SPINACH POTATO SOUP
Ready in 30 minutes or less
3 c. milk
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through.
Chilled Cucumber Soup
1/4 cup butter
3 cucumbers, peeled, seeded and sliced
Melt butter in a skillet. Add cucumbers and green onions and saute for several minutes. Remove from heat and place in a food processor.
Add chicken broth, yogurt and salt and pepper. Blend until smooth.
Chill for several hours. Serve chilled with fresh dill and sour cream garnish.
The Skinny: Use low fat or fat free chicken broth, yogurt and sour cream.
HARVEST BEAN SOUP
1/2 lb great northern beans
Rinse beans. In a Dutch oven combine beans and
enough water to
cover. Bring to boiling. Reduce heat and simmer
for 2 minutes.
Remove from heat. Cover and let stand for 1 hour,
beans with water and soak overnight.
OLD FASHIONED CHICKEN SOUP
pounds Fresh Whole Chicken
OLD FASHIONED METHOD:
Cover chicken with cold water with other ingredients except potatoes and carrots, and cabbage if you use it.
Bring to boil and lower, let simmer until chicken is nearly cooked. Add potatoes, carrots and cabbage. proceed till vegetables are cooked... you can then debone and skin the chicken as above.
N.B. items with * are to be used only if you wish.
BLACK BEAN SOUP:
3 - 15 oz. cans of black beans
Using medium heat, saute onion and celery in oil until it is
Roasted Turkey Carcass Broth
Carcass from a 12- to 18-pound cooked turkey (use the
roasting pan it was cooked in, if possible)
If using roasting pan from turkey, pour drippings into a 1-quart glass measuring cup, and set aside. With hands and sturdy scissors or knife, break and cut carcass into smaller sections. Place the pieces in a single layer in turkey roasting pan or in a clean roasting pan. Roast in a 500 degree oven until well browned, 35 to 40 minutes.
Move the turkey pieces to the 12- to 16-quart pan. Pour pan drippings into the cup with other drippings. Place the roasting pan across 2 burners over high heat. Add 2 cups water and stir to loosen browned bits, about 3 minutes. Pour the liquid and the loosened bits into the pan with the turkey pieces. Skim and discard the fat from the cup of drippings, then add the drippings to the pan.
Quarter onions. Cut carrots and celery into 3-inch lengths. Add the vegetables, peppercorns, and bay leaves to pan with bones. Add enough hot or boiling water to the pan to cover the bones and vegetables by about 2 inches (about 5 to 5 1/2 quarts total). Cover and bring to a boil over high heat. Reduce heat and simmer for 8 to 12 hours.
Set a large colander over a 6- to 8-quart pan. With tongs and a ladle, lift most of the bones and seasonings into colander. Let drain, then discard the contents of colander. Set pan with colander in sink. Very carefully (use mitts or potholders), pour broth through colander. Lift colander to drain; discard what's left in the colander. Let the broth cool about 1 hour, stirring occasionally.
Skim fat from broth and discard, or chill until broth is cold, then skim fat. Use the broth immediately, keep refrigerated in an airtight container up to 4 days, or freeze for up to 6 months. Makes 4 to 5 quarts.
1 lb ground beef
Brown ground beef with onion; drain, if necessary. Add beans, corn, tomatoes (juice, too.) Stir in taco seasoning and heat until simmering. Serve with a dollop of sour cream.