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








    A lady opened her refrigerator and saw a rabbit sitting on one of the shelves. "What are you doing in there?" she asked. The rabbit replied: "This is a Westinghouse, isn't it?", to which the lady replied "Yes". "Well," the rabbit said, "I'm westing".





    Norwegian Cold Potato Soup

    4 medium potatoes, peeled and diced
    1 medium onion, peeled and chopped
    2 cups (500 ml) milk
    2 cups (500 ml) heavy cream
    Salt and freshly ground pepper to taste
    4 Tbs (60 ml) butter
    1 cup (250 ml) sour cream
    Chopped fresh dill

    Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.

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    Potage Veloute aux Champignons

    1/4 cup (60 ml) finely chopped onion
    4 Tbs (60 ml) butter
    3 Tbs (45 ml) flour
    6 cups (1.5 L) fresh or canned chicken broth
    2 sprigs parsley
    1 bay leaf
    1/4 tsp (1 ml) dried thyme
    Salt and freshly ground pepper to taste
    The stems from 1 lb (500 g) mushrooms, chopped
    The caps from 1 lb (500 g) mushrooms, thinly sliced
    2 egg yolks
    1/2 cup (125 ml) whipping cream

    Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken broth, parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine strainer, pressing the mushroom stems to extract as much moisture as possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being careful not to let the soup come to a boil. Serves 6 to 8.

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    Ensalada de Chayote (Chayote Salad)

    3 to 4 chayotes, peeled and seeded, cut into 1 inch (2 cm) pieces
    tsp (2 ml) Dijon-style mustard
    2 Tbs (30 ml) lime or lemon juice
    6 Tbs (90 ml) olive oil
    Salt and freshly ground pepper to taste
    2 tomatoes, cut into eighths
    1 onion, finely chopped
    12 to 18 ripe olives
    Lettuce leaves for garnish

    Boil the chayote in enough salted water to cover for 20 minutes, until tender. Drain and chill. In a large bowl combine the mustard, lime juice, oil, salt, and pepper and whisk until emulsified. Add the chilled chayote, tomatoes, onion, and olives and toss to thoroughly coat the vegetables. Serve on a bed of lettuce. Serves 4 to 6.

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    Cream of Pumpkin Soup

    1 lb (500 g) pumpkin flesh
    1 Tbs (15 ml) butter
    1 tomato, chopped
    1/2 small onion, chopped
    1 carrot, diced
    1 cup (250 ml) cooked ham, diced
    1 Tbs (15 ml) flour
    3 cups pumpkin stock
    1 bay (laurel) leaf
    1 sprig fresh thyme
    Salt and freshly ground pepper to taste
    1 cup milk or cream

    Cook the pumpkin in enough boiling water to cover for 15 to 20 minutes, until tender. Drain and reserve the cooking liquid. Mash the pumpkin and set aside. In a large pot, melt the butter over moderate heat and saute the tomato, onion, carrot, and ham for 5 minutes, stirring occasionally. Add the flour and stir to combine well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer covered for 45 minutes. Add the mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove the bay leaf and thyme sprig. Serves 4 to 6.

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    Spiced Melon Soup

    4 cups (1 L) peeled, seeded, and cubed cantaloupe (muskmelon)
    cup (60 ml) orange juice
    cup (60 ml) lime or lemon juice
    2 Tbs (30 ml) honey
    cup non-fat milk
    tsp (2 ml) ground cardamom
    A grating of fresh nutmeg
    Thin slices of lemon or lime for garnish

    Combine all ingredients in an electric food processor or blender and process until smooth, adding a little more milk if necessary to adjust the consistency. Refrigerate for at least 2 hours. Serve chilled with a slice of lemon or lime floating in the center. Serves 4.

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    Pho (Vietnamese Beef Soup)

    5 to 6 lb (2.5 - 3 Kg) beef bones, cut into 2 inch (5 cm) pieces
    1 lb (500 g) stew beef, cut into inch (1 cm) pieces
    4 onions, very thinly sliced
    A 1 inch (2 cm) piece of fresh ginger
    root, scraped and thinly sliced
    1 cinnamon stick
    1 star anise*
    1 tsp (5 ml) whole black peppercorns
    Salt to taste
    1 lb (500 g) fresh bean sprouts
    1/2 lb (250 g) dried rice noodles
    6 scallions (spring onions), thinly sliced, including the green parts
    1 lb (500 g) rump steak, sliced paper thin into pieces about 2 by 4 inches (5 x 10 cm)
    2 lemons, cut into wedges
    2 hot red chillies, sliced into thin rings

    * Available in finer supermarkets and Asian specialty shops.

    Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water. Add half the sliced onions, the ginger, cinnamon, star anise, peppercorns, and salt. Bring to a boil and turn the heat to a very low simmer. Skim the foam from the surface and cook covered for 6 hours.

    Soak the noodles in enough water to cover for 2 hours. Drain and cook in enough boiling water to cover until just tender. Do not overcook. Drain well and set aside.

    Blanche the bean sprouts by pouring boiling water over them in a colander. Rinse under cold water and set aside.

    To serve, divide the noodles among individual serving bowls. Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef. Ladle the broth over the beef and noodles. The heat from the broth is enough to cook the beef, which should be slightly pink. Serve with lemon wedges, sliced chillies, nuoc cham, and vegetable platter. Serves 6 to 8 as a main dish.

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    Russian Mushroom Soup

    1 Tbs (15 ml) butter
    1 onion, peeled and thinly sliced
    1 lb (500 g) small mushrooms, rinsed and halved
    1 lb (500 g) potatoes, peeled and cut into inch (1 cm) dice
    2 carrots, sliced
    2 celery stalks (including greens), sliced
    Salt and freshly ground pepper to taste
    Sour cream and chopped fresh dill for garnish

    Heat the butter in a large soup pot and saute the onions over moderate until golden brown, about 8 to 10 minutes. Add the mushrooms, potatoes, carrots, celery, and 6 cups (1.5 L) water to the pot. Bring to a boil, reduce the heat, and simmer covered for 15 to 20 minutes, until the vegetables are tender. Ladle into individual soup bowls and garnish with a dollop of sour cream and sprinkle with chopped dill. Serves 4 to 6.

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    Corn Chowder

    3 slices bacon, chopped
    1 medium onion, chopped
    2 cloves garlic, finely chopped
    2 stalks celery, diced
    2 bell peppers, seeded and diced
    6 to 8 ears of corn
    4 cups (1 L) milk
    2 medium potatoes, peeled and diced
    Salt and freshly ground pepper to taste
    Cayenne pepper (optional) to taste

    Fry the bacon in a large soup pot over moderate heat for 10 to 15 minutes, until the bacon is crisp. Remove the bacon and drain on paper towels. Discard all but 2 tablespoons (30 ml) of the bacon fat. Add the onion, garlic, celery, and bell peppers to the bacon fat and cook over moderate heat, stirring frequently, for 5 to 10 minutes, until tender and slightly brown. Cut the corn kernels off the cobs and reserve the kernels. Add the cobs and the milk to the pot and bring to a boil. Add the potatoes and simmer covered for 10 to 15 minutes, until the potatoes are tender. Remove the corn cobs and add the reserved corn kernels. Season with salt, pepper and optional cayenne. Simmer for 5 minutes. Meanwhile, remove about 1 cup (250 ml) of the solids from the soup and puree in an electric blender or food processor. Return the pureed mixture to the pot and stir. Ladle into individual soup bowls and sprinkle with the reserved cooked bacon. Serves 4 to 6.

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    Carrot and Orange Soup

    2 Tbs (30 ml) olive oil
    1 tsp (5 ml) grated fresh ginger
    1 lb (500 g) carrots, grated
    1 small onion, finely chopped
    3 cups (750 ml) vegetable stock or water
    1 to 2 cups (250 to 500 ml) fresh orange juice
    Salt and freshly ground pepper to taste
    Orange slices for garnish

    Heat the oil in a large saucepan and add the ginger, carrots, and onion. Saute until the onion is soft. Add the vegetable stock and bring to a boil. Reduce the heat and simmer covered for 20 to 30 minutes, until the carrots are soft. Process the soup in an electric blender or food processor until smooth, and return to the saucepan. Add enough orange juice to produce the desired flavor and consistency. Season with salt and pepper and chill. Serve with a slice of orange as garnish. Serves 4 to 6.

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    Consomme with Sour Cream and Caviar

    2 10 oz (298 g) cans of beef consomme with gelatin added
    4 to 6 Tbs (60 to 90 ml) sour cream
    1 2 oz (58 g) jar of inexpensive lumpfish or other caviar
    Lemon wedges for garnish

    Chill the UNOPENED cans of consomme in the refrigerator for at least three hours prior to serving. At serving time, spoon the jelled consomme into individual serving bowls and top with a tablespoon (15 ml) of sour cream. Place a small amount of caviar on the sour cream and serve with lemon wedges. Serves 4 to 6.

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    Orange Consomme

    4 cups (1 L) canned or fresh chicken stock
    2 cups (500 ml) orange juice
    1 Tbs (15 ml) orange zest, finely chopped
    2 cloves
    1 star anise*
    1 orange, thinly sliced for garnish

    Combine the chicken stock, orange juice, orange zest, cloves, and star anise in a saucepan and bring to a simmer over moderate heat. Simmer for 5 minutes and strain into a non-metallic bowl. Chill in the refrigerator for at least 3 hours. Serve chilled with a slice of orange floating in the bowl. Serves 4 to 6.

    * Available in the spice section of finer supermarkets and in Asian specialty shops.

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    String Bean and Radish Salad

    2 Tbs (30 ml) vinegar
    4 Tbs (60 ml) olive oil
    1 tsp (5 ml) Dijon style mustard
    Salt and freshly ground pepper to taste
    2 cups (500 ml) cooked, cold string beans (haricots)
    1 Tbs (15 ml) finely chopped chives
    1 cup (250 ml) sliced radishes

    Combine the vinegar, oil, mustard, salt, and pepper in a large mixing bowl and whisk to combine. Add the string beans and the chives and toss to combine. Arrange the beans on a serving platter and decorate with the radish slices, arranging them by overlapping them around the edge of the plate. Serves 4 to 6.

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    Dilled Cucumber Salad

    2 cucumber, sliced thin
    small red onion, sliced thin
    tsp. dill weed
    cup lemon juice
    tsp salt (to taste)

    Mix together several hours ahead or overnight to let flavors develop. Keep refrigerated or in cooler until serving. Variation: Coarsely dice cucumber and add 2 tomatoes cut into chunks. Use sweet basil for seasoning instead of dill weed. Serves 4.

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    Polish Cucumbers in Sour Cream

    4 cucumbers, cut in quarters lengthwise, then cut into small wedges
    1 cup (250 ml) sour cream
    1 Tbs (15 ml) chopped fresh chives
    2 Tbs (30 ml) chopped fresh parsley
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a bowl and toss to combine. Serves 4 to 6.

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    Fennel, Pear, and Scallion Salad

    1 fennel bulb, sliced
    1-2 ripe pears, cored and cut into small pieces
    1 scallion (green and white part) thinly sliced
    Juice of 1 lime
    8 to 10 drops sesame oil
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a bowl and toss gently. Refrigerate and serve chilled. Serves 4 to 6.

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    Lima Bean and Tomato Soup

    1 lb (500 g) dried lima beans
    1 qt (1.5 L) water
    1 sprig parsley
    2 yellow onions, peeled and sliced
    lb (125 g) salt pork, diced
    3 tomatoes, washed, cored, and coarsely chopped
    Salt and freshly ground black pepper to taste
    Cayenne pepper or Tabasco sauce to taste (optional)

    Soak the beans in enough water to cover by 2 inches (5 cm) for 3 to 4 hours. Drain the beans and place them in a heavy kettle with the remaining ingredients. Bring to a boil over high heat, reduce the heat to a simmer, and cook covered for 1 hour. Remove the lid and cook uncovered for an additional hour. Serves 6 to 8.

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    Caribbean Chicken and Black Bean Salad

    4 skinless, boneless chicken half-breasts
    2 teaspoons vegetable or olive oil
    2 teaspoons Shillings Caribbean Jerk Seasoning*, or more for spicier chicken

    Start your charcoal or gas grill. You'll need a medium heat. Brush chicken portions on each side with oil and sprinkle with jerk seasoning. Grill until done, about 3 -4 minutes per side. Set aside to cool.
    Dressing:
    teaspoon salt
    1 teaspoons jerk seasoning*, or more for a spicier dressing
    3 tablespoons olive oil
    2 tablespoons red wine vinegar
    1 tablespoon molasses
    teaspoon sugar, or to taste

    Combine in a jar with a tight fitting lid. Shake well.
    Salad:
    2 (16 ounce) cans black beans, drained and rinsed
    cup each red and yellow bell pepper, diced
    cup sliced celery
    3 green onions, sliced, including green tops
    1 ripe papaya, peeled and sliced**
    The cooked chicken breast portions, cut into bite-size pieces
    4 cups mixed salad greens

    Combine black beans, bell peppers, celery, green onions and the dressing, toss to combine. To assemble, divide salad greens evenly between 4 serving plates. Top each with of the bean mixture, then arrange papaya slices and chicken over top. 4 servings.

    *To make your own jerk seasoning, combine the following:

    1 tablespoon onion flakes
    1 tablespoon onion powder
    2 teaspoons ground thyme
    2 teaspoons salt
    1 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cinnamon
    2 teaspoons sugar
    1 teaspoons coarsely ground black pepper
    1 teaspoon cayenne pepper
    1 teaspoon dried chives

    Combine well and store up to 1 month in a tightly closed glass jar. Makes 5 tablespoons.

    **If papaya is not available, use nectarines, or peeled ripe peaches

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    Cranberry Salad

    1 cup cranberry sauce
    cup sugar
    1 small package of lemon jello
    1 cup boiling water
    1 cup drained, crushed pineapple
    cup canned pineapple syrup
    cup diced celery
    cup chopped pecans

    Combine cranberry sauce and sugar. Dissolve jell o in boiling water. Stir in syrup. Chill until partially set. Stir in pineapple, celery, and nuts. Pour into another dish. Chill until firm.

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    Pina Colada Fruit Salad

    1/3 cup shredded coconut
    1 can (8 or so ounces) lichee nuts, drained
    1 can (15 oz) pineapple tidbits, drained
    1 can (15 oz) mandarin oranges, drained
    1 jar (small) maraschino cherries, well drained
    1 cup coarsely chopped pecans
    1 cup mini marshmallows
    1 cups white seedless grapes, cut in half
    to cup Coconut Rum
    cup each mayonnaise (diet if you wish) and sour cream (also diet if you wish)

    Mix all ingredients except Mayo and sour cream in a large glass bowl. Mix the Mayo and sour cream in separate bowl. Mix both bowls together and refrigerate for 8 hours before serving. Serves 6.

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    Avocado, Grapefruit, and Arugula Salad

    4 ripe avocados, peeled and sliced
    2 grapefruits, peeled and sectioned
    3 to 4 handfuls of arugula, cleaned
    2 Tbs (30 ml) extra-virgin olive oil
    2 Tbs (30 ml) juice from the grapefruit
    Freshly ground black pepper to taste

    Combine the avocado, grapefruit sections, and arugula in a large bowl and toss with the olive oil and grapefruit juice. Season with black pepper and serve chilled or at room temperature. Serves 4 to 6.

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    Fresh Vegetable Salad

    1 head cauliflower, cut up
    1 head broccoli, cut up
    1 small box frozen peas, thawed
    4 ribs celery, chopped
    1 med. onion, chopped
    Dressing:
    1 cup sour cream
    1 cup mayonnaise
    1 envelope Hidden Valley Ranch dressing mix (dry)

    Place all vegetables in a large bowl and mix. Combine all dressing ingredients in a small bowl and pour over vegetables, mix well. Refrigerate overnight.

    Hints:

    *Add thinly sliced radishes for color.

    *I usually use a bit more sour cream and mayonnaise as I tend to be a bit generous with my vegetables.

    *When taking this on a picnic and a lot of cooler space is not available, make the dressing ahead of time and put it in a small bowl in a cooler. Keep all the vegetables in a larger bowl and mix just before serving.

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    Bloody Mary Soup

    1 medium onion, diced
    3 stalks celery, diced
    2 Tbs. butter
    2 Tbs. tomato puree or paste
    1 Tbs. sugar
    5 cups vegetable juice cocktail
    cup vodka
    1 tsp. salt
    1 Tbs. lemon juice
    2 tsp. Worcestershire sauce
    tsp. pepper

    Saute onion and celery in butter in a Dutch oven over medium heat. Add tomato puree and sugar; cook 1 minute. Add cocktail juice; bring to a boil, reduce heat, simmer 8 minutes. Stir in vodka and remaining ingredients. Strain. Serve hot or chilled. Serves 8 to 10

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    Chick Pea and Artichoke Heart Stew

    4 cups water or vegetable stock
    2 medium onions, chopped (about 1 cups)
    2 garlic cloves, minced or pressed
    2 Tbs. olive oil
    1 tsp. turmeric
    1 tsp. sweet paprika
    1 tsp. ground, dried rosemary (or 1 fresh sprig)
    5 leaves fresh sage, minced ( tsp. dried)
    4 medium potatoes, cubed
    3 cups cooked, drained chick peas (two 15 oz. cans)
    1 cup pureed winter squash or sweet potatoes
    1 cups drained and quartered
    artichoke hearts (14 oz. can)
    Salt and pepper to taste

    In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 minutes, or until soft. Stir the turmeric and paprika into the onions and continue to saute for a minute. Add the potatoes, sage, rosemary, and the simmering water or stock. Cook for 12-15 minutes, or until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to simmer.

    Serve with lemon wedges and top with grated Pecorino or Parmesan cheese, if desired.

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    Quick Shrimp Bisque

    1 lb (750 g) fresh or frozen shrimp, peeled
    4 Tbs (60 ml) butter
    4 Tbs (60 ml) grated onion
    3 cups (750 ml) milk
    1 cup cream (may substitute milk)
    Salt and freshly ground black pepper to taste
    A grating of fresh nutmeg
    Chopped fresh parsley or chives to garnish

    Chop the shrimp in a food processor, or run through a meat grinder, until chopped into very small pieces. Heat the butter and onion in a 2 quart (2 L) saucepan just until the onion becomes transparent. Add the shrimp and cook over moderate heat, stirring constantly, until the shrimp has changed color. Add the remaining ingredients except for the herb garnish and simmer over moderate heat until the soup almost boils. Do not boil. Serve immediately with a garnish of fresh parsley or chives. Serves 4 to 6.

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    Sopa de Ajo (Garlic Soup)

    cup (125 ml) Spanish olive oil
    8 cloves of garlic, peeled
    3 cups (750 ml) day old bread, cut into cubes
    8 cups (2 L) boiling water
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) chopped fresh parsley
    6 eggs, beaten

    Heat the olive oil in a heavy saucepan over moderate heat and saute the whole cloves of garlic until they are light golden brown, stirring frequently. Remove the garlic and set aside. Fry the bread cubes in the oil until they are golden brown and crisp. Carefully add the bread and oil to the pot with the boiling water. Add the salt, pepper, and parsley. Mash the garlic cloves and add a little of the boiling water to make a paste. Add the paste to the soup, stirring to distribute. Cover and simmer for 1 hour. Add the beaten eggs a little at a time, stirring as you do so, and continue cooking until the eggs have formed ribbons. Serves 6 to 8.

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    Rainbow Cole Slaw

    1 small head of cabbage
    1 small head of purple cabbage
    3 large carrots, grated
    1 medium onion, either white or red
    cup each of red, yellow and green bell
    pepper, coarsely chopped
    12 radishes, coarsely chopped
    cup olive oil
    cup cider vinegar
    garlic powder (or fresh minced garlic)
    salt and pepper to taste

    Shred cabbage, add the rest of vegetables. Mix well. In a separate bowl, whisk together the oil, vinegar and garlic. Add to the cole slaw, mix well to coat. If necessary, add more vinegar. Add salt and pepper, if desired.

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    White Bean, Potato and Cabbage Soup

    1 cups dried navy beans soaked
    1 TBS olive oil
    2 cups coarsely chopped onions
    2 TBS minced garlic
    tea dried rosemary leaves
    tea dried thyme leaves
    3 cups no fat chicken broth
    3 russet potatoes (about 1 # scrubbed)
    1 small green cabbage (12 ounces) cored
    3 carrots
    salt/pepper to taste

    Rinse and drain soaked beans. In heavy large saucepan, heat oil over med. heat. Add onions and garlic. cook stirring often until tender. Add rosemary and thyme. Add chicken broth, 3 cups of water and beans. Cover and bring to boil, reduce heat and simmer until beans are nearly done (about 45 min). Cut potatoes in small chunks, chop cabbage coarsely and dice carrots. Add vegs, salt and pepper and bring to boil, reduce heat, cover and simmer until beans and vegs are tender about 45 min. Remove from heat and with back of large spoon or potato masher mash some of the beans and vegetables to thicken the soup.

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    Lentil-Barley Stew

    1 large onion, diced
    cup celery, chopped
    8 oz. fresh mushrooms (or more!), sliced
    4-6 large frying peppers, diced, seeds removed (for those who don't know, these are the mild, pale green peppers that are shaped like fat icicles)
    2 qt. canned whole tomatoes, diced
    1 cup sharp cheddar cheese, shredded
    1 cups barley
    cup lentils
    5 cloves garlic, chopped
    1 tbs basil
    1 tsp rosemary (ground in mortar and pestle)
    1 tsp thyme
    few sprigs fresh flat leaf parsley, coarsely chopped
    tsp green Tabasco sauce (or to taste)
    2 tbs butter (to saute vegetables)

    In a large stewpot, start to saute the celery, green peppers and garlic in the butter. Add the onions after a few minutes and saute together until semi-soft (adding the mushrooms about 2 minutes before vegetables are finished).

    Pour in the canned tomatoes, and add the basil, rosemary, thyme, Tabasco and parsley. Bring to a simmer and add the barley and lentils (if the tomatoes don't have enough water naturally, add a little while the stew simmers -- the grains will soak some up as they cook). Simmer slowly for 1 hour. Just before serving, add the shredded cheddar cheese and blend into the stew. Serve with hot biscuits and a green salad with vinaigrette dressing.

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    Cashew Salad

    1/3 cup (80 ml) sugar
    1/3 cup (80 ml) vinegar
    1 tsp (5 ml) dry mustard
    1 clove garlic, finely chopped
    1 tsp (5 ml) celery seed
    Salt and freshly ground black pepper to taste
    Equal parts fresh raw spinach and leaf lettuce, enough to serve 6 to 8
    cup (125 ml) whole or coarsely chopped
    cashews, or more to taste

    Combine the sugar, vinegar, mustard, garlic, celery seed, salt, and pepper in a bowl and whisk until combined. Toss the greens in the dressing and place on individual serving plates. Sprinkle with the cashews and serve immediately. Serves 6 to 8

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    Perfection Salad

    1 envelope (1 Tbs, 15 ml) unflavored gelatin
    1 cups (450 ml) water
    cup (125 ml) sugar
    1/4 cup (60 ml) vinegar
    1 Tbs (15 ml) lemon juice
    tsp (2 ml) salt
    cup (190 ml) finely shredded cabbage
    1 cup (250 ml) finely diced celery
    1 4oz (100 g) jar pimiento

    Combine the gelatin, cup (125 ml) water, and the sugar in a small saucepan and heat, stirring constantly, over low heat until the gelatin is dissolved. Remove from the heat and add the remaining water, vinegar, lemon juice, and salt. Chill to the consistency of raw egg whites and fold in the cabbage, celery, and pimiento. Pour into a 5 cup mold or into individual molds and chill until firm. Serve on a bed of lettuce and top with a little mayonnaise. Serves 4 to 6.

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    Lemon Rice Soup

    2 quarts Chicken Stock or 4 cups low-sodium
    chicken broth mixed with 4 cups water
    3/4 cup long-grain white rice
    6 green onions, including tops, sliced (3/4 cup)
    1/2 cup minced parsley
    1 teaspoon grated lemon rind
    1/3 cup lemon juice

    In a stockpot or 5-quart Dutch oven, bring the stock to a boil over medium heat. Add the rice, green onions, parsley, and lemon rind. Return to a boil, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the rice is tender. Remove from the heat and stir in the lemon juice. Serve hot or cold. Makes four 1-cup servings.

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    Rujak Buah-Buah Pedis (Spicy Fruit Salad)

    1 large grapefruit, peeled and cut into sections
    1 large navel orange, peeled and cut into sections
    2 tart green apples, cored and diced
    1 cucumber, peeled and diced
    1 small pineapple, peeled, cored, and diced
    1/4 tsp (1 ml) cayenne pepper (or to taste)
    1 Tbs (15 ml) light brown or white sugar
    1 Tbs (15 ml) soy sauce
    2 Tbs (30 ml) lemon juice

    Be sure to peel the fruits over a large bowl in order to catch as much juice as possible. Add the cayenne, sugar, soy sauce, and lemon juice to the collected fruit juices and stir to combine thoroughly. Add the fruit and toss gently to coat the fruit with the sauce. Refrigerate for at least two hours before serving. Serves 6 to 8.

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    Black Bean Luau Salad

    1 20 oz can pineapple chunks (drained)
    1 14-16 oz can black beans (rinsed and drained)
    1 cups cooked white or brown rice
    1 cups cubed cooked chicken breast
    1 medium bell pepper (red or green) chopped
    cup celery chopped
    cup green onion chopped

    Combine all ingredients in a bowl. Pour cup of fat free or light honey Dijon dressing and toss to coat. Makes 8 servings

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    Soto Ayam (Chicken Soup)

    1 chicken, about 3 lbs (1.5 Kg), cut into pieces
    2 tsp (10 ml) salt
    6 to 8 whole black peppercorns
    1 stalk celery, cut into 1 inch (2 cm) pieces
    1 small onion, quartered
    2 slices fresh ginger, bruised
    2 cloves garlic, bruised
    1 to 2 fresh red chillies, seeded and chopped (optional)
    2 oz (60 g) cellophane noodles
    2 cups (500 ml) fresh bean sprouts
    2 hard boiled eggs, chopped
    3 scallions (spring onions), finely chopped

    Put the chicken, salt, peppercorns, celery, onion, ginger, garlic, and optional red chillies in a large saucepan. Add enough water to cover completely and bring to a boil over high heat. Reduce the heat and simmer covered for 35 to 40 minutes. Remove from the heat and allow to cool to lukewarm. Strain the soup, reserving the chicken and the broth. Remove the skin and bones from the chicken and cut the meat into small pieces.

    While the chicken is cooking, cook the noodles according to the package directions. Drain in a colander and cut into short lengths. Add to the broth along with the chicken pieces. Taste and adjust seasoning. Put the bean sprouts in a soup tureen or divide them among individual serving bowls. Ladle the soup over them, and garnish with the chopped eggs and scallions. Serves 4 to 6.

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    Napa Cabbage Salad

    1 head Napa Cabbage (chopped)
    2 radishes (chopped)
    2 chopped green onions
    1/2 cup chopped brocollini
    1/2 cup chopped red cabbage
    Toss and coat with following dressing
    Sesame Dressing
    2 Tbs sesame seed oil
    2 Tbs water
    2 Tbs rice vinegar
    2 Tbs soy sauce (I use light soy sauce)
    1/2 tsp celery salt
    2 tsp fennel seed
    2 tsp caraway seed
    seasoning salt to taste (soy sauce is enough sodium for me)

    You may want to add more or less of each of these depending upon your taste. Sprinkle top of salad with slivered almonds and crispy (chow mein) noodles

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    Poached Scallop Salad

    1 lb (500 g) whole bay scallops
    Light Orange Cumin Vinaigrette (recipe follows)
    1/2 cup finely diced red, green, or yellow bell pepper, or combination of these
    1/2 lb (250 g) mixed lettuce leaves, rinsed

    Place the scallops in a steamer basket or in a strainer and set in a saucepan over simmering water. Cover and steam for 3 to 4 minutes, just until they turn opaque. Drain the scallops and place in a bowl with 3 Tbs (45 ml) of the cumin vinaigrette and the diced bell peppers. Toss to combine thoroughly and refrigerate at least 2 hours, or overnight. Dress the lettuce leaves with 3 Tbs (45 ml) of the vinaigrette and toss to mix well. Divide the lettuce leaves among individual serving plates and mound the scallops on top. Pass the remaining dressing on the side. Serves 4 to 6.
    Light Cumin Vinaigrette
    1/4 cup (60 ml) white wine vinegar
    1/4 cup (60 ml) orange juice
    3 Tbs (45 ml) olive oil
    2 Tbs (30 ml) Dijon style mustard
    3 Tbs (45 ml) finely chopped shallots
    1/2 tsp (2 ml) ground cumin seed
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a food processor or electric blender and process until smooth. Makes about 3/4 cup (180 ml).

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    Soupe de Crecy (Cream of Carrot Soup)

    1 Tbs (15 ml) olive oil
    1 medium onion, chopped
    1 large baking potato (about 1/2 lb, 250 g), peeled and cut into small cubes
    1 lb (500 g) carrots, peeled and cut into 1 inch (2 cm) pieces
    4 cups (1 L) fresh or canned chicken or vegetable broth
    1 cup (250 ml) nonfat milk
    Salt and freshly ground black pepper to taste
    Chopped fresh chives for garnish

    Heat the olive oil in a large saucepan over moderate heat. Add the onions and saute 5 to 6 minutes, stirring frequently, until slightly colored. Add the potato, carrots, and the broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Puree the soup in an electric blender or food processor and return it to the pot. Stir in the milk and season with salt and pepper. Reheat if necessary and serve hot with some chives sprinkled on the surface. Serves 4 to 6.

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    Crema de Palmito (Cream of Hearts of Palm Soup)

    1 - 16 oz (453 g) can of hearts of palm, drained
    5 cups (1.25 L) chicken or vegetable stock
    3 Tbs (45 ml) cornstarch (cornflour) mixed with a little cold water
    cup (200 ml) yogurt
    Salt and freshly ground pepper to taste
    Fresh parsley and lemon wedges to garnish

    Cut the hearts of palm into inch (2 cm) thick rounds. Mix the stock and cornstarch slurry and bring to a boil over moderate heat, stirring frequently. Add the hearts of palm and cook for 2 to 3 minutes, until the hearts of palm are warmed through. Remove from the heat and gradually add the yogurt while stirring constantly. Season to taste. Serve hot garnished with a sprinkling of parsley and a lemon wedge. Serves 4 to 6.

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    Oyster Bisque

    2 cups (500 ml) shucked raw oyster with liquor reserved
    4 cups (1 L) milk
    1 cup (250 ml) coarsely chopped onion
    1 cup (250 ml) coarsely chopped celery
    cup (60 ml) chopped parsley
    1 bay (laurel) leaf
    4 Tbs (60 ml) butter
    4 Tbs (60 ml) flour
    Salt and freshly ground black pepper to taste
    Cayenne pepper to taste
    Chopped fresh chives or parsley for garnish

    Chop the oysters into small pieces and combine them with the liquor in a small saucepan. Bring to a boil over moderate heat and remove from the flame. Set aside. Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid. In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux. Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly. Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through. Pour into serving bowls and garnish with chives or parsley. Serves 4 to 6.

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    New England Clam Chowder

    3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups, 750 ml) or 2 cups (500 ml) canned chopped clams
    2 medium-sized potatoes, peeled and cut into inch (1 cm) dice (about 2 cups, 500 ml)
    2 oz (50 g) salt pork or bacon, cut into inch (5 mm) dice
    1 cup (250 ml) finely chopped onions
    2 cups (500 ml) milk
    (125 ml) cup heavy cream
    Salt and freshly ground black pepper to taste
    4 tsp (20 ml) butter (optional)

    If using fresh clams separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving (optional, but very traditional).
    Serves 4.

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    Fennel, Orange, and Olive Salad

    1 large fennel (anise) bulb
    2 large navel oranges, peeled and cut into thin rounds
    cup (60 ml) fresh orange juice
    1 Tbs (15 ml) lemon juice
    1 Tbs (15 ml) extra virgin olive oil
    Salt and freshly ground black pepper to taste
    cup (60 ml) shredded Gruyere or Swiss cheese
    16 oil-cured black olives

    Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives. Serves 4 to 6.

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    Chicken Soup with Matzos

    6 to 8 cups (1.5 - 2 L) chicken stock, fresh or canned
    3 matzos, cut into small pieces
    3 to 4 egg yolks
    1 tsp (5 ml) cinnamon

    Add the matzos to the chicken stock and bring to a boil over high heat. Reduce the heat and simmer 15 minutes. Remove the stock from the heat. In a small bowl mix the egg yolks and the cinnamon. Add about 1 cup (250 ml) of the soup to the egg mixture a little at a time, stirring constantly. Pour the egg mixture into the soup, stirring until slightly thickened. Serves 4 to 6.

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    Golden Squash Soup

    cup chopped onions
    cup chopped tomato
    1 cups + 2 Tablespoons fat free chicken broth
    2 cup thinly sliced yellow crookneck squash
    (about lb) with skin still on
    teaspoon crushed dried basil
    teaspoon garlic powder
    teaspoon crushed dried oregano
    teaspoon white pepper (optional)
    cup buttermilk, low fat if available
    1 Tablespoon honey
    teaspoon lemon juice
    Garnish:
    4 fresh basil leaves
    4 thin tomato slices
    plain nonfat yogurt

    In soup pot, combine onion and tomato, and saute in 2 T. chicken broth for 5 minutes to soften vegetables. Add remaining chicken broth, squash, and spices. Bring to boil. Cover and simmer 15 minutes or until squash is tender. Remove from heat. Puree soup in blender with buttermilk. Return soup to pot and stir in honey and lemon juice. Cover and set over low heat just to warm through. Garnish each serving with a basil leaf, a thin slice of tomato and a dollop of nonfat yogurt. Serves 4.

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    Bumps Gazpacho

    12 Roma tomatoes diced
    1 yellow or green bell pepper diced
    2 cucumbers peeled seeded and diced
    1 10.5 oz can pitted black olives drained (or a smaller can of sliced)
    1 onion chopped fine
    2-3 cloves garlic minced (to taste)
    1 bunch Cilantro snipped (to taste)
    Juice of 2 limes
    2 quarts (liters?) V-8 or cocktail vegetable juice*

    Place all veggies as they are prepared into a large glass or non-reactive bowl. Toss gently and stir in the vegetable juice. Chill several hours or overnight. Serve with crusty bread.

    Options: cooked beans of any type maybe added whole kernel corn jalapeno peppers (these are best placed in separate bowls to be added as desired by the eaters)

    *tomato juice can be substituted but it will not have the full texture or flavour to be enjoyed as it should.

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    Portuguese Bean Soup

    pound dried kidney beans
    1 tablespoons chopped fresh parsley
    2 ham hocks or a ham bone with some meat on it
    1 clove garlic, minced
    1 tablespoon lemon juice
    pound hot Portuguese sausage*
    medium head cabbage, shredded
    1 (8 ounce) can tomato sauce
    1/3 cup small elbow macaroni
    1 medium potato, peeled and cubed
    dash allspice
    medium onion, chopped
    salt and pepper, to taste
    2 medium carrots, sliced
    2 stalks celery, sliced

    Soak beans overnight, or cover with water, bring to boil; cover and let stand 1 hour. In large pot, cover ham hocks with water. Cook for 1 hours or until ham is very tender. Remove ham hocks. Drain soaking water from beans; add to pot with liquid from cooking the ham. (If you are using a previously cooked ham bone, just add it along with the beans and water to cover. ) Simmer 1 hour or until tender. Meanwhile, cut sausage into thin slices; saute and drain. Remove bones, skin, and fat from ham hocks and shred meat. When beans are tender, add sausage and ham. Simmer 10 minutes. Add tomato sauce, potato, onion, carrots, celery, parsley, garlic, and lemon juice. Simmer 20 minutes. Add cabbage and macaroni; cook about 20 minutes. Season with allspice, salt and pepper. 6 main dish servings. *(Portuguese sausage is also know as linguica. If it is not available in your area, substitute chorizo, or in a real pinch, substitute kielbasa and add a few dried red pepper flakes to the soup, about teaspoon.) Serve with some crusty rolls and enjoy!

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    Hamburger Chowder

    1 pound hamburger or ground turkey
    1 46 ounce can of tomato juice (you can substitute vegetable juice)
    1 chopped onion
    1 chopped green pepper
    3 or 4 stalks of chopped celery
    3 or 4 potatoes, peeled and cubed
    4 or 6 carrots, scraped and cut in bite size pieces
    1 tsp chili powder
    salt and pepper to taste

    1 quart milk
    cup flour

    Brown the meat in a large pot with the onion and the green pepper. Drain the grease from the meat mixture. Add all the remaining ingredients EXCEPT the milk and flour. Bring to a boil and then reduce heat and cover and simmer for 3 to 4 hours. Just before ready to serve mix milk and flour and stir into mixture. When returns to a boil it is ready to serve. This will serve 6 to 8 people.

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    Dublin Clam Soup

    36 clams or mussels, scrubbed and rinsed
    1 cup (250 ml) water
    1 medium onion, chopped
    1 bay (laurel) leaf
    4 Tbs (60 ml) chopped parsley
    3 Tbs (45 ml) butter
    3 Tbs (45 ml) flour
    2 cups (500 ml) milk
    cup (125 ml) heavy cream
    1 egg yolk
    tsp (1 ml) ground nutmeg
    Salt and white pepper to taste
    Chopped parsley for garnish

    Discard any clams that are open or damaged. Combine the water, onion, bay leaf, and parsley in a large saucepan. Add the clams and bring to a boil over high heat. Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open. Discard any clams that do not open. Remove the clams from the shells and reserve them, discarding the shells. Strain the broth through a paper towel or clean dish towel and reserve. Melt the butter in a heavy sauce pan over moderate heat, add the flour and cook for 3 minutes, stirring constantly. Add the milk and reserved clam broth and stir until thickened. Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid, and mix well. Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes. Add the nutmeg, salt, pepper, and clams, stirring to mix well. Serve garnished with chopped parsley sprinkled on the surface. Serves 4 to 6.

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    Cold Cream of Squash Soup

    4 Tbs (60 ml) butter or margarine
    cup (60 ml) finely chopped onion
    1 carrot, finely chopped
    1 stalk celery, finely chopped
    1 lbs (750 g) yellow crookneck squash (vegetable marrow), seeds removed and cut into in (1 cm) dice (zucchini (courgettes) or other soft fleshy summer squash may be substituted)
    1 medium-sized potato, peeled and cut into in (1 cm) dice
    6 cups (1.5 L) fresh or canned beef, chicken, or vegetable stock
    cup (60 ml) finely chopped fresh dill leaves
    Salt and freshly ground black pepper to taste
    cup (60 ml) heavy cream

    Melt the butter or margarine in a heavy saucepan and cook the diced onion, carrot, and celery for about 5 minutes over moderate heat, until soft but not browned. Add the diced squash and potato, and the stock. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the squash and potato are soft. Allow to cool before pureeing in a blender or food processor, or by straining through a fine sieve and pressing the vegetables through the sieve with the back of a spoon. Stir in the dill leaves and the heavy cream and adjust the seasoning. Cover and chill in the refrigerator for at least two hours.

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    Carrot Salad with Cumin

    1 lb (500 g) carrots, thinly sliced
    2 Tbs (30 ml) extra virgin olive oil
    2 cloves garlic, minced
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) ground cumin
    cup (60 ml) chopped fresh parsley
    4 Tbs (60 ml) lemon juice
    cup (60 ml) sliced pitted black olives

    Boil the carrots in enough water to cover until tender, about 5 minutes. Drain and rinse with cold water. Heat the oil in a skillet over moderate heat and add the carrots, garlic, salt, pepper, and cumin. Cook for about 5 minutes, stirring frequently, until the carrots are coated with the mixture. Transfer the carrots to a bowl and add the parsley and lemon juice, tossing to combine. Add the black olives immediately prior to serving. Serve chilled or at room temperature. Serves 4 to 6.



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