artichoke soup

Artichoke Soup

8 medium artichokes, washed and trimmed
1 quart water
2 cups chicken stock
1 bunch scallions, chopped
1 teaspoon lemon juice
2 cups light cream
Salt and pepper, to taste

In a large kettle, place the artichokes, water, chicken stock and scallions. Bring to a boil and cook, covered, for 45 minutes.

Drain and cool artichokes, reserving cooking liquid. Scrape off the tender parts from bottoms of leaves and remove hearts. Pur?e scrapings in a blender or food processor, adding cooking stock and lemon juice. When cool, add cream and seasonings.

Chill thoroughly and serve in chilled bowls with one of the following garnishes: hardboiled egg slices, minced parsley or chives, a dollop of sour cream, sliced lemon or lime, watercress, or a dollop of whipped cream.

Just trust yourself, then you will know how to live. — Johann von Goethe

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cabbage soup

Cabbage Soup

1 cup chopped onion
2 tablespoons butter
2 cups shredded cabbage
1 (10 ounce) package frozen lima beans, cooked and drained
1 cup sliced carrots
1 cup diced potatoes
1 cup chicken broth
1/2 teaspoon salt
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese

Saut? onion in 2 tablespoons butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt. Cover; simmer until carrots and potatoes are tender, about 20 minutes.

Meanwhile, melt 1/4 cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do not boil.)

Add vegetables with liquid to cheese soup base. Heat to serving temperature.

Makes 8 cups.

Whats terrible is to pretend that the second-rate is first-rate. To pretend that you don need love when you do or you like your work when you know quite well you
e capable of better. — Doris Lessing

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turkey carcass soup

Turkey Carcass Soup

1 turkey carcass
6 quarts water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 ounce medium egg
    noodles, uncooked
2 (16 ounce) cans tomatoes, drained and chopped
1 cup onion
1 cup chopped carrot
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon pepper

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones; set aside.

Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining broth for other uses. Bring broth to a boil. Add barley or noodles. If barley is added, reduce heat to medium, and cook 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.

The work of art must seize upon you, wrap you up in itself and carry you away. It is the means by which the artist conveys his passion. It is the current which he puts forth which sweeps you along in his passion. — Auguste Renoir

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