| CREAM OF ASPARAGUS SOUP |
2 c fresh asparagus spears, chopped
1 pc onion, minced
2 ? c water
? butter 1 cup evaporated milk
? cube chicken bouillon
1 tsp salt
4 tbsp pillsbury cornstarch, dissolved in ? c water
? c cheese, grated
In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes. Serve hot.
| Wastebasket Soup |
1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning*
1 (15 ounce can great northern beans or navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)
* If you don't have Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, at 400 degrees F for 40 minutes, stirring occasionally.
Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender.
Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese, if desired.
Makes 8 to 10 main-dish servings.
| 3 Ring Adventure Soup |
2 quarts vegetable stock
9 ounces noodles, fresh or frozen
8 ounces frozen mixed vegetables
1 small zucchini, cut chunky
1 small yellow squash, cut chunky
Salt and pepper to taste
Basic Vegetable Stock
1 medium sweep potato, peeled
1 bunch celery
1 pound carrots, unpeeled
1 large onion
1 acorn squash, peeled
1 large apple, peeled
1 medium pear, peeled
3 ounces tomato paste
1 small zucchini, unpeeled
1 small yellow squash, unpeeled
1 medium turnip, peeled
1 medium corn cob
Sage, to taste
Thyme, to taste
Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy.
Allow to cook, strain vegetables through cheesecloth, and discard "much," retaining the broth. Makes about 2 quarts.
Note: NOTE: The idea for this recipe is once it is made, it can be stored in your refrigerator and added into other recipes, instead of water. That is why there is no salt added. You might be adding it to a pre-made mix that already has salt.
Page(s) 1 2 3 4 5 6 7