SOUP      
    
    This only takes about 15-20 minutes to make, and is DELICIOUS!
    
    1/2 lb Button Mushrooms, sliced and stalks removed
    1 Pint of Stock (preferably natural chicken Stock)
    1 Bouquet Garni 
    1 Clove of Garlic
    1 Sprig of Parsley
    2 oz Butter
    2 oz Flour
    1 Pint Hot Milk
    
    Put the stock into a saucepan, and add the Clove of Garlic, Parsley,
    Mushroom Stalks, Bouquet Garni and simmer for about 10 minutes to
    allow the flavours to infuse, strain through a sieve and save.
    You can dispose of the Garlic etc afterwards.
              
    Meanwhile, melt 1oz butter in another pan, add the flour and stir
    vigorously until it forms a 'roux', slowly add the hot milk, stirring
    all the time, until all the milk is incorporated.  Now stir in the
    stock mixture.
    
    Finally, melt the rest of the butter in another pan, add the mushrooms
    and cook for about 2-3 minutes.  Then add to the soup, and simmer
    for about 3 minutes.  
    
    Serve immediately, with warm rolls.  
    
    Serves 2-4. (Depending on how greedy you are!)
    
     
    
       
    
       
    

    Bouquet Garni:  A small herb bouquet, most often sprigs of fresh
    parsley and thyme plus a bay leaf, tied in cheesecloth.  Dried herbs
    can be used in place of the fresh.
    
    					- The Family Circle Cookbook

    I made this soup last night and it was HEAVENLY!!!  I didn't have
    bouquet garni so I skipped it (and to be honest I added a little
    white wine to the simmering mushrooms - I'm a "cooking with wine
    freak").  I really wasn't sure about adding a whole clove of garlic
    with the chicken broth but I did and the slight garlic flavor mixing
    with the finished soup was wonderful!!!
    
    I will definitely make this again - many times.  (And yes, it only
    takes 15-20 minutes to make)
    
    Thanks,
    Sally

    Iced Seafood Gazpacho - serves 10-12
    
    5 bottles (8 oz each) clam juice
    2 cups dry white wine
    1-1/4 cups finely chopped red onion
    1-1/2 lbs. medium shrimp, shelled and deveined, shells reserved
    4 medium carrots, finely chopped
    2 bay leaves
    1 tsp. freshly ground black pepper
    1 lb. sea scallops, halved crosswise
    5 cups tomato juice, well chilled
    1 lb. lump crabmeat, well picked over
    1 large green pepper, diced
    1 large cucumber--peeled, seeded and diced
    1 cup chopped scallions
    1/2 cup fresh lemon juice
    1/2 cup olive oil
    1/2 cup chopped parsley (basil is also very good)
    1 or 2 jalapeno pepper (optional)
    
    
    In a large nonaluminum saucepan, combine the clam juice and wine
    with 1 cup of the red onion and the shrimp shells, carrots, celery,
    bay leaves, and black pepper. Bring to a simmer over moderate heat.
    Reduce the heat to low, cover and simmer for 30 minutes.
    
    Strain the stock into another nonaluminum pan, pressing hard on
    the solids to extract as much liquid as possible. Add the shrimp
    and scallops and simmer over moderately high heat until the seafood
    is done, about 2 minutes. Transfer the soup to a large bowl and
    stir in the tomato juice; let cool completely, stirring occasionally.
    
    Stir in the remaining onion and crabmeat, green pepper, cucumber,
    scallions and lemon juice. Cover and refrigerate overnight. Just
    before serving, stir in the olive oil and sprinkle with parsley.

    Cream of Tomato Soup:
    ---------------------
        
    8 very ripe tomatoes, blanched, peeled then chopped
    1 cup of water
    1 teaspoon sugar
    pinch of salt & white pepper
    1 small onion studded with 3-5 cloves
    2 tablespoons vegetable oil (olive oil is best)
    3 teaspoons potato starch (I have used instant potato flakes in
    a pinch) dissolved in enough water to make a runny paste
    1 cup of cream
    
    Cook the blanched tomatoes in one cup of water with the small onion
    left whole, vegetable oil, salt, pepper & sugar.  You cook them by bringing
    it all to a boil and reducing it to a simmer for about 20 mins.
    After that remove the onion and put the soup through a food mill to remove
    the seeds.  (you can use a fine mesh strainer also and work it through
    with a wooden spoon)  Return the tomatoes to the pot with the onion
    and simmer for about another 20 mins adding a bit of water as
    necessary.  
    
    This is the tricky part:  After 20 mins when your soup is all cooked
    into a nice beet red sauce add enough water so that when you thicken
    it a little with the potato starch mixed with cold water it becomes
    no thicker than a nice gravy.  I can't give exact amounts here
    for water and thickener; you just have to judge it as you go...
    After thickening the soup place the pan it is in in another larger
    pan filled with boiling water or transfer your soup to the top of
    a double boiler and very slowly stir in the warmed cream.  (I warm
    my cream by placing the carton in a glass of warm water at the
    beginning of the soup making.  Let this gently simmer over the double
    boiler until ready to serve.   
    
    Good Luck with it.. it really is quite simple, I hope I have not
    made the whole thing sound like a major operation!!

    I have never served this with basil butter but I am sure it would
    be wonderful.  I have served it over tiny butter dumplings and sprinkled
    it with freshly grated Parmesan cheese which is lovely also.
    
    
    gailann

    From Metropolitan Home, 2/89 Issue
    
    
    1 Large acorn squash (1 1/2 to 3 pounds)
    2 tablespoons safflower oil
      4 leeks, white part only, rinsed and cut into 1/2 inch slices
      1 large carrot, peeled and thinly sliced
      1 tablespoon dried basil
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
      pinch ground pepper
      8 cups chicken broth
    1/4 cup half-and-half or 1/2 cup low fat milk
      strips of orange peel to garnish
      4 chive sprigs, to garnish
    
    Rub squash with 1 tablespoon oil and bake at 375 about 2 hoours,
    or until tender when pierced with a knife.  Let cool.
    
    Peel away skin and discard.  Cut squash in half and discard seeds.
    
    In a large, heavy saucepan over medium heat, het 1 tablespoon oil.
    Add leeks, carrot and basis and cook, stirring frequently, about
    2 to 3 minutes, until soft.  Add cooked squash, cinnamon, allspice
    and pepper.  Stir in chicken broth, and simmer, covered, 20 minutes.
    Let cool.
    
    Puree in a blender or food processor until smooth.  Add milk and
    reheat.  Garnish with orange peel or chives.  Serve immediatly.
    
    Makes 4 large servings.
    

    By the way, the green part of the leeks is a great addition to
    broth.  I save all things like that (leek tops, washed potato
    peelings, washed carrot peelings, stems from spinach or kale,
    etc) in a bag in the freezer.  Then, when I've got bones to make
    broth, I add the broth veggies.  Makes DEEEEELicious soup stock!
    If you're a vegetarian you could do the same thing without the
    bones for a vegetable stock.  
    
    --Louise

			GAZPACHO WITH SHRIMP


	1 Lb. tomatoes, seeded and coarsely chopped
	1 15oz. can chick peas (gabanzoe beans), drained
	1 7 oz. can whole kernel corn, drained
	1 Med. green bell pepper, seeded and coarsely chopped
	1 Sm. cucumber, peeled and diced
	1/4 Cup chopped scallion
	2 Cloves garlic, minced
	1 Tbls. fresh lime juice
	3 6 oz. cans of vegetable juice (V8)
	1 Cup water
	1/4 Cup hot salsa
	1/2 Tsp. sugar
	Salt and fresh ground black pepper to taste
	1/2 Lb shrimp, shelled, deveined, and cooked

	Place all of the ingredients together in a large bowl.

	Gently stir to mix thoroughly.

	Place in refrigerator for at least 1 hour.

	Ladle into bowls.

	Place shrimp on top and serve.

 

     Here are a couple of other traditional Greek dishes
     
    Avgolemono  (Egg and Lemon Soup)
    
    4 cups chicken stock cooked with 1/2 chopped onion
                                   & a bay leaf
    
    boil stock and add about 14 Tablespoons of Orzo
    
    beat 2 egg whites until stiff
    add the 2 egg yolks to the whites and beat
    add the juice of 1 lemon to the eggs
        
    slowly add some of the hot chicken stock to the egg mixture and
    keep stirring.  You do not want the egg to cook.
    
    Then add all of the egg mixture to the pot of chicken stock.
    
    Serve immediately.
    
    
    Spanakopitta  (Spinach Pie)
    
    phyllo                              
    about 8 oz of milk
    3 oz cream cheese - softened
    1 lb feta - broken into small pieces
    a little italian cheese
    about 1/2 lb melted butter     
    about 12 oz spinach - washed, blanched and thoroughly drained
    6 eggs
    a little dill 
    a little mint
                                        
    blend the cream cheese with the feta and the italian cheese
    beat the eggs and milk together
    add the cheese mixture to the egg mixture    
    add the spinach, dill and mint to the eggs and cheese
    
    layer about 8 to 10 sheets of phyllo brushed with butter
    in a 9" x 13" pan (bootom and sides)
    
    pour the cheese mixture in to the phyllo lined pan
    pour about 1/2 of the melted butter over the 
    mixture.
    cover with more layers of phyllo and butter
    brush top with butter
    
    bake at 350 for about 1 hour to 1 hr 15 min.
    (this is not a ggod dish for folks watching
    their cholesterol level!!)
    
    Enjoy!
    Penny                       
    
    
    
    
    

    Furrs Cafeterias have been making "Gazpacho" for years-- it may
    not be what the "purists" would call authenic but it IS good--also
    the Shrimp version (in previous note) is delicious..just like most
    old recipies that have gone from mother to daughter etc...  maybe
    it isn't like they made it @/in________ Just like where I come from
    in Northern New Mexico, we make a Chili stew that will knock your
    socks off that in no way resembles Chili (say) in Texas or California.
    So call it whatever you like; if its good -- record it-- and make
    it again some time in the future.        <DICK>

    My favorite cold soup is an Armenian dish that my husband taught me.
    
    			Cucumber and Yogurt Soup
    
    In a blender put one peeled, chunked cucumber (seeds and all), about
    one cup of yogurt, about one-fourth to one-half cup water,and one (or
    two) small garlic cloves.  Process until cucumber is pureed.  Serve
    chilled.
    
    (Amounts are approximate because this is definitely an "adjust to
    taste" recipe.)
    

    Just noticed that someone wsa looking for german potatosoup.  Following
    is the soup I've eaten and made for years, in fact my children still
    come to the house, looking for some.  They know that it is one of
    my standby's.  Nothing better then that after being out in the cold!
    And it's straight from Germany, Bavaria
    
    You need:
    4-5 peeled raw potatoes, diced
    any stock that you have on hand (beef chicken or vegetable)
    1Tbl. caraway seeds
    1lge.carrot diced
    1 celery stalk sliced
    1Tbl. diced onion
    vinegar  salt and pepper to taste
    Rue made with 3 Tbl. Oil and 3 Tbl. flour
    Put cutup vegetables into pot, cover them with broth,add seasonings
    and bring all to a boil.  Let simmer untill very tender.  When tender
    you may either mash all with oldfashioned potatomasher, or put into
    blender (carefull it's really hot).  Add rue bring back to a slow
    boil, add more seasoning, if needed ;and enjoy.  Very simple, but
    sooooooo good!
    1 small onion diced
     

    I think this is the recipe you are looking for.  It's from
    Madeleine's book "When French Women Cook".
    
    Soupe Au Pain Noir (Black Bread Soup)
    
    6 Servings
    
    6 slices dark unseeded Jewish rye bread, crusts removed
    1 1/4 cup milk
    2 Tb butter
    2 onions, chopped very fine
    3 cups brown veal stock or any broth of your choice
    2/3 cup sour cream
    1/3 cup heavy cream
    1/4 tsp well crushed anise seeds
    salt and pepper
    1 cup grated Cantal cheese
    
    Remove the crusts from the bread; soak the bread in the milk, then pour
    into blender container and blend on medium speed to obtain a smooth
    texture.
    
    Heat the butter in a large, heavy saucepan.  In the butter, saute the
    onions until golden brown.  Don't burn them.  Add the broth and bring
    to a boil.  Add the bread puree and simmer together 30 minutes.
    
    Mix both creams.  Crush the anise seeds find and add them to the cream
    mixture.  Blend soup and cream mixture.  Reheat without boiling and
    correct the seasonings.  Serve hot with a bowl of grated Cantal cheese.
    
    I've watched her too and find her hard to follow but almost all those
    recipes on her TV series are in the above mentioned cook book.

    In blender, put the following:
    
    couple big, red tomatoes, peeled and quartered
    2 gloves of garlic (or l if not too fond of it)
    1/2 green pepper
    a few slices of cucumber
    1/4 cup good olive oil
    1/4 cup of vinegar
    a generous pinch of salt
    1/2 cup of bread crumbs (or better, 3 slices of stale bread)
    
    Mix at high speed till smooth and creamy, dilute with some water to
    taste (I live creamy gazpacho, but some preffer a bit thinner...)
    Serve with crouttons, minced cucumbers, tomatoes, minced and hard boiled 
    eggs if you want it to be fancy.
    
    (This recipe is genuice spanish gazpacho, from Southern Spain. Tomato
    juice is no part of ingredients unles it comes from the same tomatoes)
    
    ENJOY! I make it almost daily... as it is so rich in vitamins, so easy
    to make and so easy to serve...
    
    

    I have one that is from the "Country" magazine which I happened to have
    with me at work today.
    
    Soup Base:
    
    2-1/2 cups tomato juice
        3 tbls wine vinegar
      1/2 tsp Worcestershire sauce
        2 tbls vegetable or olive oil
        1 tsp minced garlic
        2 tsp snipped parsley
      1/8 tsp Tabasco sauce or to taste
      1/2 tsp salt
      1/8 tsp pepper
        1 tbls lemon juice
    
    Vegetable Garnishes:
    
        1 cup finely chopped tomatoes
      1/2 cup finely chopped celery
      1/2 cup finely chopped green pepper
      1/2 cup finely chopped onion
        1 small cucumber, peeled, seeded, finely chopped
    
    Topping:
    
          Peeled, chopped avocado
          Croutons
    
    Combine soup base ingredients; mix well.  Stir in vegetable garnishes
    and refrigerate at least 4 hours or overnight.  Garnish with avocado
    and croutons; serve cold.  Yield: 5 cups.
    

    Yes, that is the Mexican way of making Gazpacho that is usually found
    in most magazines but differs quite a lot from the original recipe, we
    don't use tabasco, or avocados, or tomato juice because a pount approx
    of very ripe tomatoes contains more than enough juice... and how can
    you emulsify gazpacho without the oil?

blend very well, 1 cup tomato juice and 1 or 2 cloves garlic - with 1/2 Maui
onion if you have it - or a nice small, young spanish red and 4 tablespoons
fruity olive oil.  Add approx. 3 - 4 real ripe, peeled, tomatoes, chopped, 
but not pureed.  stir in approx. 1/4 cup very good wine vinegar.
chill well.  When you serve this, stir in de-seeded, chopped, drained
cucumber, diced sweet red and green pepper, diced red onion (if you like it).
Serve with garlic croutons.

I don't add bread crumbs cause I like my tomato/vinegar taste sharp.

This is a perfect first course for a summer dinner.

I don't know about carrot AND courgette soup, but I've been making courgette
soup for years using a recipie that I found in the Printemps yearbook for
1985!

Melt a goodly pice of salted butter (250 grams). Add two chopped shallots and
two crushed cloves of garlic. Take care not to brown the butter. Once the
shallots are golden, add three or four sliced, but not peeled, courgettes.
The smaller and firmer the courgettes the better. Cover and simmer in the butter
for 10 minutes turning once or twice.
Add enough water to cover the courgettes and salt and pepper to taste. Bring to
the boil and simmer for a further 25 minutes.
This makes a delicious soup from a tasty and under-used green vegetable. But be
very careful when choosing the courgettes and discard any that show the
slightest signs of softness, as these will give your soup an unpleasant, bitter
taste.

I hope you like it,

Ed the Frog in Paris. 

Greetings from Phoenix.  I've been inactive in this conference for several
months while on 'temporary' assignment to Arizona -- really hated missing
the winter!  Will get back East soon and finish the autobread recipes.

Went out for dinner a couple of weeks ago, restaurant called Milano's, 1044
E. Camelback, Phoenix.  Their Monday night soup du jour is Bacon, Lettuce,
and Tomato Soup (in anticipation of the wags amongst us, yes, it does go
well with either their minestrone or clam chowder sandwiches).  I asked
for the recipe and this is it, verbatim.  Sorry about quantities and 
measures, but you know how restaurants are.

[begin quote]

Bacon    Fry chopped small pieces until hard or crisp.  Saute chopped
	 onions until clear.

         Drain.

Lettuce	 Add chopped Iceberg Lettuce

Tomato   Add tomato juice.
         Add small amount of heavy cream
         Salt and Pepper

         Cook until tastes are mixed 20 mins to 1/2 hour -- low --

         Small amount of cabbage may be mixed with lettuce for additional 
	 taste.

[end quote]                                                         

My comments:

	Appears that the bacon content is 1-2 Tbsp (crisped) per bowl.

        The lettuce cooks down considerably, but there is probably 1/2
	to 1 cup per bowl of raw lettuce.  I don't believe there was
	cabbage in the soup I had.

        Tomato juice represents 1.5-2 cups per bowl.

        Cream probably represents 1-2 Tbsp per bowl.

        Very interesting taste -- suggest you try it before the wx turns
	too warm.

Cheers, Bill
	 	

 

the cheese is commonly known as queso fresco (translated to "fresh cheese").
It has an almost feta cheese-like texture, is mild in flavor, and is sold
in specialty food stores.  If you can find a Mexican food market, you can
find the cheese - it is brilliant white colored, not cream colored like
monterey jack...otherwise, monterey jack is the best substitute.

    1 cup of chopped cucumber in a blender.  Then add the following
    ingredients:
    
    1 can of cream of celery soup
    1 cup of milk (I use 2% for a lighter version)
    1 cup of sour cream (again, I use Yogurt for a lighter version)
    dash of Tobasco sauce
    salt & peper to taste.
    
    Blend together, transfer to bowl, and chill for 2 hours.
    
    That's it!!  Enjoy!!

This is taken from Delia Smith's "Complete Illustrated Cookery Course", quoted
in full, and without permission... Note "courgettes" are "zucchini" 

---

Eliza Acton is one of my very favourite cookery writers, and this is a recipe 
I've adapted from her cookery book published in 1840"

	2 large onions, chopped
	4oz butter
	1.5 lb peeled marrow or unpeeled courgettes
	1 large potato
	8 oz tomatoes, skinned and chopped
	long grain rice measured to the 3 fl.oz. level in a measuring jug
	boiling water measured to the 6 fl.oz. level in a measuring jug
	15 fl.oz. stock or water
	1 dessert spoon Worcestershire sauce
	1 teaspoon Madras curry powder
	salt and freshly milled black pepper
	small croutons.

First melt the butter in a large saucepan, then add the chopped onions and cook 
until they are golden brown. Meanwhile cut up the marrow into 1" cubes, and
peel and dice the potato. Add these to the onion, together with the tomatoes. 
Season well, and then let the vegetables cook covered over a low heat until soft
 - about 20-30 minutes.

In the meantime put the rice in another saucepan with some salt, pour on the 
measured boiling water, bring to the boil, cover and cook gently until all the 
liquid is absorbed and the rice is tender.

Next, when the vegetables are cooked, turn them into a liquidizer and puree. 
Then pour the puree back into the saucepan and stior in the cooked rice together 
with the stock, Worcestershire sauce and curry powder.

This soup should have quite a strong flavour, so season to taste and add more
curry powder if you think it needs it.

Reheat gently and cook for about 5 minutes more, then serve with some crisp 
croutons sprinkled in each bowl.

SERVES 4

    When I first went to live in Mexico (many years ago) a relative made me
    tortilla and cheese soup - I thought I had died and gone to heaven and
    ate it almost every day for my entire stay.. I NEVER got tired of it!

    Here is the recipe she gave to me:
                                         
    Saute an onion in a small amount of oil until just coloured... add two
    cups of stock (I use vegetable stock but she used chicken stock) -
    while this is simmering add to it 1-2 chopped tomatoes, a few spoons of
    your favourite salsa and about a cup of pre-cooked cubed potato..  when
    this is well heated add 2-4 stale corn tortillas that have been ripped
    into about 6 pieces each.  Right before ladling into bowls add about a
    cup of fresh Mexican cheese, cubed (if you can't get it I'd suggest using 
    a good white Cheshire if available or at last resort jack cheese) - you
    might try a mixture of feta and jack if you can't get fresh or
    Cheshire.  This soup is garnished with fresh chopped coriander and a
    few spoon of finely chopped white onion.

    serves 2
    
    
    gailann

    Just made carrot soup this weekend.  It's simple to do and really is
    tasty, although you have to like carrots to like this.  I thrive on
    this soup, but my fiance thinks it is digusting, so fair warning!  :^)
    Also, this freezes quite nicely.
    
    Take a bag of carrots (1 pound), 1 potato and 1 onion.  Slice the
    vegetables, then cut into small pieces.  Put these in a large pot with
    a half stick of butter and stir several times over low-medium heat,
    making sure all the vegetables get coated with butter.  After 10
    minutes, add 2 cups of chicken stock, salt and pepper and a few dashes
    of tarragon.  Simmer for 25 minutes or until the veggies are good and
    soft.  Then pour the contents into a blender or food processor and
    voila.  Add another small dash of tarragon before serving.
    
    One could add a few chunks of chedder and experiment for just the right
    flavor.  Perhaps I'll try that version next.   --Cheryl 

Nanny's Mushroom Barley Soup (Nanny was Hungarian):

Dried Lima beans
Water
Dried Hungarian mushrooms
Barley
Beef soup bones
Salt to taste

Soak lima beans in water overnight. Add other ingredients and bring to
a boil. Reduce to simmer. Skim off ugly stuff on top. Continue to
simmer for several more hours, adding water as necessary.

The recipe is simple enough. The real problem is that the mushrooms are
hard to find (even Paprikas Weiss was out of them the last time we
tried), and nobody sells soup bones anymore (or rarely, anyway). You
can substitute other dried mushrooms (particularly Chinese aromatic),
but the flavor won't be the same. You can probably substitute other
beef bones, but the right ones are the beef "knuckle" bones (I don't
know where they're actually from), and contain some marrow, which gives
it flavor. It will still probably be good with substitutions, though.

    I use Beef Short Ribs, and the meat tastes *great* in the soup. I also
    use a combination of beef broth and water for my base. I don't use lima
    beans, but throw in suateed onions and garlic,  and carrots. For the
    thickness I like in soup (and I like it thick), I use 1.5 Cups of
    barley to 1 gallon of liquid. The longer I cook it, the better it
    tastes. Hope this is a help.

    I had a soup similar to this at "Upstairs at the Pudding", in Harvard
    Square, Cambridge, MA. They gladly told us how to make the soup, but I,
    of course, have forgotten it. I'll see if my companions remember and
    type in the recipe if anyone does.
    
    I do remember that it started by roasting the peppers until the skins
    were charred and black, then placing the peppers in a paper bag to
    steam for a while (standard procedure for peppers). The peppers are
    then peeled and the seeds are removed, and the peppers are chopped
    finely. You then saute' them in olive oil. Then my memory fades...
    
    	Marty Sasaki

    I saw a show, don't know who the chef was, where a two soups in one bowl
    was made.  It was a yellow soup and a red soup.  The red soup was made 
    with red peppers.  It was really clever and didn't seem too hard so I
    copied down the instructions.  The red soup may be what you are looking
    for.  I'll enter the whole recipe.  Amounts were not given.
    
    Yellow Soup
    
    Yellow peppers
    Carrots
    Yellow squash
    Corn
    Curry
    Ginger
    White papper
    Milk
    Tabasco (optional)
    
    Chop yellow peppers, carrots and squash, cook in a little water, add
    corn, curry powder, ginger, white pepper and tabasco if desired,
    simmer until flavors are blended and vegetables are done.
    Add milk.  Put in blender and process until a smooth texture.  Return
    to pot.
    
    Red Soup
    
    Tomato puree
    Red peppers 
    Red onions 
    Cumin
    Cinnamon
    Red Pepper (cayenne)
    Cilantro or ground coriander
    Dry Vermouth
    Red potato (for consistency)
    
    Chop peppers, onions and potato, add dry vermouth and a little water
    and the seasonings.  Simmer until done. Place in blender and process
    until smooth.  The two soups must be the same consistency to serve 
    them along side of each other in one bowl. Also use a dipper or cups of
    equal size for ladeling (sp).  Garnish with cilentro.  Can be served
    hot or cold.  Freezes well.
    
    
       Sorry about not having better directions, but perhaps the seasonings
    that he used may be helpful in getting the flavor you are looking for.
    
                                        
    Flo

    I saw the show Saturday - and it was Marcia Adams - Heartland Cooking.
    
    If I remember correctly:
    
    Roast 2 red bell peppers under the broiler until charred.  Remove and
    put in paper bag for 20 minutes.  Charred pepper can now be peeled off
    and wash rest of peppers under water.  Drain.  In a blender puree
    peppers, 1 cup tomatoes and add 1/2 cup diced potatoes (she didn't 
    say whether or not they were raw or cooked...I would assume cooked), 
    sour cream, 1 cup chicken stock, salt, pepper.  I can't remember the 
    spices....perhaps if I think hard and long enough that part will
    come back to me...and I'll add an addendum.
    
    I think she's on again tonight - 7:00 or 7:30 - Channel 2 (WGBH) in
    New England.  I thought of writing it down but didn't.
    
    
    

    Here is yet another cold cucumber soup recipe.  This one has always
    been my favorite.
    
    4 TBS butter/margarine		2 cups chicken broth
    4 cucumbers, peeled seeded,		1 cup milk
      and chopped			1 cup cream
    1 small onion, chopped		1 1/2 tsp salt
    4 TBS flour				1/4 tsp white pepper
    
    In a saucepan, saute the onion and cucumber in the butter for 10
    minutes.  Add flour, stir, and cook for another five minutes.  Puree
    mixture in a blender until smooth.
    
    Return pureed mixture to saucepan and add chicken broth and milk.  Cook
    on low for 10 minutes.  Add cream, salt, and pepper and stir to blend.
    
    Refridgerate until chilled.  Garnish with paper-thin slices of
    cucumber and serve.

	Could someone share with us a recipe for "TARATOR" (?), a Bulgarian
	cold soup, including yoghurt, cucumbers, onions, etc., cut in small
	cubes and with a zesty, hot, taste?

	Regards,


	Juan-Carlos

    My sister gave me this recipe it is excellent and low in calorie
    
                         Carrot Orange Soup
    
    2 medium onions chopped
    4 tblsp margarine
    12 carrots
    4 cups chicken broth
    1 cup orange juice
    
    Saute onions in margarine in a large sauce pan. Saute until soft. Peel
    and chop carrots. Add chicken broth and carrots. Cook over a low heat
    for 45 minutes. Carrots should be soft. Puree mixture. Add the orange
    juice and warm soup. Serve immediately.

    			
    			CAULIFLOWER AND APPLE SOUP
	    	From "Easy Cooking for Today", Pol Martin
    
    2 tbsp butter
    1/2 onion, peeled and finely chopped
    1 medium cauliflower, coarsely chopped (reserve some for garnish)
    3 potatoes, peeled and thinly sliced
    1 apple, peeled, cored and sliced
    1 tsp chopped parsley
    1 tsp chopped chives
    6 cups cold chicken stock
    2 tbsp plain yogurt
    A few drops lemon juice
    A few drops Tabasco sauce
    Salt and pepper
    
    Heat butter in saucepan.  When hot, add onion; cover and cook 2 minutes
    over medium heat.
    
    Add cauliflower, potatoes and apple; mix well.  Sprinkle with
    parsley,chives, lemon juice and Tabasco sauce; season well.  Cover and
    cook 8 minutes over medium heat.  Stir twice during cooking.
    
    Pour in chicken stock and mix well.  Cook, partially covered, 20
    minutes over medim-low heat.  Puree with yogurt in food processor. 
    Correct seasoning and garnish with reserved cauliflower.
    
    Serves 4
    

>...and low in calorie
[...]
>...        4 tblsp margarine

Depends on your def'n of low in calorie, I guess...

    I recall reading that traditional Spanish gazpacho includes a thickener
    of stale bread pounded in a mortar with olive oil.  I find the usual
    unthickened gazpachos not to my liking.  Too much like V8 with chopped
    vegs.
    
    I had some super gazpacho when I was in Andalusia, Spain's southern
    region that offers this specialty. I even had a very strange white
    gazpacho made with pounded almonds and garlic.  Sorry, can't help you
    with THAT one.
    
    I always wanted to make the red gazpacho the traditional way.  Never
    got around to it.  One of these years.
    
    I liked the way a hotel in San Francisco garnished it with tiny cubes
    of avocado.
    
    Laura 

    The recipe for gazapacho in the "Nantucket Open House Cookbook" begins
    by dropping fresh bread crumbs, garlic, and lemon juice into a
    food processor or blender and mixing to a paste.  This goes into the
    bottom of the soup bowl and other ingredients are added.
    
    BTW - this cookbook and its companion "Cold Weather Cooking" are two
    of my favorites.  The author, Sarah Leah Chase owns a catering
    business on Nantucket.  I've yet to find a clunker among her recipes.
    Fresh ingredients, marvelous flavors, and a low fuss-factor.
    
    clb
    

    
    
                                My Vegetable Soup
    
    
    In a soup pot put 1 tablespoon Olive Oil and simmer:
    
    1 Tablespoon Parsley
    1 teaspoon   Oregano
    1 teaspoon   Italian Seasoning
    1 teaspoon   Sage
    1 sprig      Rosemary
    1 pinch      Fennel Seed
    
    Add:
    
    Chopped garlic (approximately 6 cloves)
    
    Add:
    
    5 cups water
    1 15 ounce can Plum Tomatoes
    1/4 cup Worcestershire sauce
    1 teaspoon cracked black pepper or 20 pepper corns
    
    Simmer (lightly boil) for 1/2 hour
    
    Add:
    
    1 small head green cabbage chopped
    1 package French style Green Beans
    
    Cover pot - take off heat and let sit for 20 minutes.
    
    Serve in large soup bowls, sprinkle romano and mozzarella cheese over
    the top - and add some croutons.  Serves 4
    

    X-rated Gaspacho:
    
    4 lbs ripe tomatoes
    4-inch length of cucumber
    1 medium onion
    2 green peppers
    6 cloves garlic
    2 fresh green chillies
    3 tbsp extra virgin olive oil
    4 slices good white bread
    80ml (around 5 tbsp) good vodka or fino sherry
    
    Core the tomatoes and remove the seeds from 1/4 of them. Coarsely chop
    the remainder with the garlic and chillies (remove the seeds if you
    chicken out). Puree these chopped vegetables in a blender, then strain 
    and season well with salt and pepper. Stir in the oil, cover, and 
    refrigerate for at least 1 hour. 
    
    Peel and de-seed the cucumber; de-seed the peppers. Chop the reserved 
    tomatoes, cucumber, onion, and peppers into pieces around 1/4-inch square; 
    dice the bread as fine as you can get it.
    
    When you're ready to serve, taste the puree; if it tastes too strongly
    of tomato, thin it out with water or chicken stock. Stir in the vodka
    or sherry and put in bowls with 2 ice cubes per bowl.
    
    Serve immediately with the garnishes passed separately.
    
    Jim
    

    After reading the recipies called gazpacho I cannot enter my recipe, as
    it is the real gazpacho, from Andalucia, Spain, and it's NOTHING even
    near of what we call "gazpacho" in this file.
    
    The "white" gazpacho found in Andalucia comes from Cordoba and other
    parts of the province and it is made with mashed almonds. It is called
    "ajo blanco" and I believe it is known by other names.  It is believed
    to originate from Moslem Cordoba quite a few hundred years ago...
    
    The real gazpacho is served as first course, mainly in summer,
    garnished with finelly minced tomatoes, green peppers, croutons and
    onions, even hard-boiled eggs... this is a dish originated in Europe,
    not in the U.S.
    
    Ana
    

    Just enter your recipe as "The Real McCoy" ahhhh, "Gazpacho"  :-)
    
    ed

This is a recipe I found for tortilla soup but I havent had the resources to 
make it with. It sounds really good. 
Maybe someone could try it and tell me how it comes out?

8 c. Unsalted chicken stock
6 Roasted garlic cloves minced
1/2 C. chopped tomatoes or crushed tomatoes
1 Med. onion 1/2 chopped, 1/2 sliced into thin rings
1 Fresh jalapeno sliced thinly
1 chipolte chili
1 T. dried oregano
2 C. shredded chicken or turkey
Juice of 1 lime
salt to taste
4 Corn tortillas sliced into thin strips and toasted in the oven until crisp
chopped cilantro and monterey jack cheese for garnish.

In heavy saucepan bring stock to boil and simmer uncovered until stock
is reduced to 6 C.
Add garlic,tomatoes, chopped half of onion, jalapeno, the chipolte chili
(I assume they mean whole)
and the oregano.
Continue to simmer for 30 minutes.

On a greased baking sheet broil the sliced half of onion until softened
and a little brown the edges.

Add the onion, chicken and lime juice and contimue simmering until
the chicken is heaged through. 
Remove the chipolte

Place tortilla strips and sliced onions in each bowl and pour soup over.

Serve immediatly

    I moved the preceding note here because the other recipes for tortilla
    soup are also here.  Strictly speaking, since it has meat in it, it
    doesn't belong in this note, but it is the best place I could find.
    
    ed

    I did a search for escarole soup - couldn't find one - anyone
    have a recipe for the italian kind escarole soup?
    
    Thanks,
    AM                 

    Ah, we just had this for Thanksgiving, my Mother-in-Law makes it. 
    Unfortunately, I don't eat it, nor am I involved in the preparation
    but I can probably get you started.
    
    I know she uses homemade chicken stock, made from fowl, not your
    average roaster/fryer. (I'm not quite sure of the distinction or
    where she gets "fowl", but it's her recipe ;-)
    
    Add carrots and escarole (which must be cleaned and have the stems
    removed) then throw in some mini-meatballs. I believe the meatballs
    are made from ground veal. Maybe someone else can help with those.
    
    michele
    

re: .84 - My memory could be rusty here. I believe that fryers and
roasters are raised for food from day 1. Fowl are those hens from egg
producer's hen houses that have dropped below some production number
(about .8 eggs per hen per day). When the production drops off, they sell
off that entire hen house population.

As I recall, the serious egg producer has hen houses with hens in three
stages: chicks not producing yet; hens producing 1.0 to 1.5 eggs per hen
per day; and the hens about to be sold off. When the latter are sold off,
that house is populated with brand-new chicks.

(I lived across the street from 78,000 hens. Not one rooster.)

Art

    My grandmother made this for years while I was young and I recreated
    it not from a 'recipe' but from memory. There probably are a million
    variants, so you can adapt as you go. I tend to prefer this as a 
    real hearty eat-it-with-a-fork style soup, but you can adjust the
    amounts of meatballs and veggies to accentuate the broth.
    
    This is also an all-day job, but worth it.
    
    You need a 4+/- lb. chicken. Into the stock pot with celery, bay leaf
    carrot,onion, salt&pepper and garlic. Cover with water.
    
    Simmer long and slow to get a good broth.(1-2hrs min)
    The meat will fall from the bird when done. Once cooked remove the
    meat from the bird, refrigerate the meat for later.
     Return the skin & bones to the stock pot. Bring to 
    a boil to get the last of the flavor out.(maybe another 40min)
     Remove the carcass and veggies from the stock pot.
     (I use the kind with the strainer basket). At this point, you can
    refrigerate the stock overnight and skim the fat off or continue and
    skim as you go.
    
     Add equal amounts of diced carrot and celery. Continue to simmer.
     At this point I add a whole peeled onion. (because gram does).
     I use it as a timer. When the onion is completely cooked away, the
     soup is done !
    
     What took me the longest time to figure out about this recipe is 
     the amount of garlic and salt to add. I never really measure, because
     I am matching the flavor from memory. Needless to say, the garlic is
     probably 2-3 tbs. Well maybe 3-4. Alot. I finely mince the garlic
     and mix that with a little salt to make a fine paste. The salt and
    garlic are individual preference, add a little and correct as you go.
    
     I use approx 1 lb of good ground beef for the meatballs. I add a egg,
    some bread crumbs and finely chopped parsley, salt & pepper.
     These are alittle bigger than the size of a penny. Very tiny.
     This step takes a while. Once complete, they can be added to the soup
     or boiled seperately to eliminate the fat. If cooked in the soup,
     there is a step to skim the beef fat from the top. Now the soup can 
     continue to simmer and the cook can take a break. The last steps
     are to add the escarole and the chicken. Cut the chicken into \
     bit sized bits and add toward the end to heat thru. If you cook 
     the chicken all day, it will get real stringy. 
    
     I use about two small heads of escarole, cleaned and destemmed, 
     cut & shredded. This will seem like a mountain, but it cooks down
     quite a bit.  I have also used spinach and kale with good results.
    
     Well that's about it. Some variations include small macaroni or rice.
     The important parts are 1) start with/use exceptional stock 2) be brave
     with the garlic.
    
    
      Enjoy,
    
      Chris

    Thank you Chris.  Sounds great!
    
    Regards,
    AM

    I made gazpacho the other night, and although it was reasonable, it had
    a bit of a bitter taste.  I am wondering which of the ingredients that
    might have been.  I used:  yellow onion, seeded cucumber, green pepper,
    tomatoes, lime juice and V8.  I forgot the garlic, and purposely left out 
    the salt since my mother, who is on a salt free diet, was visiting.

The cucumber is the only thing that comes to mind as having the potential
to impart a bitter taste.

Or possibly one of the vegetables in V8 acquires a bitter taste when 
cooked?

--PSW

You left out the salt.

For some reason, supposedly having to do with the arrangement of taste buds, a
very small amount of salt cancels bitter.  

You can prove this to yourself the next time you have a bitter cup of coffee. 
Add a few (maybe 5) grains of salt to the coffee and stir.  The result is no
bitter (and not salty, unless you added to many grains).

This is also why salted eggplant looses its bitter flavor along with some water. 

Try taking a serving and adding a real minor amount of salt.

    Interesting note about the salt.  But I wonder, V8 has a high salt 
    content.  Wouldn't that counter the omission of the additional salt?

If Debby was trying to make a low salt recipe, I assume she used the low sodium
V8.  

By coincidence, I made some low salt V8-based pseudo-gazpacho last week.  It
tasted terrible until I added a little salt to it, which brought all the flavors
into balance.  

    Hmmm, salt.  I'll try that.  Thanks.

I don't know if your cukes are bitter, but I would actually 
suspect the green peppers.

In my experience when the peppers are pureed with the soup they
give it a bitter taste. I like them better served chopped, as an
addition to the soup (garnish). 

I also don't puree the onion, rather chop it (like the peppers.) But
I think that's more a matter of personal taste. I doubt if it would make 
the soup bitter. 

Good luck,

 - Naomi

    I'd have to say it was the cukes...  I make a cold tomato base dish and
    it is great when it is fresh.  but when it is a day or two old,  the
    cukes get very bitter.  If your heating the soup you are probably
    accelerating the process.
    
    Steve
    

    modified a cucumber soup recipe while visiting my Mom recently - she
    has an overabundance of cucumbers. The original recipe came from the
    Moosewood Cookbook (the first one - I think)
    
    Modified recipe:
    
    4 cups chopped cucumber (peeled and seeded)
    1 8oz container of Vanilla yoghurt
    1 tsp fresh dill
    several sprigs of fresh mint
    
    mix together until creamy consistency
    chill
    serve cold, top with chopped mint, scallions, croutons, chopped cuke
    (or anything else crunchy you might like)
    
    The orginal recipe called for plain yogurt and honey to sweeten it, but
    since we didn't have any plain yoghurt, I improvised and liked the end
    result quite a bit. It's very easy to make, and low in fat (if you use
    low/no fat yoghurt). We are currently experimenting with different
    flavors of yoghurt but so far the vanilla works the best in my opinion.
    
    enjoy!
    
    janetb.

    still sounds scary. tried cucumber soup before and it certainly isn't
    beef stew. Rather bland and fortunately, forgetful.

A Steve Kallis posting from  TO THE KING'S TASTE in SCA c 1985


                                SLIT SOPS
           4 Medium leeks
           2 tablespoons butter
           1.5 cups dry wine, or
               1 cup canned connsume plus 0.5 cup wine
           0.25 teaspoon salt
                Freshly ground pepper
                Buerre maine (2 tablespoons flour blended with
                              1 tablespoon soft butter
                sops (1-2 slices toast, quartered, or 
                      1/2 cup crutons

     1.  Remove green tops and roots of leeks.  Cut white section  in 
         half lengthwise and one across the middle.  Wash thoroughly.

     2.  Melt butter in heavy saucepan.  Toss leeks to coa and sautee 
         over a gentle flame until they begin to melt (about 5 min.).

     3.  Add wine, salt, and peopper to taste.  Simmer an additional 10 
         to 15 minutes until leeks are done.

     4.  Blend in burre maine to thicken just before serving.

     5.  Serve in soup bowls over toast or croutons.

>> Serves 3-4

    RE: .66  Creamed Vegetable Soup/Chowder
    
    I made this soup recently, and was pleasantly surprised at how easy
    it was to make, and how delicious/flavorful it was.  It's definitely a
    permanent addition to my winter soups repertoire.  I did deviate a bit
    from the original:
    
    1)I used 3 large baking potatoes and simmered them first, separately from 
       the carrots.  Then I ran half the potatoes through a food processor to
       provide a creamier, more chowder-like base.  I didn't use all the
       stock at this step.  Next time I'll probably increase to 4 potatoes.
      
    2) I added a box (10 oz) of frozen whole kernel corn for even more
       texture, flavor, and color.
    
    3) At the end of the cooking, I added 1 (12-oz) can of evaporate skimmed 
       milk instead of the suggested half-and-half.  In the end, I used only 
       4.5 cups of chicken stock.
    
    4) The "suggested" addition of tarragon is really a must--and I did use 2 
       tablespoon's worth.  Also salt and fresh-ground pepper to taste.
    
    If you're looking to turn this into a main dish soup/chowder, I would
    suggest adding very crispy, crumbled bacon (use about 2T of the grease to
    saute the onions, if you aren't calorie-counting) or canadian bacon.  I
    added diced cooked chicken at one meal, which was also good.

    Any old Italians out there rember Scudal (sp?) soup?.  It sounds very
    similar to Escrole soup but I think they put egg in the soup.  It was a
    Christmas tradition.
    
    Rick