Soups, Soup Recipes

Ingredients:

1/4 cup finely chopped onions
1/2 each finely chopped garlic clove
3 teaspoons vegetable oil
2 cups chicken broth
2 tablespoons chopped red bell peppers
1 1/2 teaspoons chili pepper flakes
3/8 teaspoon basil leaves, dried
1/4 teaspoon salt
1/8 teaspoon pepper
7 1/2 ounces tomato puree
1/4 cup vegetable oil
5 each corn tortillas, cut into 1/2" strips
1 cup cooked chicken breast, cut up or shredded

GARNISHES

1/2 avocado, sliced
Monterey Jack cheese

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. op with cheese and avocado slices.

Makes 2 Servings.

Chunky Pizza Soup

Ingredients:

1 tablespoon oil, vegetable
1 onion, chopped small
1/2 cup mushrooms, sliced
1/4 cup green bell peppers, slivered
1 cup tomatillos, undrained
1 cup beef stock
1 cup pepperoni, thin sliced
1/2 teaspoon basil, dried
1 cup cheese, mozzarella shredded

Preheat oven broiler. Heat oil over medium heat, stir fry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.

Makes 2 Servings

Fresh Minestrone Soup

Ingredients:

3 5/8 tablespoons spiral pasta, uncooked
4 ounces beef broth, ready to serve
5/8 cup vegetables, finely chopped
1/4 bunch(es) broccoli
1/4 bunch(es) cauliflower
tomato
1/4 cup hot water
1/16 teaspoon dried marjoram, leaves
1/16 teaspoon dried thyme
Romano cheese, grated, (optional)

In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired.

Makes 2 Servings.

Seafood Soup

Ingredients:

1/2 onion, thin sliced
1/2 cup chopped green onions including tops
1 1/2 garlic, chopped fine
1/4 cup parsley, finely chopped
1/2 green bell pepper, seeded and diced
1 1/2 cups tomato sauce
1/2 cup dry white wine
1/2 cup water
1/8 teaspoon thyme, crushed
1/8 teaspoon rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 bay leaf
8 ounces crab meat, or firm white fish cubed
8 ounces shrimp
3 scallops, and/or clams in the shell

Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, cover for 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open.

Makes 2 Servings.

Provencale Tomato and Potato Soup

Ingredients:

1 1/2 pounds (about 4 medium) fresh Florida tomatoes
1 tablespoon olive oil, or vegetable oil
1/2 cup chopped onions
1 teaspoon minced fresh garlic cloves
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1 1/2 cups diced, peeled potatoes

Preparations:

Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 minutes. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed.

Makes 2 Servings.