Swiss Cucumber Soup

Ingredients: 

  2 1/2 c  Cucumbers

           --(peeled, seeded & sliced)

      1 md Onion; halved & sliced

      4 tb Chopped fresh parsley; -OR-

      2 tb -Dried parsley

    1/4 ts Sea salt

    1/2 ts Fresh dill weed; -OR-

    1/4 ts -Dried dill

      2 tb Corn oil

      2 tb Arrowroot or cornstarch

  1 3/4 c  Water

      2 c  Light soy milk or skim milk

    1/4 ts Ground black pepper

      6    Sprigs of fresh dill

Methods:

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.In a small bowl, whisk arrowroot with water.  Pour into sauted vegetable mixture and stir over medium heat until thickened.Gradually add soy milk and stir until smooth and creamy. Simmer for 3  minutes.Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.

Spanish Black Bean Soup

Ingredients: 

      2 lb Black beans

      2 ts Salt

      2 md Onions; chopped

      4 md Green peppers; cut into

           -chunks

      6    Garlic cloves; mashed

      2 tb Oregano

      6    Bay leaves

    1/2 c  Olive oil

      2 tb Wine vinegar

Methods:

Wash beans; place in a large pot and cover with water.Add salt and soak overnight. Early the next day add onions, green peppers,garlic, oregano and bay leaves.Bring to a boil and reduce heat to simmer. Simemr on low heat all day,stirring often. When beans are medium soft add olvie oil. Cook until thick  and beans are done. At this point you may add more salt, if desired. With a fork, remove green pepper skins and bay leaves. Serve over rice. Serves 4 to 6.

Note: Fresh chopped onions are usually sprinkled over black beans.This freezes well. Reheat on very low heat.

  

Snappy Bean Bake

Ingredients:
 
4 c  Corn kernels

      1 c  Water

    1/4 c  Butter

  3 1/2 c  Milk

      1    Fresh hot pepper

      1 Sweet red pepper,finely chop

           Salt and pepper

      6 tb Crumbled fresh cheese

      6 sm Tortillas cut in fine strips

           -and fried crisp

Methods:

Blend the corn with the water at high speed until you have a smooth puree. Melt the butter, but do not let it get too hot. Add the corn puree, let it cook over medium heat for about 5 minutes, stirring constantly.Add the milk, salt & pepper, sweet and hot peppers and bring to a boil. Lower the heat and let the soop simmer for 15 minutes, stirring from time to time, so that it does not stick to the pan. Garnish the soup with fried tortillas and the crumbled cheese.

Red Lentil Soup

Ingredients:
 

1 tb Oil
      2 md Onions finely chopped
    1/2 lb Red Lentils
      6 c  Beef Stock or chicken Stock
      1 ts Paprika
      1 Bay Leaf
    1/2 ts Salt
    1/8 ts Pepper
      1 ts Dried Mint
      1 ts Dried Parsley


Methods:

In a large soup pot, saute oil and onions.When onions are soft, add lentils.Stir several minutes.Add remaining ingredients. Bring to a boil.Simmer until lentils are very soft, about 35 minutes. Soup may be pureed.

Quick Tomato-Noodle Soup

  

Ingredients:

      2 tb Vegetable oil
      1    Onion; chopped
      1    Green pepper; chopped
      3    Garlic cloves; minced
      2    Celery ribs; chopped
     46 oz Tomato juice, canned
           Salt and pepper to taste
      2 c  Pasta, small (orza or acini di pepe)

Methods :

Methods:Saute onion, green pepper, garlic and celery in oil in large stock pot over medium heat for 10 minutes or until soft. Add tomato juice and season to taste. Add pasta and simmer over low heat 20 minutes or until pasta is tender. 

Quick Cabbage Soup

Ingredients:

      2 c  Chinese cabbage or green
           -cabbage;shredded
      2 ts Oil
      3 c  ;water
      1    Vegetable bouillon cube


 Methods:

Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot.

Puree of Asparagus Soup

Ingredients:

FOR THE STOCK

      1 lb Asparagus, lower ends only

      1 c  Leek greens; chopped

      1    Bay leaf

      1    Celery stalk; chopped

      1    Yellow onion; chopped

      4 bn Parsley; chopped

      2    Garlic cloves

      5    Black peppercorns

      1 sl Gingerroot

    1/2 ts Salt

FOR THE SOUP

      1 lb Asparagus

      2 tb Olive oil

      3    Leeks; white parts only

      1    White onion; chopped

      2    Shallots

      1 ts Fresh thyme

      1 tb Parsley

      6 c  Stock (see above)

      1 pk Silken soft Mori-Nu tofu

    1/8 ts Black pepper

    1/8 ts White pepper

      2 tb White miso

Methods:

 

Snap off the lower ends of asparagus where they easily break and bend.Chop these and add to the other stock ingredients with 8 cups water.Bring to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of the asparagus and set aside. Chop the middle pieces and set aside.Saute the leeks, onions and shallots in olive oil over medium heat for 5 minutes, stirring often. Add the middle pieces of asparagus, salt, pepper and parsley and stock. Simmer for 10 minutes or until asparagus is tender.Blend with the miso and strain well through a fine screen or food mill.Blend the tofu and add to the soup. In another pot bring a few cups of water to a boil with a little salt. Cook the asparagus tips until crisp-tender and strain in a colander. Garnish soup with asparagus tips.

Serves 6-8.

 

Pumpkin Tureen

Ingredients:
      7 oz Pumpkin; 8 inch diameter
      1 c  Onion; finely minced
      2 sl Rye bread; diced
    1/2 c  Swiss cheese; shredded, packed
      2 ts Dijon mustard
  1 1/2 c  Milk; lowfat or soy, o.k.
  1 1/2 c  Vegetable broth; stock,bouillon or water
      1 ts Salt,black pepper; to taste cayenne; 

to taste nutmeg; to taste Rye croutons; 

optional preheat oven to 350.

Methods:
 
Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (cut off the top; remove the seeds and stringy stuff.)Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.Mix with your hands until well combined.Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up.Line the pumpkin lid with a piece of foil, and place it on top. Fill the ungreased pumpkin in an ungreased baking pan.Bake until the pumpkin is tender (about two hours). To test for tenderness,remove the lid, and gently stick a fork into the side. It should go in easily.To serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup.If desired, top with some crunchy rye croutons.

Potage De Tomate a la Basilic (Tomato Soup with Basil)

Ingredients:

3 lb Plum tomatoes
5 tb Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
1/4 ts -Dried thyme, crumbled
1 ds Hot pepper sauce
1 sm Fennel bulb; trimmed, diced
1 sm Zucchini; diced
1 sm Green pepper; diced
4 lg Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves thinly sliced

Methods :

Blanch tomatoes in large pot of boiling water for 1 minute.Rinse under cold water to cool and drain.Using small sharp knife, peel off skin.Cut tomatoes into quarters and remove seeds.Puree tomatoes in blender or processor.
 
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes.Mix in tomato puree, thyme and
hot pepper sauce.Remove from heat.Cover and let stand at room temperature 2 hours.
 
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat.Add fennel; zucchini, green bell pepper,mushrooms and celery.Saute until crisp-tender about 8 minutes.Season with salt and pepper.
 
Bring soup to boil.Season to taste with salt and pepper.Ladle soup into bowls.Top with vegetable mixture.  Garnish with basil and serve.

Plantain Soup

Ingredients:

2 lg Green plantains, peeled Oil for deep frying
6 c Stock Salt & pepper Fresh lime juice

Methods:

Slice plantains paper thin and place in a large bowl.Cover with water and soak for 30 minutes.Drain slices pat dry with paper towels.  Heat oil in skillet & fry plantain slices till they are golden brown.Crush plantains in a mortar & pestle until you have a thick paste.In a large pot heat stock and gradually stir in crushe plantain. Season well.Simmer over low heat, stirring frequently. for 20 to 25 minutes.Serve sprinkled with lime juice.

Paul and Linda Mccartney's Green Pea Soup

Ingredients:

LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION
1/2 lb Green split peas
1/4 lb Orange lentils
1 1/2 lg Onions; quartered
4 Stalks celery; includingleaves, rinsed & chopped
2 Tomatoes; peeled
2 Leeks; white part only; cutinto 1-inch chunks
5 c  Water; (about)
1/4 lb Butter or soy margarine
Crushed black peppercorn
Sea salt

Methods:

Place split peas, lentils, onions, celery, tomatoes and leeks in large potand cover with water. Bring to boil, lower heat and simmer about 1 1/2hours, until split peas and lentils are soft. Add butter and stir untilmelted. Add pepper corns and sea salt to taste.

Pat's Potato Stew

Ingredients:

1 1/4 c  Onion; chopped
1/4 c  Water
1 Celery stalk; chopped
2 c  Potatoes; cubed
1/4 c  Carrots; sliced
1/2 c  Cabbage; shredded
1/2 c  Kale; chopped
1/2 c  Water
1 Garlic clove; minced
1/2 ts Salt, or to taste
1/2 ts Paprika

Methods:

Cook onion in water over low heat for 25 minutes. Add remaining ingredients and cook for 30 minutes.