Tomato, bread and basil soup

Ingredients

6 cloves garlic
1 small dried red chili pepper
3/4 cup extra virgin olive oil
2 1/2 lb red ripe tomatoes, peeled and chopped
3 tbsp shredded basil leaves
1 tbsp shredded mint leaves
1/2 tsp salt
freshly ground pepper
4 cups hot veggie stock
1 lb day old bread, whole wheat, torn into pieces
freshly grated parmesan cheese

How to prepare

Crush peeled garlic and dried chili in mortar and pestle. Heat olive oil in lg soup pot over low heat. Add crushed chili and garlic and soften over low heat for 4-4 minutes. Add tomatoes, basil and mint and cook over med low for 5 minutes. Add salt and pepper to taste and cook 1 more minute. Add the stock and bring to boil. Add all bread at once and stir well over med heat till all bread is moistened. Cover and remove from heat, let stand for 1 hour
before serving taste and season as needed, serve in bowls drizzled with a little olive oil and garnish with freshly grated parmesan.

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Spiced carrot soup with ginger and lemongrass

Ingredients

5 cup carrots, peeled and chopped coarsely
1 cup leek, white part only, chopped coarsely or
1 cup onion
1 cup celery, chopped coarsely
2 oz fresh ginger
1 stalk lemongrass
1 tbsp honey
1 tsp curry powder
1 pn cinnamon
2 cloves garlic
2 tbsp vegetable oil
6 cup chicken stock or water
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup creme fraiche
1 tbsp parsley, finely chopped
Salt and pepper to taste

How to prepare

In a med pot, heat 2 tbsp oil saut

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Potato and beet salad

Ingredients

1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Revithia soupa – chick pea soup

Ingredients

1 cup dried chick peas
6 cup cold water
2 onions, thinly sliced
1 tbsp olive oil
1 tsp salt
lemon juice or wine vinegar

How to prepare

1. Wash and soak chick peas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock.
3. Serve hot with lemon juice or vinegar. Makes six servings.

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New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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Leek and potato soup

Ingredients

2 large leeks
1 lb baking potatoes, such as russets or idaho
4 tbsp butter
1 cup finely chopped onions
3 cups chicken stock
2 cups water
1 bay leaf
salt and pepper to taste
croutons 8888
1/2 loaf french or italian bread
1 garlic clove, peeled
2 tbsp olive oil
1/4 cup grated parmesan

How to prepare

Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-” pieces. Peel the potatoes and cut them into 1/4″ cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings.
To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8″-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1″ squares. Makes about 12 croutons.

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Polish Bigos (Sauerkraut Stew)

Ingredients

4 lb sauerkraut
1 lb beef cubes
1 lb smoked butt
1 lb spareribs
1/4 lb bacon
1 lg can tomatoes
2 cup water
4 lb cabbage head
1 lb loin pork chops
1 lb smoked kielbasa
1/2 cup onions (chopped)
1 oz mushrooms (dried)
2 tbsp flour

How to prepare

Brown the beef, pork and spareribs in a lg heavy pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 min.. Remove lid and keep pot on a very low simmer.In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into sm pieces. Add to sauerkraut mixture. skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 min. and serve hot.Yield: 16 servings

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Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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