Post by Shawnee on May 17, 2009 21:57:32 GMT -5
Potato-and-Broccoli Soup
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced, tops cut into small florets
1 1/2 pounds boiling potatoes, peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
Nutrition Info
Per Serving
Calories: 334 kcal
Carbohydrates: 45 g
Dietary Fiber: 10 g
Fat: 11 g
Protein: 17 g
Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
Yield: 4 servings
Butternut Squash Soup with Coconut and Ginger
2 large butternut squash - halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 sprig thyme
Coconut shavings, for garnish (optional)
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
Yield: 6 servings
Lentil Soup with Broccoli Rabe
2 tablespoons cooking oil
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 pound lentils
2 1/2 quarts water
2 tablespoons tomato paste
1 bay leaf
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 pound broccoli rabe, cut into 1 1/2-inch lengths
1 1/2 lemons, zested
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the lentils, water, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, about 30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.
Stir the lemon zest into the soup. Remove the bay leaf. Ladle the soup into bowls and top each serving with some of the broccoli rabe.
Yield: 4 servings
Fresh Corn Soup
8 cups corn kernels
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives
Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
Puree soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is pureed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
Serve sprinkled with chives.
Yield: 6 servings
Italian Chicken Soup
4 split chicken breasts, skin on
3 small onions, peeled
4 celery ribs, quartered
3 carrots, peeled and quartered
1 teaspoon salt
6 whole black peppercorns
One piece of Parmesan cheese rind, about 2 inches wide (optional)
A few handfuls of broken spaghetti (about 1 inch pieces), cooked until al dente
Freshly grated Parmesan cheese
Flat-leaf parsley, finely chopped (optional)
Nutrition Info
Per Serving
Calories: 309 kcal
Carbohydrates: 19 g
Dietary Fiber: 5 g
Fat: 10 g
Protein: 35 g
Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
Place the chicken breasts in a soup pot and cover with cold water by 2 inches. Bring to a boil, skimming any froth, then reduce the heat to low. Add the onions, celery, carrots, salt, peppercorns and Parmesan rind, and simmer, partially covered, until the chicken is cooked through, 1 hour. Remove the chicken and set aside. Continue to simmer the soup, uncovered, for 1 hour longer, then remove the carrots and onions and set the vegetables aside.
Strain the broth through a sieve into a large bowl. Using the back of a wooden spoon, press the celery to release its juice (and flavor). If planning to eat the soup right away, skim the surface and discard any fat. If not, cool the soup completely and chill, covered, in the refrigerator. Before reheating, skim the fat. Serve the chicken soup with torn pieces of the chicken and the carrots, onions, spaghetti, Parmesan and parsley.
Yield: 6 servings
Tangy Tomato Soup With Tarragon Croutons
4 pounds tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup extra-virgin olive oil
1/4 cup chopped tarragon
1/2 cup heavy cream
Preheat the oven to 350 degrees F. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds.
In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes.
Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled.
Yield: 8 servings
Pasta and Bean Soup
4 (14 ounce) cans reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary
1/8 teaspoon crushed red pepper
1 (15.5 ounce) can cannellini (white kidney) beans, rinsed, divided
1 (14.5 ounce) can diced tomatoes
1 cup medium pasta shells or orecchiette
2 cups individually quick-frozen spinach (see Ingredient note)
6 teaspoons extra-virgin olive oil (optional)
6 tablespoons freshly grated Parmesan cheese
Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.
Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.
Yield: 8 servings
Beet Soup with Pumpernickel Croutons
1 pound red beets, greens removed, peeled and cut into cubes1 Yukon Gold potato, peeled and quartered2 cloves garlic, halved1 fresh or dried bay leaf3 slices pumpernickel bread, crusts trimmed, cut into small cubes Salt1/2 cup sour cream6 sprigs fresh dill, for garni
Preheat the oven to 350. Place the beets, potato, garlic, bay leaf and 4 cups water in a medium soup pot. Cover and bring to a boil; uncover and simmer over medium heat until the vegetables are tender when pierced with a fork, about 25 minutes.
Meanwhile, spread the pumpernickel cubes on a baking sheet and sprinkle with salt. Toast until crisp, about 15 minutes.
When the vegetables are cooked through, let the soup cool slightly and discard the bay leaf. Pour the soup into a blender, reserving about a cup of the liquid. Puree until smooth, adding enough of the reserved liquid to adjust the texture. Season with salt and return the soup to the pot to heat through. Serve in mugs topped with a spoonful of sour cream, a sprig of dill and some croutons.
Yield: 6 servings
Big Batch Vegetable Soup
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.
Yield: 8 servings
Potato and Cheddar-Cheese Soup
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes, peeled and cut into 1-inch cubes
4 1/2 cups water
1 teaspoon salt
6 ounces Cheddar, grated
1/4 cup chopped chives or scallion tops
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
Yield: 4 servings
Mulligatawny Soup with Chicken
2 tablespoons cooking oil
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
8 plum tomatoes, chopped
2 cups green or yellow split peas, rinsed
1 1/2 quarts water
1 1/2 teaspoons salt
4 boneless, skinless chicken breasts
1/4 teaspoon black pepper
Cilantro leaves, for garnish (optional)
In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.
Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using.
Yield: 4 servings
Lamb Barley Soup
1 pound ground lamb
1/2 large onion, chopped
1 (28 ounce) can diced tomatoes, drained
2 cups water
3 (10.5 ounce) cans beef consomme
1 (10.75 ounce) can condensed tomato soup
4 medium carrots, chopped
3 stalks celery, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 cup barley
Place the lamb and onion into a large soup pot over medium heat. Cook and stir until the lamb is browned and crumbled. Drain excess grease if any. Stir in the tomatoes, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.
Yield: 8 servings
Tangy Lemon-Egg Soup with Tiny Meatballs
1/2 cup medium-grain white rice
3 cups water
Kosher salt
4 cups chicken stock
2 large egg yolks
1/2 cup fresh lemon juice
Freshly ground pepper
3/4 pound lean ground lamb or turkey
1/3 cup sweet onion, minced
2 teaspoons finely chopped mint
3 tablespoons finely chopped dill, plus dill sprigs for garnish
1 1/4 teaspoons finely grated lemon zest
All-purpose flour, for dusting
Add the chicken stock to the saucepan and bring to a simmer. Add 1 cup of the hot stock to the blender, cover and puree until the rice is smooth. With the machine on, add the egg yolks and lemon juice and blend until smooth. Season with salt and pepper. Stir the mixture into the stock and keep warm over low heat.
In a medium bowl, mix the lamb with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Form the mixture into 1-inch balls.
Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup. Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes. Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper. Ladle the soup into bowls, garnish with dill sprigs and serve.
Yield: 4 servings
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat(available at butcher shops or in the meat markets of large supermarkets) or vegetable
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
3 medium carrots, sliced into 1/2-inch rounds
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
Fresh dill for garnish
Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
To serve, fill the soup bowls evenly with soup and vegetables, allotting each person one or two matzo balls, depending on his or her appetite. Garnish with fresh dill, and serve immediately.
Yield: 4 servings
Turkey and Sweet-Potato Soup
2 tablespoons butter
1 onion, cut into thin slices
1 1/2 teaspoons dried sage
1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 teaspoons salt
1/4 pound green beans, cut into 1/4-inch pieces
1/4 teaspoon fresh-ground black pepper
1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips
In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.
Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.
Yield: 4 servings
Restaurant Style Egg Drop Soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Yield: 4 servings
Creamy Chicken Rice Soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can water
3/4 cup MINUTE White Rice, uncooked
Heat soup as directed on label with water.
Stir in rice; cover. Let stand 5 min. Stir.
Yield: 3 servings
Martha's Vegetable Beef Soup
1/2 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 (10 ounce) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon white sugar
In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Yield: 6 servings
Spicy Vegetable Soup
2 tablespoons extra-virgin olive oil
1 large onion, diced
1 teaspoon hot paprika, or to taste
2 (14 ounce) cans vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cups diced cooked potatoes (see Ingredient note)
1 1/2 cups green beans, cut into 2-inch pieces
2 cups frozen spinach
2 tablespoons sherry vinegar or red-wine vinegar
1/4 cup chopped fresh basil or prepared pesto
Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Yield: 4 servings
Egg Drop Soup II
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion
In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
Remove soup from heat immediately, divide into four portions and garnish with green onions.
Yield: 4 servings
Sicilian Meatball Soup
1/2 pound ground beef
5 tablespoons chopped fresh parsley
1/4 cup grated Parmesan, plus more for serving
2 tablespoons raisins
2 tablespoons dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
1 onion, chopped
2 ribs celery, cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon dried rosemary
1 cup small pasta shells or other small macaroni
Nutrition Info
Per Serving
Calories: 531 kcal
Carbohydrates: 46 g
Dietary Fiber: 6 g
Fat: 28 g
Protein: 25 g
Sugars: 13 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.
In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the remaining tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
Yield: 4 servings
Vegetable Noodle Soup
2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 3/4 cups canned diced tomatoes with their juice
1 tablespoon tomato paste
1/2 pound potatoes, peeled and cut into 1/2-inch dice
1/2 pound green beans, halved
1 1/4 teaspoons salt
3 ounces fine egg noodles
1/3 cup chopped fresh parsley
In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes.
Stir in the egg noodles. Bring the soup back to a simmer and cook until the vegetables and noodles are tender, about 5 minutes. Stir in the parsley.
Yield: 4 servings
Kale and Potato Soup with Turkey Sausage
1 tablespoon cooking oil
1 pound turkey or chicken sausage
1 onion, chopped
4 cloves garlic, cut into thin slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 1/2 pounds boiling potatoes, peeled and cut into 1/4-inch slices
1 pinch dried red pepper flakes
1 pound kale, stems removed, leaves shredded
1/4 teaspoon fresh-ground black pepper
In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
Yield: 4 servings
Sweet-and-Sour Cabbage Soup
1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
2 carrots, chopped
3 ribs celery, chopped
1 turnip, peeled and cut into 1/2-inch dice
1 1/2 teaspoons caraway seeds
1 1/2 pounds green cabbage, shredded
7 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice
1 1/2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 cup cider vinegar
1/2 cup raisins
1/4 cup chopped fresh dill (optional)
Sour cream, for serving (optional)
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
Yield: 4 servings
Beef Rice-Noodle Soup
5 ounces rice noodles (rice vermicelli)
2 cups bean sprouts
1 pound deli roast beef, cut into 1/2-inch strips
1 tablespoon vegetable oil
1 tablespoon jalapeno chile, seeded and thinly sliced crosswise
3 scallions, thinly sliced (white and light green parts only)
1 (14 ounce) can beef broth
Salt
1/3 cup cilantro leaves
Lime wedges, for serving
Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
Heat the oil in the same pan over medium heat. Add the jalapeno and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges.
Yield: 4 servings
Hungarian Beef-and-Potato Soup
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons flour
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water
Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Yield: 4 servings
Loaded 'Baked Potato' Soup
1 pound baking potatoes, cut into cubes
1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
3/4 cup KRAFT Shredded Cheddar Cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Place cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Yield: 4 servings
Island Kale and Sweet-Potato Soup
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeds and ribs removed, sliced thin
3/4 pound kale, tough stems removed, leaves washed well and shredded
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.
Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.
Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.
Yield: 4 servings
No Cream Creamy Broccoli Soup
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped onions
3 tablespoons oil
2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
1/2 teaspoon pepper
4 1/2 cups broccoli florets
1/2 cup MINUTE Premium White Rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Yield: 8 servings
Jewish Turkey-Wonton Soup
3 tablespoons vegetable oil
3 (1 pound) turkey legs
Kosher salt and freshly ground pepper
6 cups water
6 cups chicken stock or low-sodium broth
2 garlic cloves
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1 bay leaf
1 sprig thyme
1 teaspoon whole black peppercorns
1 celery rib, finely diced
1 small red onion, finely diced
40 square wonton wrappers
4 teaspoons chopped fresh dill
In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour.
Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped.
On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling.
Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve.
Yield: 8 servings
Chicken Soup with Jasmine Rice and Ginger
1/3 cup jasmine rice, rinsed
1 tablespoon jasmine rice, rinsed
4 cups water
1 (3 inch) piece of fresh ginger, peeled
3 cups chicken stock
1 tablespoon Asian fish sauce
1 pinch salt
1 pinch sugar
1/2 cup shredded cooked chicken
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridge-like, about 25 minutes.
Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
Yield: 4 servings
Escarole Soup with Chicken and Rice
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole, leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan
In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.
Yield: 4 servings
Turkey Soup with Cheddar Dumplings
1 tablespoon olive oil
4 carrots, cut in half lengthwise and thinly sliced into half-moons
1 onion, diced
3 3/4 cups homemade or low-sodium canned chicken stock
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt, plus more for seasoning
1 cup grated Cheddar cheese
3/4 cup frozen corn, thawed
1 large egg
1/3 cup milk
3/4 pound cooked turkey, cut into 1-inch cubes
Ground pepper
Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
Yield: 6 servings
Mexican Meatball Soup
1 tablespoon cooking oil
1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 zucchini, cut into 1/2 inch dice
2 1/4 teaspoons dried oregano
1/2 teaspoon ground cumin
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
1 (15 ounce) can drained canned diced tomatoes
1 3/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 egg, beaten to mix
1 cup fresh or frozen corn kernels
1 tablespoon lime juice
n a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
Yield: 4 servings
Grandma's Chicken Noodle Soup
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Yield: 12 servings
Beef and Barley Soup III
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
In a large pot over medium heat, combine the oil, onions, celery and carrots. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Yield: 12 servings
Awesome Chicken Noodle Soup
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
Yield: 12 servings
Turkey, Mushroom, and Lentil Soup
2 tablespoons cooking oil
1 onion, chopped
10 ounces mushrooms, sliced thin
2 cloves garlic, minced
1 tablespoon soy sauce
1 cup lentils
1 3/4 teaspoons salt
2 quarts water
1 1/2 pounds cooked turkey, cut into 1/2-inch cubes
1/4 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh parsley for garnish
n a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
Yield: 4 servings
Gingered Cabbage Soup with Pork and Potatoes
2 tablespoons butter
1 onion, chopped
1 tablespoon minced fresh ginger
3/4 pound green cabbage, shredded
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
1 (2 inch) piece fresh ginger - peeled, halved lengthwise, and smashed
2 teaspoons salt
1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.
Yield: 4 servings
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced, tops cut into small florets
1 1/2 pounds boiling potatoes, peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
Nutrition Info
Per Serving
Calories: 334 kcal
Carbohydrates: 45 g
Dietary Fiber: 10 g
Fat: 11 g
Protein: 17 g
Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
Yield: 4 servings
Butternut Squash Soup with Coconut and Ginger
2 large butternut squash - halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 sprig thyme
Coconut shavings, for garnish (optional)
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
Yield: 6 servings
Lentil Soup with Broccoli Rabe
2 tablespoons cooking oil
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 pound lentils
2 1/2 quarts water
2 tablespoons tomato paste
1 bay leaf
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 pound broccoli rabe, cut into 1 1/2-inch lengths
1 1/2 lemons, zested
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the lentils, water, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, about 30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.
Stir the lemon zest into the soup. Remove the bay leaf. Ladle the soup into bowls and top each serving with some of the broccoli rabe.
Yield: 4 servings
Fresh Corn Soup
8 cups corn kernels
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives
Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
Puree soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is pureed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
Serve sprinkled with chives.
Yield: 6 servings
Italian Chicken Soup
4 split chicken breasts, skin on
3 small onions, peeled
4 celery ribs, quartered
3 carrots, peeled and quartered
1 teaspoon salt
6 whole black peppercorns
One piece of Parmesan cheese rind, about 2 inches wide (optional)
A few handfuls of broken spaghetti (about 1 inch pieces), cooked until al dente
Freshly grated Parmesan cheese
Flat-leaf parsley, finely chopped (optional)
Nutrition Info
Per Serving
Calories: 309 kcal
Carbohydrates: 19 g
Dietary Fiber: 5 g
Fat: 10 g
Protein: 35 g
Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
Place the chicken breasts in a soup pot and cover with cold water by 2 inches. Bring to a boil, skimming any froth, then reduce the heat to low. Add the onions, celery, carrots, salt, peppercorns and Parmesan rind, and simmer, partially covered, until the chicken is cooked through, 1 hour. Remove the chicken and set aside. Continue to simmer the soup, uncovered, for 1 hour longer, then remove the carrots and onions and set the vegetables aside.
Strain the broth through a sieve into a large bowl. Using the back of a wooden spoon, press the celery to release its juice (and flavor). If planning to eat the soup right away, skim the surface and discard any fat. If not, cool the soup completely and chill, covered, in the refrigerator. Before reheating, skim the fat. Serve the chicken soup with torn pieces of the chicken and the carrots, onions, spaghetti, Parmesan and parsley.
Yield: 6 servings
Tangy Tomato Soup With Tarragon Croutons
4 pounds tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup extra-virgin olive oil
1/4 cup chopped tarragon
1/2 cup heavy cream
Preheat the oven to 350 degrees F. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds.
In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes.
Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled.
Yield: 8 servings
Pasta and Bean Soup
4 (14 ounce) cans reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary
1/8 teaspoon crushed red pepper
1 (15.5 ounce) can cannellini (white kidney) beans, rinsed, divided
1 (14.5 ounce) can diced tomatoes
1 cup medium pasta shells or orecchiette
2 cups individually quick-frozen spinach (see Ingredient note)
6 teaspoons extra-virgin olive oil (optional)
6 tablespoons freshly grated Parmesan cheese
Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.
Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.
Yield: 8 servings
Beet Soup with Pumpernickel Croutons
1 pound red beets, greens removed, peeled and cut into cubes1 Yukon Gold potato, peeled and quartered2 cloves garlic, halved1 fresh or dried bay leaf3 slices pumpernickel bread, crusts trimmed, cut into small cubes Salt1/2 cup sour cream6 sprigs fresh dill, for garni
Preheat the oven to 350. Place the beets, potato, garlic, bay leaf and 4 cups water in a medium soup pot. Cover and bring to a boil; uncover and simmer over medium heat until the vegetables are tender when pierced with a fork, about 25 minutes.
Meanwhile, spread the pumpernickel cubes on a baking sheet and sprinkle with salt. Toast until crisp, about 15 minutes.
When the vegetables are cooked through, let the soup cool slightly and discard the bay leaf. Pour the soup into a blender, reserving about a cup of the liquid. Puree until smooth, adding enough of the reserved liquid to adjust the texture. Season with salt and return the soup to the pot to heat through. Serve in mugs topped with a spoonful of sour cream, a sprig of dill and some croutons.
Yield: 6 servings
Big Batch Vegetable Soup
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.
Yield: 8 servings
Potato and Cheddar-Cheese Soup
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes, peeled and cut into 1-inch cubes
4 1/2 cups water
1 teaspoon salt
6 ounces Cheddar, grated
1/4 cup chopped chives or scallion tops
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
Yield: 4 servings
Mulligatawny Soup with Chicken
2 tablespoons cooking oil
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
8 plum tomatoes, chopped
2 cups green or yellow split peas, rinsed
1 1/2 quarts water
1 1/2 teaspoons salt
4 boneless, skinless chicken breasts
1/4 teaspoon black pepper
Cilantro leaves, for garnish (optional)
In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.
Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using.
Yield: 4 servings
Lamb Barley Soup
1 pound ground lamb
1/2 large onion, chopped
1 (28 ounce) can diced tomatoes, drained
2 cups water
3 (10.5 ounce) cans beef consomme
1 (10.75 ounce) can condensed tomato soup
4 medium carrots, chopped
3 stalks celery, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 cup barley
Place the lamb and onion into a large soup pot over medium heat. Cook and stir until the lamb is browned and crumbled. Drain excess grease if any. Stir in the tomatoes, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.
Yield: 8 servings
Tangy Lemon-Egg Soup with Tiny Meatballs
1/2 cup medium-grain white rice
3 cups water
Kosher salt
4 cups chicken stock
2 large egg yolks
1/2 cup fresh lemon juice
Freshly ground pepper
3/4 pound lean ground lamb or turkey
1/3 cup sweet onion, minced
2 teaspoons finely chopped mint
3 tablespoons finely chopped dill, plus dill sprigs for garnish
1 1/4 teaspoons finely grated lemon zest
All-purpose flour, for dusting
Add the chicken stock to the saucepan and bring to a simmer. Add 1 cup of the hot stock to the blender, cover and puree until the rice is smooth. With the machine on, add the egg yolks and lemon juice and blend until smooth. Season with salt and pepper. Stir the mixture into the stock and keep warm over low heat.
In a medium bowl, mix the lamb with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Form the mixture into 1-inch balls.
Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup. Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes. Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper. Ladle the soup into bowls, garnish with dill sprigs and serve.
Yield: 4 servings
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat(available at butcher shops or in the meat markets of large supermarkets) or vegetable
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
3 medium carrots, sliced into 1/2-inch rounds
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
Fresh dill for garnish
Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
To serve, fill the soup bowls evenly with soup and vegetables, allotting each person one or two matzo balls, depending on his or her appetite. Garnish with fresh dill, and serve immediately.
Yield: 4 servings
Turkey and Sweet-Potato Soup
2 tablespoons butter
1 onion, cut into thin slices
1 1/2 teaspoons dried sage
1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 teaspoons salt
1/4 pound green beans, cut into 1/4-inch pieces
1/4 teaspoon fresh-ground black pepper
1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips
In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.
Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.
Yield: 4 servings
Restaurant Style Egg Drop Soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Yield: 4 servings
Creamy Chicken Rice Soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can water
3/4 cup MINUTE White Rice, uncooked
Heat soup as directed on label with water.
Stir in rice; cover. Let stand 5 min. Stir.
Yield: 3 servings
Martha's Vegetable Beef Soup
1/2 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 (10 ounce) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon white sugar
In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Yield: 6 servings
Spicy Vegetable Soup
2 tablespoons extra-virgin olive oil
1 large onion, diced
1 teaspoon hot paprika, or to taste
2 (14 ounce) cans vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cups diced cooked potatoes (see Ingredient note)
1 1/2 cups green beans, cut into 2-inch pieces
2 cups frozen spinach
2 tablespoons sherry vinegar or red-wine vinegar
1/4 cup chopped fresh basil or prepared pesto
Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Yield: 4 servings
Egg Drop Soup II
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion
In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
Remove soup from heat immediately, divide into four portions and garnish with green onions.
Yield: 4 servings
Sicilian Meatball Soup
1/2 pound ground beef
5 tablespoons chopped fresh parsley
1/4 cup grated Parmesan, plus more for serving
2 tablespoons raisins
2 tablespoons dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
1 onion, chopped
2 ribs celery, cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon dried rosemary
1 cup small pasta shells or other small macaroni
Nutrition Info
Per Serving
Calories: 531 kcal
Carbohydrates: 46 g
Dietary Fiber: 6 g
Fat: 28 g
Protein: 25 g
Sugars: 13 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.
In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the remaining tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
Yield: 4 servings
Vegetable Noodle Soup
2 tablespoons cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 3/4 cups canned diced tomatoes with their juice
1 tablespoon tomato paste
1/2 pound potatoes, peeled and cut into 1/2-inch dice
1/2 pound green beans, halved
1 1/4 teaspoons salt
3 ounces fine egg noodles
1/3 cup chopped fresh parsley
In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes.
Stir in the egg noodles. Bring the soup back to a simmer and cook until the vegetables and noodles are tender, about 5 minutes. Stir in the parsley.
Yield: 4 servings
Kale and Potato Soup with Turkey Sausage
1 tablespoon cooking oil
1 pound turkey or chicken sausage
1 onion, chopped
4 cloves garlic, cut into thin slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 1/2 pounds boiling potatoes, peeled and cut into 1/4-inch slices
1 pinch dried red pepper flakes
1 pound kale, stems removed, leaves shredded
1/4 teaspoon fresh-ground black pepper
In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
Yield: 4 servings
Sweet-and-Sour Cabbage Soup
1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
2 carrots, chopped
3 ribs celery, chopped
1 turnip, peeled and cut into 1/2-inch dice
1 1/2 teaspoons caraway seeds
1 1/2 pounds green cabbage, shredded
7 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice
1 1/2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 cup cider vinegar
1/2 cup raisins
1/4 cup chopped fresh dill (optional)
Sour cream, for serving (optional)
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
Yield: 4 servings
Beef Rice-Noodle Soup
5 ounces rice noodles (rice vermicelli)
2 cups bean sprouts
1 pound deli roast beef, cut into 1/2-inch strips
1 tablespoon vegetable oil
1 tablespoon jalapeno chile, seeded and thinly sliced crosswise
3 scallions, thinly sliced (white and light green parts only)
1 (14 ounce) can beef broth
Salt
1/3 cup cilantro leaves
Lime wedges, for serving
Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
Heat the oil in the same pan over medium heat. Add the jalapeno and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges.
Yield: 4 servings
Hungarian Beef-and-Potato Soup
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons flour
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water
Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Yield: 4 servings
Loaded 'Baked Potato' Soup
1 pound baking potatoes, cut into cubes
1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
3/4 cup KRAFT Shredded Cheddar Cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Place cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Yield: 4 servings
Island Kale and Sweet-Potato Soup
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeds and ribs removed, sliced thin
3/4 pound kale, tough stems removed, leaves washed well and shredded
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 cup canned unsweetened coconut milk
1 cup long-grain rice
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.
Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.
Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.
Yield: 4 servings
No Cream Creamy Broccoli Soup
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped onions
3 tablespoons oil
2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
1/2 teaspoon pepper
4 1/2 cups broccoli florets
1/2 cup MINUTE Premium White Rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Yield: 8 servings
Jewish Turkey-Wonton Soup
3 tablespoons vegetable oil
3 (1 pound) turkey legs
Kosher salt and freshly ground pepper
6 cups water
6 cups chicken stock or low-sodium broth
2 garlic cloves
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1 bay leaf
1 sprig thyme
1 teaspoon whole black peppercorns
1 celery rib, finely diced
1 small red onion, finely diced
40 square wonton wrappers
4 teaspoons chopped fresh dill
In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour.
Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped.
On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling.
Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve.
Yield: 8 servings
Chicken Soup with Jasmine Rice and Ginger
1/3 cup jasmine rice, rinsed
1 tablespoon jasmine rice, rinsed
4 cups water
1 (3 inch) piece of fresh ginger, peeled
3 cups chicken stock
1 tablespoon Asian fish sauce
1 pinch salt
1 pinch sugar
1/2 cup shredded cooked chicken
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridge-like, about 25 minutes.
Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
Yield: 4 servings
Escarole Soup with Chicken and Rice
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole, leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan
In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.
Yield: 4 servings
Turkey Soup with Cheddar Dumplings
1 tablespoon olive oil
4 carrots, cut in half lengthwise and thinly sliced into half-moons
1 onion, diced
3 3/4 cups homemade or low-sodium canned chicken stock
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt, plus more for seasoning
1 cup grated Cheddar cheese
3/4 cup frozen corn, thawed
1 large egg
1/3 cup milk
3/4 pound cooked turkey, cut into 1-inch cubes
Ground pepper
Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
Yield: 6 servings
Mexican Meatball Soup
1 tablespoon cooking oil
1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 zucchini, cut into 1/2 inch dice
2 1/4 teaspoons dried oregano
1/2 teaspoon ground cumin
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
1 (15 ounce) can drained canned diced tomatoes
1 3/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 egg, beaten to mix
1 cup fresh or frozen corn kernels
1 tablespoon lime juice
n a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
Yield: 4 servings
Grandma's Chicken Noodle Soup
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Yield: 12 servings
Beef and Barley Soup III
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
In a large pot over medium heat, combine the oil, onions, celery and carrots. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Yield: 12 servings
Awesome Chicken Noodle Soup
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
Yield: 12 servings
Turkey, Mushroom, and Lentil Soup
2 tablespoons cooking oil
1 onion, chopped
10 ounces mushrooms, sliced thin
2 cloves garlic, minced
1 tablespoon soy sauce
1 cup lentils
1 3/4 teaspoons salt
2 quarts water
1 1/2 pounds cooked turkey, cut into 1/2-inch cubes
1/4 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh parsley for garnish
n a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
Yield: 4 servings
Gingered Cabbage Soup with Pork and Potatoes
2 tablespoons butter
1 onion, chopped
1 tablespoon minced fresh ginger
3/4 pound green cabbage, shredded
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
1 (2 inch) piece fresh ginger - peeled, halved lengthwise, and smashed
2 teaspoons salt
1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.
Yield: 4 servings