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Soup Recipe Archive |
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Caribbean Goat Stew (Makes 4 servings)
• 2 lbs. goat or lamb, cut into chunks • Salt and pepper to taste • 3 T olive or peanut oil • 2 T butter • 2 onions, finely chopped • 2 garlic cloves, crushed • 1/4 pint to 1 pint of water, or chicken or beef stock • Few sprigs of fresh thyme ... | |
Carrot and Ginger Soup (Serves 6)
• 6 T unsalted butter • 1 large yellow onion, chopped • 1/4 C finely chopped ginger root • 3 cloves garlic, minced • 7 C chicken stock • 1 C dry white wine • 1 1/2 lbs. carrots, peeled and cut into 1/2-inch pieces • 2 T fresh lemon juice • pin ... | |
Carrot Ginger Soy Soup (Makes 6 servings)
• 1 T olive oil • 6 medium carrots, chopped • 2 medium onions, chopped • 8 garlic cloves, chopped • 4 C vegetable stock • 2 C low-fat soy milk • 1 tsp. salt • 1/2 tsp. white pepper • 2 T ground ginger • 1/2 C soy sour cream, for garnish ... | |
Carrot Soup with Orange and Tarragon (Makes 4 servings )
• 1 tablespoon butter • 1 1-pound bag classic-cut peeled carrots • 3/4 cup chopped onion • 3 cups low-salt chicken broth • 1/2 cup orange juice • 1 tablespoon brandy • 2 teaspoons chopped fresh tarragon • Fresh tarragon sprigs ... | |
Cauliflower & Roquefort Soup (Makes 4 servings)
• 4 T margarine • 1 medium onion, chopped • 6 C cauliflower, chopped • 1 large potato, peeled and diced • 1 quart vegetable stock or water • 2 T fresh snipped chives • 1/2 tsp. herbs de Provence • A few drops of hot pepper sauce • Salt and pep ... | |
Cauliflower and Sorrel Soup (Makes 6 servings)
• 1 large head cauliflower, stem discarded, florets chopped • 1 medium potato, peeled and chopped • 1/2 onion, chopped • 1 T butter • 1 T olive oil • 4 C light chicken stock • 2 C whole milk • 1/2 C heavy cream • 6 large sorrel leaves, ... | |
Central Market's Pumpkin Soup (Makes 4 servings)
• 2 Tablespoons butter • 3 cups pureed pumpkin • 1/3 cup creamy peanut butter • 3 cups chicken stock • 1/2 teaspoon ground cinnamon • 1/8-teaspoon freshly grated nutmeg • 1/8-teaspoon ground allspice • Salt & pepper to taste ... | |
Cheddar Goulash (Makes 6 servings)
• 2 T butter, divided
1 small onion, chopped
2 to 4 cloves garlic, sliced and divided
2 lbs boneless chuck roast, cubed in 1-inch pieces
1 lb pork tenderloin, cubed in 1-inch pieces
2 lbs plum tomatoes, coarsely chopped
1 C (6 oz.) tomato ... | |
Cheddar Vegetable Chowder (makes 3 1/2 cups)
• 2 T vegetable oil • 1/2 C finely chopped onion • 1/3 C finely chopped carrot • 1/3 C finely chopped celery • 1/2 C red bell pepper cut into 1/4-inch dice • 1 medium boiling potato cut into 1/4-inch dice • 2 T flour • 1 1/2 C chicken stock ... | |
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