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Artichoke Oyster Soup
In a 3-quart casserole, melt butter and saute shallots.
When shallots are translucent, add thyme, bay leaf and cayenne pepper.
Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco.
Bring to a boil.
Add oysters and parsley.
Simmer on medium, partly covered, for exactly 5 minutes.
Add whipped cream and serve immediately.
NOTES: * Chicken broth with artichokes and poached oysters -- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee.
It's an intriguing combination of modern American ingredients with traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley.
If the oysters are bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's double what the recipe calls form.
* The timing on cooking the oysters is fairly critical.
If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
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Artichoke Soup
Puree artichokes and chicken broth.
Place in saucepan with lemon juice, salt and pepper.
Heat just to boiling.
Remove from heat and stir in cream.
Chill Soup.
If hot is required, reheat, but to not boil.
Garnish with lemon slices.
Yield 4-6 servings.
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Arugula Potato And Leek Soup
Servings: about 6 cups As watercress changes potato soup into something that doesn't taste quite like any of the individual ingredients, so arugula transforms this traditional soup base.
Flexible, the soup can be pureed to a chunky or a smooth texture, and served hot, as a main dish, or chilled, as a first course.
About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt, as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving Garnish: 4 arugula leaves, finely slivered Heat oil in large pot.
Add leeks and onion; cook over moderately low heat, stirring often, until softened, about 10 minutes.
Sprinkle with fennel and stir for 30 seconds.
Add potatoes, broth, and water.
Simmer for 25 minutes, until soft.
Add arugula and cook for about 10 minutes longer, or until stems are soft.
Add salt, pepper and liquor to taste.
Puree to rough or smooth texture, as you like.
Adjust seasoning.
Serve hot or chilled, topped with yogurt and garnished with arugula slivers.
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Asparagus And Sesame Chicken Soup
Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
NOTE: Do not use boneless chiken breast.
Bones add to body and flavor of soup.
Peel and slice ginger root.
Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium hot.
Add sesame oil.
Start braising chicken a few pieces at a time when oil begins to smell.
Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar.
Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
Add mushrooms and asparagus, simmer for another 15 minutes.
Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
You can make this soup in large sauce pan, if wok is needed for something else.
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Asparagus Crab Soup Sup Mang Tay Cua
Bring water to a boil and put the pork bones in.
Remove the scum, then cover and continue to boil the bones for 1 hour.
Remove the bones from the stock and discard.
Add the salt and the fish sauce to the stock.
Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the corn- starch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.
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Asparagus Potato Soup
PLACE ALL THE INGREDIENTS except cheese in a large saucepan.
Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.
Cool the broth, still covered, for 20 minutes.
Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.
Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
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Asparagus Soup
Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve.
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Asparagus Soup 2
1.Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly.
2.Take the tips and cover in a pot with boiling water, cook until they are tender.
Set the tips aside.
3.Use the same water and cook the rest of the asparagus the same way.
When cooked the water can be poured out and the asparagus grated and added to the milk.
4.Melt the butter and mix with it the flour, salt and pepper.
Then add the asparagus. Stir continually and bring to a boil.
5.Boil for 5 minutes.
6.Add the tips and serve.
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Asparagus Soup 3
Snap off asparagus tips and set the stalks aside.
Melt butter in a deep skillet with a cover.
Add asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.
Bring to a boil and simmer, covered tightly, for about 30 minutes.
Discard stalks and set stock aside.
In a food processor, puree softened vegetables and add to the asparagus stock.
Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate.
Stir in half and half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.
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Asparagus Soup (indiana)
Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches; simmer in large pot of salted water until just tender.
Lift bundles out; place in sink of cold water.
When cook, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.
) Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.
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Asparagus Soup (nz)
1.Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly.
2.Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside.
3.Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk.
4.Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil.
5.Boil for 5 minutes.
6.Add the tips and serve.
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Austrian Homestyle Generic Vegetable Soup
Melt butter over medium heat.
Add flour, stirring constantly, until the mixture becomes puffy.
Add water, bouillon powder, onions, potatoes and carrots.
Bring to a boil, stirring occasionally.
Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes).
Add broccoli and return to boil.
Simmer for another minute.
Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise.
) VARIATIONS: For thinner soup, use less flour.
For vegetables with a more delicate flavor, use less bouillon powder.
If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar.
(Start with the asparagus, adding peas and mushrooms when asparagus is almost done.
No onion in that one, BTW, it would overwhelm the other flavors.
) If all you\'ve got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering).
What, not even potatoes? Throw in somewhat more chopped onion and add rice, and serve with fresh chopped parsley.
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Autumn Rarebit Soup
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste.
Garnish with pepper and pumpkin seeds.
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Avgolemono Soup
Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens.
Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
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Avgolemono Soup (lemon)
Stir the milk and cornstarch together and beat in the egg yolks.
Set aside.
Bring the stock to boil in a 4 qt.
soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.
Continue to cook for a moment until all thickens.
Remove from the heat again and add the butter, chopped parsley, and lemon juice.
You may wish to add some grated lemon peel as well.
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Avocado Cilantro Soup
In a food processor, combine scallions, cilantro and garlic; process until finely chopped.
Add avocado; process until smooth.
Add yogurt, buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled.
Each 1/2 cup serving contains 115 calories, 5 gm fat, 104 mg sodium and 3 mg cholesterol.
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Avocado Curry Soup
Blend the avocados with 1 cup of the chicken stock in a food processor until smooth.
Stir in the remaining stock and the remaining ingredients.
Chill.
Garnish with sliced or cubed avocados when ready to serve.
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Avocado Gazpacho Soup
Serves 6 garlic croutons cilantro sprigs Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados.
Process with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving some chunks.
Chill at least 2 hours.
Just before serving, dice the green onions, and peel, seed and chop the second cucumber.
Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs.
Offer the minced onion and diced cucumber on the side to add individually.
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Avocado Soup
Peel and dice avocados.
Combine in blender with onion juice, consomme or broth, sour cream and table cream.
Blend until smooth.
Season to taste with salt, pepper and ginger.
Store in covered, opaque container in refrigerator until chilled and ready to serve.
Top with additional sour cream if you like and sprinkle with paprika.
Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish.
Be sure to pour off any excess water in the yogurt before adding to other ingredients.
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Avocado Soup With Green Peppercorns
In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.
Add avacados and stock, bring to a boil, then reduce heat to medium.
Cook 20 minutes.
Cool to room temperature.
Puree soup in blender until smooth.
Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.
Serve garnished with cilantro and peppercorns.
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