Soups #2

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* Exported from MasterCook *

 

Carrot and Cilantro Soup

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 white onion

3 tablespoons butter or margarine

1 bunch carrots (about 2 pounds)

2 potatoes (about 1/2 pound) -- (2 to 3)

Salt and pepper

1 quart vegetable or imitation chicken stock -- (1 to 1 1/2)

1 bunch cilantro (about 1/4 pound)

1 small red onion

1 jalapeno peppers -- (1 to 2)

Juice of 1 lime

 

Peel and slice the onion and put it on to

stew in the butter over low heat, covered.

Peel the carrots and potatoes and cut

them in large chunks. Once the onions

are fairly soft, add the carrots and

potatoes, salt generously, and continue to

stew, covered, for about 10 minutes

more. Add chicken stock to cover, and

simmer until the vegetables are entirely

cooked. Take the pot off the heat.

 

Reserve a handful of cilantro leaves for

salsa and throw the rest of the cilantro

into the soup pot. Purée the soup in a

blender or food processor (or pass

through a food mill), and strain through a

medium sieve. Adjust the seasoning with

salt and pepper. Make a little salsa to

your taste with the onion and jalapeno

peppers, chopped; the lime juice; and the

reserved coriander leaves, coarsely

chopped. To serve the soup, bring back

to a simmer, ladle into bowls, and garnish

with the salsa.

 

Serves 6.

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Chilled Tomatillo Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 pound fresh tomatillos (small green tomatoes)

2 t. McKay's Chicken-style Seasoning or 1

vegetable

bouillon cube

1 1/2 cups water

1 1/2 cups skim milk

2 T flour

1/4 t salt

1/4 t ground cumin

2 t fresh cilantro -- minced

1 dash paprika

 

Remove and discard husks from tomatillos. Combine tomatillos,

McKay's seasoning or bouillon cube, and water in medium-sized

saucepan. Bring to boil, cover, reduce heat, and simmer 10 minutes

or until tomatillos are tender. Pour mixture into blender and blend

until smooth. Return mixture to saucepan. Combine milk and flour;

stir until smooth. Gradually stir milk mixture into tomatillo mixture.

Add salt and cumin. Cook, stirring continuously, until mixture

thickens. Remove from heat. Serve chilled. Stir with wire whip just

before serving. Garnish each bowl with 1/2 teaspoon of cilantro

and dash of paprika. Yield: 4 one-cup servings.

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Chunky Italian Soup

 

Recipe By : adapted from Southern Living

Serving Size : 8 Preparation Time :0:20

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- chopped

2 14.5 oz cans Italian tomatoes

1 10.75 oz can tomato soup with basil -- undiluted

4 cups water

2 cloves garlic -- minced

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chili powder -- (optional)

2 16 oz cans kidney beans -- rinsed & drained

1 16 oz can Italian green beans -- drained

1 carrot -- chopped

1 zucchini -- chopped

8 ounces rotini pasta -- cooked

grated Parmesan cheese -- (optional)

 

Heat olive oil in a Dutch oven over medium heat and cook onion until

tender. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder.

Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes.

In the meantime, during last few minutes of simmering soup, cook pasta per

package directions, drain, and set aside.

Stir in kidney beans and next 3 ingredients. Simmer, stirring

occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with Parmesan

cheese, if desired.

 

 

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Nutr. Assoc. : 0 0 0 1507 0 0 0 0 0 0 0 0 673 0 0 0 0