Soup Recipes

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Iablochnii Sup (Apple Soup)

6 large tart apples
3 cup water
1 cup sugar
1 cup dairy sour cream
2 cup light red wine (claret or rose)
1 tablespoon fresh lemon juice
1 ground cinnamon (optional)

Peel and core apples. Reserve peels. Stew apples in 2 cups of the water until soft. Put stewed apples through sieve or food processor or ricer.In another pan, cook peels in the remaining water, strain and add to apple puree. Add sugar and sour cream at toom temperture, and mix well until quite smooth. Slowly add wine and lemon juice. Serve chilled. If desired, dust very lightly with ground cinnamon. Makes about 2 cups.
From: Women's Day International cooklbook -(1967) This soup came orginally from Poland

Kabocha Squash Chowder

6 oz bacon; diced
1 yellow onion; peeled & diced
1 red bell pepper; diced
2 stalks celery; diced
1/4 bunch fresh thyme; chopped
1/4 bunch fresh oregano; chopped
1 tablespoon garlic; chopped
2 tablespoon flour
1 1/2 kabocha squash; peel/seed/dice
2 quart chicken stock
2 bay leaves
2 teaspoon salt
1 teaspoon fresh ground pepper
1/2 bunch scallions; sliced thin
1/4 bunch parsley; chopped
1 chopped smoked almonds

Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 teaspoon salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves.

Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.

Albuquerque Corn Soup

1/4 cup butter
3 1/2 cup corn cut from the cob
1 clove garlic
1 cup chicken broth
2 cup milk
1 teaspoon dry oregano
4 oz green chiles
1 cup monterey jack cheese
1 salt

> Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.

Canadian Living Chicken Tortilla Soup

3 boned and skinned chicken breasts
4 corn tortillas
2 tbsp vegetable oil
2 cloves garlic; minced
1 onion; chopped
1 tsp ground cumin
1/4 tsp chili powder

1 red and green bell peppers; see directions
4 plum tomatoes; chopped
4 cup chicken stock
1 cup corn kernels
1/4 cup fresh coriander; chopped

Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 minutes until crisp. Remove strips to papers towels to drain. Add remaining oil, garlic, onion, cumin and chilli powder to pan; cook over medium heat, stirring occasionally for 3 minutes or until softened. Add chicken and red and yellow (or green) bell peppers and cook until chicken is golden, about 5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top with tortilla strips and coriander.
Serves 6
Recipe By : Canadian Living 20th Anniversary Cookbook

Zuppa Di Vongole (Clam Soup)

48 clams
3/4 bottle white wine (1 liter)
1 leek
1 small onion
1 clove garlic
1 qt fish stock
1 peeled, chopped tomato
1 small bunch marjoram
1 leaf of celery
4 single crusts of bread (croutons)

"Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil."
Yield: 4 servings
From the Grand Dictionnaire de Cuisine, 1873.

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