Soups and Salads I of III
  • Recipe Index or More Soups & Salads II or III








    Butternut Squash Soup

    1 Tbs (15 ml) vegetable or olive oil
    1 medium onion, chopped
    1 lb (500 g) butternut or other yellow winter squash, peeled, seeded, and cut into cubes
    1 medium potato, peeled and cubed
    1 tart cooking apple, peeled, cored, and cubed
    2 cups (500 ml) vegetable stock or water
    2 cups (500 ml) apple juice or cider
    1/2 tsp (2 ml) ground cinnamon
    1/2 tsp (2 ml) ground ginger
    1/4 tsp (1 ml) ground cumin
    A grating of fresh nutmeg
    Salt and freshly ground pepper to taste

    Heat the oil in a large saucepan over moderate heat and cook the onion for 5 minutes, until tender but not brown. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered 15 to 20 minutes, until the potato and squash are tender. Carefully process in small batches in a food processor or electric blender until smooth. Garnish with an additional grating of fresh nutmeg, if desired. Serves 4 to 6.

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    Pork and Cucumber Soup

    4 cups (1 L) water
    2 thin pork chops, trimmed of fat and bones, and cut into inch (1 cm) dice
    4 or 5 large dried black mushrooms*, soaked in hot water for 5 minutes and cut into inch (1 cm) pieces
    2 small cucumbers, peeled, cut in half lengthwise, seeds removed, and cut into inch (1 cm) dice
    Salt to taste
    1 scallion (spring onion) cut crosswise into pieces
    inch (5 mm) wide (both white and green parts)
    tsp (2 ml) sesame oil

    * Available in finer supermarkets and Asian specialty shops

    Bring the water to a boil in a large sauce pan. Add the cubed pork, bring to a boil again, and reduce the heat. Simmer covered for 30 minutes. Remove any scum that floats to the surface. Add the mushrooms, cucumbers, and salt and simmer for 10 minutes. Immediately before serving add the scallions and the sesame oil, or add to individual serving bowls after ladling the soup. Serves 4 to 6.

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    Potato Spinach Soup

    cup butter
    1 large onion
    2 celery stalks cut fine
    cup flour
    3 cups water
    2 cups cubed potatoes
    2 tsp salt
    1 cup chopped spinach (I use frozen)
    cup cream (when dieting, I use canned evaporated skim milk)
    shredded Swiss or grated parmesan (optional)

    Melt butter in a pan. Add onions and celery. Cover and cook until tender - about 15 minutes. Stir occasionally. Blend in flour, and add potatoes, water and salt. Stir constantly until boiling. Simmer 30 minutes. Add spinach... cook 2 minutes. Then add cream. Top with grated cheese if desired.

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    Greek Lentil Soup

    3 Tbs (45 ml) olive oil
    cup (125 ml) chopped onion
    cup (125 ml) diced carrots
    cup (125 ml) diced celery
    3 cloves garlic, finely chopped
    2 cups (500 ml) dried lentils, washed
    8 cups (2 L) water
    Salt and freshly ground black pepper to taste
    3 Tbs (45 ml) tomato paste
    1 bay (laurel) leaf
    tsp (2 ml) crumbled dry oregano
    3 Tbs (45 ml) balsamic or red wine vinegar

    Heat the olive oil in a large soup pot and saute the onions, carrots, celery, and garlic over moderate heat for about 5 minutes, stirring frequently. Add the remaining ingredients except for the vinegar, and bring to a boil. Reduce the heat to very low and simmer covered for 2 to 3 hours, until the lentils are tender. Remove about half the soup and puree in an electric blender or food processor (being careful not to puree the bay leaf), and return this to the pot. Add the vinegar and serve. Makes 6 to 8 servings.

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    Seafood Gumbo

    cup (125 ml) vegetable oil
    cup (125 ml) flour
    1 cup (250 ml) chopped onions
    cup (125 ml) chopped red or green bell peppers
    cup (125 ml) chopped celery
    1 whole bay (laurel) leaf
    Salt and freshly ground black pepper to taste
    tsp (1 ml) cayenne pepper, or to taste
    tsp (2 ml) dried thyme
    tsp (2 ml) dried marjoram
    tsp (2 ml) dried oregano
    1 Tbs (15 ml) finely minced garlic
    4 cups (1 L) chicken, beef, or vegetable stock, fresh or canned
    lb (250 g) sausage, cut into inch (2 cm) pieces
    lb (250 g) peeled shrimp
    lb (250 g) scallops
    12 large, raw oysters with their liquor
    1 to 2 cups cooked white rice

    Heat the oil in a heavy skillet over high heat until it is very hot. Stir in the flour and continue to stir until the roux is a dark reddish brown color. Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently. Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat. Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more. Add the sausage and simmer for 10 minutes. Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink. Serve immediately by spooning over cup of rice in a bowl. Serves 4 to 6.

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    Peanut Soup (East Africa)

    3 cups (750 ml) fresh or canned chicken or beef stock
    1 medium-sized onion, peeled and coarsely chopped
    1 large leek including 2 inches (5 cm) of the green part, trimmed, washed, and coarsely chopped
    2 medium-sized carrots, scraped and sliced
    into inch (2 cm) rounds
    cup (60 ml) uncooked long-grain rice
    Cayenne pepper to taste
    Salt to taste
    cup (125 ml) smooth peanut butter

    Combine the stock, onion, leek, and carrots in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Puree the soup in a food processor or electric blender. Return the soup to the saucepan and bring to a boil over high heat. Add the rice, cayenne, and salt and reduce the heat to low, simmering covered for about 20 minutes, until the rice is tender. In a small bowl combine about cup (125 ml) of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup and simmer an additional 5 minutes. Taste for seasoning and serve immediately. Serves 4 to 6.

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    Lobster Bisque

    1 lg. yellow onion, finely chopped
    1 stalk celery, finely chopped
    cup chicken broth
    2 cup milk
    3 Tbs. flour
    1 cup half & half cream
    teasp. salt
    teasp. ground mace
    teasp. white or black pepper
    cup sherry or white wine
    8 oz. of flaked cooked lobster (or you can substitute lumped crab meat)

    Combine onion, celery, and broth in saucepan and bring to a boil and simmer, covered, for 5 minutes or until vegetables are tender. Stir in milk. Whisk together half & half cream, flour, salt, mace, and pepper and stir this into the saucepan. Cook over moderate heat, stirring constantly, for 10 minutes or until thickened and bubbly (do not boil.) Stir in lobster or crab and sherry and cook uncovered for 5 minutes or until heated through. Serves 4. Double the recipe if you want to serve 8.

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    Zuppa alla Pavese

    4 Tbs (60 ml) butter
    4 slices Italian bread, about inch (1.5 cm) thick
    4 cups chicken stock, fresh or canned
    4 eggs (as fresh as possible)
    Freshly grated Parmesan cheese

    Heat the butter in a large skillet over moderate heat and fry the bread, turning it, until it is golden brown on both sides. Place a slice of bread in each of four soup bowls. Bring the chicken stock to a simmer in a saucepan over medium heat. Bring 2 inches (5 cm) of water to a simmer in a large skillet, and gently put the eggs into the water by first breaking the eggs, one at a time, into a cup or saucer, and then letting them slide into the water, disturbing the water as little as possible. Do not let the water boil. Poach the eggs for 3 to five minutes, depending on the firmness you prefer, and then remove them from the water with a slotted spoon, allowing them to drain on a paper towel for a few seconds before placing them on the slices of bread. Sprinkle the eggs and bread with Parmesan cheese and pour the stock around the bread. Serve immediately. Serves 4.

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    Grandma's Coleslaw

    1 cup sugar
    1 cup vinegar ( I use cider vinegar)
    1 packet dry Italian dressing mix
    cup oil
    1 large head cabbage, shredded
    2 small carrots, shredded

    Mix together sugar and vinegar until sugar is dissolved. Add Italian dressing mix and then oil. Shred cabbage and carrot and combine in a bowl. Pour dressing over cabbage and mix well. I make this the day before and refrigerate overnight so the flavors can blend well.

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    Grapefruit Salad

    2 packets (2 Tbs, 30 ml) unflavored gelatin soaked in cup (125 ml) cold water
    cup (60 ml) vinegar
    1 Tbs (15 ml) lemon juice
    2 cups boiling water
    2/3 cup (170 ml) sugar
    4 cups (1 L) grapefruit sections
    16 oz (450 g) cream cheese, softened at room temperature
    cup (125 ml) chopped walnuts, or nut of your choice

    In a large bowl combine the soaked gelatin, vinegar, lemon juice, boiling water, and sugar, and stir to dissolve the sugar and gelatin. Add the grapefruit sections and stir. Pour half the grapefruit mixture in a mold and chill in the refrigerator until set. Combine the softened cream cheese and chopped nuts and spread this mixture in an even layer over the chilled mixture. Add the remaining grapefruit mixture and chill until set. Serve on a bed of lettuce, with your favorite salad dressing (optional). Serves 8 to 12.

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    Mushroom Consomme

    3 - 10 oz (298 g) cans of beef consomme, OR 5 cups (1.24 L) degreased homemade beef stock
    1 lb (500 g) mushrooms, wiped clean and sliced
    2 Tbs (30 ml) lemon juice
    cup (60 ml) Madeira, Marsala, or sherry (optional)
    3 Tbs (45 ml) finely chopped fresh chives
    Lemon slices for garnish

    Dilute the canned consomme in a saucepan according to the directions on the can. Combine a few tablespoons of the consomme, the mushrooms, and the lemon juice in a saute pan and cook over moderate heat, stirring frequently, until the mushrooms are limp. Add the mushrooms, optional wine, and the chives to the consomme, and heat over moderate heat until the soup is hot. Pour into individual serving bowls and garnish with a slice of lemon. Serves 4 to 6.

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    Sweet Potato Salad

    2 cups cooked, cubed sweet potatoes
    cup chopped green pepper
    cup chopped celery
    3 sliced green onions
    2 Tbls. chopped walnuts
    2 Tbls. low-fat mayonnaise
    cup non-fat yogurt
    tsp. ginger
    Zest & juice of one whole lemon

    Mix together well.

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    Finnish Salmon Soup

    2 cups water
    1 teaspoon salt
    10 white peppercorns
    1 bay leaf
    1 pound fresh salmon
    1 small onion
    1 tablespoon oil
    2 large carrots
    6 medium potatoes
    1 cups milk, separated
    cup cream
    2 tablespoons flour
    stem of fresh dill, finely cut

    Directions: Cut salmon into smaller steaks (about 1" thick), if not already sliced. In large saucepan, bring water, salmon, white peppercorns, bay leaf and salt to a boil. Cook the salmon until done all the way through, about 5 minutes. Dice onion. Place onion in a microwave-proof bowl, pour oil over and microwave on HIGH for two minutes. While salmon is cooking, peel carrots and potatoes. Slice carrots into 2" quarter sections. Dice the potatoes. After salmon is cooked, remove from water to a plate to cool. Add the potatoes and carrots to the salmon water and boil until almost done. After salmon has cooled, remove the skin and carefully remove all bones. When potatoes and carrots are almost done, add cup of milk, the cream and the onion. Mix remaining cup milk with the flour and add to the potatoes and carrots. Cook until the potatoes and carrots are done, then add the salmon and dill. Serve with dark rye bread and enjoy!

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    Italian Sandwich Salad

    1 pound rotini pasta
    1 pound ham, chopped
    pound provolone, chopped
    Chopped onion, green pepper, dill pickles, tomatoes.
    2 packages Good Seasons dressing, mixed as package directs.

    Mix dressing, add pasta, onion, green pepper and pickles. Let set overnight. Just before serving, add ham, provolone and tomatoes.

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    Ensalada Simplese

    5 cups torn lettuce ( combination of romaine & iceberg)
    cup chopped zucchini
    1 can ( 7 ounces ) whole kernel corn, drained
    cup diced red bell pepper
    cup sliced green onions
    1/3 cup dairy sour cream
    2 tablespoons mayonnaise
    1 teaspoon lemon juice
    teaspoon dry mustard
    teaspoon LAWRY'S seasoned salt
    teaspoon LAWRY'S garlic powder w/ parsley

    In large bowl, combine lettuce, zucchini, corn, bell pepper, and green onions. Refrigerate. In separate bowl, combine remaining ingredients. Refrigerate. To serve, gently toss greens and dressing. 4 to 6 servings.

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    Sherried Crab Bisque

    1 cup chopped onion
    4 soup cans milk
    1 teasp. dried dill weed or crushed seed
    1 lb. chopped artificial crab meat
    4 Tbs. butter or margarine
    cup cooking sherry
    2 10 cans cream of celery soup
    dash cayenne pepper
    8-9 dashes of dry Mustard
    1 teasp. Worchestershire Sauce
    1 cup half & half
    Parsley Flakes

    In saucepan, cook onion with dill in butter until tender (8-10 minutes) stirring. Stir in soup, milk, crab, sherry, and other seasoning. Heat but do not boil, stirring occasionally for 20-30 minutes. Makes 8-10 cups and refrigerates well to be heated in the microwave the next several days. Garnish with parsley flakes.

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    Icelandic Christmas Salad

    medium head red cabbage, shredded
    1 Tbs (15 ml) red currant jelly
    1 Tbs (15 ml) preserve or jam of your choice
    (raspberry preserves or apricot jam are both good)
    2 Tbs (30 ml) fresh lemon juice

    Put the shredded cabbage in a sieve or colander and cover with a plate and several cans to weigh the plate down and compress the cabbage. After 3 to 4 hours, drain the cabbage and place it in a large bowl. Combine the red currant jelly, the preserves or jam, and the lemon juice in a small bowl. Toss this mixture with the cabbage until well combined. Serves 4 to 6.

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    Mexican Hominy Soup

    For the soup:
    3 pigs feet, split, or 2 fresh pork hocks
    1 stewing chicken (about 4 lbs, 1.8Kg), cut up
    1 lb (450 g) lean pork (Boston butt), cut up
    2 medium onions, finely chopped
    2 cloves garlic, chopped
    12 cups (3 L) water
    2 Tbs (30 ml) salt
    3 to 6 red chili pods, according to taste
    1 29-oz (800 g) can white hominy (pozole), drained
    For garnishes:
    1 (250 ml) cup sliced radishes
    1 cup (250 ml) shredded lettuce
    1 cup (250 ml) sliced scallions (spring onions)
    1 cup (250 ml) shredded Monterey jack or Cheddar cheese

    Combine all the soup ingredients except the hominy in a large kettle and bring to a boil. Reduce the heat and simmer for 2 hours. Add the hominy and continue cooking until the meat falls off the bone, an additional 1 to 1 hours. Remove the meat from the broth and cool the broth and the meat in the refrigerator for several hours, or overnight. Discard the chili pods. Remove the meat from the bones and discard the bones. Skim the fat from the surface of the broth. At serving time, add the meat to the broth and heat. Serve the soup with hot tortillas and pass the garnishes so that each diner may add their own. Serves 8 to 10.

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    Salade Cuite

    cup (60 ml) chopped onion
    1 shallot, finely minced
    1 Tbs (15 ml) olive oil
    4 heads lettuce (red leaf, green leaf, Boston, Bibb, or a combination of these) washed, coarsely chopped, and slightly damp
    1 head radicchio (Italian chicory), optional, washed, coarsely chopped, and slightly damp
    tsp (2 ml) fennel seeds
    Salt and freshly ground black pepper to taste
    A grating of fresh nutmeg

    Heat the olive oil in a large skillet over moderate heat, and cook the onion and shallot for about 5 minutes, until translucent but not brown. Add the lettuces and stir until the volume is reduced. Add the fennel seeds, salt, pepper, and nutmeg, and cover partially. Cook for about 10 minutes, stirring occasionally, until the lettuce it completely limp. Continue to cook uncovered, stirring frequently, until the liquid has evaporated. Serves 4 to 6.

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    Cheeseburger Soup

    2 Carrots
    1 Onion
    2 Stalks Celery
    8 Cups Potatoes diced
    3 Cans Chicken Broth
    c Flour
    c Butter
    lb Hamburger meat
    c Milk
    c Sour Cream
    lb Velveeta Cheese
    Salt and Pepper to taste

    Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt c of the butter in a large 5qt pot and saut the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread !

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    Pasta Salad

    8 oz. corkscrew pasta
    8 oz can artichoke hearts, drained and chopped.
    1 can of sliced ripe olives
    1 med. red onion, diced
    1or 2 oz Monterey jack cheese, diced
    1 or 2 oz cheddar cheese, diced
    1/3 cup white or wine vinegar
    3 tbsp salad oil
    2 tbsp honey
    tsp basil
    tsp dill weed
    tsp garlic powder
    salt and pepper to taste

    Cook pasta according to package directions. Mix vinegar, oil, honey, basil, dill weed, garlic powder, salt and pepper. Then combine all ingredients in large bowl. Chill and serve.

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    Three Pepper Salad

    1 red bell pepper
    1 green bell pepper
    1 yellow bell pepper
    1 small red onion, cut into thin slices
    cup Italian flat leaf parsley leaves (whole)
    1 tsp (5 ml) sesame seed oil
    1 Tbs rice wine vinegar
    Salt and freshly ground black pepper to taste

    Remove the tops and bottoms of the peppers, and remove and discard the seeds. Slice the peppers into matchstick sized pieces (julienne) and combine with the remaining ingredients in a bowl. Toss to combine and refrigerate for at least an hour. Keeps up to 2 days, covered and refrigerated.
    Serves 4 to 6.

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    Five Bean Salad

    1 cup (250 ml) extra virgin olive oil
    1/3 cup (80 ml) balsamic or red wine vinegar
    1 Tbs (15 ml) Dijon-style mustard
    2 cloves garlic, peeled and coarsely chopped
    Salt and freshly ground black pepper to taste
    1 can (approx. 16 oz, 450 g) garbanzos (chick peas, ceci)
    1 can (approx. 16 oz, 450 g) red kidney beans
    1 can (approx. 16 oz, 450 g) black beans
    1 can (approx. 16 oz, 450 g) green string beans
    1 can (approx. 16 oz, 450 g) yellow wax beans
    1 medium-sized onion, chopped
    cup (125 ml) fresh parsley leaves, coarsely chopped

    Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a blender or food processor and process at high speed until emulsified. In a large colander drain and rinse the canned beans. Combine with the dressing and the onion and parsley in a large bowl, tossing to mix ingredients thoroughly. Chill for at least 2 hours.
    Serves 8 to 12.

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    Bean Salad

    1 can corn
    1 can black beans
    1 can kidney beans
    5 plum or vine tomatoes, seeded and chopped
    - red onion chopped
    2 tablespoons chopped cilantro
    2 teaspoons chopped garlic
    5 tablespoons olive oil
    - cup balsamic vinegar (MUST BE BALSAMIC!!!)

    Drain and rinse all beans and corn. Mix with all other ingredients. Chill for at least an hour. Serve. Delicious with almost anything, and will keep up to 10 days in the refrigerator!!!!

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    Basil Bean Salad

    1 15oz can kidney beans - rinsed and drained
    1 15oz can garbanzo beans - rinsed and drained
    1 15oz can black beans - rinsed and drained
    1 15oz can whole pitted black olives - drained
    1 med. green pepper - thinly sliced
    3 green onions - thinly sliced
    cup balsamic vinegar
    cup olive oil
    6 Tbl sugar
    1 Tbl chopped fresh basil
    tsp. round mustard

    In a large bowl combine all ingredients and chill for 5 hours.

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    Avocado, Carrot, and Orange Salad

    2 Tbs (30 ml) seedless raisins
    cup (60 ml) warm water
    1 cup (250 ml) fresh orange juice
    tsp (1 ml) crushed red pepper (or to taste)
    tsp (1 ml) freshly grated ginger root
    Salt and freshly ground black pepper to taste
    2 cups (500 ml) coarsely grated carrots
    2 large ripe avocados, chilled
    3 Tbs (45 ml) fresh lemon juice

    Soak the raisins in the warm water for 30 minutes, then drain. In a small mixing bowl combine the orange juice, red pepper, ginger, salt, pepper, and carrots and stir to combine thoroughly. Chill for at least one hour. Just before serving, slice the avocados in half and remove the pits. Leave the skin on, as the diners will eat the salad out of it like a bowl. Sprinkle the exposed avocado flesh with the lemon juice. Using a slotted spoon, mound the carrot mixture on the avocado halves. Scatter the raisins on top. Moisten with a little of the orange juice left in the bowl and serve immediately. Serves 4.

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    Mexican Pasta Salad

    2 cans (14- oz) Del Monte Mexican Stewed Tomatoes
    4- cups (12 oz) Velveeta Mexican Cheese Spread w/Jalapeno
    1- cups (15- oz can) red kidney beans - drained
    1 cup sliced green pepper
    1/3 cup sliced black olives
    1/3 cup sliced green onions
    1 pkg. large shell macaroni

    Drain tomatoes, reserving liquid; chop into pieces. Cook macaroni according to package directions; drain. Rinse with cold water to cool quickly, drain well. While the macaroni is cooking: In large microwave-safe bowl, combine 2 T. reserved liquid with cheese. Microwave at high speed 2-3 minutes, stirring occasionally until cheese melts and mixture is smooth. Gradually blend in 1/3 cup reserved liquid. Add shell-roni, tomatoes and remaining ingredients; toss. Serve immediately for a hot dish. Cover and chill for a cool salad. Stir before serving. Serve on lettuce if desired. Makes 6-8 servings.

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    Canadian Broccoli Cheese Soup

    teaspoon liquid smoke
    lb. of butter or margarine
    cup flour
    1 pint half and half
    teaspoon each salt and pepper
    2 bunches broccoli tops
    2 quarts boiling water
    1 onion, minced
    12 ounces Cheez Whiz
    6 carrots, sliced thin
    7 chicken bullion cubes

    Saute onions and carrots in butter or margarine in a fry pan until tender. Add flour to make a roux. Add the bullion cubes to the boiling water. Add the roux to the water. Use a wire whisk stirring until smooth. Add the Cheez Whiz, half and half, liquid smoke and salt and pepper. Simmer on low, stirring often for about 20 minutes. Add broccoli tops and cook till broccoli is tender, another 25 minutes. Serves 8. Preparation time: 45 minutes. Enjoy, it's delicious!

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    Pistachio Salad

    One large box instant pistachio pudding mix
    One 20oz can crushed pineapple
    One cup miniature marshmallows
    One cup chopped nuts
    One 9oz container cool whip

    Pour dry pudding mix over the undrained pineapple, add marshmallows and nuts. Slowly fold in cool whip. Refrigerate 3 or 4 hours.

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    Turkey and Caraway Soup

    3 Tbs (45 ml) butter
    1 Tbs (15 ml) caraway seeds
    4 Tbs (60 ml) flour
    Salt and freshly ground black pepper to taste
    6 cups (1.5 L) turkey or chicken stock
    1 cup (250 ml) chopped or sliced
    cooked turkey or chicken (optional)
    2 eggs, well beaten

    Melt the butter in a large saucepan over moderate heat. Add the caraway seeds and the flour. Cook over low heat, stirring constantly, until the flour is lightly browned. Add the salt, pepper, and turkey stock, and stir until well blended. Simmer uncovered, stirring frequently, for 5 to 10 minutes, until slightly thickened. Add the optional turkey or chicken meat. Add about cup (125 ml) of the hot soup to the beaten eggs, mixing well. Add this mixture to the pot, stirring to combine thoroughly, and continue to simmer for 4 to 5 minutes, stirring frequently. Serves 4 to 6.

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    Warm Chicken Breast Salad

    1 slice bacon, cut into in (5 mm) pieces
    1 lb (700 g) skinless, boneless chicken breast, cut crosswise into in (1 cm) slices
    2 Tbs (30 ml) sherry vinegar or red wine vinegar
    Salt and freshly ground black pepper to taste
    1 lb (500 g) mixed salad greens, rinsed and dried
    6 Tbs Sherry Dressing (recipe follows) or your favorite vinaigrette dressing
    1 cup (250 ml) croutons

    In a small skillet cook the bacon over medium heat to desired degree of doneness. Remove from skillet and drain on paper towels. Wrap the chicken, bacon, vinegar, salt, and pepper tightly in aluminum foil and bake in a preheated 450F (230C) oven for 15 minutes. Coat the greens with the dressing by tossing in a bowl and divide among four plates. Place the warm chicken on the greens and pour any cooking juices from the foil over the chicken. Sprinkle the croutons over the salads and serve. Serves 4.
    Sherry Dressing
    2 Tbs (30 ml) sherry vinegar
    1 tsp (5 ml) Dijon style mustard
    1 Tbs (5 ml) finely chopped shallots
    2 tsp (10 ml) olive oil
    1 tsp (5 ml) sesame oil
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a small bowl and whisk until thoroughly combined. Makes about 6 tablespoons (90 ml).

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    Tomato, Cucumber, and Mint Salad

    2 large tomatoes, sliced
    2 large cucumbers, peeled and thinly sliced
    1 cup (250 ml) crumbled feta cheese
    12 to 16 oil-cured, Greek style black olives
    1 Tbs (15 ml) fresh mint, cut into very fine strands (chiffonade)
    1 Tbs (15 ml) lemon juice
    2 Tbs (30 ml) extra virgin olive oil
    Salt and freshly ground black pepper to taste

    Arrange the tomato slices on a serving platter or on individual plates. Arrange the cucumbers on top, and then add the feta cheese and the olives. Sprinkle with the mint, and then drizzle the lemon juice and olive oil over all. Season with salt and pepper. Serves 4 to 6.

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    Cioppino (Italian Style Fish Chowder)

    3 cups (750 ml) tomato juice
    1 medium onion, chopped
    tsp (2 ml) dried marjoram
    2 to 3 ribs of celery, thinly sliced
    tsp (2 ml) dried oregano
    2 to 4 cloves garlic, finely chopped
    tsp (1 ml) dried rosemary
    1 lb (500 g) firm, white fleshed fish, boned and cut into 1 inch (2 cm) pieces
    1 cup (250 ml) sliced fresh mushrooms
    8 to 12 fresh clams in the shell
    8 to 12 large shrimp, unpeeled
    1/3 cup (80 ml) dry red wine
    Parmesan cheese, parsley sprigs, and lemon wedges for garnish.

    In a large pot over moderate heat bring the tomato soup, onion, marjoram, celery, oregano, garlic, rosemary, and half the fish to a boil, and simmer for 1 hour to thicken the broth. Add the remainder of the fish, mushrooms, clams, shrimp, and red wine and simmer for 10 minutes, or until the fish is firm to the touch and the clams have opened. Discard any unopened clams. Serve in heated bowls with a sprinkle of Parmesan cheese and chopped parsley, and a lemon wedge on the side. Serves 6 to 8.

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    Paul Bocuse's Pumpkin Soup

    1 6 to 8 lb (3 to 4 kg) pumpkin
    1 cup toasted croutons
    4 oz (100 g) grated gruyere cheese
    Salt and pepper to taste
    A grating of fresh nutmeg
    12 cups (3 quarts, 3 L) cream or milk

    Cut the top off the pumpkin so that it can be used as a soup tureen and set the top aside. Remove the seeds and alternate layers of the croutons and gruyere. Add salt, pepper, and nutmeg, and fill with the cream or milk. Close the "tureen" as tightly as possible with the top of the pumpkin. Place in a large, deep baking dish and bake in a 425F (220C) for 2 hours. Present the pumpkin at the table, remove the top, and using a spoon scoop out some of the flesh of the pumpkin and mix it in with the soup, serving each diner some of the pumpkin along with the soup. Hint: The first time I made this the pumpkin broke as I was serving it, creating quite a mess. I recommend you cook it and serve it in a container large enough to hold the liquid in case this happens. Serves 8 to 12.

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    Broccoli Salad

    2 big bunches of broccoli, just the florets with a little stem
    1 cup of shredded sharp cheese
    1 cup miracle whip (or mayonnaise if you prefer)
    cup sugar
    2 tbsp. vinegar
    1 lb. of bacon

    Wash and cut the broccoli and let air dry on a paper towel. Cook the pound of bacon until crispy and let drain and cool on paper towels. Make sure all the grease is patted off of the bacon. Combine in a separate small bowl the cup of miracle whip, cup of sugar and 2 tbsp. vinegar. Stir together until well blended. Set off to the side for a few minutes. Put your broccoli in a large tupperware bowl, crumble the pound of bacon in with the broccoli, add the cup of cheese, and finally add the miracle whip mixture. Toss in the bowl until everything is coated. Refrigerate. Goes great with any meal, especially in the summer at cookouts.

    Soups & Salads Index




    Potato Soup with Cucumber

    1 medium-sized cucumber, peeled, cut in half lengthwise,
    seeds removed, and cut into in (5 mm) dice
    About 1 lb (700 g) boiling potatoes,
    peeled and cut into in (1 cm) dice
    3 cups (750 ml) cold water
    Salt and freshly ground black pepper to taste
    1 cup (250 ml) heavy cream
    1 cup milk
    1 Tbs (15 ml) grated onion
    1 Tbs (15 ml) finely chopped fresh dill,
    or 1 tsp (5 ml) dried dill weed

    Bring the potatoes and water to a boil in a heavy 3 to 4 quart (3-4 L) saucepan over high heat. Reduce the heat to moderate, add the salt and pepper, and cook the potatoes until they are soft and easily mashed against the side of the pot. Pour the potatoes and liquid into a sieve over a large bowl. Using a wooden spoon press the potatoes through the sieve into the reserved cooking liquid. Return the potato and liquid mixture to the pan and stir in the cream, milk, grated onion, and cucumbers. Simmer over low heat for about 5 minutes, until the cucumbers are warm but still form. Taste and adjust the seasoning. Serve either from a heated tureen or in individual soup bowls, with a sprinkling of dill on the surface of the soup. Serves 4 to 6.

    Soups & Salads Index




    Curried Carrot Soup

    1 med. onion chopped
    1 spoon crushed garlic
    cup olive oil
    3 cups chicken broth ( 3 envelopes of
    Herb-Ox Chicken Bouillon ) works great
    8 oz. Philly cream cheese
    3 cups shredded carrots
    One rounded tablespoon Curry powder

    In a pot combine onion garlic and olive oil . Cook until transparent. Add chicken broth and carrots cook till al dente. Remove from heat .Reserve 1 cup of soup . In a blender combine remainder of soup, cream cheese , curry powder and blend until smooth ad reserved cup of soup and enjoy .

    Soups & Salads Index




    Margarita Fruit Salad

    1 small cantaloupe, scooped into balls
    or cut into small pieces
    1 small honeydew melon, scooped into balls
    or cut into small pieces
    2 small oranges, peeled and sectioned
    1 grapefruit, peeled and sectioned
    1 mango, peeled and diced
    2 cups strawberries, hulled and halved
    cup (125 ml) granulated sugar
    1/3 cup (80 ml) orange juice
    6 Tbs (90 ml) Tequila
    6 Tbs (90 ml) orange liqueur
    3 Tbs (45 ml) lime juice
    1 cup (250 ml) unsweetened coconut flakes, toasted

    Combine cantaloupe, melon,oranges, grapefruit, mango and strawberries and set aside. In a small saucepan heat the sugar and orange juice over medium heat. Stir for 3 minutes until sugar dissolves. Stir in tequila, orange liqueur and lime juice. Let cool. Combine with fruit. Refrigerate for at least two to four hours. Just before serving sprinkle with coconut. Serves 8 to 12.

    Soups & Salads Index




    Zucchini Soup

    3 C. zucchini, diced
    C. celery, chopped
    1 stick margarine
    1 can cream of mushroom soup
    1 can water
    2 chicken bouillon cubes
    C. white wine, optional
    1 C. carrots, diced
    C. onion, chopped
    1 Tbls. flour
    C. sour cream
    8 oz. package imitation crab, cut up

    Saute zucchini, carrots, celery, onion and margarine until done, about 20 minutes. Mix flour and milk until smooth, add to vegetables, cooking and stirring until thickened. Put this in a blender and blend until creamy. Add rest of the ingredients to a soup pot, put in blended mixture and simmer until heated through.

    Soups & Salads Index




    Tamatar Salat (Tomato, Onion, and Beet Salad)

    3 Tbs (45 ml) vegetable oil
    2 Tbs (30 ml) fresh lemon juice
    1 Tbs (15 ml) finely chopped fresh mint
    1 Tbs (15 ml) finely chopped fresh cilantro (Chinese parsley, coriander)
    1 tsp (5 ml) salt
    2 large onions, peeled and each cut crosswise into 6 slices
    2 large uncooked beets (preferably white beets, if available) peeled and each cut crosswise into 6 slices
    2 large firm, ripe tomatoes, each cut crosswise into 6 slices
    2 fresh hot green chilies, washed, stemmed, and cut crosswise into thin rounds (optional, or to taste)

    Whisk together the oil, lemon juice, mint, cilantro, and salt until thoroughly blended. Stack the onions, beets, and tomatoes on a serving platter or individual salad plates in the following manner: place a slice of onion on the plate, place a slice of beet on top of that, and a slice of tomato on top of that. Repeat. Sprinkle with the optional hot green chilies, and drizzle the dressing over the top. Allow to marinate at room temperature for 30 minutes, or in the refrigerator for at least 1 hour before serving. Serves 6.

    Soups & Salads Index




    Puree of Garden Vegetable Soup

    1 Tbs (15 ml) olive oil
    2 medium onions, coarsely chopped
    2 large carrots, coarsely chopped
    1 medium turnip, peeled and coarsely chopped
    1 large parsnip, peeled and coarsely chopped
    1 large potato, peeled and coarsely chopped
    1 large leek (white and tender green parts), split, well cleaned, and cut into 1 inch (2.5 cm) pieces
    4 cups (1 L) chicken broth, vegetable broth, or water
    1 cup (250 ml) milk (use non-fat milk to reduce fat content)
    Salt and freshly ground black pepper to taste

    Heat the olive oil in a large saucepan and add the onions and carrots. Cook over medium heat, stirring occasionally, 7 to 10 minutes until the onions are slightly browned. Add the remaining vegetables and the chicken broth. Bring to a boil, reduce the heat and simmer 20 to 30 minutes, until the vegetables are tender. Transfer, one or two cups at a time (CAREFULLY!) to an electric blender or food processor, and puree until smooth. Return to the pot and stir in the milk. Season with salt and pepper and serve hot.
    Serves 4 to 6.

    Soups & Salads Index




    Mushroom-Spinach Salad

    10 oz (300 g) fresh spinach, washed and dried
    1 bunch (5 or 6) green onions (scallions), chopped (including green parts)
    1 lb (450 g) fresh mushrooms, sliced
    7 slices bacon, cooked crisp and crumbled
    For the dressing:
    1 clove garlic, finely chopped
    6 Tbs (90 ml) extra virgin olive oil
    2 Tbs (30 ml) lemon juice
    1/8 tsp ( ml) dry mustard
    tsp (2 ml) sugar
    tsp (4 ml) salt
    1/8 tsp ( ml) freshly ground black pepper
    1 egg yolk (optional)

    Tear the spinach into bite-sized pieces. Put the ingredients for the dressing in a jar, cover and shake well, making sure the egg yolk is mixed well. Pour over the salad ingredients just before serving.
    Serves 6 to 8.

    Soups & Salads Index




    Cream of Sorrel Soup

    2 cups (500 ml) (packed) sorrel leaves*, stems removed
    4 cups (1 L) chicken stock, fresh or canned
    2 cups heavy cream, milk, or fat-free milk
    Salt and freshly ground black pepper to taste

    *Watercress, spinach, or escarole may be substituted

    Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until the sorrel changes color. Remove from the heat and allow to cool a little. Puree the soup in an electric blender and pour through a fine sieve to remove any pieces of stem. Add the cream or milk, stirring to combine. Serve the soup hot or cold. Adjust the seasoning with salt and pepper after it reaches the temperature you are going to serve it.
    Serves 4 to 6.

    Soups & Salads Index




    Cock-a-Leekie Soup

    1 fowl (whole chicken, cut into parts)
    1 doz. leeks (about 6 lbs, 3 kg)
    1 lb shin of beef (use 1 lb (900 g) beef stew meat)
    3 quarts water (3 L)
    1 doz. prunes
    Salt and pepper

    After removing the marrow from the bone (you may omit this step if using stew meat), put the beef on to boil in the water. Let it boil for 1 hour; then take 2 of the leeks, cut them up rather finely (make sure they are thoroughly rinsed first), and add them, using only the white of the leeks, and rejecting the green tails. Also add the fowl trussed (skip the trussing if using chicken parts) for boiling.
    Let this boil for 1 hour longer; then cut up the remainder of the dozen leeks into nice pieces, about 1 inch (2.5 cm) long; cut the leeks right down the middle, and then across in inch pieces. See that they are thoroughly washed. Add those and the prunes, and boil for another hour. The fowl may be taken out when ready, and probably it will take 1 hours to boil (ours should be done in 1 hour). Add the salt and pepper to taste, and serve the soup.
    The fowl is sometimes cut up and served along with the soup in the tureen (recommended), or it may be served separately.
    Serves 10 to 12.

    Soups & Salads Index




    Low-fat Soupe au Pistou

    For the soup:
    1 Tbs (15 ml) olive oil
    2 medium onions, cut into in (1 cm) dice
    2 medium carrots, cut into in (1 cm) dice
    2 medium zucchini (courgettes), cut into in (1 cm) dice
    lb (125 g) green beans (haricots) cut into 1 in (2.5 cm) pieces
    3 medium tomatoes, peeled, seeded, and cut into in (1 cm) dice
    8 garlic cloves, finely chopped
    lb (250 g) potatoes, cut into in (1 cm) dice
    3 cups (750 ml) low-fat chicken broth, vegetable broth, or water
    1 cup (250 ml) chick peas (garbanzos) or canned bean of your choice, rinsed and drained
    Salt and freshly ground black pepper to taste
    For the Pistou:
    1 cup (250 ml) packed fresh basil leaves
    1 Tbs (15 ml) olive oil
    2 cloves garlic, finely chopped
    cup low-fat chicken broth, vegetable broth, or water
    Salt and freshly ground black pepper to taste
    For the garnish:
    2 Tbs (30 ml) grated Parmesan cheese

    Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese.
    Serves 4 to 6.

    Soups & Salads Index




    Cold Yogurt Soup

    4 cups (1 L) yogurt
    4 tsp (20 ml) distilled white vinegar
    2 tsp (10 ml) extra virgin olive oil
    1 large cucumber, peeled and seeded, chopped (about 1 cup, 250 ml)
    2 large tomatoes, seeds removed, chopped (about 1 cup, 250 ml)
    1 small onion, chopped (about cup, 125 ml)
    tsp (2 ml) ground cumin seed
    4 tsp (20 ml) finely chopped fresh mint leaves, or 1 tsp (5 ml) dried mint
    1 tsp (5 ml) finely chopped fresh dill leaves, or tsp (2 ml) dried dill weed
    Salt and freshly ground black pepper to taste

    Combine the yogurt, vinegar, and olive oil in a large bowl and, using a whisk or wooden spoon, stir until it is completely smooth. Stir in the remaining ingredients and chill for at least 2 hours.
    Serves 6 to 8.

    Soups & Salads Index




    Black Bean Soup

    1 lb (450 g) dried black beans
    1 Tbs (15 ml) Salt
    2 to 4 cups (500 ml to 1 L) chicken broth (fresh or canned)
    2 Tbs (30 ml) olive oil
    1 cup (250 ml) finely chopped onion
    2 tsp (10 ml) finely chopped garlic
    8 oz (250 g) finely chopped lean, cooked ham (about 2 cups, 500 ml)
    1 large, firm, ripe tomato, peeled, seeded, and finely chopped (or cup, 125 ml, chopped drained canned tomatoes)
    2 Tbs malt or balsamic vinegar
    tsp (2.5 ml) ground cumin
    Salt and freshly ground black pepper to taste

    Rinse and pick over the beans until they are clean and free of debris. Put them in a large pot and add enough water to cover by at least 2 inches (5 cm). Add the salt and bring to a boil over high heat. Reduce heat and simmer partially covered for 2 to 3 hours, or until the beans are tender. Drain the beans in a large colander or sieve set over a bowl to collect the cooking liquid. Set the beans aside to cool. Add enough chicken broth to the bean-cooking liquid to make 6 cups (1.5 L). When the beans have cooled, remove approximately of the beans and set aside. Combine the remaining beans, one cup at a time, with one cup of the liquid at a time in an electric blender, and blend at high speed until the beans are broken up, but not completely smooth. You may press the beans through a fine meshed sieve if you do not have an electric blender. In a large pot heat the olive oil until it shimmers and add the onions and garlic. Cook for 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the ham, tomatoes, vinegar, cumin, and a few grindings of black pepper. Bring this mixture to a boil and cook for 5 minutes. Add the bean puree and the reserved whole beans and simmer over low heat for 15 minutes, until heated through. Taste and adjust the seasoning.
    Serves 6 to 8.

    Soups & Salads Index




    Easy Garlic Tomato Soup

    3 Tbs (45 ml) extra virgin olive oil
    3 large cloves garlic, crushed or finely minced
    2 Tbs (30 ml) paprika
    2-1 lb. (450 g) cans (OR 2 lbs.(900 g) fresh) chopped or crushed tomatoes
    6 cups (1.5L) water (OR 3 cups (750 ml) water AND 3 cups (750 ml) chicken broth)
    Salt and black pepper to taste
    Tabasco sauce to taste
    Butter
    6 slices French bread
    cup (125 ml) grated Parmesan cheese

    Heat olive oil in a stew pot. Saute garlic until oil is infused. Raise heat slightly, add paprika. Saute until paprika just begins to sizzle. Add tomatoes (you can puree some of them for a smoother soup), water or broth, and salt; simmer 20 minutes. If using fresh tomatoes, add additional salt.
    Add a few dashes of black pepper if you like.
    Butter slices of bread liberally. Press one side of each piece into the grated parmesan. Broil until toasty, watching to make sure the parmesan doesn't crisp.
    Reduce heat on the soup. Add a few dashes of Tabasco sauce--it's generally three to five dashes in my house--and serve by placing one crouton in each bowl and covering with soup.
    Serves 6.

    Soups & Salads Index




    Gazpacho

    For the soup:
    2 medium-sized cucumbers, peeled and coarsely chopped
    5 medium-sized tomatoes, peeled and coarsely chopped
    1 large onion, coarsely chopped
    1 medium-sized green bell pepper, seeded and coarsely chopped
    2 tsp (10 ml) finely chopped garlic
    4 cups (1 L) coarsely crumbled French or Italian bread, trimmed of crusts
    4 cups cold water
    cup (60 ml) red wine vinegar
    4 tsp (20 ml) salt
    4 Tbs (60 ml) olive oil
    1 Tbs (15 ml) tomato paste
    For the garnish:
    1 cup (250 ml) croutons (fried bread cubes, approx. in (1 cm) square) cup (125 ml) finely chopped onions
    cup (125 ml) finely chopped cucumbers
    cup (125 ml) finely chopped green bell peppers
    Combine all the soup ingredients in a large bowl and mix to combine. Ladle this mixture, about 2 cups (500 ml) at a time into a blender or food processor and blend at high speed until reduced to a smooth puree. Place in a jug or covered bowl and refrigerate until well chilled, at least 2 hours. Stir immediately before serving. Serve with the garnishes in small bowls for the diners to help themselves from.
    Serves 6 to 8.

    Soups & Salads Index




    Greek Pasta Salad

    1 pound bow tie pasta
    8 oz. crumbled feta cheese (tomato/basil works best)
    1 small can sliced black olives
    2 cups shredded fresh spinach (never use frozen)
    8 oz. Greek Salad dressing (fat-free works as well)
    juice of one lemon

    Cook pasta until al dente -- cool and add remaining ingredients. Stir and serve. Excellent and, if using the fat free dressing, a healthy alternative to summer salads!



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