~ Cyber Kitchen ~ "Down to earth recipes for out of this world cooking." ~

Dinner, a time when...one should eat wisely but not too well, and talk well but not too wisely. ~ W. Somerset Maugham

Soup. The perfect meal. Yippee!  What could be better for dinner than sitting down to a big bowl of piping hot soup?  In addition to the soup recipes featured on this page, more soup recipes can be found in the  Recipe Index section. If we don't have what you're looking for, then be sure to look in our Recipe Links section.  We would like to thank the folks at Prepared Pantry who sent us breakfast Information and many of the recipes as well as th their  Favorite Chocolate Recipes booklet.  It's quite informative. Feel free to printout a copy or download it.  Remember to share one of your favorite recipes with us. Along with your recipe your name will appear with our thanks. Just send me an email on the contact Joanne form in the left column. And Take care and come back soon, Joanne Your San Francisco Bay Area Real Estate Broker... and food lover with little time for cooking. Perfect Gift for Cooks and Bakers Not a cookbook           The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover) Written by Gold Metal's Rose Levy Beranbaum's esteemed friends and colleagues Karen Page and Andrew Dornenburg, The Flavor Bible not only fits this definition it offers something beyond bible that is rare and precious: true originality. There is not a single recipe in the book—this is not about learning how to roast a chicken---it’s about understanding taste, flavor synergy, ingredients—what they are and how they work with each other. Beautifully organized alphabetically by ingredient and also including ethnic cuisine, each ingredient is coded for weight, volume, technique, and tips (occasionally function as in sesame oil: “heating”).   Over The Fence Newsletter  June 2009 What's Inside Flag Day—June 14 Father’s Day—June 21st Summer Solstice—June 21st or 22nd The longest day of the year. National Tea Month National Rose Month June Home To-Do List: 10 Maintenance Tips for Inside and Out Tip for Gas Dryer Vents American Flag Etiquette General guidelines from the Flag Code Tips for Cut Roses Recipe: Peach Iced Tea Cranberry Iced Tea  June 2009 View online or print a copy Prior Issues May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008  September 2008 August 2008 July 2008 June 2008 Butternut Squash & Pear Soup From the Oakville Grocery in Napa valley 3 each mediumsize Bosc Pears (about 2 lbs.) cored and sliced 1" 1 each Butternut Squash (about 2 1/2-3 lbs.) cut in half and seeded 1 Tlbs fresh Ginger, peeled and minced 1 each Yellow Onion (about 3/4 lbs.) diced 1/4" 3 oz. Butter, cubed 2 qt. Chicken Stock (low sodium if canned) 3/4 cup Heavy Cream 3 Tbs Chives, sliced 1/4" 1 tsp Kosher Salt 1/2 tsp fresh Ground Pepper Directions: Roast the Butternut Squash, cut side down, in a 325 degree oven for approximately 45 minutes or until the thickest part can be easily pierced with a fork. Set aside to cool for 15 minutes then scoop the meat of the squash from the skin, you should have approximately 3 cups. Melt the butter over medium heat then saute the onions until translucent. Add the Pears and Ginger then cook for approximately 10-15 minutes until the pears are tender. Add the Squash and Chicken Stock, mix well, and simmer over a low medium heat for approximately 20-30 minutes. At this point the pears should start breaking into smaller pieces. Remove from the heat and stir in the Heavy Cream. Puree the soup (in a blender or food processor) in small batches and strain through a mesh strainer. Discard the pulp. Add the Chives, Salt and Pepper. Check and adjust the seasoning to your taste. Strange to see how a good dinner and feasting reconciles everybody. ~ Samuel Pepys Stay healthy this cold season with this super easy recipe for a magic mineral broth. Magic Mineral Broth By Rebecca Katz This broth alone can keep people going, especially when they don't particularly want to eat. It's not just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy. Sipping this nutrient-rich stock is like giving your body an internal spa treatment. Drink it like a tea, or use it as a base for all your favorite soups and rice dishes. Don't be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all. Watch the video 6 unpeeled carrots with half the green tops, cut into thirds 2 unpeeled medium yellow onions, cut into chunks 1 leek, both white and green parts, cut into thirds 1 bunch celery, including the heart, cut into thirds 4 unpeeled cloves garlic, halved ½ bunch fresh flat-leaf parsley 4 medium red potatoes with skins on, quartered 2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered 1 Garnet yam with skin on, quartered 1 tablespoon sea salt 1 (6 by 1-inch) strip of kombu* 2 bay leaves 12 black peppercorns 4 whole allspice or juniper berries Directions: In a 12-quart or larger stockpot, combine all the ingredients. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil. Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing. ** Makes 6 to 7 quarts. Magic Mineral Broth can be frozen up to 6 months in a variety of airtight container sizes for every use. Per Serving: 29 Calories, 0 grams Total Fat (0 G sat 0 G mono); 6 grams Carbohydrates, 0 grams Protein, 0 grams Fiber, 166 mg Sodium *Note on Kombu: Kombu is a long, dark brown to black seaweed that is dried and folded into sheets. It keeps indefinitely when stored in a cool, dry place, and contains a full range of trace minerals often deficient in people with compromised immune systems. Kombu is high in potassium, iodine, calcium, and vitamins A and C. You can find it at Whole Foods, Asian Grocery Stores and online at www.seaveg.com or www.loveseaweed.com.  For a more in depth view of how to make the magic mineral broth, check out Rebecca on the new, My Food My Health Website www.myfoodmyhealth.com. It isn't so much what's on the table that matters, as what's on the chairs. ~ W.S. Gilbert Additional recipe using Magic Mineral Broth: Tuscan Bean Soup with Kale White Italian kidney beans make a delicious, hearty base for a soup. Add a dollop of pesto and some freshly grated Parmesan and I personally guarantee that everyone at the table will melt before your eyes Beans (2 cups presoaked cannellini or great Northern white beans) 2 sprigs fresh rosemary, or 1/4 teaspoon dried rosemary 1/8 teaspoon dried sage, or 1/4 teaspoon fresh sage 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme 4 cloves garlic, smashed Soup 2 tablespoons extra virgin olive oil 13/4 cups finely chopped yellow onion 1/4 teaspoon sea salt 11/2 cups peeled and diced carrots 11/2 cups peeled and diced celery 1 tablespoon diced shallot 2 tablespoons finely chopped garlic 1/4 teaspoon fresh thyme, or 1/8 teaspoon dried thyme 1/8 teaspoon fresh sage, or a pinch of dried sage 1/8 teaspoon fresh oregano, or a pinch of dried oregano 8 cups Magic Mineral Broth 2 tablespoons fresh lemon juice 1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite-size pieces A dollop of pesto and a sprinkle of organic Parmesan cheese, for serving Directions: Cook the beans following the method on page 164, adding a sachet of rosemary, sage, thyme, and garlic to the cooking liquid. In an 8-quart pot, heat the olive oil over medium-high heat. Add the onions and a pinch of salt. Sauté until golden. Add the carrots, celery, shallot, and 1/4 teaspoon salt. Sauté for 3 minutes more. Add the garlic, thyme, sage and oregano and sauté 2 minutes more. Deglaze the pot with 1/4 cup of the broth. Allow the liquid to evaporate. Add 6 cups more broth, and the beans, and simmer for 20 minutes. Add more broth if necessary to achieve the desired consistency. Add the greens and a pinch of salt and simmer until the greens have wilted. Think FASS: You may need to add a squeeze of lemon juice or a final pinch of salt. Serve in soup bowls with a dollop of pesto and a sprinkle of Parmesan cheese. Serves 6 Per Serving: 410 Calories, 10 grams Total Fat ( 1 G sat, 7 G mono); 59 grams Carbohydrates, 18 grams Protein, 15 grams Fiber, 449 mg. Sodium Inner Cook Notes: To save time use canned organic cannellini beans. Remember to give them a rinse and a squeeze of lemon and a pinch of salt to freshen them up. For a seasonal twist, add diced delicata squash to the carrot, and celery. top of page The kind man feeds his cat before sitting down to dinner. ~ Hebrew Proverb Creamy Broccoli Soup 5 cups broccoli flowerets 1 1/2 tbsp. olive or vegetable oil 1 cup chopped yellow onion 1 clove garlic, minced 3 14 1/2-ounce cans vegetable broth 1/4 cup raw long-grain rice 1/2 tsp. ground nutmeg 1/8 tsp pepper Grated Parmesan cheese, bell pepper strips, fresh oregano sprigs (optional) Directions: Blanch 1 cup broccoli for 3 minutes; drain and reserve.  Heat olive oil in saucepan; saute onion and garlic over medium heat until tender.  Stir in remaining broccoli, broth, rice, sale, nutmeg and pepper.  Bring to boil, reduce heat and simmer, partially covered, 20 minutes.  Puree in food processor or blender.  Garnish with reserved broccoli, Parmesan, bell pepper and oregan.   Makes 8 servings top of page  Never eat more than you can lift. ~ Miss Piggy Tomato Panzanella Soup Recipe from: Ajax Tavern - Aspen, CO 8 oz. ripe diced Tomatoes 1/4 chopped yellow Onion 1 small chopped Carrot 1 stalk of chopped Celery 1 clove chopped Garlic 1 1/2 cup canned Tomato puree 1/2 Tbsp. fresh chopped Oregano 1 hand-full fresh chopped Basil 1/2 stick unsalted Butter 1 pinch Chili flakes 1/4 cup extra virgin olive oil Kosher salt and black pepper 1 pint small cherry tomatoes 1 hand-full fresh chopped basil Kosher salt and pepper Directions: In a large stock pot, heat 1/4 cup of olive oil until it is smoking. Then add the onions, carrots and celery and sauté them until they are translucent. Next add the chopped garlic and sauté for a minute or two. Add the diced tomatoes and the puree as well as one cup of water. Let the soup simmer on low heat for one hour. Then add the basil, oregano, chili flakes and butter. Season to taste with salt and pepper. Use a blender to puree the soup until it is completely smooth. Return to the stock pot and reserve on low heat until service. Cut the cherry tomatoes in half and season with salt and pepper. Coat the cherry tomatoes with chopped basil and set aside until service. Assembly Instructions: Soup should be served in a warm bowl topped with croutons and the cherry tomatoes mixture. Basil infused olive oil or extra virgin olive oil can be drizzled around the bowl as a garnish. top of page  Laughter is brightest where the food is plentiful and the company cordial. ~ Irish proverb. Tillamook Beer Cheese Soup This creamy, vegetarian soup cooks up quick and easy, boasting a thick, luscious texture and an irresistible mingling of flavors. Served with a crusty bread, it’s the perfect comfort food.   4 tbsp. Tillamook® Butter       4 tbsp. flour       3 cups milk       3/4 cup dark beer       1 tbsp. garlic, minced       salt and pepper to taste       1 tsp. crushed red chilies, choppped     2 cups Tillamook® Special Reserve Extra Sharp Cheddar Cheese, shredded Directions: Heat butter in sauté pan.  Add flour and cook on low heat.  Stir mixture until it starts to bubble.  Do not allow to brown.  Pull off fire and set aside. Heat milk in sauce pan until it is just ready to boil.  Add garlic, salt and pepper and crushed red chilies.  Stir mixture until just before boiling. Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.  Additional Roux may be added to thicken.  Stir constantly to avoid burning. Turn down heat and add extra sharp cheddar cheese and beer.  Stir to allow cheese to melt.  Texture should be smooth to the touch.  May be reheated on low temp.  (Do not boil.) top of page  Cuisine is when things taste like themselves. ~ Curnonsky Cream of Tomato Soup 2 Tbs. olive oil 1 Tbs. butter  1 Cup onions, chopped 2 garlic cloves, minced 3 Tbs. all-purpose flour 1 Can (28 oz.) whole tomatoes in juice 2 Tbs. tomato paste 2 Cups rich chicken stock ½ Tsp. salt ¼ Tsp. black pepper ¼ Cup fresh basil, chopped ½ Cup heavy cream Directions: Heat the olive oil and butter in a heavy-bottomed soup pot over medium heat. Add the onions and sauté for 4 minutes. Add the garlic and continue to cook for 2 more minutes. Add the flour, mix well, and cook for 3 minutes. Add the canned tomatoes, tomato paste, chicken stock, salt and pepper, and the basil and continue to cook, at a simmer, for 20 minutes, stirring often. Remove from the heat and puree the soup in the work bowl of a food processor fitted with the metal blade. Strain the soup through a wire mesh strainer, using a wooden spoon to work the pulp through. Wash out the soup pot, place the strained soup in the pot and return to the stove, over a low flame. Add the heavy cream and bring to a bare simmer. Adjust the seasoning (don’t be shy with the black pepper) and serve piping hot. top of page Broccoli is one of the most amazing pharmaceutical packages in nature's food pharmacy. ~ Jean Carper  Home-Style Minestrone From award-winning TV chef Michael Chiarello 1/4 cup extra-virgin olive oil 6 medium cloves garlic, chopped 2 cups finely chopped yellow onions (2 small) 1 cup diced celery (2 medium stalks) 1 cup diced carrots (2 medium) 1 tablespoon finely chopped fresh rosemary or thyme leaves 1 can (15 oz)cannellini beans, drained 1 1/2 cups undrained diced tomatoes (half of a 28-oz can) 4 cups diced green or yellow zucchini (5 small) 1 cup uncooked tubetti pasta or other small tube pasta (4 oz) 2 cartons (32 oz each) reduced-sodium chicken broth  Salt and freshly ground black pepper, if desired 1/2 cup shredded Parmesan cheese    Directions: In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.   I don't like gourmet cooking or "this" cooking or "that" cooking. I like "good" cooking. ~ James Beard Chicken and Pastina Soup From award-winning TV chef Michael Chiarello 2 lb boneless skinless chicken breasts 2 cartons (32 oz each)chicken broth or 64 oz homemade chicken broth 1 tablespoon olive oil 1/2 cup chopped onion (1 medium) 1/2 cup diced carrot (1 medium) 1/2 cup diced celery (1 medium stalk) 1 cup crushed tomatoes (from 28-oz can) 1/2 teaspoon gray salt or sea salt 1/4 teaspoon freshly ground black pepper 1 dried bay leaf 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz) 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens 1/3 cup shredded Parmesan cheese       Directions: Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes. Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese. If you can't stand the heat, get out of the kitchen. ~ Harry S. Truman Cream of Asparagus Soup 2 Oz. butter 1 Cup Vidalia onions, small dice ½ Cup celery, small dice 2 Tbs. garlic, minced 3 Tbs. all-purpose flour 1 Pound asparagus 6 Cups chicken stock, warm, not hot ½ Cup heavy cream, warmed Kosher salt and freshly ground black pepper, to taste Directions: Chop off the bottom inch of each asparagus spear and discard. Cut the spears into 1-inch pieces, reserving 12 tips for garnish. Blanch the tips in boiling salted water for 1 minute, drain and reserve on the side. Melt the butter in a heavy-bottomed soup pot; add the onions, celery, garlic and asparagus, cover and sweat, stirring occasionally, for 5 minutes. Add the flour and cook for 3 minutes, stirring to avoid scorching. Add the warm stock, stir well to fully incorporate, bring to a boil, reduce to a simmer, and cook until the vegetables are tender, about 30 minutes. Puree the soup in a food processor and pour back into a clean pan. Bring the soup back to a bare simmer and add the warm cream. Simmer for a few minutes and adjust the seasoning with salt and pepper. Ladle the soup into warm bowls and garnish each with three asparagus tips. Serve with hunks of warm, crusty bread. top of page  Food like a loving touch or a glimpse of divine power, has that ability to comfort. ~ Norman Kolpas Hearty Chicken Tortilla Soup This hearty, satisfying soup features chunks of chicken, corn, rice and salsa, and is garnished with cilantro and lime. Vegetable cooking spray 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces 3 1/2 cups Chicken Broth of your choice 1 tsp. ground cumin 1/2 cup uncooked regular long-grain white rice 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 cup Pace® Chunky Salsa  1 tbsp. chopped fresh cilantro leaves 2 tbsp. fresh lime juice Crisp Tortilla Strips Directions: Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often. Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips. Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden. Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish. Serves: 6 top of page Nearly everyone wants at least one outstanding meal a day. ~ Duncan Hines   Turkey Vegetable Soup with Angel Hair Pasta 1/2 ounce dried mushroom pieces, rehydrated* 8 cups chicken broth 1 cup finely chopped, peeled carrots 1 cup thinly sliced celery 2 tablespoons thinly sliced shallots 2 ounces uncooked angel hair pasta 1 cup finely chopped cooked Butterball® Turkey 3 tablespoons chopped fresh parsley black pepper, to taste Directions: Place broth in a Dutch oven. Bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until vegetables are tender. Add the pasta. Continue cooking 4 to 5 minutes or until pasta is al dente. Stir in turkey and parsley. Cook 1 minute or until heated through.   Makes 5 servings, unless you're really hungry. * Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.   top of page The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it. ~ Frank Muir Wild Rice and Turkey Soup Delightfully creamy soup featuring turkey, wild rice and a medley of vegetables 1 tablespoon vegetable oil 1 cup finely chopped carrot 1 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves minced garlic 2 cups chopped leftover cooked Butterball® Turkey 2 cups cooked wild rice 2 cans (14.5 ounces) chicken broth 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 cups heavy (whipping) cream 2 tablespoons dry sherry Directions: Heat oil in large saucepan on medium-high heat. Add carrots, onions, celery and garlic. Cook and stir 5 minutes, or until vegetables are tender. Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally. Add cream and sherry. Cook until heated through, stirring occasionally. Ladle soup into serving bowls. Sprinkle with chopped parsley, if desired. Serves 8, maybe top of page One can say everything best over a meal. ~ George Eliot   Roasted Chicken with Caramelized Onions Soup 2 cups shredded roasted chicken 2 tsp. vegetable oil 2 medium onions, halved and thinly sliced 8 cups Chicken Broth Swanson brand or one of your choice 1/8 tsp. ground black pepper 2 medium carrots, sliced 2 stalks celery, sliced 3/4 cup uncooked trumpet-shaped pasta (campanelle)   Directions: Heatoil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally.  Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat. Heatbroth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil.  Stir pasta and chicken in saucepan.  Reduce heat to medium.  Cook 10 min. or until pasta is tender.  Stir in onions and serve immediately. Serves: 6 top of page In eating we experience a certain special and indefinable well-being.~ Leigh Hunt Sausage & Escarole Soup   The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup. 1 cup uncooked dried navy beans 1 lb. sweet Italian pork sausage, casing removed 1 large onion, thinly sliced (about 1 cup) 2 cloves garlic, thinly sliced 6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) 1 head escarole (about 1 pound), chopped (about 8 cups) Grated Parmesan cheese Freshly ground black pepper Directions: Soak the beans according to the package directions. Drain. Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to break up meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds. Stir in the broth and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.  Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and black pepper. Tip: Escarole is a variety of endive, which grows in a flat head with broad, white ribs that have slightly curly green leaves. Remove the core and trim tough stems. Rinse well under cold running water and pat dry with paper towels. Serves: 6 top of page For those who love it, cooking is at once child's play and adult joy. And cooking done with care is an act of love. ~ Craig Claiborne Easy Pumpkin Soup   2 tablespoons butter 1-1/2 cups sliced fresh mushrooms 1/4 cup chopped red onion 2 tablespoons flour 2 teaspoons curry powder 3 cups canned chicken broth 2 cups canned pumpkin 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1-1/2 cups evaporated milk   Directions: Melt butter in a large saucepan and cook onion and mushrooms until tender, stirring often. Add flour and curry and stir well.   Slowly stir in chicken broth and cook over medium heat until thickened, stirring constantly   Stir in pumpkin, sugar, salt, pepper and nutmeg. Add milk and cook until thoroughly heated.   Serve garnished with parsley or chives.   Serves 6–8 top of page Cookery is naturally the most ancient of the arts, as of all arts it is the most important. ~ George Ellwanger Potato Soup 6 large Idaho potatoes, peeled and cut into pieces 2 large sweet potatoes, peeled and cut into pieces 1 large onion, chopped 4 cups chicken broth or bouillon 2 teaspoons thyme 1- 16 oz. container sour cream 1 stick butter or margarine 1/2 cup flour 2 cups milk Salt and pepper to taste Directions: Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender. Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture. Stir in sour cream. Heat thoroughly and serve. top of page Spread the table and the quarrel will end. ~ Hebrew proverb French Onion Soup 1 tbsp. butter 2 medium onions, thinly sliced 4 cups beef broth 1/3 cup dry sherry 1 tsp. herbes de Provence 1/2 tsp. Worcestershire sauce 2 (3/4-inch thick) slices Nob Hill Trading Co. Bread For Two (we like the de la Campagne variety, in our Bakery) 2 oz. d Affinois or Brie cheese (in our Deli), thinly sliced Direcitons: Prep time: 15 minutes, Cook time: 1 hour Melt butter in a large saucepan. Add onions and cook over medium-high heat for 10 minutes, stirring frequently, or until soft and golden brown. Stir in broth, sherry, herbs and Worcestershire; reduce heat and simmer, covered, for 45 minutes. Spoon into 2 ovenproof bowls and place 1 bread slice in each bowl. Top with cheese and broil for a few minutes or until cheese is bubbly. Makes 2 generous servings. For heartier appetites, double the cheese-topped bread slices. No ovenproof bowls? Place cheese-topped bread on a baking sheet and broil until cheese is melted, then drop into soup bowls. Our new bread for two is the perfect size ? use some for this recipe and serve the rest with the soup. Nutrition Per Serving: Nutrition per serving (784 g): 420 calories, 21 g protein, 14 g total fat (9 g sat., 0 g trans), 49 g carbohydrate, 5 g fiber, 9 g sugar, 45 mg cholesterol, 1960 mg sodium, 9 points top of page Strange to see how a good dinner and feasting reconciles everybody. ~ Samuel Pepys Polka Dot Soup  1 (48-oz.) container chicken broth 2 cups small chunks rotisserie chicken 2/3 cup each: chopped carrots, celery and onion 1/2 cup Ronzoni Acini di Pepe No. 44 (dot pasta) 1½ tsp. dried thyme leaves  Directions: Put all ingredients into a large pot.  Bring to a boil. Cover pot and cook for 30 minutes.  Carefully spoon into soup bowls. Makes about 6 servings. Nutrition Per Serving: Nutrition per serving (407 g): 250 calories, 19 g protein, 10 g total fat (3 g sat., 0 g trans), 22 g carbohydrate, 3 g fiber, 4 g sugar, 50 mg cholesterol, 850 mg sodium, 5 points top of page  If you are ever at a loss to support a flagging conversation, introduce the subject of eating. ~ Leigh Hunt Beef and Barley Soup 1/2 lb. Raleys Black Angus beef sirloin or round steak 1 tbsp. butter (preferably Kerrygold Irish Butter) 4 cups beef broth 1 cup Irish beer (such as Smithwicks) 1/4 cup barley, rinsed and drained 1 each: large onion, carrot and turnip, peeled and cut into small cubes 1 stalk celery, diced Directions: Trim away all visible fat from beef and cut into small cubes. Melt butter in a large saucepan; add beef and cook over medium heat to brown on all sides. Add remaining ingredients to pan and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. Makes 4 to 6 servings. Nutrition Per Serving: Nutrition per serving (based on 5, 344 g): 230 calories, 16 g protein, 10 g total fat (4.5 g sat., 0 g trans), 15 g carbohydrate, 3 g fiber, 5 g sugar, 45 mg cholesterol, 790 mg sodium, 5 points top of page To make a good soup, the pot must only simmer or "smile". ~ French proverb   Chicken and Andouille Gumbo  1/2 of a 12-oz. package Aidells Cajun Style Andouille Sausage, sliced 1/4-inch thick 1/2 lb. boneless, skinless chicken breasts, cut into bite- size pieces 1½ tsp. Cajun seasoning 3/4 cup flour, divided 5 tbsp. oil, divided 1 large onion, chopped 1 small green pepper, seeded and chopped 1 rib celery, chopped 1/2 cup chopped green onions 1/4 cup chopped fresh Italian parsley 2 cloves garlic, minced 4 cups chicken stock, heated Salt and pepper, gumbo filé powder and chopped fresh parsley to taste  Directions: Heat a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until browned on all sides; remove from skillet. Place chicken in a medium bowl with 1/4 cup flour and Cajun seasoning; toss well to coat. Heat 1 tbsp. oil in same skillet; add chicken and cook for 5 minutes or until well browned and set aside. At this point, all vegetables should be chopped and placed in a medium bowl.   Heat remaining oil in a large pot over medium-high heat; stir in remaining flour. Cook, stirring frequently, for 30 minutes, or until roux is the color of chocolate, adjusting heat as necessary. (Reduce heat if the roux is the color of peanut butter before 20 minutes.)   Add vegetables and stir vigorously for 5 minutes. Stir in stock, 1 cup at a time, then add sausage and chicken to pot. Bring to a boil; simmer, covered for 1/2 hour. Uncover and simmer for 30 minutes more.   Season to taste with salt and pepper, then ladle into bowls. Gently stir a bit of gumbo filé powder into each bowl. Sprinkle with fresh parsley if you like. Makes 6 servings. Nutrition Per Serving: Nutrition per serving (312 g): 310 calories, 20 g protein,18 g total fat (4 g sat., 0 g trans), 17 g carbohydrate, 1 g fiber, 2 g sugar, 50 mg cholesterol, 760 mg sodium, 8 points top of page Plenty sits still, hunger is a wanderer. ~ South African Proverb Spicy Bean Soup 1 (32-oz.) container reduced-sodium chicken broth 2 (15-oz.) cans Red Beans or Kidney Beans 1 (14½-oz.) can diced tomatoes with basil, garlic and oregano 3/4 cup each: chopped onion, celery and bell pepper 2 tsp. Tony Chachere's Creole Seasoning  Directions: Bring 1 (32-oz.) container reduced-sodium chicken broth, 2 (15-oz.) cans S & W Red Beans, 1 (14½-oz.) can diced tomatoes with basil, garlic and oregano, 3/4 cup each: chopped onion, celery and bell pepper and 2 tsp. Tony Chachere's Creole Seasoning to a boil in a large saucepan. Reduce heat and simmer, covered, for 30 minutes. Makes 4 to 6 servings. top of page The table is the only place where a man is never bored for the first hour. ~ Jean-Anthelme Brillat-Savarin Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon In Greek: pronounced ko-TOH-soo-pah av-gho-LEH-mo-no This soup is a favorite with Greek families and frequently served as a first course at the holiday table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory. I like to serve this with a pepper grinder on the table for guests to add to taste. 1 chicken, 3-4 pounds, cut in pieces 12 cups of water 2 cups of round rice sea salt ground pepper 1/4 teaspoon of Greek oregano 3 tablespoons of olive oil 2 eggs juice of 2 lemons 1 tablespoon of water Directions: Clean chicken and remove skin and fat. Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more). Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, oregano, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat. While the rice is cooking, bone the chicken and cut the meat into pieces. In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir. Add the chicken meat to the soup and serve. Yield: serves 8-10 Shopping tip: Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish. top of page   I never worry about diets. The only carrots that interest me are the number you get in a diamond. ~ Mae West   Souper Tuesday's Crock Pot Barley Sausage Soup 2 (12-oz.) packages chicken apple sausage, sliced 1-inch thick 1 medium onion, chopped 1 tbsp. olive oil 2 cups sliced carrots 2 tsp. crushed fennel seeds 2 cloves garlic, minced 6 cups reduced-sodium chicken broth 2 (15 oz.) cans white beans, rinsed and drained 3/4 cup barley 1/2 cup roasted bell peppers, chopped 2 tbsp. soy sauce 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves Salt and pepper to taste Sliced fresh basil (optional)  Directions: Prep time: 20 minutes, Cook time: 4½ to 5 hours Brown sausage slices and onion in oil in a large saucepan over medium heat for about 10 minutes or until sausage is browned and onion is soft. Add carrots, fennel seeds and garlic; sauté for an additional 5 minutes. Combine sausage mixture and remaining ingredients except basil in a slow cooker and cook on LOW for 4 to 5 hours. Garnish with basil before serving, if you like. Makes 6 to 8 servings. Nutrition Per Serving: Nutrition per serving (383 g, based on 7): 310 calories, 19 g protein, 18 g total fat (4.5 g sat., 0 g trans), 22 g carbohydrate, 5 g fiber, 2 g sugar, 85 mg cholesterol, 1610 mg sodium, 7 points top of page When our souls are happy they talk about food. ~ Charles Simic Anzac Cookies ANZAC = Australian New Zealand Army Corps.  This is a cookie developed so that it would last a long time without refrigeration or special storage.  I got this recipe from a woman I worked with who got it from the Oakville Grocery where she had formerly worked. Enjoy, Freeman   2 cups oats (regular, not instant or quick) 2 cups flour 1 cup white sugar 1 cup brown sugar 1 cup shredded coconut, toasted 1 cup chopped walnuts, toasted 2 sticks of butter 2 tablespoons Lyle's Golden Syrup (available at Cost Plus, an English product, not always in stock. It is also available at amazon.com) 1/4 cup boiling water 3/4 teaspoon baking soda (not included as part of "dry ingredients" in mixing directions below)   Directions: Mix dry ingredients in a large bowl. Melt butter & Golden Syrup together. Add baking soda to hot water & then pour into butter/syrup. If butter is hot, it may froth up. Add butter mixture to dry ingredients & mix thoroughly. Scoop into 1-inch diameter balls and flatten slightly. Bake on parchment paper. (They spread out a lot when baking.) Bake 15 minutes at 350 degrees.  Makes 3 dozen. top of page Food, like love, must never be a joyless experience. ~ Bert Greene Thank you for visiting.  I hope you come back often.  If you have a favorite recipe you would like to share, please send it to me for consideration.  If we feature it we will list your name as the contributor.  Recipes do not need to be original, just ones you love to make.   For information on buying or selling east bay homes, please contact me at 510-429-4800 or send me a note on the  form.  . Thank you, Joanne P.S.  Be sure to add us to your favorite places. ~ Joanne L. Gardiner, Broker, e-PRO Realtor Advantage Realty Advantage Mortgage Associates 3205 Whipple Road - Union City, California 94587 (510) 429-4800 San Francisco Bay Area  ~ San Francisco East Bay Real Estate web site: http://www.joannegardiner.com     Our primary realty service areas in the San Francisco Bay Area: Hayward, Castro Valley, Fremont, Newark, Niles, San Leandro, San Lorenzo, San Ramon, Sunol, Oakland, Foster City, Burlingame, and San Mateo. The types of real estate in which we specialize are:  single family homes, detached homes, attached homes, duets, condominiums, townhomes, garden homes, PUDs, manufactured homes, mobile homes,  income property, investment property, tri-plexes, four-plexes, apartment property, and special use properties such as churches for sale. ~  Affiliations ~

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."  ~ Calvin Trillin, US columnist (1935 - )

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