abacaxi's Stolen Soup

Stolen from a hotel in Guadalajara, Mexico. I entered it into a Phoenix cooking contest and came in third ... the first time I actually made the recipe was the day of the contest, which lets you know the level of difficulty.

Ingredients
Cooked chicken or turkey, in small shreds or chopped
Chicken broth (if home made, this should be skimmed of fat and strained to get the spices and bits of chicken out)
Leftover cooked rice (about 1/4 cup per person) Several of the following veggies - if they are likely to be tough, microwave them just until tender, then cool to room temperature:
Seeded chopped tomatos
Fresh cilantro leaves, chopped
Green onions, sliced thinly
Diced Avocado
Thin-sliced carrots
Sliced Snow/Sugar Pea Pods
String Beans
Corn kernels
Jicama
ETC. .... any colorful vegetable that can be eaten lightly cooked that you have on hand - I've even used fresh spinach greens.

GARNISH:
Limes, quartered
Fresh Serrano chilis (seeded and chopped finely) (WEAR GLOVES!)

Instructions

Place the chicken, rice, and veggies in individual bowls at room temperature.
Bring the broth to a boil, and ladle into the bowls.
Garnish to taste with chiles
Squeeze 1/4 lime into it
EAT! Excellent with crusty Mexican "bolillos" (resembles a teeny loaf of French bread) and mango ice cream for dessert.

COOKS NOTES: The classic recipe calls for fresh-made chicken broth simmered with garlic and Mexican oregano (often with CHICKEN FEET included for extra color and flavour!), but the carcass of a supermarket roasted one, leftover Thanksgiving turkey, or even canned broth will do as a base. To kill the "canned" taste of broth, simmer it with garlic, Mexican oregano, and a bit of chopped onion. Strain these out before making the soup.

AVOCADOS: I've seen people try to peel and then dice these things ... not a pretty sight, because they are slippery when peeled. The easy way to dice an avocado: slice it in half around the pit, twist the halves in opposite directions to free the pit. Slice through the meat with a table knife in a criss-cross pattern. Squeeze a bit of lime onto it to keep it from darkening, then scoop out the diced interior with a spoon. (you can slice them in the skin too - way easier than peeling them)

CHILIS: Serranos are little-finger-sized, green, and HOT. They have very little flavour, just green fire. Jalapenos are not a good substitute because they have a strong distinctive flavor of their own and it turns into Jalapeno soup and covers up the flavours of the vegetables and chicken. Thai cooking uses Serranos ... if you can't find them in a gringo supermarket, try oriental markets.

PARTY TIME: It's great for a buffet or open house, because the guests can put the ingredients of their choice into their bowl, ladle simmering broth from a crockpot over it, and it's soup. In this case, keep the chicken IN the broth for bacteriological reasons.

auntblea's Potato Soup

3 lbs. potatoes (10 or so. med. to lg.)
2 Large Onions
1/2 lb. bacon, browned, drained well and crumbled. (more if you like)
Enough chicken stock to cover the potatoes and onions. (You can either use homemade or canned)
1 teaspoon salt
1 Tablespoon of pepper
1/8 teaspoon of garlic powder (optional)
2 pints of whipping cream or heavy cream.
1/2 stick of butter

Put peeled and cubed potatoes, sliced onions, salt, pepper, garlic powder and 1/2 of the crumbled bacon in a large dutch oven type pot.
Cover with enough chicken broth to cover well. Simmer until potatoes are just barely done, they should still be fairly firm.
Turn heat down very low and stir in butter cut in pieces and both pints of cream, stirring well.
Slowly warm back up, but do not boil.
Mix two or three tablespoons of cornstarch with cold milk or water to blend well, and gradually stir into soup mixture. Stir and heat until soup begins to thicken, taste and adjust seasonings. There will probably be enough salt, you might want more pepper, I usually do.
At this point you can stir in some parsley if you like, it's optional too.
When serving, add about a tablespoon of crumbled bacon on the top of each bowl of soup, and some might like a dash of hot sauce ...it too is optional.

This soup is very rich, not for the cholesterol conscious, but it is very good, especially on a cold day. My husband likes this with a thick, crusty bread, but I skip the bread.

Warning! Remember potatoes have a LOT of fiber. Keep that in mind if you decide to eat 7 bowls of this stuff.

bookleaves' Green Kern (Corn) Soup

One large fowl or four pounds veal (the knuckle or neck will do).
Put over a fire in one gallon of cold water without salt,
Cover tightly and simmer slowly till the meat slips from the bones, not allowing it to boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for the dinner.
Set aside with the meat a cup of the liquor.
Strain the soup to remove all bones and rags of meat
Grate 1 dozen ears of green corn, scraping cobs to remove the heart of the kernel.
Add corn to soup, with salt, pepper and a little parsley.
Simmer slowly half an hour.
Just before serving add a tablespoon of flour beaten very thoroughly with a tablespoon of butter. Serve hot.

This is from Buckeye Cookery and Practical Housekeeping published by Buckeye Publishing Company, Marysville, Ohio,in 1877. The dedication page reads: 'This book was compiled by women and is dedicated to the plucky housewives of 1876, who master their work instead of allowing it to master them.'

casinokat's Frontier Chowder

1lb extra lean ground beef
1/2 to 1 teaspoon chili powder
1 teaspoon salt
1 can of bean with bacon soup
1 can of condensed tomato soup
2 cans water
1 ( 28 0z ) can stewed tomatoes
1 ( 10 oz ) bag of frozen whole kernel corn.

In a large , heavy soup pot, over med heat, brown the beef. Drain the fat.
Stir in the chili powder and salt.
Add the two soups, the water, tomatoes and corn.
Bring to a boil , stirring ocassionally (or call Steamboat Bill to do it for you ).
Reduce heat to low and stir occasionally.
Serve immediately.
Garnish with parsley if desired.

Serves four to six.

This is great for the fall served with some nice crusty bread.

I add some chopped onions, although the original doesn't call for it.

finns' Chicken Soup

Toss chicken in BIG pot.
Add 1 small chopped onion
Add 3-4 chopped celery stalks
Add 4 chopped carrots

(At this point decide of you want Italian or dumplings)

IF ITALIAN:
Add 4 cups water
Add garlic, salt and pepper to taste
Add 5 chopped Roma tomatoes
Add 2 bay leaves (opt)
Cook until the meat is done, pull out bones, serve with garlic (or any fresh hot) bread, croutons and parmesan or Romano cheese

IF DUMPLINGS:
Add 6 cups of water
when the chicken is cooked through, pull out bones and put meat back in pot.
4 cups cubed potatoes
1/2 tsp sage
1/2 tsp Poultry Seasoning
Salt and Pepper to taste

When the potatoes are tender, mix your dumpling recipe.
Check the water in the pot and make sure it is deep enough to cover the "stuff".
Bring the pot back up to a boil and drop in your dumplings by the tablespoon full. Put lid on pot and DON'T PEEK for 10 minutes.
Then stir gently.
Pull one out and test for done-ness (eat the thing). If they are done, serve.

finns' Navy Bean Soup

Soak one bag navy beans overnight.
Rinse and drain until water comes clear.
Toss meaty hambone in BIG pot and add 6 cups water.
Chop carrots (about 6 medium sized ones) and enough potatoes for 3-4 cups of cubes.
When hambone water begins to boil, dump in the carrots and potatoes.
Add the beans.
Boil until tender. Strip the meat off the bone. Put meat back in pot and simmer.

Mix up a pan of cornbread and bake it.
When the cornbread is done, the soup should be also
Serve 'em both hot.

finns' Naudanliha(Beef) Moijakka(Soup or Stew)

Take 1 Round Steak or Small Rump Roast
Place in BIG pot and add water until pot is half full.
Add 1 tsp salt and a pinch of pepper
Add 1 chopped small onion.
Boil for 1 hour. Tear or cut the meat into chunks and put back in broth
Add chopped celery, chopped carrots, chopped potatoes and chopped rutabega (corn, green beans, tomatoes and peas are opt.)*
Boil until the veggies are tender.
Serve hot with ketchup and buttermilk biscuits (or my favorite: peanut butter sandwiches)

*Note: If carrots AND tomatoes are added, add 2 tsp. sugar to soup

funkazoid'sTraditional Vegetarian Leek and Potatoes Soup

4 potatoes
3 onions
Five leeks
One carrot
1 stick celery

Put onion and leek in frying pan and simmer (5mins)
Add carrot + celery: + potatoes
Add to two pints veg stock and simmer for 40 mins.
Liquify half the mixture.
Put all together
Simmer the whole thing for another 40 mins

marjorieg's Mexican Chicken Soup

Makes enough for 6-8 people

2 whole chickens (or enough chicken pieces for 6-8 people)
1 large onion-chopped
2-4 cloves of garlic-minced
The following vegetables, cut in pieces - to fill the pot
- chyote squash
- white potatoes
- celery
- carrots
- sweet potatoes
- jalapeno peppers 1-4 depending on your taste
- any other vegetables you desire
handful of uncooked white rice
Mexican Oregano
Cumin
salt and pepper to taste p

Saute onion in a little olive oil. Add garlic and saute lightly. Add chicken cut in pieces. Add spices. Fill pot with enough water to cover. Simmer about 1/2 hour. Add all vegetables. Cook about 1 - 1 1/2 hours or until everything is fork tender.

Serve with hot tortillas or bread of your choice.

It keeps well in the refrigerator or you can freeze in individual size portions.

maxsons' Butternut Squash & Chestnut Soup

1/2 lb. chestnuts, peeled (see below)
2 to 2-1/2 lb. butternut squash, chopped in 1/2" cubes
1 onion, chopped
garlic, minced
1 carrot, chopped
2 Tb butter
5 c. chicken stock
salt
1-1/2 c. light cream
pepper
garam masala (to taste, start with a tsp. and increase from there. I use quite a bit)

Melt butter in a saucepan and add onion, garlic and carrot.
Stew to wilt but not brown.
Stir in chestnuts and squash.
Add 4 c. chicken stock.
Bring to boil, cover and reduce heat. Cook for 30-40 minutes or till squash and chestnuts are tender.
Stir in salt, pepper and garam masala to taste.
Cool a bit and then purée in blender (or with auntblea's boat motor device) with remaining chicken stock.
Add cream, adjust seasoning and reheat if necessary.
Slice that warm, crusty bread and enjoy!

PEELING CHESTNUTS:
With sharp paring knife, cut a cross into the flat side of the chestnut. Cut through the shell and into the flesh, piercing the inner skin. Drop the chestnuts into boiling salted water for 5-10 minutes. Drain and keep in warm water while you peel. Insert a knife into the slit and peel away the shell and brown inner skin.

GARAM MASALA:
You probably won't find this at Safeway, but if you have a natural food store you can buy a little in bulk. It's very tasty in curries.

losgann's Vidalia Onion Soup

4 to 5 large Vidalia or sweet onions, chopped
3 Tablespoons butter or margarine
1/4 teaspoon pepper
1 Tablespoon all-purpose flour
4 cups beef broth
1 1/2 cups water
1 bay leaf
8 slices French bread, toasted
1/2 cup shredded cheese

In a Dutch oven or soup kettle, sauté the onions in butter until lightly browned.
Sprinkle with pepper and flour. Cook and stir for 1 minute.
Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
Discard bay leaf.
Ladle into ovenproof soup bowls; top with bread and cheese.
Bake at 400 degrees for 10 minutes or until cheese is golden brown.

Serves 8 - Makes 2 quarts

mcmdbs' Gazpacho

Serves 4

A cold soup, Gazpacho is so good because of the fresh taste of all the vegetables. All of the amounts can be altered to taste, desired thickness or texture and to which vegetables are most available.

INGREDIENTS

1 small sweet onion, quartered
1 large green bell pepper, seeded and quartered
2 medium cucumbers, scrubbed and coarsely chopped
1 rib celery, coarsely chopped
3 large cloves garlic, peeled
2 large fresh ripe tomatoes, quartered
2 cups tomato juice, or use canned whole tomatoes with their juices
2 teaspoons chopped fresh basil
Salt and pepper to taste
2 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
Hot sauce (optional)

Place the onion, pepper, cucumbers, garlic and fresh tomatoes in a processor; process until very finely chopped. Add the tomato juice, basil, salt, pepper, vinegar, olive oil and optional hot sauce. Process until soup is the desired texture. Taste for seasoning; chill for at least one hour before serving. If desired, garnish with finely chopped cucumber or whole basil leaves.

Notes: If the soup is too thick, stir in more tomato juice. If desired, use all fresh tomatoes and omit the juice entirely.

losgann's Butternut Squash Soup with Hazelnuts

Yield: 8 to 10 servings.

1 medium butternut squash
1 small onion, chopped
1 tablespoon butter
1/2 cup whole roasted hazelnuts
1 quart chicken stock
1 cup whipping cream
Freshly grated white pepper
Freshly grated nutmeg
1 cup dairy sour cream
1/4-cup coarsely chopped roasted hazelnuts

Halve squash lengthwise; remove seeds. Place cut side up in a shallow baking dish. Bake in a 400°F. oven for about 1 hour or till soft. (Don't add water.) Scoop out pulp; set aside.
In a large saucepan, cook onion in butter till tender. Stir in squash and ½-cup hazelnuts. Stir in broth. Cook over medium-low heat for 30 minutes.
Transfer about one-fourth of the soup to a blender container. Cover; blend smooth.
Repeat with remaining soup, 1/4 at a time.
Return to saucepan. Stir in cream. Season with white pepper, nutmeg and salt, to taste. Bring just to boiling. Remove from heat and strain mixture through a sieve, if desired. Taste; adjust seasoning.
To serve, ladle into individual bowls. Top with a dollop of sour cream and some of the remaining chopped hazelnuts.

Note: You may substitute acorn squash or fresh pumpkin for the butternut squash. Also, you can use almonds, walnuts, black walnuts or pecans instead of hazelnuts. I've been known to add cinnamon or pumpkin-pie spice to this one. Be creative!!

mamabanks' Potato soup with chicken cream sauce

About 4 to 6 large potatoes, peeled and diced.
2C milk.
2C water.
1 stick butter (the real stuff).
1/4 C bacon bits.
1/4 C shredded cheddar.
1C chopped celery.

Mix all but bacon bits and cheddar in a pan. Heat to boiling. Simmer until potatos are soft.
Add 2 cubes chicken bouillon. Heat about 15 more minutes on simmer.
Pour in serving bowls. Sprinkle bacon bits on top. Sprinkle cheese on top of that. Serve.

Works well with a can of beer instead of water. All the alcohol cooks out, but leaves a tangy taste.

nandodge's Perfectly Wonderful Black Bean Soup

1 pound of dried black beans, cooked until almost soft (with no salt added)
1 large carrot
1 large onion
1 pound (or more) HOT Italian sausage.

Cook for an hour or two.
Absorb the smells.
Cook some rice if you want, or get some good bread.
Smash with your mother's potato masher, or put through the food processor.
Eat steaming hot.

ms-snapp-e's Al Yeganeh's Seafood Bisque

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 11/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot salt and freshly ground black
pepper to taste
1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Biol. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool.

2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool.

3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells.

4. Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs.

5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

6. Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.

7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

Yield: 6 Servings

nandodge's Pond Scum Soup

1 Onion
2 Carrots
1 lb. Chorizo (or hot sausage)
1 can kidney beans (or cooked dry ones)
1 healthy bunch of kale 3 large potatoes

Cook chopped onion in a little oil.
Add slices of sausage, beans, and pealed, chunked potatoes.
Simmer for an hour.
Add finely chopped kale and cook for 15 minutes more.
Salt and pepper to taste.

Looks like a pond, tastes like heaven

phanson's PACKER CHEESE-BEER SOUP

3 Tbls. Butter
3 Tbls. Flour

Melt butter in pan, add flour. Cook, stirring constantly-do not brown
Add:
½ C Chicken Broth
Cook 10 minutes, stirring constantly with whisk to make smooth.
Add:
1 C. Half and Half
1 C. Sharp Cheddar-grated
Stir constantly until melted.
Add: 1/4 C. Beer
Season to taste.

phanson's CHEESE VEGETABLE SOUP, Packer Style

2 C Water,
diced carrots, celery and onions,
4 oz. Broccoli and cauliflower,
2 lbs. American cheese slices
2 chicken bouillon cubes,
2 Tbsp corn starch.
1/4 C milk.

Bring water, bouillon cubes, carrots, onions and celery to a boil.
Make sure bouillon cubes are dissolved. Add 4 oz. Of frozen or fresh broccoli and cauliflower. Cook until ala dente. Don't drain water.
Add 2 lb. American cheese slices. Stir until melted. Add milk to desired level. Thicken a little by mixing 2 tbsp. Corn starch with 1/4 cup milk. Add to soup. Simmer and serve.

And…after dinner…

dejavubooks' Authentic French Chocolate

On the edge of a rural farm district in France, an aging widowed woman lived with a small amount of livestock. It was the time of World WW II, and because France was occupied by Nazi forces her sons and grandsons were scattered across the face of Europe.

In late fall, a young American soldier sought refuge in her home. Perhaps because it was wartime, perhaps because she felt it her duty, or perhaps because she was a mother, she took him in, hid him, and fed him for several months.

When it was dark he repaired her fences, cleaned her barn and rebuilt the chicken coop. She taught him quiet endurance, steadfast patience, and on Christmas Eve, how to make French Chocolate.

She adjusted her recipe to use the last of the chocolate he had and made a simple, warming drink that they sipped slowly in the dark, wishing for better times, and rejoicing for what they did have.

In late February of the next year, he escaped France and eventually returned to America, where for the rest of his life he made French Chocolate on Christmas Eve and silently toasted the old woman who gave him life as surely as if she had given birth to him.

I carry on my father's tradition. On Christmas Eve I make French Chocolate. It is the single, most treasured tradition of my family. After the Santa believers have headed for bed, the toys have been assembled, the stockings filled, and all else is ready for Christmas morning, I heat it and we all sip and talk and know the year was worthwhile. When you drink it, I hope it fills you with a sense of bravery, courage, patience and appreciation, as it does me.

5 squares Baker's semi sweet chocolate
1 cup water
1 1/2 cups sugar
1 tsp. salt
1 tsp. vanilla (real, not imitation. It is worth the difference in price.)
2 cups heavy cream

Grate the chocolate.
Add to the water and melt over medium heat.
When melted, add the sugar and salt.
Cook for four minutes.
Add the vanilla and cool to room temperature.
Whip cream. Fold, not mix, with chocolate mixture.
Store in refrigerator
To serve, add super generous (3-4TBL) to milk, heat slowly.