CREAM OF FRESH TOMATO SOUP

Ingredients:

• 1 sm. onion, finely chopped
• 6 med. ripe tomatoes, peeled, seeded and chopped
• 3 tbsp. butter
• 1/2 tsp. black pepper, freshly ground
• 1/4 tsp. baking soda
• 1 c. heavy cream
• 2 tsp. salt
• 1/4 - 1/2 tsp. dried sage
• Garnish: dollop of sour cream and chopped parsley

Instructions:

Saute onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage. Saute for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream. Taste for seasoning. Return to heat and heat through. Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.

CHILLED CUCUMBER SOUP

Ingredients:

• 2 tbsp. sherry
• 1 lg. onion, chopped
• 4 leeks, chopped
• 4 med. potatoes, chopped (3 c.)
• 1 c. chopped celery
• 3 tbsp. minced parsley
• 6 c. chicken broth
• 1 c. non-fat yogurt
• 3 lg. cucumbers
• Salt to taste
• Tabasco to taste
• Worcestershire sauce to taste

Instructions:

In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.

HONEY DEW - LIME SOUP

HONEY DEW - LIME SOUP

Ingredients:

• 1/2 of a med. ripe honeydew melon
• 2/3 c. water
• 1/4 c. frozen limeade concentrate
• 1 (8 oz.) carton vanilla yogurt
• Thin slices of prosciutto ham
• 6 sm. thin slices ripe honeydew melon

Instructions:

Remove seeds from melon half; discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time: 20 minutes.

Serves: 6.

SPLIT PEA SOUP

Ingredients:

• 8 c. water
• 1 lb. (2 1/4 c.) dried split peas
• 2 lbs. smoked ham
• 1 med. (1/2 c.) onion, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 med. (1 c.) carrots, cut into 1/2 inch pieces
• 2 med. (1 c.) stalks celery, cut into 1/2 inch pieces

Instructions:

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.

LITHUANIAN POTATO SOUP

Ingredients:

• 1 1/2 c. bacon, diced
• 3 c. (3/4 lb.) peeled potatoes, cubed
• 1/2 c. onion, cubed
• 1/4 c. fresh marjoram
• 3 c. beef stock
• 3/4 c. carrots, cubed
• 3/4 c. celery, cubed
• 1/2 c. leeks, chopped
• 1 c. heavy cream
• Salt and pepper to taste

Instructions:

In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.

CREAM OF POTATO SOUP

Ingredients:

• 6 c. potatoes, diced
• 1 c. carrots, diced
• 1 c. onions, chopped
• 1 c. celery, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 c. milk
• 1/4 stick margarine

Instructions:

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

BUSY DAY POTATO SOUP

Ingredients:

• 4 potatoes
• 1 qt. milk (4 c.)
• 1/2 to 1 diced onion
• 4 tbsp. margarine
• 1 tsp. salt
• 1 tbsp. (heaping) flour
• Dash of pepper

Instructions:

Cut potatoes into small pieces and cook in salted water, with the onion. In a heavy pan melt the margarine over low heat. Stir in flour and cook until bubbly. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture. Use an "old-timers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley. MMMM - Good! Serves 4. The guys love it! Serve with crackers and butter.

ACORN SQUASH & APPLE SOUP

Ingredients:

• 2 med. acorn squash, seeded & halved
• 3 c. degreased chicken stock or canned
• 2 tart green apples (2 c. cored, seeded & chopped)
• 1/2 c. chopped onion
• 1 c. unsweetened apple juice
• 2 tsp. fresh ginger root, peeled & grated
• 1/2 tsp. salt (omit if using canned stock)
• 1 tbsp. fresh lemon juice
• White pepper to taste
• Yogurt or sour cream & chives (garnish)

Instructions:

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives.

STRAWBERRY AND PEACH SOUP

Ingredients:

• 4 c. sliced strawberries
• 1/2 c. sugar
• Pinch of salt
• 2 tbsp. lemon juice
• 1/2 c. yogurt plain
• 1/2 c. heavy cream
• 1 1/2 c. weak tea or water
• 1/2 c. white wine

Instructions:

Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.

CARROT ORANGE SOUP

Ingredients:

• 1 lb. carrots
• 3 or 4 c. chicken stock
• 1 bay leaf
• 1 orange (juice and zest)
• Sour cream
• Chopped chives

Instructions:

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or food processor puree carrots, orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.

POTATO SOUP (WITH DRY RIVELS)

Ingredients:

• 4 med. sized potatoes
• 1 1/2 qts. water
• 2 tbsp. butter or margarine
• Salt
• 1/2 c. flour
• 1 egg
• 1/4 c. milk
• 1/2 c. cream

Instructions:

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon.

Makes about 4 servings.

POTATO SOUP

Ingredients:

• 6 potatoes, peeled & cut into bite size pieces
• 2 onions, chopped
• 1 carrot, pared & sliced
• 1 stalk celery, sliced
• 4 chicken bouillon cubes
• 5 c. water
• 1 tbsp. salt & pepper
• 1/3 c. butter
• 1 (13 oz.) can evaporated milk

Instructions:

Put all ingredients except evaporated milk in crock pot. Cover and cook on low 10 to 12 hours or on high 3 to 4 hours. Stir in milk during last hour.

GARLIC SOUP

Ingredients:

• 6 cloves garlic, finely chopped
• 2 cans chicken broth
• 2 eggs
• 1 tbsp. apple cider vinegar (natural)

Instructions:

Saute garlic in small amount of oil. Pour in broth, let boil 2 minutes. Separate eggs, pour in whites with vinegar. Pour into soup and beat. Simmer 2 minutes. Use skillet for making serve in cup or hand bowl and drink. Tastes great and clears nasal passages and cleanses. Also good for high blood pressure.

CARROT SOUP

Ingredients:

• 1 qt. milk (Rich)
• 2 c. cooked carrots, mashed
• 2 tbsp. onion, finely minced
• 1 tsp. salt
• 1 tsp. sugar
• 1 tbsp. flour
• 1/4 tsp. pepper
• 1 tbsp. butter

Instructions:

Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste. Brandon

POTATO SOUP

Ingredients:

• 1 ham hock
• Potatoes, about 4 med. sized
• Potato Buds (Betty Crocker dehydrated potatoes)
• 2 c. milk
• 1 (16 oz) can whole kernel corn

Instructions:

Cook ham hock until meat falls off the bone. Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible. Next day skim off the fat which rises to the top. Cook the potatoes in this ham-hock stock. Potatoes should be cut into cubes and cooked until soft but not mushy. Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency. Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn. Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.

CARROT SOUP

Ingredients:

• 2 tbsp. butter
• 1 chopped onion
• 5 c. chicken stock
• 1 lb. carrots, grated
• 3 potatoes, grated
• 1/2 tsp. thyme
• 1/4 tsp. Tabasco sauce
• 1 tsp. Worcestershire sauce
• 1 1/2 c. milk
• 2 c. grated cheddar cheese
• Salt

Instructions:

Melt butter and saute onion until tender. Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes. Add milk and cheese and cook until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.

LEMON SOUP

Ingredients:

• 6 c. chicken broth
• 1/2 c. orzo
• 2 eggs
• 1 tbsp. water
• 2 tbsp. lemon juice
• Salt and pepper to taste

Instructions:

Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until

frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon

mixture beating continuously until you have added a cup or more of broth. Ten pour egg mixture into remaining broth

stirring constantly so as not to curdle. Season to taste and serve immediately.

POTATO SOUP

Ingredients:

• 3 to 4 lg. potatoes, peeled & chopped
• 1 onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped

Cook above in small amount of water (covered) until tender. Add: 1 can evaporated milk

• 2 to 3 c. 2% milk
• Salt & pepper to taste

Instructions:

Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to serve, add dill weed and parsley. Fairfield, California

TOMATO SOUP SALAD

Ingredients:

• 2 (3 oz.) pkgs. lemon Jello
• 1 pt. boiling water
• 1 can tomato soup
• 1 lg. pkg. cream cheese
• 1 c. mayonnaise
• 1 1/2 tsp. onion, finely chopped
• 1 1/2 c. celery
• 1 green pepper
• 1 c. nuts, chopped

Instructions:

Dissolve gelatin in boiling water. Cool. Combine soup and cheese and heat until melted. Mix in gelatin. Pour

into mold and chill.

HARVEST SOUP

Ingredients:

• 9 c. water
• 1 lg. onion, chopped
• 2 lg. cloves garlic, minced
• 2 stalks celery, chopped
• 2 c. squash, cubed
• 1 sm. cauliflower
• 4 med. carrots, sliced
• 4 med. zucchini, sliced
• 3 med. white potatoes, sliced
• 1 sm. head cabbage, sliced thin
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 2 tbsp. vegetable bouillon
• 1 tsp. sea salt
• Dash of nutmeg
• 2 tbsp. fresh lemon juice

Instructions:

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring

frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.