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
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.
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.
The Icons below will guide you to the other Soup Recipe Pages
