This recipe is said to be a very potent aphrodisiac, so be careful to whom you serve it.
Puree in a blender: 1 bag pine nuts, 3 egg yolks, 1 cup chicken broth, 1 cup heavy cream, a pinch of saffron, and a pinch of cayenne. Pour in a saucepan, and heat for ten minutes, while stirring, then serve.
CHERRY-ALMOND DESSERT SOUP
Place in a blender on high and blend until smooth and creamy, then serve in bowls with a scoop of cherry-almond ice cream in center of bowl. Add a couple whole cherries as garnish with some almond slivers in the center. One cup slivered almonds, 1 cup cherry syrup, and 1 cup Half 'n' Half milk.
GAZPACHO
2 cups tomatoes, peeled, seeded and chopped
1 large clove garlic, minced
1 tsp. jalapeno sauce
2 Tbsp. olive oil
3 Tbsp. lemon juice
4 Tbsp. fresh lime juice
2 cups V-8 vegetable juice
1/4 cup each finely chopped red pepper, green pepper, celery and cucumber
1 Tbsp. dried parsley
1 tsp. paprika
2 tsp. sea salt
2 tsp. black pepper
Place tomatoes, garlic, and jalapeno sauce in a blender on high. Add oil, lemon, and lime juice. Puree until smooth. In a large bowl, combine tomato mixture with remaining ingredients. Cover and refrigerate overnight. Add additional salt and pepper to taste. Served chilled.
Use as garnish when serving:
Chopped avocado
Chopped scallions
Peeled cooked shrimp
Tabasco sauce
CREAM OF PEANUT SOUP
Puree in blender until smooth:
1 chopped onion and 2 stalks diced celery.
In a saucepan add 1/2 stick butter, 3 Tbsp. flour, 2 qts. chicken broth, the onion and celery puree, 2 cups smooth peanut butter, and 1 cup heavy cream.
Cook while stirring until thickened. Ladle into bowls and garnish with chopped peanuts.
CREAM OF AVOCADO SOUP
Puree all the following in a blender, then chill for 4 hours and serve cold.
2 Tbsp. chopped onions
2 cloves garlic, minced
1/2 chopped tomato
1 tsp. olive oil
2 avocadoes, pitted and peeled
2 Tbsp. lemon juice
2 Tbsp. mayonnaise
1/4 tsp. chili powder
1/2 cup chicken broth
1/2 cup heavy cream
FRENCH ONION SOUP
Slice two lbs. onions and fry them in 1/2 stick butter until tender. Add 1 tsp. thyme, a pinch of cayenne, 2 pkg. onion gravy mix, 1 Tbsp. flour, 2 cups beef broth, and salt and pepper to taste. Cook until soup thickens while stirring. Slice some French bread, one inch thick and toast it with some grated Parmesan cheese sprinkled on it. Place one slice of toasted cheese bread in each soup bowl. Ladle French Onion soup over the bread and top with more grated Italian cheese. Serve hot.
CREAM OF JALAPENO SOUP
Saute 5 chopped and seeded jalapeno peppers, 3/4 cup chopped red onion, and 3 cloves garlic minced in 2 Tbsp. butter. Add 1 diced peeled avocado, 1 cup diced tomatoes, and 3 cups heavy cream. Heat on low for 30 minutes stirring often so it wont stick. Add salt and pepper to suit taste. Serve in bowls. Garnish with chopped cilantro.
NEW ENGLAND CLAM CHOWDER
1-1/2 cups diced onion
6 cups diced potatoes
half stick butter
2 cups heavy cream
1 can clams, diced
salt and freshly ground pepper
Add the onions and potatoes to a large pot and just barely cover them with water. Add half stick butter. Bring to a boil until done, about 15 minutes. Turn down heat to low. Add heavy cream. Season with salt and pepper to suit tastes. Rinse the clams and strain the juice if gritty. Add can diced clams with clam juice. Mix well and serve.
If you are in a hurry, just use one can Campbell's New England Clam Chowder mixed with 12 oz. heavy cream. Stir until heated and well blended. Add salt and pepper to suit your taste. Divide between two bowls or cups and serve.
CREAM OF CRAB SOUP
In a heavy saucepan, 2 qt. size, place 1 stick butter and 1/2 cup flour and make a roux. Add 2 cups heavy cream and stir until smooth. Mix in 1 Tbsp. Old Bay Seasoning, 1 Tbsp. Worcestershire Sauce, 8 oz. cooked crabmeat cut into bite-size pieces, 4 drops hot sauce, and 1 jar Alfredo Sauce. Add salt and pepper to taste. Stir until nice and thick. Serve hot in bowls.
CREAM OF LOBSTER SOUP
In a heavy saucepan, 2 qt. size, place 1 stick butter and 1/3 cup flour and make a roux. Add 2 cups heavy cream and stir until smooth. Mix in 1 Tbsp. Old Bay Seasoning, 1 Tbsp. worcestershire sauce, 8 oz. cooked lobster cut into bite sized pieces, 4 drops hot sauce, and 1 jar Alfredo Sauce. Add salt and pepper to taste. Stir until nice and thick. Serve hot in bowls with lemon wedges.
LOBSTER STEW
2 lbs. cooked lobster meat, in bite-sized chunks
1 stick butter
2 Tbsp. flour
2 cups heavy cream
1 onion, diced
2 potatoes, diced and cooked
1 can sliced carrots, drained
1/2 cup frozen English peas
1/4 tsp. cayenne pepper
salt and pepper to suit taste
Fry the onions in the butter, then make a roux with onions, butter and flour, then add your heavy cream. Stir until thickened. Milk can be added if it needs to be thinner. Add your lobster meat, vegetables and seasonings and heat through. Serve in two bowls with warm crusty bread.
CREAM OF SMOKED SALMON SOUP
In a heavy saucepan, 2 qt. size, place 1/2 cup butter and 1/3 cup flour and make a roux. Add 2 cups heavy cream and stir until smooth. Mix in 1 Tbsp. Old Bay Seasoning, 1 Tbsp. dillweed, 8 oz. smoked salmon cut into bite-size pieces, and 1 jar Alfredo Sauce. Add salt and pepper to taste. Stir until nice and thick. Serve hot in bowls.
COCONUT-LIME TORTILLA SOUP
In a heavy saucepan, place 1 can chicken broth, 1 can coconut milk, 1 jar drained sliced mushrooms, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. True Lime powder, and 1 tsp. dried chives, mixing together over medium heat until everything is heated. Serve with Lime Tortilla Chips.
FIESTA CORN CHOWDER
1 Tbsp. butter
1 small diced onion
6 cups frozen niblet corn
2 cups water
3 Chicken Boullion Cubes
12 oz. can evaporated milk
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 tsp. basil
salt and black pepper to taste
lime wedges
Place butter in large saucepan and add onion. Cook, stirring occasionally, for 4 minutes until tender. Add 4 cups corn. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Add water and boullion. Cook, stirring frequently, for 15 minutes or until corn is tender. Place corn mixture in blender on high until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell peppers, and basil. Cook, stirring frequently, for ten additional minutes until chowder is thick and bell peppers are tender. Season with salt and pepper to suit taste. Add one lime wedge for garnish to be squeezed over soup just before it is eaten. Serves 4.
CURRIED PARSNIP SOUP
In a large pan place 2 oz. butter, 1-1/2 lbs. sliced parsnips, 1 chopped onion, 2 tsp. curry powder, 2 cups chicken broth, and 2 cups milk. Simmer until the parsnips are tender, about 15 minutes. Season to suit taste with salt and pepper. You can serve as is, or put in a blender and puree and serve it hot.
FIESTA SOUP
Heat in a pot for ten minutes, then serve:
1-1/4 cups water, 1/2 cup spaghetti sauce, 1/2 bag Fiesta frozen vegetables, 1/2 cup cooked rice, 1/4 tsp. garlic powder, 1/2 tsp. each cumin and onion powder, and 1/2 tsp. butter.
WILD RICE AND SHRIMP SOUP
In a large pan simmer 1/4 cup butter, 1/2 cup minced onions, 2 minced garlic cloves, 1/2 cup flour, 4 cups chicken broth, 1 cup diced potatoes, 1/2 cup sliced carrots, 1/2 cup niblet corn, 1 large can evaporated milk, 1-1/2 lb. cleaned deveined shrimp, 2 Tbsp. parsley, 1/2 tsp. Creole seasoning, and 1 cup cooked wild rice. Cook, stirring often, for 30 minutes and serve.
HOT AND SOUR SOUP
In a pot, place 16 oz. chicken broth, 1 Tbsp. lime juice, 1 or 2 dashes hot sauce, and bring to a boil. Add salt and pepper to suit your tastes. Divide between two bowls. Garnish top with chives or dillweed or cilantro.
EGG DROP SOUP
In a heavy saucepan, place 1 can double strength chicken broth and 1 tsp. cornstarch. Stir until dissolved then turn on medium heat. Add salt and pepper to suit your taste. Bring to a full boil. Beat one egg in a small bowl and add to the boiling broth. Stir the egg quickly into the hot broth so that it does not clump up. Keep stirring until the soup is thickened. Divide between two bowls. Garnish with shitake mushrooms and chopped green onions. Serve with Chinese noodles that have been warmed in the microwave.
COCOA SOUP
1/2 diced zuchini
1 stalk diced celery
1 onion, diced
extra virgin olive oil
chicken broth
2 oz. pine nuts or roasted peanuts or hazlenuts
2 squares dark chocolate
3 Tbsp. sour cream
salt and fresh ground black pepper
Place all the veggies in a skillet and cook them in a little olive oil. When they are tender add enough chicken broth to cover them. Add the pine nuts and let cook for 20 minutes. Add the dark chocolate, allowing it to melt, then stirring until smooth. Taste the soup and add salt and pepper if desired for seasoning. Puree until smooth. Ladle into serving bowls. Add a dollop of sour cream to the center of each bowl. Serve warm.
SWEET DREAMS SOUP
1 potato, peeled and chopped
2 Tbsp. butter
1-1/2 cups leeks, chopped
2 carrots, finely chopped
1/2 tsp. minced gingerroot
1/2 tsp. curry powder
1/4 tsp. thyme
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. pepper
1/2 stalk celery, finely diced
2 1/2 cups milk
carrot curls and croutons for garnish
Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
Melt the butter in a saucepan over medium heat. Add the leek, half the carrots, the ginger, curry powder, thyme, nutmeg, salt, and pepper. Saut� for 5 minutes, stirring with a wooden spoon.
Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir.
Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
In a blender, blend on high, 2 cups of the soup with the milk until thick and smooth. Return the blended soup to the saucepan, and stir until heated. Ladle into bowls, garnish and serve.
PASTA FAJOULI
2 Tbsp. olive oil
3 slices pancetta, chopped
2 tsp. rosemary
1 tsp. thyme
1 onion, diced
1 carrot, diced
1 rib celery, diced
4 cloves garlic, minced
Salt and Pepper to suit tastes
1 cup tomato sauce
2 cups water
1 qt. chicken broth
2 cans Cannellini Beans
1-1/2 cups pasta
grated Romano cheese, for garnish
warm, crusty bread, for dunking in soup
Heat a large soup pot over medium heat. Add oil and pancetta. Brown the pancetta. Add herbs, vegetables, and garlic. Season with salt and pepper to suit your tastes. Add Cannellini Beans, tomato sauce, water, and chicken broth to pot. Turn heat up to high. Bring soup to a rapid boil, then add pasta. Reduce heat to medium again, and cook soup, stirring occasionally, until pasta is done. Turn off heat. Let soup cool for a few minutes. Ladle soup into big bowls then top with grated Romano Cheese. Serve with warm, crusty bread. Enjoy.
5-BEANS SOUP
1 onion, chopped
1 can black beans
1 can garbanzo beans
1 can pinto beans
1 Tbsp. oil
1 can navy beans
2 cans chicken broth
1 can kidney beans
2 cans diced tomatoes
1 tsp. cumin
8 oz. salsa
1 small can niblet corn
Saute onions in oil in large pot until done. Add remainlng ingredients. Heat thoroughly and allow to simmer while your meal is getting ready. Serve warm with crusty bread.
PEANUT BUTTER STEW
1 cup creamy peanut butter
1-1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, cut into chunks
4 potatoes, cut into chunks
2 onions, cut into chunks
2 stalks celery, cut into chunks
1 tsp. dried thyme
salt and black pepper, to suit tastes
In a bowl, mix the peanut butter with the cold water, then pour mixture over all the chunky vegetables in a Dutch Oven pot. Dilute the tomato paste with the hot water, then pour this liquid over the stew, stirring well to make sure all the ingredients are mixed well.
Cook this stew over medium heat, stirring occasionally, until vegetables are tender.
Serve this stew warm in a bowl over some cooked rice with some warm, buttered bread.
BOUILLABAISSE
BROTH INGREDIENTS:
8 cups fish stock
1 small Spanish onion, diced small
1 green pepper, diced small
4 stalks celery, diced small
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 1/2 tsp. cumin
1 1/2 tsp. fennel seed
1 1/2 tsp. sage
1 1/2 tsp. coriander
3 bay leaves
4 tsp. oregano
4 tsp. basil
1/4 tsp. cayenne
2 cups crushed tomatoes
1/2 cup white wine
bread croutons
SEAFOOD NEEDED:
12 large shrimp, peeled and deveined
16 small clams
16 mussels
16 scallops
1 lb. snapper or cod cut into 1-inch cubes
Prepare fish stock. Reserve.
Saut� onion, pepper, celery, garlic and olive oil over medium heat until vegetables soften. Add herbs and spices to the pan and cook for 2 minutes. Add white wine and crushed tomatoes and simmer 5 minutes.
Combine fish stock with vegetable mixture in a stock pot or large sauce pot and simmer for 1 hour.
Bring broth to a brisk simmer, but not a full boil, then add clams. Cook for 2 minutes. Add mussels and fish. Cook for 2 more minutes. Add shrimp. Cook for 2 more minutes. If some ingredients are cooked before the rest, remove them. When clams and mussels begin to open, add scallops, cook for 1 minute and pour mixture over croutons in bowls. Makes 4 servings.
CHICKEN TORTILLA SOUP
1 quart chicken broth
1 cup cooked boneless skinless chicken breast, shredded
1 cup diced tomatoes
1 cup niblet corn
1 cup cooked brown rice
1 small can green chilies
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 cup shredded Mexican cheese
homemade corn tortilla chips
To make the homemade corn tortilla chips, buy a package of corn tortillas and cut them all into strips or triangles if you prefer. Fry them quickly in very hot vegetable oil. Drain them on white paper towels. When cooled, you can store them in large zippered plastic bags. These would be similar to Fritos corn chips but without all the saltiness. You can salt or season them while they are hot to suit your own tastes this way.
You can also fry flour tortillas, wonton wrappers, or eggroll wrappers cut into strips and fried in hot oil quickly to make delicious Chinese noodles. You will be amazed at these compared to purchased products. They can also be coated with cinnamon sugar when fried for a dessert treat or snack.
To make the Chicken Tortilla Soup, pour the chicken broth and shredded chicken into a pot, then add the tomatoes, corn, brown rice, green chilies, cumin, and cayenne pepper, stirring well. Bring to a boil, pour into bowls, and top each generously with shredded Mexican cheese and homemade corn tortilla chips. Enjoy!
LEMON CHICKEN SOUP
2 cans Campbell's Chicken and Rice Soup
2 cans chicken broth
1/2 cup lemon juice
2 egg yolks, beaten
1 cooked chicken breast, shredded
1 Tbsp. chopped parsley
1/2 tsp. minced garlic
1 Tbsp. dried onions
1 small jar sliced mushrooms
Mix everything together in a large pot. Bring to a boil. Serve in bowls.
SANTA FE SOUP
2 lbs. ground sirloin
1 large onion, chopped
2 pkg. dry Ranch dressing mix
2 pkg. Taco seasoning mix
16 oz. can black beans, undrained
16 oz. can pinto beans, undrained
16 oz. can kidney beans, undrained
16 oz. can Ro-Tel seasoned tomatoes, undrained
16 oz. can diced tomatoes, undrained
32 oz. niblet corn, undrained
2 cups water
Garnishes:
1 cup sour cream
1 cup grated cheddar cheese
1 cup sliced green onions
Saute meat and onions in a skillet until meat is done and browned. Add mixes. Add all the remaining ingredients to a large Dutch Oven pot. Simmer for two hours over low heat. Ladle soup into bowls and add garnishes to the top of each bowl. Garnish bowls of soup with the sour cream, grated cheddar cheese, and sliced green onions. Serves 10 people.
THREE BONUS SOUP RECIPES THAT ARE VERY COMFORTING AND NOURISHING TO EAT:
BEEFLESS STEW
1 can drained sliced carrots
1 can drained diced potatoes
1 jar drained Pearl onions
2 Tbsp. dried minced onions
1 can tomato soup
1 can beef broth
1/4 tsp. cayenne pepper
1 pack brown gravy mix
Mix well all the ingredients in a pot, and heat. Everything is cooked so this is ready to eat as soon as it heats through.
CHICKEN SOUP
Boil some chicken in a large pot with lots of water in it until done. Remove chicken and debone it. Strain the chicken broth. Pour strained chicken broth into a large pot. Add 3 heaping Tablespoons of minced garlic, 3 Tbsp. minced dehydrated onions, 1 Tbsp. lemon and orange peel each, 1 heaping teaspoon minced gingerroot, 1/4 tsp. cayenne pepper, 1/4 tsp. thyme, 1/2 tsp. Herbs du Provence, 1 large bag frozen mixed vegetables or 2 cans mixed vegetables (drained), 2 Tbsp. flour, and the deboned cooked chicken. Stir well. Stir in 1/2 cup macaroni shells. If your mixed vegetables do not have potatoes in them add 1 large diced peeled potato. Simmer covered for 15 minutes and serve. This is an absolutely delicious soup. Makes an excellent soup to use when you feel a cold coming on or have the flu for nourishment needed to heal your body. This soup freezes well so make lots of it and store in individual serving containers to have on hand to microwave when you need it.
MAGIC POTATOES SOUP
Wash and peel 8 large potatoes. Dice them into a pot and just cover them with water. Boil them for 15 minutes. Add 1 stick butter and 1 pint heavy cream. Add salt and pepper to suit your tastes. Serve.
This is one of my favorite comfort food soups as well. When I need comfort or nourishment because I don't feel well or just need some TLC, I eat this soup. Never fails to make me feel better fast. My Mother made this soup when I was a child to give me nourishment when I felt sick. We call it Magic Potatoes because it makes us feel better again fast. Hope it does the same for you. This potato soup is excellent tasting and very nourishing. Store any leftovers in a covered bowl in the refrigerator and eat later. Tastes even better the second day.
