Category: Soups

Ingredients:

J medium onion, chopped
1 clove garlic, minced
3 cups fresh asparagus (1-in. pieces)
2.1;2 cups low-sodium chicken broth
1/11tsp. crushed red pepper nakes
3 oz’s. fat-free cream cheese, cubed
2 T. light sour cream
1 T. snipped fresh diD or
1 L dill weed
1/2 tsp. ground nutmeg

Instructions:

Saute onion and garlic in large pan coated with Pam. Add asparagus, broth and red pepper flakes. Bring to boil. Reduce beat; cover and simmer JO minutes. Place 1/3 mixture at a time in blender, add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

Notes:

Tbsp. is a yummy and satisfying soup as well as a great first course to a meal. BASIC Gmmo 1 onion, quartered 1/2 bell pepper 4 T. oil or hal’On drippings 3 T. flour 1 1/2 tsp. salt Pepper 1/1 pint Oysters (or more to taste) 2/3 pound Shrimp (or more to taste) 1 tsp. file (powdered safh1s leaf made long ago by the Choctaw Indians) Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Rturn pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook I5 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from har, just before serving. Allow to stand 5 minutes after stirring in file. Serves 4. (The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters). Gumbo is best served over hot rice in a large flat soup bowl. Roux: 2 T. butter, shortening or bacon drippings 2 T. flour Melt the butter in thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to bum. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned sauce will ruin a savory dish. To this basic_roux, add seasoning and stock to make various sauces and gravies. Gumbo may be made with okra or with file as a thickening agent Whereas okra is cooked with the gumbo, file is added after the gumbo is removed from the heat. Never add file while gumbo is cooking. Gumbo is a great means of using leftovers: bits of ham or turkey, or chicken, sausage, seafood or bacon. Gumbo is subject to infinite variations.

Servings Yield:

Make dark roux of oil and flour

Ingredients:

1 pound fresh scallops or red snapper, cut in l’/i” pieces
2 cans frozen lemon juice, thawed
1 (28-oz.) can tomatoes, chopped
1 small onion minced
1 (2-oz.) bottle stuffed olives, chopped
1/2 (7-oz.) can pickled seeded mild jalapeiio peppers, minced
1/2 cup olive oil
1⁄2 (14-oz.) bottle catsup pinch oregano

Instructions:

Marinate fish in lemon juice for 4 hours. Drain tomatoes and reserve juice. Combine all ingredients, using juice from jalapenos as desired, according to how hot you want the soup. Add juice from tomatoes, if needed, to obtain desired consistency. Refrigerate overnight and serve cold as a soup. The ceviche may be drained and served as an hors d oeuvre. Makes about I 1/2 qts.

Notes:

Tbsp. recipe or the Gazpacho is great for afternoon cocktails. It is a refreshing, cold soup that is as healthy as it is tasty. If you choose to serve it in wine glasses, provide spoons for getting out every last bite. l

Servings Yield:

Serve cold as a soup

Ingredients:

1/3 cup carrots finely chopped
1/3 cup finely chopped celery J cup finely chopped green onion J medium chopped white onion
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken broth J (15-oz.) jar Kraft cheese whiz
salt and pepper to taste
1 T. prepared mustard;., tsp. cayenne pepper

Instructions:

Boil carrots, celery and green onions in 2 cups water for 5 minutes (this I do in microwave). Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir briskly into white onion mixture with wire whisk. Add cheese, salt. pepper and cayenne. Stir in mustard and boiled vegetables. Bring to a boil and St!rve. Serves 8.

Notes:

Jf I could tell you how many times I have made this soup I would be in heaven for sure! It is a favorite of all who taste it Thanks to all of you who requested this original recipe from the Deli for your own collection. Tbsp. soup is popular that I serve it before the meal as an appetizer, in cups, to guests just sitting around the living room.

Servings Yield:

Serves 8

Ingredients:

2 boneless, skinless chicken
1 (16-oz.) c-an whole tomatoes, breast halves, cut into
3/1″ undrained, coarsely chopped cubes
1/cup P..: u..-e Pkante Sauce
1 large chopped onion
1 chopped grttn pepper
3 clove minced garlic
1 tsp. crushed dried basil
Tbsp. olive oil
11!. tsp. dried oregano, crushed
(14-oz.) cans chicken broth
2 cups uncooked rotioi

Instructions:

Cook chicken, onion and garlic in oil in large saucepan ovr ed. heat,… I until chicken loses its pink color and onion is tender, starnng freq. uent YA, dd rema. uu. ng. ino1tu1en-A ts except pasta, brinoo to a about 11mutes. R d ” h at cove; and simmer until pasta is tender, boil. Sur m pasta. e le ded.’. l Picante Sauce. Makes 6 servings, about 12 min. Serve with a 1t1ona or about 8 cups of soup.

Notes:

Chock full of chicken, pasta and vegetables, this hearty meal in a bowl also makes a great lunch or supper. Pack it in a thermos and it can be easily taken to school or to work.

Servings Yield:

Makes 6 servings

Ingredients:

1/2 stick butter or margarine
1/4 cup green peppers and onions
2 small cans cream of mushroom soup
2 small cans cream of chicken soup
1 can Ro-Tel
1/4 lb. Velveeta or similar cheese
3 cups milk
1 can chicken chunks or chopped cooked chicken
6 corn tortillas

Instructions:

Melt 1/2 stick margarine or butter. Brown 1/4 cup green peppers and onions in melted butter. (or use dried chopped onions). Add 2 smal1 cans cream of mushroom soup, 2 smal1 cans cream of chicken soup, 1 can Ro-Tel, 1/4 lb. Velveeta or similar cheese), 3 cups milk, 1 can chicken chunks or chopped chicken (amount to taste. Heat thoroughly. Before serving, add 6 corn tortillas, tom into quarters. Serve hot.

Notes:

One of my favorite soups to make, and everyone loves it! It can be made and served in a crock pot which I love to do and this recipe was given to all the family because it is so fast and easy.

Servings Yield:

Serve hot

Ingredients:

4 medium ripe avocados, peeled and pitted
4 green onions, chopped
1 T. sliced pickled jalapeiios with juice
3 c. sour cream
8 c. chilled Swansoft’s chilled chicken broth
1 tsp. garlic powder
5 T. fresh chopped cilantro
1⁄2 tsp. Tabasco
1 c. buttermilk salt to taste

Instructions:

garish with sour cream and Canely minced green onions (green part only) In blender or food processor, combine avocados, garlic, green onions, cilantro, jalapeftos and juice, and Tabasco. Process until smooth. Add sour cream and process again. Stir in buttermilk and chilled chicken broth. Taste for salt. Cover and refrigerate until very cold. Garnish with dollop of sour cream and chopped green onions. Serves 12-14.

Notes:

A great first course or appetizer that I have used, serving it in small demitasse cups. All the guests love this–even those that afen’t fond of avocados!

Servings Yield:

Serves 12-14

Ingredients:

J c. apple juice
l c. water, divided
2/3 c. sugar
1/2 tsp. ground cinnamon
1/H tsp. ground cloves
2 c. fn-sh strawberries
2 (8-oz.) cartons stra”berry yogurt
2 drops red food coloring, optional Additional strawberry halves, optional

Instructions:

In a saucepan, combine the apple juice, 3/_. cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl. Add apple juice mixture, yogurt and food coloring. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired. Yields 6-8 servings.

Notes:

Your guests will love the flavor of this beautiful and elegant fruit soup. It is a real treat and produces a fancy first course. COOL cucmmER SOUP 2 (10 ‘/.,-oz.) cans cream of celery soup, undiluted 1 medium cucumber, peeled and chopped 2 Tbsp. chopped parsley or watercress chopped green onion cups milk Commercial sour cream Paprika Combine soup, cucumber, parsley, and onion in blender; oer d blend until cucumber is pureed. Remove from blender and stir mmilk. Chillthoroughly. Topeach serving with a spoonful of sour cream, and sprinkle with paprika. Yields 6 to 8 servings. Tbsp. can be made into a very healthy and low-calorie soup by substituting low-fat milk and low-fat sour cream.

Servings Yield:

Yields 6 to 8 servings

Ingredients:

1 stick bu. tttr
2 cups sliced mushrooms
2 (8-oz.) packages cream cheese
4 cans cream of potato soup
2 cans cream of mushroom soup
2 pounds frozen crawtish tail meat, thawed and rinsed
(32-oz.) half-and-half
1 can corn drained
2 Tbsp. Creole seasofting dash Tabasco Sauce

Instructions:

Melt butter in large pot and saute mushrooms until tender. Add cream cheese and melt until smooth. stir a bunch. Then add soups, crawfish, co. m and half & half. Mix well. Add seasoning. If too thick add more half & half. Makes one huge pot, cut in half for a small crowd.

Notes:

How many times has this recipe been given to family members? My lovely daughter-in-law started this recipe and it has become a favorite for all to enjoy!

Servings Yield:

Makes one huge pot

Ingredients:

3Tbsp. butter
1⁄2 cup mopped green onions
1 bay leaf
1 piece chopped celery
1 chopped carrot pinch thyme
I qL chicken consomme
1 cup sliced artichoke hearts (cooked)
1 cup heavy cream

Instructions:

Saute green onions, celery, carrots, bay leaf, and thyme in butter. Add consornme. Simmer I0-15 minutes. Add cooked artichoke hearts. Continue simmering another 10 min. Remove from heat. Add beaten yolks and cream. Season with salt and pepper to taste and serve.

Notes:

Servings Yield: