Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

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Corn and chili chowder

Ingredients

2 poblano peppers, roasted and peeled, one quartered, one finely chopped
1/4 heavy cream or yogurt
1/4 cup loosely packed coriander leaves
5 ears of corn
4 tbsp butter

1/2 med onion, chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric
1/2 cup white wine
2 1/2 cups chicken stock
1/2 red bell pepper, finely chopped
2 cups milk

How to prepare

With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut

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Zucchini coriander soup

Ingredients

1/2 cup chopped onion
2 tbsp olive oil, (28 ounce can)
3/4 lb zucchini, cut into 1/2″ pieces
1 1/2 cups chicken broth
1 1/2 cups cilantro, fresh, chopped.
2 tsp lemon juice

How to prepare

In a lg saucepan cook the onion in the oil over med low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. Gourmet magazine – 6/90

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Broccoli beer cheese soup

Ingredients

4 cups, water
1 onion, small, chopped
1 lb broccoli, fresh
1 oz bouillon, beef, granules
3/4 cup margarine
1 1/2 cup flour
1/4 tsp garlic powder
1/4 tsp pepper, white
Seasoning salt, to taste
Cayenne, to taste
2 lb cheddar, cubed
4 cup milk
2 oz beer

How to prepare

Bring water and onion to a boil in a lg soup pot add seasonings and half of the Broccoli bring to a boil again add soup base and lower heat in a separate saucepan, Make a roux when the roux thickens, gradually stir into the soup, whipping with a Wire whisk to avoid lumps heat milk and cheese to just below boiling point until the Cheese melts, stirring constantly blend into the soup and add the remaining broccoli Just before serving, add beer mix well makes 2 1/2 quarts yield: 10 servings.

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roasted chicken soup w/ sage dumplings

Ingredients

1 lb yellow onion chopped finely
2 to 3 garlic cloves, minced
1 tsp olive oil
1 tsp butter
2 cups chopped roasted chicken
4 plum tomatoes, peeled/seeded/chopped
3 cubed med potatoes
2 cubed carrots
2 to 3 roasted ears of corn off the cob
2 roasted/peeled/seeded poblano chiles
6 cups chicken stock
2 bay leaves
1 tsp dried cumin
1 tsp chile powder
1 tsp worcestershire sauce
1 tsp dried sage (to be added to dumplings)
Salt and pepper to taste
Bisquick or other dumpling recipe

How to prepare

Saut

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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Peruvian shrimp chowder

Ingredients

1 tbsp butter
1/2 cup finely diced onion
2 cloves garlic, minced
3/4 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1/2 cup chicken stock or water

1 large potato, scrubbed well and cut into large dice
2 ears white corn, sliced 1″ thick
salt to taste
1 lb raw shrimp, peeled, deveined

How to prepare

Melt the butter in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add the paprika and cayenne and cook, stirring, until the onions are all stained red. Add the milk, stock, potato, corn and if you’d like, a pinch of salt. Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque. Taste for seasoning and adjust if necessary.

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