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Iced Cantaloupe Soup
Ingredients:
  • 2 ripe large cantaloupe, peeled, seeded and coarsely chopped
  • 1 1/2 cups dry sherry
  • 2 tablespoons fresh lime juice
  • 2 tablespoons whipping cream
  • Large pinch granulated sugar
  • 1/8 teaspoon cardamom
  • Blueberries or kiwi slices (for garnish)
Directions:
  • Combine all ingredients except garnish in processor or blender (in batches if necessary) and purée until very smooth.
  • Refrigerate for at least 2 hours.
  • Serve in chilled bowls.
  • Garnish with blueberries and/or sliced pared kiwi.





Fruit Gazpacho
Serves 8.
Ingredients:
  • 2 cups tomato purée
  • 3 cups orange juice
  • 2 tablespoons granulated sugar
  • Zest of 1 orange, grated
  • Zest of 1 lime, grated
  • 1 mango or papaya, diced
  • 2 cups diced cantaloupe
  • 2 cups diced honeydew melon
  • 1 apple, peeled and diced
  • 1 cup blueberries
  • 1 cup seedless grapes, halved
  • Sliced strawberries and kiwifruit
Directions:
  • Combine the first 6 ingredients.
  • Process half the mixture in blender or food processor until smooth.
  • Combine with the remaining half and cantaloupe, honeydew, apple, blueberries and grapes.
  • Chill for several hours.
  • Garnish with strawberries and/or kiwifruit.
  • This is also good served with a dollop of sour cream on the top.





Green Gumbo
Ingredients:
  • 4 cups coarsely chopped kale
  • 4 cups coarsely chopped spinach leaves
  • 4 cups coarsely chopped mustard greens
  • 3 cups shredded green cabbage
  • 2 cups coarsely chopped watercress
  • 1/2 cup coarsely chopped parsley
  • 4 green onions, cut into 2-inch pieces
  • 2 bay leaves
  • 8 cups water
  • 2 tablespoons olive oil
  • 3 celery stalks, chopped fine
  • 2 green bell peppers, chopped fine
  • 2 cloves garlic, minced
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/8 teaspoon ground allspice
  • 2 tablespoons olive oil (optional)
  • 2 cups sliced mushrooms (optional)
  • 1/4 cup all-purpose flour
  • 12 cup cooked rice
  • Bottled pepper sauce
Directions:
  • In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions, bay leaves, and water.
  • Bring to boil, reduce heat, and simmer, uncovered for 20 minutes.
  • While greens are simmering, heat 2 tablespoons olive oil to medium heat.
  • Add celery, green pepper and garlic.
  • Sauté over medium heat for 10 minutes.
  • Add to saucepan.
  • Add hot pepper sauce and spices, then simmer all for 40 minutes.
  • Remove bay leaves. Remove 2 cups of vegetables and set aside.
  • In blender or food processor, purée remaining vegetables (in batches) and return to saucepan.
  • Sauté optional mushrooms in optional olive oil 10 minutes. Add to saucepan.
  • In skillet, brown flour to light golden rue.
  • Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture thickens.
  • Return mixture to saucepan and bring all to boiling.
  • To serve, mound 1 cup rice per serving in center of bowl.
  • Carefully surround with gumbo, then serve.
  • Place bottled pepper sauce and remaining rice on table to be added as desired.





New Orleans Gumbo
Ingredients:
  • 2 tablespoons shortening
  • 2 green onions, diced
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper (optional)
  • 1 tablespoon chopped fine parsley
  • 1 quart cut-up okra
  • 1/2 can tomato paste
  • 1 tomato paste can of water
  • 1 (18 ounce) can stewed tomatoes, chopped
  • 1 pound crabmeat
  • 1 pound shrimp
  • 1 cup diced cooked ham
  • 1 cup diced, cooked chicken
  • 1 jar oysters (optional)
Directions:
  • In a 10-inch frying pan melt the shortening.
  • Add the onions, celery and peppers.
  • Cook for 3 minutes.
  • Add parsley and cook for 2 minutes.
  • Add okra, reduce heat and cook for 15 minutes.
  • Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently.
  • Add 4 cups water and the tomatoes and cook for 30 minutes.
  • Add all the meats and cook for 20 to 25 minutes more, stirring frequently.
  • Serve over hot, cooked rice.





Broccoli Bisque
~yields 6 servings
Ingredients:
  • 2 tablespoons butter
  • 1 1/4 to 1 1/2 bunches fresh broccoli, trimmed and chopped
  • 1 medium onion, coarsely chopped
  • 1/2 to 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • Dash of freshly ground pepper
  • 3 1/2 cups chicken broth
  • 2 tablespoons lime juice (or lemon)
Directions:
  • Melt butter in a large saucepan over medium heat.
  • Add broccoli, onion and curry powder.
  • Sauté a minute or two, but do not allow the onion to brown.
  • Add salt, pepper and broth.
  • Stir until mixed.
  • Cover and bring to a boil.
  • Reduce heat and simmer until broccoli is just tender, about 8 to 10 minutes.
  • Cool slightly, then pour half of mixture into blender container.
  • Cover and blend until smooth.
  • Repeat with remaining mixture.
  • Add lime juice.
  • Reheat and serve.
  • Garnish with lemon slices.





Creamed Tomato Bisque
~serve hot or cold
Ingredients:
  • 1/4 pound butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/3 cup all-purpose flour
  • 2 (1 pound 12 ounce) cans whole tomatoes, drained and chopped
  • 2 teaspoon granulated sugar
  • 1 teaspoon basil
  • 1 teaspoon marjoram
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 pint whipping cream
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • Salt and pepper, to taste
Directions:
  • Melt butter in a large saucepan.
  • Sauté celery, onions and carrots until tender.
  • Stir in flour.
  • Cook 2 minutes, stirring constantly.
  • Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth.
  • Cover and simmer 30 minutes, stirring occasionally.
  • Discard bay leaf.
  • Purée 1/3 of the mixture at a time in the blender.
  • Add cream, paprika, curry powder and salt and pepper to taste.
  • Stir to blend.





Hamburger Chowder
~serves 8 or more
Ingredients:
  • 3/4 cup diced onion
  • 3/4 cup minced green bell pepper
  • 6 tablespoons fat
  • 1 1/2 pounds ground beef
  • 4 1/2 cups sliced potatoes
  • 3 cups canned tomatoes
  • 4 1/2 teaspoons salt
  • 5 teaspoons flour
  • 3/4 teaspoon chili powder
  • 1/2 cup cold water
Directions:
  • Sauté onion and pepper in fat.
  • Add meat and cook 10 minutes.
  • Cook sliced potatoes in 3 cups water until tender.
  • Add sautéed onion, pepper and meat with canned tomatoes and salt.
  • Bring slowly to a boil.
  • Stir in flour with cold water. Add chili powder and pour into beef mixture.
  • Stir until thickened.
  • Simmer 10 minutes.






Vegetable Chowder
~serves 3 1/2 quarts
Ingredients:
  • 1/4 cup butter or margarine
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup chopped celery
  • 4 cups beef bouillon
  • 3 cups peeled, cubed potatoes
  • 1 (16 ounce) can tomatoes
  • 1 (17 ounce) can corn, undrained
  • 2 cups sliced carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon celery seed
  • 2 tablespoons cornstarch
  • 1/4 cup water
Directions:
  • In 5-quart Dutch oven, melt butter over medium heat.
  • Add onion and garlic and cook until transparent.
  • Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed.
  • Bring to boil over medium heat.
  • Cover and simmer 30 minutes, or until vegetables are tender.
  • Stir together cornstarch and water until smooth. Add to soup.
  • Stirring constantly, bring to boil over medium heat, and boil 1 minute.






Hearty Pasta and Bean Soup
~serves 6
Ingredients:
  • 4 cups reduced-sodium chicken broth
  • 2 cups reduced-sodium tomato juice
  • 16 ounces elbow macaroni
  • 2 cloves garlic, minced
  • 1 cup sliced carrot
  • 1 medium zucchini, sliced (about 1 cup)
  • 1 can (19 ounces) kidney beans, drained and rinsed
  • 2 tblsp chopped fresh parsley
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup grated paresan cheese
  • 1 tblsp fresh lemon juice
  • chopped fresh parsley for garnish
Directions:
  • In a large saucepan, combine broth, tomato juice, macaroni, garlic, and carrot; bring to a boil over high heat. Reduce heat to medium; simmer for 4 minutes.
  • Stir in zucchini. Cook stirring frequently, until macaroni and carrot are tender, about 4 to 6 minutes.
  • Add kidney beans, parsley, thyme, basil, and pepper. Simmer for 2 minutes.
  • Remove pan from heat. Stir in parmesan cheese and lemon juice. Ladle soup into bowls. Garnish with fresh parsley. Serve immediately.






New England Clam Chowder
~serves 6
Ingredients:
  • 1 tblsp vegetable oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 tblsp all-purpose flour
  • 1 cup clam juice or fish stock
  • 1 cup water
  • 1 cup low-fat milk
  • 1 large russet potato, cut into 1-inch chunks
  • 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 3 cans (6 1/2 ounces each) minced clams, undrained
Directions:
  • In a large pot, heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring frequently, until vegetables are just tender, about 5 minutes.
  • Stir in flour. Cook, stirring for 2 minutes. Whisk in clam juice, water, and milk. Stir in potato, thyme, and pepper.
  • Reduce heat to low; simmer until potato is tender, about 25 minutes. Add clams with liquid; cook until heated through, about 5 minutes. Serve immediately.






Chinese-Style Shrimp Soup
~serves 4
Ingredients:
  • 1/4 cup water
  • 1 tblsp cornstarch
  • 4 cups reduced-sodium fish broth
  • 2 cups thinly sliced carrot
  • 1 tblsp reduced-sodium soy sauce
  • 1/2 pound small shrimp, peeled and deveined
  • 1 cup thinly sliced Chinese cabbage
  • 2 thinly sliced green onions
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 pound snow peas, trimmed
  • 1/2 tsp sesame oil
Directions:
  • In a small bowl, combine water and cornstarch. Mix well, set aside.
  • In a large saucepan, combine broth, carrot, and soy sauce. Simmer broth mixture over medium heat for 5 minutes.
  • Add shrimp, cabbage, green onions, and water chestnuts to broth mixture; cook for 4 minutes.
  • Stir in cornstarch mixture, snow peas, and sesame oil. Cook, stirring constantly, until broth thickens slightly. Ladle soup into 4 serving bowls. Serve immediately.











Last updated on April 24, 2006