Soup Recipes

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White Bean Chard And Pancetta Soup

1/4 lb pancetta (italian bacon) finely diced
1 medium onion; finely diced
1 small carrot; finely diced
2 celery ribs; thinly sliced
1 teaspoon finely minced garlic
1 cup dried white beans
4 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves
6 large swiss chard leaves
1 salt and pepper; as desired
1 grated parmesan cheese as desired

PREHEAT OVEN TO 350°F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.
From: Michael Roberts - Prodigy Guest Chefs Cookbook

Peanut Soup

3 tablespoons peanut or similar oil
1 medium onion, finely chopped
2 cloves garlic, chopped
1 large tomato (8 oz.), or medium, peeled, seeded and chopped
4 tablespoons smooth peanut butter

In a frying pan heat the peanut oil. Add the onion and cook over moderate heat until it is tender.
Add the garlic and sauté for a few minutes longer, then stir in the tomato and cook until the mixture is well blended, about 10 minutes.
Stir in the peanut butter mixing well, season with salt and cook just long enough to heat through. If the sauce is very thick, thin it with tomato juice to pouring consistency and heat through.
In Ecuador the sauce is served with potato cakes. It is also good with fried fish, chicken, and vegetables, especially cooked cabbage.

Serves 6


1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 teaspoon tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 teaspoon comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.

Green Tomato Soup

3 cup tomatoes; green peeled & chopped finely
1 onion; chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves; ground
1 teaspoon sugar pepper water
1/4 teaspoon baking soda
3 tablespoon butter
3 tablespoon flour; all purpose
4 cup milk

Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve.
From the Quebec section of the "The Canadiana Cookbook" by Jehane Benoit

Hot Orange Soup With Wafers

5 cup water
3/4 cup rock sugar
4 cup fresh orange juice
1 tablespoon preserved ginger, in syrup
3 tablespoon cornstarch paste
6 thin slices of orange
6 thin slices of lime
6 maraschino cherries
6 mint leaves
12 vanilla cream wafers

Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger.
Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers.
Yield: 6 servings

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