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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Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

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Highliner’s salmon chowder

Ingredients

1 lb salmon fillets, boneless & skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tbsp polyunsaturated margarine
2 tbsp water
2 tbsp flour

1/4 tsp white pepper
1/4 tsp dried dill weed
1 can (8 oz) stewed tomatoes
2 cans (13 oz ea) evaporated skim milk
1 cup part-skim mozzarella cheese, grated
2 tbsp parsley, chopped

How to prepare

1. Cut salmon into 1″ pieces; set aside. 2. In saucepan saut

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Fennel and prosciutto soup

Ingredients

2 tbsp olive oil
2 fennel bulbs (about 2 pounds), trimmed, thinly sliced
1/2 large onion, chopped
1/4 cup chopped prosciutto
3 tbsp chopped green onions
5 garlic cloves, chopped

2 tbsp fennel seeds, chopped
8 cups chicken stock
3 tbsp chopped fresh parsley

How to prepare

Heat oil in heavy large saucepan over medium-low heat. Add fennel bulbs, onion, prosciutto, green onions, garlic and fennel seeds. Cover and cook until vegetables are tender, stirring often, about 20 minutes. Add stock and simmer 45 minutes. Season to taste with salt and pepper. (can be prepared 1 day ahead. Cover and chill. Rewarm before using.) Ladle soup into bowls. Sprinkle with parsley and serve. 8 servings

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LOBSTER BISQUE

Ingredients

2 1 lb lobsters, med sized
2 1/2 cup poultry stock or fish fumet
1 onion, sliced
4 celery stalk, with leaves
2 cloves, whole
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup milk, heated
1/4 tsp nutmeg
1 cup cream, hot but not boiling
1/4 cup dry sherry
1/8 tsp parsley, minced
1/8 tsp paprika

How to prepare

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Gingered chinese noodle soup

Ingredients

3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion, sliced
2 thin carrots sliced diag
1 tsp minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions thinly sliced

1 tbsp soy sauce

How to prepare

Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med high heat add onion and Carrots and stir fry 3 minutes add garlic and ginger stir fry 30 seconds add stock, Water and soy sauce cover and boil 2 minutes add ham water cress, mushrooms and Noodles return to boil cover, turn off heat and let steep 2 minutes add snow peas, Cover and let steep until vegetables are crisp tender about 3 minutes stir in sesame Oil, rice vinegar and red pepper flakes adjust seasoning serve in deep bowls, Sprinkle with green onions yield: 3 servings .

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