~ Soups, Salads~

To make a good soup, the pot must only simmer or "smile". ~ French 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.) 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.  Dinner, a time when...one should eat wisely but not too well, and talk well but not too wisely. ~ W. Somerset Maugham 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.    Never eat more than you can lift. ~ Miss Piggy 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   Additional recipe using Magic Mineral Broth: Tuscan Bean Soup with Kale and Magic Mineral Broth 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. Magic Mineral Broth By Rebecca Katz Stay healthy this cold season with this super easy recipe for a magic mineral broth. 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.   Butternut Squash and 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.   Fresh Peach Fruit Salad You can make a great tossed fruit salad with peaches. Favorite combinations include peaches and bananas, peaches and blueberries, and peaches and strawberries. Walnuts or coconut is a nice addition.  Here is one combination: 1 tart apple, diced 1 ripe orange, peeled and cut into chunks 1/2 cup grapes, sliced in half 1 large peach, chopped 1 banana, sliced 1 tablespoon lemon juice 3/4 cup yogurt* 1 tablespoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a medium bowl, toss the fruit with the lemon juice. In a small bowl, mix the yogurt with the honey, cinnamon, and nutmeg. Stir the dressing into the fruit.   * Whipped cream or mayonnaise Recipe from Prepared Pantry    All things being equal, those who know how to eat look ten years younger than those who are ignorant of that science. ~ Jean-Anthelme Brillat-Savarin Borschtz Vegetable or olive oil 1 carrot, chopped fine 1 onion, chopped fine 2 medium beets, small dice 1/2 green pepper, seeded and diced 5 cups beef broth 1 tablespoon tomato paste 1/4 head of cabbage 3 potatoes, peeled, 1/2 inch dice 1 teaspoon lemon juice salt and pepper to taste sugar to taste 1/2 tablespoon fresh parsley 2 cloves garlic, chopped sour cream as garnish, optional Directions: Pour a little vegetable oil into a skillet and add the carrots and onions. Cook until softened, and set aside. Put the chopped beets and green pepper into a small saucepan and add 1/2 cup of broth and the tomato paste. Cover the pot and simmer for about 30 minutes, until the beets are tender. While the beets and peppers are cooking, pour the remaining broth into a large saucepan and heat it almost to boiling. Chop the cabbage and add it to the broth. Add the potatoes to the broth and simmer for another 20 minutes. Add cooked onions and carrots and tender beets to broth.  Add lemon juice, salt, pepper, sugar, parsley and garlic cloves. Simmer 10 more minutes and check for seasoning. Serve hot with a dollop of sour cream in each bowl, if desired. Makes 10 servings   Buttermilk Potato Soup 2 pounds whole MountainKing® Petite Butter Gold Potatoes 1 teaspoon coarse salt 1 tablespoon unsalted butter 1 tablespoon olive oil 4 small onions, thinly sliced 3 cups buttermilk Freshly ground pepper 1 tablespoon dill, roughly chopped Directions: Place potatoes in a medium saucepan, cover with cold water, and add salt. Bring to a boil, and reduce to a simmer; cook until fork-tender, 12 to 15 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and sauté until golden brown and slightly caramelized, 10 to 12 minutes. Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately. Serves 4 Source: http://www.mountainking.com   Butternut Squash Soup with Sage Golden squash simmers with sweet apple and onion in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course. 1 tbsp. vegetable oil 2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tbsp. sugar 1 tsp. ground coriander 1/4 tsp. cayenne pepper 3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1 tbsp. butter OR margarine 12 fresh sage leaves Directions: Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 min.  Add broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.  Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves. Serves: 4 Corn Chowder - Mimi's Cafe 4 tablespoons butter or margarine   3 cups frozen corn, thawed 6 tablespoons onion, chopped   2 tablespoons sugar 3/4 cup celery, large dice   2 teaspoons salt 2 1/2 cups hot water    1 pinch white pepper 2 cups raw potato, peeled and cut in 1/2" cubes   3 tablespoons flour 1 quart Half & Half      Directions: In a medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes. Chicken Soup & Dumplings Homemade chicken soup and dumplings -- what could taste more like hom 8 cups water  2 pounds chicken wings  1 large (1 cup) onions, chopped  1 teaspoon salt  3/4 teaspoon pepper  1 bay leaf  3 carrots (1 1/2 cups), sliced  2 ribs (1 cup) celery, chopped  1/2 teaspoon garlic salt Dumplings Ingredients: 1 cup all-purpose flour  1 1/2 teaspoons baking powder  1/4 teaspoon salt  2 tablespoons cold LAND O LAKES® Butter  1/2 cup milk  3 tablespoons chopped fresh parsley Directions: Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (5 to 10 minutes). Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. Yield: 6 (1-cup) servings Nutrition Facts (1 serving ) Calories: 490, Fat: 29 g, Cholesterol: 130 mg, Sodium: 870 mg, Carbohydrates: 25 g, Dietary Fiber: 3 g, Protein: 32 g Source: http://www.landolakes.com   Chinese Chicken Corn Soup 3 cup chicken broth 1 - 8 1/4 oz can creamed corn 1 cup chicken; diced, cooked, skinned 1 tablespoon cornstarch 2 tablespoon cold water 2 egg; whites 2 tablespoon parsley; finely, minced, fresh Directions: Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Cream of Asparagus Soup 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk (or 1 cup heavy cream and 1 cup milk) 1 pound fresh asparagus salt and pepper to taste Directions: Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, salt and pepper. Stir until smooth. Add milk and cook, stirring constantly, until mixture thickens and begins to bubble. Set aside. Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup, add white sauce and puréed asparagus. Heat thoroughly, season to taste with salt and pepper. Add whole asparagus pieces and serve.  Makes 4 to 6 servings Cream of Pumpkin Soup with Cranberry Drizzle 3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic) 1 tbsp. olive oil 1 tbsp. packed brown sugar 1 cup whole cranberry sauce 2 tbsp. butter OR margarine 1 large onion, chopped (about 1 cup) 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger Freshly ground black pepper 1 pumpkin or calabaza squash (about 2 1/2 lb.), peeled, seeded and cut into 1" pieces (5 to 6 cups) 2 tbsp. light cream (optional) OR heavy cream (optional) Directions: MIX 1/4 cup broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. HEAT butter in medium saucepan over medium heat. Add onion and cook until tender. ADD remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Cover and cook over low heat 10 min. or until pumpkin is tender. PLACE half of the pumpkin mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining pumpkin mixture. Return puréed mixture to saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each with a spoonful of cranberry sauce mixture. Serves: 4-6 Creamy Irish Potato Soup 2 tbsp. butter OR margarine 4 green onions, sliced 1 stalk celery, sliced 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1/8 tsp. ground black pepper 3 medium potatoes, peeled and sliced 1/4" thick (about 1 lb.) 1 1/2 cups milk Directions: Heat butter in saucepan. Add onions and celery and cook until tender. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.     Crockpot Lentil Soup With Ham This lentil soup recipe is made with ham and garlic, cooked in the crockpot.   2 cups lentils 1 to 1 1/2 cups diced ham 1 cup chopped onion 1 bay leaf 2 ribs celery, chopped 1/2 cup diced carrots 1 clove garlic, minced seasoned salt and pepper, to taste Directions: Combine all ingredients with 2 quarts water in the slow cooker. Cook on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.     Crockpot Potato Soup  8 cups peeled, diced potatoes 1 small onion chopped 6 ounces bacon, cooked, drained, crumbled 3 ounces regular cream cheese 5 ounces fat-free cream cheese 3 cans fat-free chicken broth 1 can 98% fat free cream of chicken soup 1/4 teaspoon black pepper  Directions: In 4-quart crockpot, combine potatoes, onion, and bacon. In large mixing bowl, cream together cream cheeses. Stir in broth, cream of chicken soup, and pepper. Add soup mixture to crockpot; stir to blend. Cover; cook on low heat for 10 hours. If you like, mash the potatoes slightly for thicker soup. Nutrition Information for Crockpot Potato Soup: (Nutrients per serving) Calories 261,  Sodium 1001 mg,  Total Fat 8g (30%),  Carbohydrate 32 g,  Cholesterol 22 mg,  Protein 13.5 g    French Market Onion Soup - Mimi's Cafe 2 tablespoons butter 2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted) 2 lb yellow onions, halved and sliced 1/2" wide   1/4 cup freshly ground Romano cheese salt & freshly ground black pepper, to taste     Directions:  Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add beef stock and simmer 10 minutes. Whisk grated cheese into the soup and season with salt and pepper to taste. To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts. Carefully remove from the oven. Serves 6-8   Hamburger Soup 3 tablespoons butter 1 medium onion, chopped 2 pounds ground beef 4 celery tops 1 (28-ounce) can tomatoes 3 (14.5-ounce) cans beef consommé, plus 2 cans water 1/2 teaspoon thyme 4 carrots, diced 1 bay leaf 10 peppercorns 1/2 cup barley 1 (15-ounce) can black beans, drained (optional) Directions: Melt butter in a large soup kettle. Sauté onion. Add beef and cook until slightly browned.  Add all remaining ingredients, except barley and beans. Bring to a boil. Add barley and cook over medium heat, stirring occasionally for about one hour. Add beans, if using, and heat through. Remove celery tops before serving. Serves 8 to 10   Hearty Beef Vegetable Soup 3 Tbsp. vegetable oil 1-1/2 cups chopped onions 1-1/2 cups chopped carrots 1-1/2 cups chopped celery 2 cups cubed unpeeled potatoes 5 cans (14-1/2 oz. each) low sodium beef broth (about 2 quarts) 1 pkg. (15 oz.) marinara sauce dash of dried thyme leaves dash each of salt and ground black pepper   Directions: Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until tender-crisp, stirring occasionally. Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.   Hearty Lasagna Soup 1 lb. ground beef 1/4 tsp. garlic powder 2 cans (14 oz. each) Swanson® Seasoned Beef Broth with Onion 1 can (14 1/2 oz.) diced tomatoes 1/4 tsp. dried Italian seasoning 1 1/2 cups uncooked mafalda or corkscrew pasta 1/4 cup grated Parmesan cheese Directions: Cook beef with garlic in skillet until browned. Pour off fat. Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese if desired.   Italian Wedding Soup By Andy LoRusso, The Singing Chef Yield: 8 Servings MEATBALLS 1-small onion, grated 1/3 cups chopped fresh Italian flat leaf parsley 1 large egg 2 tsp minced garlic 1 tsp salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces. ½ cup fresh grated Parmesan-Reggiano cheese 8 ounces ground beef 8 ounces ground pork Freshly ground black pepper SOUP 12 cups low-sodium chicken broth, (my preference is to use 3-32 Fl. OZ Organic Chicken Broth fresh or in cartons) 1 pound curly endive, coarsely chopped, (1 pound of escarole would be a good substitution) 1 pd box of Orzo pasta 2 large eggs 4 tablespoons freshly grated Parmesan cheese, plus extra for garnish Kosher Salt and Fresh ground black pepper Directions: To make the meatballs, stir the first 6 ingredients in a large bowl and blend. Stir in the cheese, beef and pork. Using 1 ½ teaspoons for each, shape the meatballs into 1-inch diameter .Place on baking sheet. For the soup, bring the chicken broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive or escarole, and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup with salt and pepper. Make Orzo pasta in separate pot al-dente. Add some to each bowl. After soup is cooked, ladle into bowls, stir and serve. Sprinkle some more parmesan cheese over the top.   New England Clam Chowder ½ pound bacon, diced 2 medium onions, diced 3 stalks celerys, diced 3 tablespoons all-purpose flour 2 ½ cups fresh or bottled clam juice ½ cup plus 2 tablespoons evaporated milk 1 ½ cups heavy cream 2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dices 1 tablespoon chopped fresh thyme (stems removed) 1 bay leaf Pinch cayenne pepper ½ teaspoon Worcestershire sauce ½ teaspoon Old Bay seasoning 40 Littleneck clams, shucked and chopped (or 25 oysters) or two cans clams, chopped. Salt, freshly ground pepper to taste Directions: Heat a large pot over medium-high heat, add bacon and cook until slightly browned, Lower the heat to medium. Add onions and celery to the pot and cook in the bacon fat until soft and translucent. Whisk in the flour, and cook for a few minutes, stirring, to eliminate any raw flour taste. Add the clam juice, evaporated milk, and cream and bring to a simmer. Add the raw potatoes. When the potatoes are almost cooked (after 5 to 10 minutes), add the thyme, bay leaf, cayenne pepper, Worcestershire sauce, Old Bay seasoning, and clams. Simmer until clams are cooked (about 2 minutes).  Season with salt and pepper to taste, and serve. Yield: 8 servings   Quick Vegetable Soup Satisfying soup made in minutes using just a pasta/vegetable blend, diced tomatoes and canned broth 1  package (16 ounces)  frozen pasta and vegetable blend in garlic sauce 1  can (14.5 ounce)  Hunt's® Diced Tomatoes in Juice, undrained 2  cans (14.5 ounce each)  Butterball® Chicken Broth Directions: Combine pasta and vegetable blend, tomatoes with their liquid and the broth in medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer until heated through, stirring occasionally. Sensational Chicken Noodle Soup 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) Generous dash ground black pepper 1 medium carrot, sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 1/2 cup uncooked medium egg noodles 1 cup cubed cooked chicken OR turkey Directions: Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 min. or until noodles are done.   Slow Cooked Navy Bean Soup 1 (16-oz.) pkg. dried Navy or Great Northern beans 1 smoked ham hock 1 (15.25-oz.) can whole-kernel white corn, undrained 28 oz. low-sodium canned chicken broth 1/2 tsp. salt 1/2 tsp. chili powder 1/2 tsp. ground black pepper 1 lg. onion, chopped 3 ribs celery, chopped 3 carrots, finely diced 1 T. minced fresh garlic 1 (14.5-oz.) can diced tomatoes, undrained 1 (10-oz.) can diced tomatoes and green chilies, undrained 3 c. cubed lean ham 6 thinly sliced green onions, white & green portions Directions: Soak beans overnight in enough cold water to cover. Drain soaking liquid from beans and place in crock pot with ham hock. Add corn, chicken broth, salt, chili powder, black pepper, and additional water or broth, if needed, to slightly cover. Cover crock pot and cook on HIGH for 4 hours. Add onion, celery, carrots, garlic, canned tomatoes and canned tomatoes and green chilies; mix well. Turn slow cooker to the LOW setting and cook for 4 additional hours. Remove lid from slow cooker and mash some of the beans against the side of the liner to thicken the soup slightly; stir in ham cubes and sliced green onions. Adjust seasoning to taste. Cover and continue to cook on LOW for 45 minutes. Serve hot soup with corn muffins or over cooked white rice. Leftover soup freezes beautifully. Slow Cooker Split Pea Soup Recipe 1 (16 oz.) pkg. dried green split peas, rinsed 1 meaty hambone, 2 ham hocks, or 2 cups diced ham 3 carrots, peeled and sliced 1/2 cup chopped onion 2 ribs of celery plus leaves, chopped 1 or 2 cloves of garlic, minced 1 bay leaf 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes 1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qts. hot water Directions: Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well. Serves 8. Slow Cooker Vegetable Beef Barley Soup 1 1/2  lbs beef stew meat  1  small bell pepper, chopped (1/2 cup)  3/4  cup 1-inch pieces green beans  3/4  cup chopped onions  2/3  cup uncooked barley  2/3  cup fresh whole kernel corn  1 1/2  cups water  1  teaspoon salt  1  teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves  1/4  teaspoon pepper  2 (14 1/2  ounce) cans beef broth  2 (14 1/2  ounce) cans diced tomatoes with garlic, , undrained  1 (8  ounce) can tomato sauce Directions: Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup. Serves 8 to 10 Tuscan Pumpkin, White Bean and Turkey Soup 2  tablespoons  olive oil 1  large onion, chopped (about 1 cup) 1  cup  chopped celery 2  cloves garlic, minced 1/2  teaspoon  dried basil leaves 1/2  teaspoon  salt 1/4  teaspoon  ground black pepper 2  cans (14.5 oz each) Chicken Broth 1  can (15 ounces)  pumpkin 1  can (15 ounces)  cannellini beans, drained, rinsed 2  cups chopped leftover cooked  Turkey grated Parmesan cheese Directions: Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese, if desired. Serves: 4       California Waldorf Salad Created by Oscar Tschirky for the Waldorf Hotel, California raisins and fresh herbs give this salad a modern twist. Dressing: 1 cup mayonnaise 1/4 cup sour cream 1 teaspoon lemon juice 2 teaspoons granulated sugar 1/4 cup chopped Italian parsley 1 tablespoon chopped basil 1 teaspoon chopped dill Salad: 4 large ribs celery 1 large Granny Smith apple 1 cup toasted walnuts 1/3 cup California raisins Kosher or sea salt and freshly ground pepper 4 large radicchio or butter lettuce leaves Directions: Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, lemon juice and sugar. Stir in the chopped herbs. Salad: Using a vegetable peeler, peel away the stringy outer layer of the celery. Cut the celery diagonally into thin slices (you'll need about 2 cups). Place in a mixing bowl. Cut the apple in half from top to bottom. Remove the core. Cut into 1/8-inch slices. Cut into matchsticks. Toss in the bowl with the celery, walnuts and raisins. Add desired amount of dressing and toss to coat ingredients well. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Place a large radicchio or butter lettuce leaf on each of 4 salad plates or bowls. Divide and spoon the salad on top. Sprinkle on a few more raisins and/or walnuts to garnish the salad if you like and serve. Recipe by: Chef Roy Harland Source: California Raisin Marketing Board     Sweet Bean Salad Recipe courtesy of Rick Browne © 2004 Bush Brothers & Company. All rights reserved. 1 can  (28  ounces)  BUSH'S  Original  Baked  Beans 1 can  (16  ounces)  BUSH'S  BEST  Kidney  Beans,  rinsed  and  drained 1 can  (16  ounces)  BUSH'S  BEST  Garbanzo  Beans,  rinsed  and  drained   1 can  (15.2  ounces)  whole  kernel  corn,  drained  1/2 cup  pineapple  juice         2 tablespoons  balsamic  vinegar    Pinch  of  cinnamon  Directions: Mix  ingredients  in  large  saucepan.  Cook  until  warm,  stirring  occasionally.  Serve  as  a  side  with  your  favorite  grilled  dish,  warm  or at room temperature.  Serves:  4  to  6       Ham and Corn Chowder Sometimes straightforward soups are the best.  This is a simple corn chowder with cubed ham added.  It’s a great recipe for that leftover ham from your holiday dinner.  2 tablespoons butter 1/2 medium onion, finely chopped 3 tablespoons all-purpose flour 1 15-ounce can chicken broth 2 cups cubed potatoes 2 cups half and half or 2 cups milk 2 15-ounce cans corn, undrained 1 1/2 cups diced ham 2 tablespoons fresh parsley or one tablespoon dried Directions Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently.  Add the flour and stir to make a paste.  Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.  Add the potatoes.  Cover and cook for 10 minutes or until potatoes are barely tender. Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes.  Stir in ham and parsley.  Reheat if necessary.   Chicken & Tortellini "Stew" Soup   Diced chicken breast is browned and added to chicken broth, along with tender cheese-filled tortellini, carrots, onion and green beans. 1 tbsp. cornstarch 1 tbsp. water 2 tbsp. vegetable oil 3/4 lb. skinless, boneless chicken breast, cut into cubes 1 cup frozen sliced carrot 1 cup frozen cut green beans 3/4 cup chopped onion 6 cups chicken broth 1 cup dried cheese-filled tortellini 2 tbsp. chopped fresh parsley (optional) Directions: Stir the cornstarch and water in a small cup until smooth. Set the mixture aside.  Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken.   Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over meduim-heat until the vegetable are tender-crisp. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through. Stir the cornstarch mixture and stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly. Serves: 6 German Potato Salad Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad. Serves 6 to 8 as a side dish 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger   Table salt   8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces  1 medium onion , chopped fine (about 1 cup)  1/2 teaspoon sugar   1/2 cup white vinegar   1 tablespoon whole-grain German-style mustard   1/4 teaspoon ground black pepper   1/4 cup chopped fresh parsley leaves    1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm. 2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve. Source: America's Test Kitchen Newsletter Broccoli Salad, Easy & Tasty Thanks to Sandy Helm, Chandler, OK 2-3 heads of broccoli 1 med red onion 1 1/2 cups of shredded sharp cheddar cheese 8 slices of cooked bacon crumbled 1 small package of sunflower seeds or raisins Mix together 1 cup mayo 4 tbsp red wine vinegar 1/2 cup of sugar Pour over dry ingredients. Let refrigerate 1-2 days Michael Chiarello's Homemade Tomato Soup Serves: 6 Servings 1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional Directions Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. For garnish: ¼ cup extra virgin olive oil 2 cups basil leaves 6 cloves garlic, thinly sliced Heat a medium sauté pan over high heat. Add the olive oil and the garlic. Cook the garlic until it begins to turn golden brown, stand back and add the basil leaves (they will pop and splatter slightly). Fry the basil until crisp. Using a slotted spoon remove the basil and garlic to a plate lined with a few layers of paper towel, season lightly with salt and reserve the oil. To serve: ladle the hot soup into bowls and garnish with a few crispy basil leaves, slices of fried garlic, and a drizzle of the reserved oil. Serve this soup as the perfect partner to a hot grilled cheese panini.   Michael Chiarello's Home-Style Minestrone  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.    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 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.     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   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   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 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   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 1/2 to 1 stick butter 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. 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   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    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   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   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.   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.   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   Food, like love, must never be a joyless experience. ~ Bert Greene

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 3205 Whipple Road - Union City, California 94587 (510) 429-4800

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