avocado-jalapeno soup

Avocado-Jalapeno Soup

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
Grated rind of 1 lime
3 ripe avocados
1 tablespoon fresh lemon juice
1/2 teaspoon very finely chopped onion
1 teaspoon finely chopped jalape?o
Pepper to taste
1/4 cup cream, whipped, for garnish
1/2 teaspoon chili powder, for garnish

Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens. Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalape?o. Chill for several hours or overnight.

Just before serving, cube the remaining avocado.

Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Yields 6 servings.

It is no use saying We are doing our best. You have got to succeed in doing what is necessary. — Sir Winston Leonard Spenser Churchill

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

grand canyon potato soup

Grand Canyon Potato Soup

4 to 6 large, white potatoes, peeled and chopped
Salt and pepper, to taste
Monterey jack cheese
1 can diced green chiles
1/4 cup onion, chopped
Pinch of garlic salt
1/4 cup butter or margarine

Place peeled and cut potatoes into a large pot. Cover completely with about 2 inches of water. Add chiles and onion. Salt and pepper to taste. Cover and boil over medium heat until potatoes are completely done. Mash potatoes slightly; add butter. Simmer, covered, for about 1 hour.

Serve hot soup over grated Monterey jack cheese. This goes well with Mexican cornbread, warm flour tortillas or chips and salsa.

Neither give heed to fables and endless genealogies. — 1 Timothy 14 Bible New Testament

spinach soup

Spinach Soup

1 (10 ounce) package fresh or frozen spinach
3 cups milk
1/4 cup butter
1/4 cup flour
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 pint plain yogurt
1 tablespoon instant minced onion
1 teaspoon chicken flavor base

Wash and drain spinach, or thaw frozen spinach. Put 1 cup of the milk in blender container. Add spinach, a little at a time, blending until smooth after each addition. In saucepan, melt butter. Stir in flour, salt, nutmeg and pepper. Cook over medium-low heat until bubbly.

Stir in spinach mixture. Add remaining milk, yogurt, onion and chicken flavor base. Cook, stirring constantly, over medium heat, until mixture begins to boil. Reduce heat and simmer, stirring, for 2 minutes.

Makes 5 1/2 cups.

Ted What about Brett Fav… ruh — Theres Something About Mary

cauliflower and cheese soup

Cauliflower and Cheese Soup

Posted by kdipaolo at recipegoldmine.com 6/12/01 10:47:46 am

1 medium cauliflower head, separated florets
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese
Salt, to taste
Freshly-ground black pepper, to taste
Chopped chives, for garnish

Put cauliflower, onion, carrot, celery, and chicken stock in crockpot. Cover and cook on LOW for 6 to 8 hours.

Puree in blender. Return to crockpot. Blend in cream, Worcestershire and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through; garnish servings with chopped chives.

This recipe yields 4 to 6 servings.

Under certain circumstances, profanity provides a relief denied even to prayer. — Mark Twain

baked garlic soup

Baked Garlic Soup

Yield: 4 to 6 servings

2 cups diced fresh tomatoes
1 (15 ounce) can garbanzo beans, undrained
4 or 5 summer squash, sliced
2 large onions, sliced
1/2 green bell pepper, diced
Dry white wine
4 or 5 cloves fresh garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1 bay leaf
1 1/4 cups grated Monterey jack cheese
1 cup grated Romano cheese
1 1/4 cups heavy cream or whipping cream

Preheat oven to 375 degrees F. Generously butter a 3-quart baking dish.

Combine all ingredients, except cheese and cream, in baking dish. Cover and bake for 1 hour.

Stir in cheeses and cream. Lower heat to 325 degrees F, and bake 10 to 15 minutes longer. Do not allow to boil.

I learned that if you want to make it bad enough, no matter how bad it is, you can make it. — Gale Sayers

black bean soup

Black Bean Soup

1 pound dried black beans
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon roasted Mexican oregano
1/2 large onion, peeled, with root fibers attached
4 large cloves garlic, slightly mashed
2 jalape?o chiles, cut lengthwise
1 bunch cilantro, tied
2 bay leaves
1/2 teaspoon dried thyme
1 1/2 teaspoons black peppercorns
6 quarts water
1/2 cup tomato pur?e
1 1/2 teaspoons salt

Remove any foreign particles from the beans. Watch for small black stones that resemble the beans. Rinse beans in cold water three times, stirring by hand. Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill. Tie them up together with the onion, garlic, jalape?os, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 minutes.

Add beans, tomato pur?e and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary. Remove the cheesecloth bag. To make a thicker soup, pur?e 1 1/2 cups beans and stir them back into the soup.

Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles. Serve with a lime wedge.

Those who don know the mistakes of the past won be able to enjoy it when they make them again in the future. — Diane Elizabeth Duane

black bean soup with cumin and cilantro

Black Bean Soup with Cumin and Cilantro

2 tablespoons olive oil
1 1/2 cups chopped onion
8 cloves garlic, crushed
2 cups dry black beans, rinsed and drained
3 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon coarse ground pepper
1 large vegetable bouillon cube
8 cups water
4 carrots, diced
4 stalks celery, diced
5 to 6 drops of liquid smoke
1 cup coarsely chopped cilantro
1 lime
Hot sauce as desired

Heat oil in heavy large pot over medium high heat. Add onion and garlic. Saute 5 minutes. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.

Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired.

8 servings.

Affirmations are like prescriptions for certain aspects of yourself you want to change. — Jerry Frankhauser

sopa de queso (cheese soup)

Sopa de Queso (Cheese Soup)

1 onion, minced
2 roasted green chiles, diced with skins and seeds
removed or 1 (3 ounce) can diced green chiles
3 fresh tomatoes (or canned)
3 raw potatoes, diced
1 pound longhorn cheese, grated
1 clove garlic or 1/3 teaspoon garlic powder
8 cups water
5 or 6 chicken bouillon cubes
1 teaspoon salt
1 teaspoon vegetable oil

Fry onion slightly in oil. Add chiles and tomatoes and cook for a short while. Dissolve bouillon cubes in 8 cups water. Add water, salt, potatoes and garlic. Simmer until potatoes are done, about 30 minutes.

Ladle soup into bowls. Top each bowl with generous dollops of grated cheese. Chop cilantro and use as a garnish on top of soup.

As is a tale, so is life not how long it is, but how good it is, is what matters. — Lucius Annaeus Seneca

egg drop soup

Egg Drop Soup (China)

4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce
1/4 teaspoon freshly-grated ginger root (optional)
White pepper, to taste
2 eggs
1 scallion (green onion, spring onion) green and
white part, very thinly sliced

Bring the chicken broth to a boil over moderate heat. Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them.

Serves 4 to 6.

Ah the clock is always slow It is later than you think. — Robert Service

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Avocado-Jalapeno Soup

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Artichoke Soup

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Grand Canyon Potato Soup

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Spinach Soup

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Cauliflower and Cheese Soup

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Baked Garlic Soup

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Black Bean Soup

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Black Bean Soup with Cumin and Cilantro

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Sopa de Queso (Cheese Soup)

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Egg Drop Soup (China)

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