Category: Soup

Classic Zucchini Soup

6 small zucchini, trimmed and cubed or shredded
2 medium onions, finely minced
1 clove garlic, minced
1 Tbsp. oil
2 Tbsp. sweet butter
5 cups chicken stock
2 Tbsp fresh herbs-combo of oregano, basil, parsley, chives
2 Tbsp. fresh lemon juice
salt and freshly ground pepper to taste

1. Place cubed or shredded zucchini in a colander, sprinkle with salt and allow to drain for about 30 minutes.

2. In a large soup pot, saute onion and garlic in oil and melted butter until the onions are golden.

3. Dry zucchini on paper towels and add to onions and cook over low heat for about 5 minutes.

4. Puree soup in a blender or food processor. Return soup to pot and season with herbs, lemon juice, salt and pepper.

5. Cool and refrigerate. Should be made 2-3 days ahead so flavors blend.

Serves 8+

Senegalese Soup

Senegalese Soup

Senegalese Soup

3 tart apples
2 Tbsp. butter
1 large onion, chopped
1 clove garlic
3 Tbsp. Curry powder
2 Tbsp. Flour
8 cups chicken broth
½ cup heavy cream
1 poached chicken breast (cutlet), chopped

1. Peel, core and chop the apples.

2. Melt butter and cook the apples, onion and garlic until soft, about 10 to 12 minutes.

3. Add flour and curry powder and cook 2 minutes, stirring.

4. Stir in chicken broth and simmer covered for 1 hour and 20 minutes.

5. Stir in heavy cream.

6. Cool and puree. Strain and chill for 2 to 3 hours (or more).

Garnish with a few pieces of chopped chicken breast and serve.

Serves 12 or lots more, depending on the size of your bowls or cups.

Cheddar Cheese Soup

1/4 c. butter
12 oz. sharp cheddar, grated
1/2 c. finely chopped carrots
2 c. milk
1/2 c. finely chopped celery
1/8 teaspoon white pepper
1/2 c. finely chopped onions
1/2 teaspoon salt
1/2 c. finely chopped green pepper
1 teaspoon dry mustard
1/4 c. flour
1/4 c. finely chopped parsley
1 quart chicken stock
5 slices bacon, fried, drained and crumbled

1. Melt butter over moderate heat in heavy 2-3 quart saucepan.

2. When foam subsides, add all vegetables (not parsley) and saute for 15 minutes over low heat. Be sure not to brown them. Remove pan from heat and sprinkle in flour

3. Stir until  flour “disappears” into the mix.

4. Cook over moderate heat 12-3 minutes.

5. Remove from heat and whisk in stock.

6. Return to heat and bring to and maintain at a simmer for 1 or 2 minutes.

7. Whisk in the cheese and keep whisking until cheese has been smoothly incorporated into the soup.

8. Add milk, pepper, salt and mustard whisk again. Bring to the bubble and serve.

Garnish with parsley and bacon.

NOTE: When making ahead do not bring to final bubble. Do that just before serving.

Serves 6

Sweet Red Bell Pepper Soup with Sambuca Cream

Ingredients for soup
1/2 cup olive oil
1 cup chopped onion
1 tablespoon dried fennel seed
1/4 teaspoon dried thyme
½ bay leaf, crumbled
½ teaspoon minced garlic
1 tablespoon chopped fresh basil
1/4 cup all-purpose flour
5 cups chicken stock
1/2 cup peeled, seeded, and chopped fresh or canned tomato
1 teaspoon tomato paste
6 Large red bell peppers, halved, seeded, and cut into 2-inch chunks
1/2 to 1 cup heavy cream
pinch of sugar
Salt and pepper to taste
Generous splash of Sambuca
Sambuca cream

Ingredients for Sambuca cream
I cup heavy cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
3 tablespoons Sambuca
Pinch of sugar

Directions for soup
1. In a 4-quart heavy-bottomed saucepan, heat the 1/2 cup oil over medium heat. Add the onion, fennel seed, thyme, bay leaf, garlic, and basil. Reduce the heat to low and cook until the onion is translucent, about 10 to 15 minutes.

2. Add the flour and cook, stirring constantly, for 10 minutes.

3. In a separate pot, bring the stock to a boil. Carefully pour the stock over the vegetables, stirring well to incorporate.

4. Add the tomato and tomato paste.

5. Meanwhile, place a large skillet lightly coated with olive oil over high heat. Sauté the bell pepper chunks until the skins are blistered and lightly charred. Add the peppers to the soup and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, for about 20 minutes.

6. Remove the soup from the heat and puree in small batches in a blender or food processor fitted with a steel blade, then strain.

7. Return the soup to the saucepan, bring to a simmer, and add 1/2 cup of the cream and the sugar. Season with salt and pepper: If the soup is too spicy, add more cream. Add the Sambuca just before serving.

Serve the soup in individual bowls with a dollop of Sambuca Cream

Directions for Sambuca cream
1. In the bowl of an electric mixer, whip the cream until soft peaks form.

2. Add the lemon juice and zest, Sambuca, and sugar.

3. Continue whipping until the cream is almost stiff. Keep refngerated until time to serve.

Makes 1 cup

NOTE : The soup can be made up to 2 days in advance and slowly reheated. Don’t add the Sambuca until you are ready to serve.

Serves 6

Cold (or hot) zucchini soup

26 oz chicken broth
1 medium chopped onion
2 Tbsp. butter
1 ½ teaspoons curry powder
4 -5 medium zucchini
2 Tbsp. fresh lime juice

1. Bring chicken broth, chopped onion,  butter, and curry powder to a boil.

2. Slice zucchini and add to broth and simmer, covered for 8 to 12 minutes.

3. Cool and puree in food processor.

4. Add 2 Tbsp. fresh lime juice and refrigerate.

5. Garnish with lemon slices. Can be reheated to serve warm.

Serves 8 to 10