MSG 21586 FROM: \TAMPA.ORLANDO.SKIP 28 NOV 1984, 15:50 * 3RD * NAME: SANDRU_SKIP @TAMPA EXP: 01 DEC 1984 TO: D cookdist [SUPPORT.GREG] SUBJECT: Veggie Chowder GREETINGS FELLOW SOUP/CHOWDER FANS, I'M NOT A GREAT SOUP FAN, BUT WHEN MY WIFE MADE THIS CHOWDER FOR ME, I INSTANTLY BECAME A CONVERT. VEGETABLE CHOWDER -- SERVES 5 3/4 1 CUP CHOPPED ONION 1/2 CUP SLICED CELERY 2 TABLESPOONS BUTTER 1 LARGE PEELED POTATO 1 CUP (2 MEDIUM) PARED, SLICED CARROTS 2 CUPS WATER 1 CUBE BEEF BOUILLON 1 TEASPOON SALT 1/2 TEASPOON CRUSHED BASIL LEAVES 1/4 TEASPOON PEPPER 1 1/2 CUPS HALVED ZUCCHINI SLICES 1 CUP (7 OZ CAN) WHOLE KERNEL CORN & LIQUID 1 TEASPOON FLOUR 2/3 CUP UNDILUTED EVAP. MILK 1/2 CUP (2 OZ.) SHREDDED SHARP CHEDDAR CHEESE SAUTE ONION AND CELERY IN BUTTER IN A DUTCH OVEN JUST UNTIL TENDER. CUT POTATO INTO 1/2 IN. CUBES (ABOUT 2 CUPS). ADD POTATO, CARROTS, WATER, BOUILLON CUBE, SALT, BASIL, AND PEPPER. HEAT TO BOILING. REDUCE HEAT, COVER AND BOIL GENTLY FOR 30 MINUTES. STIR IN ZUCCHINI AND CORN AND CORN LIQUID. BOIL GENTLY 30 MINUTES. COMBINE FLOUR WITH SMALL AMOUNT OF EVAPORATED MILK. STIR IN REMAINING EVAPORATED MILK. ADD TO VEGETABLE MIXTURE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL MIXTURE JUST COMES TO A BOIL. REMOVE FROM HEAT. STIR IN 1/2 CUP CHEESE UNTIL MELTED. GOES GREAT WITH CORN BREAD ENJOY MSG 27229 FROM: \CENTDIV.SERVICES.SUZIE 14 JAN 1985, 13:08 NAME: NOLLE_SUZIE @CENTDIV EXP: 21 JAN 1985 TO: \ESSG.SUPPORT.GREG SUBJECT: Reply to MSG 27204: Super Bowl? Soup Bowl? CORN CHOWDER - SOUP RECIPE 5 SLICES BACON 3 STALKS OF CELERY 1 SMALL ONION SLICE BACON INTO VERY SMALL PIECES AND BROWN IN A LARGE POT, ADD DICED CELERY AND ONION AND SAUTE UNTIL TENDER. PEEL 3 MEDIUM SIZE POTATOES AND DICE INTO SMALL PIECES AND ADD TO BACON MIXTURE. ADD 2 CUPS OF WATER AND SEASON THE WAY YOU LIKE IT. (I USE 1 BAY LEAF, CELERY SALT GARLIC POWDER WHITE & BLACK PEPPER SALT (VERY LITTLE) SIMMER UNTIL POTATOES ARE TENDER THEN ADD 3 TABLESPOONS OF FLOUR 2 CUPS OF MILK 1 LARGE CAN OF CORN (OR ONE SMALL CAN OF CORN, DEPENDING ON YOUR PREFERENCE). HEAT UNTIL SOUP IS WARM THROUGHOUT... YOU CAN SUBSTITUTE 2 CANS OF CHOPPED OR MINCED CLAMS FOR THE CORN AND YOU HAVE NEW ENGLAND CHOWDER!!1 IT'S DELICIOUS!!!!!! MSG 27234 FROM: \CUPMAN.DEPOT.ELLEN 14 JAN 1985, 12:04 NAME: MORROW_ELLEN @CUPMAN EXP: 22 JAN 1985 TO: \ESSG.SUPPORT.GREG SUBJECT: Reply to MSG 27204: Super Bowl? Soup Bowl? FRENCH ONION THIS IS THE BEST FRENCH ONION SOUP I'VE EVER TASTED! CUT 10-15 ONIONS UP INTO RINGS. IN A LARGE POT BROWN ONIONS WITH ONE CUBE OF BUTTER. WHEN THEY HAVE GONE DOWN IN HEIGHT AND ARE BROWN ADD 5-6 CANS OF CAMPBELL'S BEEF BOUILLON AND A DASH OF GARLIC POWDER AND SOME PEPPER. SIMMER FOR A FEW HOURS FOR FLAVORS TO BLEND. IN A SOUP BOWL, ADD A THICK SLICE OF FRENCH BREAD. POUR SOUP OVER THE TOP AND ADD SLICED JACK CHEESE. EITHER USE YOUR OVEN OR MICRO TO MELT CHEESE. SERVE WITH SPINACH SALAD. EXCELLENT!!!!!! MSG 27421 FROM: \TS.MANUALS.PAT 15 JAN 1985, 10:12 NAME: RODGERS_PAT @TS EXP: 23 JAN 1985 TO: \ESSG.SUPPORT.GREG SUBJECT: I'd like to join COSIG Hello Greg, I'd be interested in joining COSIG--and can I see somewhere copies of recipes previously exchanged, too? Here's my soup recipe. I took it to a church supper where it all (and a big pot it was!) disappeared. Can be halved easily. Pat Creamy Bean Soup (with sausages and potatoes) small package small white beans 1/2 lb bulk sausage or Italian links 2 large onions, chopped 2 cups milk 2 cups potatoes, peeled and diced 2 tsp. salt, or to taste 1 tsp. turmeric, or to taste pepper to taste Soak beans in water overnite and drain. Add fresh water to almost cover, and boil. Cut up sausage into small pieces and saute in skillet with onion until lighly browned; drain fat. Add to beans, cover, and simmer 1-2 hours, adding water, if needed. Add rest of ingredients and enough water to make the desired consistency, and simmer another 20 minutes. \new (Recipe from Heidi Gervais) I seldom follow recipes so here is a concoction I put together to make a vegetable soup. It really turned out great, with the lentils and millet, it is very thick and filling. Also the lentils and millet should be in a 1:1 ratio to make a complete protein, since this is a meatless soup. You could probably cut the millet and lentils to 1/3 or even 1/4 cup and still have a great soup. Everything is cooked in the soup. I put in the tomatoes first and then added the water and bouillion. As I got the rest of the stuff prepared it went in. I approximated the amount of water I used because I just kept adding it and the amount of finished soup was about 2-3 times larger in quantity than the tomatoes when I started. It is really good. Add a piece of fruit for dessert and you've got a good, nutritious meal!! VEGETABLE SOUP 32 oz. can tomatoes (not stewed) 32-40 oz. water 1-2 bouillion cubes 1/2 Cup millet, uncooked 1/2 Cup lentils (any color),uncooked 1 Cup sliced mushrooms, uncooked 3 medium carrots, cubed, uncooked 1 Cup sliced (bite size) green beans, uncooked 1/2 Cup chopped green pepper 3/4 Cup chopped onion pepper to taste 2 bay leaves 1 Tablespoon parsley flakes \ 1-2 teaspoons oregano \ These are approximations. I never 1 1/2 teaspoons basil / measure anything. Use herbs you like 1 1/2 teaspoons crushed safflower / best and measure according to strength of flavor you prefer. I prefer mellow. Let simmer at least 2 hours. The longer it simmers, the thicker it will be. If you like your lentils intact, you may want to add them the last hour, since they will probably puree' otherwise. \level 2 "cream of mushroom soup" .5 lb mushrooms 1 small onion 2 oz butter 1 oz flour salt & pepper .75 pint chicken stock (or water) .5 pint milk dessert spoon soy sauce Roughly chop mushrooms. Melt 1 oz butter in a pan. Fry the onion until transparent then add the mushrooms and stock. Cover and simmer for 15 minutes. Make a roux with the remaining butter and the flour. Put this in a liquidizer together with all the rest of the ingredients both cooked and uncooked. Blend for 30 seconds then return the whole unholy mess to the stove. Gently reheat and serve with garnish. \level 2 "Dot's Mediterranean Fish Soup" 2 oz butter .5 pt chicken stock 2 onions peeled bouquet garni and sliced 1 clove garlic salt and black pepper 2 leeks in rings 4 oz filleted cod 1 tablespoon tomato 4 oz filleted haddock puree 2 sliced potatoes 2 tablespoons dry white wine 14 oz tin of toms 4 oz peeled prawns zest of half lemon Melt butter in a pan. Add garlic, onions and leeks. Cover and cook for 5 minutes. Add tomato puree, potatoes, tomatoes, lemon zest, chicken stock, bouquet garni and salt and pepper. Cover and cook for 15 minutes. Cut fish into bite size pieces, remove any skin and bone and add to the pan together with the wine. After 5 minutes, add the prawns. Simmer for a further 5 minutes or until fish is tender. Serve with grated cheese and garlic bread. Printed by: LEHEY_GREG @ESSG Sent: 14 Jan 87 00:30 From: MCMANIS_LISA @TSII To: LEHEY_GREG.COSIG @ESSG Cc. MCMANIS_LISA @TSII Subject: 3:COSIG: Lamb Shank Soup Here is a recipe for a delicious soup which I made this weekend. Although there are several steps, the soup is easy to make and takes very little active attention. Most of the time is spent returning to the pot to add more ingredients. Serve it with bread and fruit and you have a complete meal. Enjoy. --lisa -------------------- TEXT 14 Jan 87 00:29 Creator MCMANIS_LISA @TSII Lamb Shank and Lima Bean Soup 1 lb. dried lima beans 1 1/2 lb. lamb shanks 1 T butter (if little fat on meat) 4 cups chicken stock 4 cups water 1 clove garlic, crushed 1 cup finely chopped onions 1 cup finely diced carrots 1/2 cup finely chopped celery salt to taste, if desired (about 2 t) 1/2 t freshly ground black pepper 2 T butter, to swirl in when served 1/3 cup fresh mint, finely chopped, to garnish Prepare the beans overnight or in 1 hour: Soak the beans overnight in cold water to cover by about 2 inches. A faster alternative is to boil the beans in water to cover, as above, for 2 minutes, and then set aside to soak for 1 hour. Saute the meat (10 to 12 minutes): In a large (5 qt) saucepan brown the shanks over medium-high heat. If the meat has little fat and sticks to the bottom of the pan, drop in a tablespoon of butter. Turn the meat several times so that all sides get browned in 10 to 12 minutes. Boil/Simmer 1 hour: Pour off any fat that has accumulated in the pan. Drain the beans and add them to the pot, along with the chicken stock, water and crushed garlic clove. Cover partially, bring to a boil and reduce heat so the soup simmers GENTLY for about 1 hour. 30 min: In the meantime, prepare the onions, carrots and celery and add to the pot at the end of the hour. Season to taste with salt and pepper. Continue cooking for an additional 30 minutes. Debone: At the end of the cooking period, lift out the shank. Place on a cutting board and allow to cool for a few minutes. Pulling the meat from the bones with a fork will hasten the cooling process. Cut the meat into bite-size pieces, discarding cartilage and bones. Reheat: Return the meat pieces to the saucepan and reheat to serve. Final step: Just before ladling the soup into a heated tureen or individual soup bowls, swirl in the 2 tablespoons of butter. Sprinkle with the mint to garnish. Printed by: LEHEY_GREG @ESSG Sent: 22 Jan 87 21:30 From: PECK_JOHN @TSII To: DL.COSIG @ESSG Subject: COSIG: Pumpkin soup Here is a recipe for the best pumpkin soup I have ever had. It is also very showy. -------------------- TEXT 22 Jan 87 21:29 Creator PECK_JOHN @TSII PUMPKIN SOUP a la Creme - Paul Bocuse A 4 1/2 to 6 1/2 pound pumpkin 2 to 2 1/2 cups toasted croutons 2 to 3 cups grated Gruyere cheese (I use Jahrlsburg) 1 cup sour cream 1/2 to 1 cup cream Salt, pepper to taste Cut open the top of the pumpkin so it resembles a soup toureen. Carefully remove the seeds and membrane with a spoon. Fill the center 3/4 full with alternate layers of toasted croutons and grated cheese. Add salt and pepper to taste and top with sour cream. Butter the underside of the top (or lid) before putting it back on the pumpkin. Place the whole on a pie plate and bake in a 375 degree oven for 2 hours. Detach the flesh from the inside of the pumpkin by carefully running a spoon around the inner edge. Add cream to the desired consistency and replace in the oven to heat through. Serve from the pumpkin with a ladle. Serves 4 to 6. -------------------- TEXT 02 Jun 87 19:41 Creator PECK_JOHN @TSII Looking for a nice cold soup for these warm days? Here is: Mystery Avocado Soup 3 Avocados 2 cups chicken broth 1 cup fresh grapefruit juice (at least not canned) Peel and seed the avocados and blend all ingredients until smooth. Season to taste with salt and pepper. If a little too thick, add a little more broth or juice. This recipe is also very good made with pineapple-grapefruit juice. Grapefruit juice is never quite right from a metallic container, as the acid picks up too much of a metalic flavor. Copied By: LEHEY_GREG @ESSG SENT: 87-09-18 00:03 FROM: FISHMAN_FRED @EASY CORN CHEDDAR CHOWDER 4 HEARTY SERVINGS -------------------- THIS IS A WONDERFUL MAIN DISH SOUP FOR A COLD WINTER EVENING. SERVE WITH DARK BREAD AND A SALAD FOR A COMPLETE MEAL. IF YOU WANT TO PREPARE IT IN ADVANCE, GO AS FAR AS THE FINAL STEP BUT DO NOT ADD THE CREAM AND CHEESE UNTIL READY TO SERVE. 2 LARGE OR 3 MEDIUM POTATOES 2 LARGE SPANISH ONIONS 1 LARGE OR 2 SMALL SWEET PEPPERS, RED OR GREEN 10 OZ FROZEN CORN, OR MORE FOR A THICKER SOUP 4 TBS BUTTER 1 C HEAVY CREAM 5-6 OZ GRATED CHEDDAR SALT AND PEPPER TO TASTE 1 TSP GROUND CUMIN 1 TSP GROUND SAGE OR POULTRY SEASONING 1 TSP SWEET PAPRIKA CHOPPED FRESH PARSLEY TO TASTE SCRUB BUT DO NOT PEEL POTATOES. DICE POTATOES AND PLACE IN A POT WITH WATER TO COVER AND ABOUT 1 TSP SALT. BRING TO A BOIL, LOWER HEAT AND SIMMER UNTIL TENDER, ABOUT 15 MINUTES. MEANWHILE, MELT THE BUTTER IN A LARGE SOUP POT. PEEL AND THINLY SLICE THE ONIONS, AND ADD THEM TO THE BUTTER. SAUTE OVER MEDIUM LOW HEAT FOR A FEW MINUTES. REMOVE SEEDS AND MEMBRANES FROM PEPPERS AND DICE. WHEN THE ONIONS ARE TRANSLUCENT, ADD PEPPERS, CUMIN, SAGE, PAPRIKA, AND SOME BLACK PEPPER. STIR AND CONTINUE TO COOK FOR 5 MINUTES. ADD CORN AND STIR TO BREAK UP ANY FROZEN LUMPS AND COAT WITH BUTTER. DUMP POTATOES AND THEIR COOKING WATER INTO THE POT WITH THE OTHER VEGETABLES, BRING TO A BOIL, AND SIMMER UNTIL EVERYTHING IS COOKED THROUGH AND POTATOES BEGIN TO DISINTEGRATE. SOUP CAN BE HELD AT THIS POINT, OR COOLED AND REFRIGERATED. SHORTLY BEFORE SERVING, RETURN SOUP TO A SIMMER. STIR IN THE GRATED CHEESE AND STIR UNTIL MELTED, THEN ADD THE CREAM AND THE CHOPPED FRESH PARSLEY. DO NOT ALLOW SOUP TO BOIL AFTER THIS OR IT WILL CURDLE. TASTE AND ADJUST SEASONING IF NECESSARY, AND SERVE STEAMING HOT. GARNISH WITH THINLY SLICED PEPPER RINGS, AND PASS THE PEPPER MILL AND ADDITIONAL GRATED CHEESE, IF DESIRED. Copied By: LEHEY_GREG @ESSG SENT: 87-09-18 00:03 FROM: FISHMAN_FRED @EASY PUREE OF AUTUMN VEGETABLES -------------------------- THIS IS ONE OF MY FAVORITE SOUPS. IT VARIES DEPENDING ON THE VEGETABLES YOU CHOOSE, BUT IT'S HARD TO GO WRONG. THE SECRET OF BRINGING OUT THE SUBTLE SWEETNESS OF ROOT VEGETABLES IS TO COOK THEM OVER LOW HEAT. DON'T RAISE THE HEAT ABOVE MEDIUM AT ANY TIME IN THE PREPARATION OF THIS SOUP. 1 LARGE SWEET ONION 1 LARGE PARSNIP 1 MEDIUM RUTABAGA 1 MEDIUM SWEET POTATO 1 MEDIUM WHITE POTATO 1 LARGE CARROT WASH AND PEEL THE VEGETABLES, BUT DO NOT DISCARD THE PEELS (EXCEPT THE RUTABAGA PEEL, WHICH IS USUALLY WAXED). PLACE PEELS AND ENDS IN A POT WITH ABOUT 6 C WATER, BAY LEAVES, PEPPERCORNS, AND ABOUT 1 TSP SALT. BRING TO A BOIL AND SIMMER TO MAKE THE STOCK. YOU MAY ADD A FEW CLOVES OF GARLIC, PARSLEY SPRIGS, APPLE PEELS, OR 1/2 TSP FENNEL SEEDS TO THE STOCK TO FURTHER ENRICH IT. MEANWHILE, MELT THE BUTTER IN A SOUP POT. CHUNK THE VEGETABLES. ADD THE ONION TO THE BUTTER AND SAUTE OVER LOW HEAT UNTIL TRANSLUCENT. ADD RUTABAGA AND CONTINUE TO COOK FOR 5 MINUTES, STIRRING TO COAT WITH THE BUTTER. ADD REMAINING VEGETABLES, SALT LIGHTLY, AND STIR TO COAT. COVER AND COOK UNTIL TENDER, ABOUT 15-20 MINUTES, STIRRING OCCASIONALLY. WHEN ALL THE VEGETABLES ARE TENDER AND FRAGRANT, STRAIN THE HOT STOCK INTO THE SOUP POT, PRESSING WITH A SPOON TO EXTRACT AS MUCH FLAVORFUL PULP AS POSSIBLE. DISCARD PEELS. SIMMER SOUP ANOTHER 10 MINUTES, THEN TURN OFF THE HEAT AND ALLOW TO COOL SOMEWHAT. PUREE IN BLENDER OR FOOD PROCESSOR UNTIL COMPLETELY SMOOTH. RETURN TO POT AND HOLD OVER LOWEST HEAT UNTIL SERVING, OR COOL COMPLETELY AND REFRIGERATE. VARIATIONS: - USE OTHER SEASONAL VEGETABLES IN ADDITION TO OR INSTEAD OF THOSE MENTIONED ABOVE: WINTER SQUASH, TURNIPS, AND LEEKS ARE GOOD CANDIDATES. - ADD 1 C HEAVY CREAM JUST BEFORE SERVING (DO NOT BOIL!) AND CREATE A SWIRLED EFFECT BY STIRRING IT IN ONLY PARTIALLY. - I PREFER THE PLAIN, EARTHY TASTE OF THE VEGETABLES ALONE, BUT YOU MAY SEASON WITH CINNAMON, ALLSPICE, AND BLACK PEPPER. Copied By: LEHEY_GREG @ESSG SENT: 87-11-17 19:48 FROM: HICKEY_SARAH @CASG I saw this recipe in a Boston cookbook and tried it out last night. I liked it quite a lot and I hope you do, too. It's great on a cool evening and really quick and easy to make. QUICK SUPPER SOUP 3-4 slices of bacon 1 large onion, chopped 1 large potato, chopped (and peeled if you like) 2 cans chicken stock (double-strength, Campbell's soup size can) 1 to 1 1/2 cups of green cabbage, chopped 1/2 cup chopped celery (optional) 1 tablespoon rice 1 1/2 cup water In a large soup pot, begin to fry bacon. Chop onions and add to the bacon. Saute until onions are transparent. While onions and bacon are cooking, chop up the potato, cabbage, and celery. Add the chicken stock, vegetables, rice, and water to the pot. Simmer until potatos are soft, about 30 minutes. Garnish with fresh parsley. Note: if you don't use double-strength stock, use less water. Copied By: LEHEY_GREG @ESSG SENT: 87-11-19 02:49 FROM: MCMANIS_LISA @TSII TO: DL.COSIG @ESSG SUBJECT: COSIG: Pumpkin Soup Holiday chefs, Here is a recipe for a yummy pumpkin soup. The flavorings are unique and delicious and it was quite a hit at my family's Thanksgiving dinner last year. Enjoy. --lisa ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-19 02:48 FROM: MCMANIS_LISA @TSII Pumpkin Soup 1/4 lb butter 2 c chicken broth 1/4 c minced shallots 1 cinnamon stick 3 carrots, peeled and minced salt and white pepper 1 medium onion, minced 3 c cooked and pureed pumpkin 1 clove garlic, minced 2 c cream 1/2 t powdered cumin dash of lemon juice 1/2 t powdered coriander grated orange zest for garnish 1 t curry powder 2 c Moselle wine or sweet fruity white wine Melt butter in large pan. Stew shallots, carrots, onion and garlic in butter until soft. Do not let brown. Add spices and cook several minutes to bring out flavors. Add broth, wine and cinnamon stick and bring to a boil. Reduce to simmer and let cook for 20 minutes to reduce alcohol in wine. Remove cinnamon stick, add pumpkin and cream and simmer for 10 to 15 minutes. Season with salt, pepper and lemon juice. This soup can be pureed or served as is. Grate zest of orange over each serving. Serves 8. Copied By: LEHEY_GREG @ESSG SENT: 87-12-09 15:59 FROM: BEILBY_RICHARD @BUKS TO: DL.COSIG @ESSG SUBJECT: Dutch Erwtensoep (Pea Soup) Hello all, I am sending you a recipe for what the Dutch call Erwtensoep, that is pea soup. It is a really nice winter dish. It is very warming on a cold day. The soup itself can be served as a main dish as there is quite a lot of meat in it. It is best if it is made one day and eaten the next (and after) as its flavour improves. It can be frozen and warmed up again. I hope you enjoy it. Regards, Richard. ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-12-09 15:58 FROM: BEILBY_RICHARD @BUKS \STYLE MARGIN 5 CHARS \STYLE FORM WIDTH 80 CHARS \CENTER 1 \BOLD(Dutch Erwtensoep\) \underline(Ingredients\): 1lb (450g) Split peas 1 Pigs trotter or about 1lb (450g) belly pork 1 - 2 Bay leaves 1 - 1 1/2 teaspoons salt 2 Leaks 1 Potato 1lb (450g) Smoked sausage (preferably Dutch or German Pepper Tabasco or Chili sauce Dried Celery leaves (as in herb jars) \underline(Method\): Soak the split peas overnight in 2 1/2 litres (approx. 5pts) cold water in a large saucepan. Bring the peas to the boil and add the pork and salt. Put the lid on the saucepan and simmer for 1 1/2 hours, stirring occasionally (being careful that it does not boil over). Slice the leeks, peel and dice the potato and add these to the peas, stirring all the time. Simmer for a further 15 minutes then add the sausage and simmer for another 20 minutes. Remove the sausage and pigs trotter from the soup. Cut off the skin from the trotter (or belly pork) and cut in about 1 in. (2.5 cm) cubes. Slice sausage and return the meats to the soup. Season soup with pepper, tabasco and celery leaves to taste. Soup is now ready for serving. Copied By: LEHEY_GREG @ESSG SENT: 87-12-22 16:26 FROM: BEILBY_RICHARD @BUKS \STYLE MARGIN 5 CHARS \STYLE FORM WIDTH 80 CHARS \CENTER 1 \BOLD(Dutch Erwtensoep\) \underline(Ingredients\): 1lb (450g) Split peas 1 Pigs trotter, about 1 lb (450g) belly pork or other cheap pork joint weighing about 1 lb. 1 - 2 Bay leaves 1 - 1 1/2 teaspoons salt 2 Leeks 1 Potato 1lb (450g) Smoked sausage (preferably Dutch or German) Pepper Tabasco or Chili sauce Dried Celery leaves (as in herb jars) 1 Whole Dried Chili \underline(Method\): Soak the split peas overnight in 2 1/2 litres (approx. 5pts) cold water in a large saucepan. Bring the peas to the boil and add the pork, bay leaf, dried chili and salt. Put the lid on the saucepan and simmer for 1 1/2 hours, stirring occasionally (being careful that it does not boil over). Slice the leeks, peel and dice the potato and add these to the peas, stirring all the time. Simmer for a further 15 minutes then add the sausage and simmer for another 20 minutes. Remove the sausage and pigs trotter from the soup. Cut off the skin from the trotter (or belly pork) and cut in about 1 in. (2.5 cm) cubes. Slice sausage and return the meats to the soup. Season soup with pepper, tabasco and celery leaves to taste. Soup is now ready for serving. Copied By: LEHEY_GREG @ESSG SENT: 88-01-12 18:26 FROM: TONG_ALICE @PRUNE TO: STODDARD_SPOTS @EASY CC. DL.COSIG @ESSG SUBJECT: Hot and Sour Soup HOT AND SOUR SOUP ================= 2 cans chichekn broth 1/2 lb pork or 2 large pork chops 5-6 large dry black mushrooms 1 box regular tofu 1 can bamboo shoots 3 eggs 1 T corn starch 2 T vinegar (black preferred, but white is OK) 1/2 t white pepper 1/2 t black pepper 2 T frying oil The dry black mushrooms, canned bamboo shoots and black vinegar can be bought in oriental markets, all other ingredients can be found in regular supermarkets. 1. Heat up the chicken broth with 3-4 cans of water in pot. 2. Soak black mushrooms in one bowl of hot water, after they are soft, take them out and cut them in thin slices about 1/5 inch wide. Put both the mushrooms and water into the pot. 3. Cut the pork in 1/5 inch wide thin slices. Heat the oil, stir fry the pork quickly. Put them in the pot. 4. Cut tofu and bamboo shoots in 1/5 inch wide thin slices, put them in pot. 5. When boil, put on medium low for 1 hour. 6. Add vinegar and pepper in the soup. 7. Bring the soup to boil again. Dissolve corn starch in 1/2 cup of water, pour in the soup while stirring. This will make the soup thick. If it is not thick enough for you, repeat it again. 8. Scramble the eggs, slowly pour in the eggs, stir them. Sprinkle some salt to your taste. 9. Serve. Note: All measurements are estimates. Since I never make it with a recipe, I just do it. You can use less or more vinegar and pepper, depends on how strong you want it to taste. Copied By: LEHEY_GREG @ESSG SENT: 88-01-12 19:39 FROM: TONG_ALICE @PRUNE TO: KRAMERS_JACKIE @ICON CC. DL.COSIG @ESSG SUBJECT: COSIG:Hot and Sour Soup In Reply to: 88-01-12 19:26 FROM KRAMERS_JACKIE @ICON : Hot and Sour Soup Hi Cosigers: Forgot to mention, the scrambled eggs should be uncooked when pouring into the soup. The heat of the soup itself will cook the eggs. Sorry about that. Enjoy! --Alice Tong ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-01-12 19:26 FROM: KRAMERS_JACKIE @ICON TO: TONG_ALICE @PRUNE SUBJECT: Hot and Sour Soup TOM, ONE QUESTION, JUST TO VERIFY THE SCRAMBLED EGGS, IS THAT COOKED SCRAMBLED OR UNCOOKED SCRAMBLED. I'VE NEVER MADE IT BEFORE BUT LOVE HOT & SOUR SOUP. THANKS JACKIE ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-01-12 18:26 FROM: TONG_ALICE @PRUNE TO: STODDARD_SPOTS @EASY CC. DL.COSIG @ESSG SUBJECT: Hot and Sour Soup HOT AND SOUR SOUP ================= 2 cans chichekn broth 1/2 lb pork or 2 large pork chops 5-6 large dry black mushrooms 1 box regular tofu 1 can bamboo shoots 3 eggs 1 T corn starch 2 T vinegar (black preferred, but white is OK) 1/2 t white pepper 1/2 t black pepper 2 T frying oil The dry black mushrooms, canned bamboo shoots and black vinegar can be bought in oriental markets, all other ingredients can be found in regular supermarkets. 1. Heat up the chicken broth with 3-4 cans of water in pot. 2. Soak black mushrooms in one bowl of hot water, after they are soft, take them out and cut them in thin slices about 1/5 inch wide. Put both the mushrooms and water into the pot. 3. Cut the pork in 1/5 inch wide thin slices. Heat the oil, stir fry the pork quickly. Put them in the pot. 4. Cut tofu and bamboo shoots in 1/5 inch wide thin slices, put them in pot. 5. When boil, put on medium low for 1 hour. 6. Add vinegar and pepper in the soup. 7. Bring the soup to boil again. Dissolve corn starch in 1/2 cup of water, pour in the soup while stirring. This will make the soup thick. If it is not thick enough for you, repeat it again. 8. Scramble the eggs, slowly pour in the eggs, stir them. Sprinkle some salt to your taste. 9. Serve. Note: All measurements are estimates. Since I never make it with a recipe, I just do it. You can use less or more vinegar and pepper, depends on how strong you want it to taste. Copied By: LEHEY_GREG @ESSG SENT: 88-01-14 19:22 FROM: DAMBROSIO_GUIDO @CASG TO: DL.COSIG @ESSG SUBJECT: COSIG: Hearty Soup Recipe INGREDIENTS: 1 can CAMPBELL's beef bouillon 1 can CAMPBELL's zesty tomato 1 can water 1/2 tsp dried oregano 1 tsp dried basil 1 TBS gratted parmesan cheese 1 package frozen mixed vegtable (I use BIRDSEYE combination pasta and mixed vegtables in lemon sauce) PREPARATION: Combine all ingredients except vegtables. Simmer for 10 minutes uncovered. Add vegtables and stir. Remove from heat and let sit 3 minutes. Serves 2 to 4. Copied By: LEHEY_GREG @ESSG SENT: 88-01-23 19:55 FROM: YENNE_ANNE @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Potato Parmesan Soup 3 c. chopped potatoes 2 T. flour 1/2 c. onion 2 c. milk 2 c. boiling water 1 c. grated Parmesan (not from the can) salt & pepper 6 slices bacon, cooked and crumbled 2 T. margarine assorted veggies (carrots, zucchini, etc.) Combine potatoes, onion, veggies, and water. Simmer 15 minutes until veggies are tender. Don't drain. Make a white sauce with margarine, flour, and milk. Add to veggies and heat. Add cheese and bacon. Stir until cheese melts. (The reason given to me regarding Parmesan cheese as opposed to cheddar, etc. it that it is less greasy...it's true in this soup.) Copied By: LEHEY_GREG @ESSG SENT: 88-10-31 20:33 FROM: FAHS_BARBARA @TSII TO: FAHS_BARBARA.GROW @TSII SUBJECT: GROW: PUMPKIN SOUP ***PUMPKIN SOUP*** 1 pumpkin - 6 to 7 pounds; 8" in diameter 1 TBS. soft butter Salt Cut top off pumpkin and scoop out innards. Rub inside with butter and sprinkle with salt. 2/3 C. chopped onion 6 TBS. butter 1/2 C. grated swiss cheese 1/2 C. Whipping cream 2/3 C. Chicken stock or bouillon 1/2 tsp. salt Pinch of pepper and nutmeg 1/2 tsp. ground sage 1 bay leaf parsley Cook onions in butter, then stir in seasonings. Spoon mixture into pumpkin. Pour in chicken stock and cheese. Place bay leaf on top & replace cover. Set pumpkin in shallow greased baking dish and bake at 400 about 1-1/2 hours until pumpkin softens on outside & inside is bubbling. Reduce heat to 350 and bake 1/2 hour longer until pumpkin is tender but still holds its shape. To serve: Stir whipping cream & handful of parsley into pumpkin. Dip into pumpkin with ladle and scrape flesh off sides & bottom with each serving. Copied By: LEHEY_GREG @ESSG SENT: 88-11-15 02:06 FROM: KOCHUK_BILL @CASG TO: DL.COSIG @ESSG SUBJECT: COSIG:Cheese Soup w/Tomato, Basil, Pine Nuts This is a great and EASY soup for those chilly, late fall days after you've been out in the forest wrestling Grizzlies... Cheese Soup with Tomato, Basil and Pine Nuts 3 cups chicken Broth 1 cup coarsely chopped Italian plum tomatoes 1 cup ricotta cheese 1/4 cup toasted pine nuts 1/4 cup chopped fresh basil 2 cloves garlic, peeled 1 cup shredded mozzarella salt and pepper In blender or food processor, combine 1 cup broth, tomatoes, ricotta, pine nuts,basil and garlic. Process until blended and smooth. Transfer to large sauce pan. Stir in remaining broth and cook over medium heat, stirring frequently, until hot. Season to taste with salt and pepper. Stir in mozzarella and cook and stir until melted. Serves 4. Copied By: LEHEY_GREG @ESSG SENT: 89-03-10 22:07 FROM: COLLINS_KEN @EASY TO: DL.COSIG @ESSG SUBJECT: COSIG: Easter Cabbage Soup How about an Easter-egg purple soup? Sounds weird, but it is nutritious and delicious! Ingredients ----------- 1/2 head of red cabbage 2 medium potatoes 2 red onions 3 cups of milk a sharp cheese (Your choice. I use blue cheese) several cloves of garlic water Preparation: ----------- Shred the cabbage; dice the onions; slice the potatoes thin. Mince the garlic. Cooking Procedure: ----------------- Place the garlic, cabbage, onions, and potatoes in a large pot. Add 1/4 cup of water. (Keep enough in to steam the vegetables) Cover and cook over low heat until all the vegetables are tender. Puree the vegetables in a blender or food mill until smooth. (This won't take long) Put the vegetable puree back in the pot. Add the milk and the cheese (amount depends on your taste) Heat, but do not boil. Seasonings and Variations: ------------------------- Nutmeg and cloves (Muskat u. Nelken) are good (watch quantities) Dill weed and pepper work fine too. Radishes can be added as one of the vegetables. The soup is basically bland and needs to be sharpened by pepper and cheese. Regular cabbage and regular onions work fine too, but it just looks like ordinary "cream of something" soup. Copied By: LEHEY_GREG @ESSG SENT: 89-06-27 16:18 FROM: CAMPA_CECILIA @WALL TO: DL.COSIG @ESSG SUBJECT: COSIG: MINESTRONE SOUP FROM SOUTHERN ITALY ATTACHED IS AN EXCELLENT RECIPE FOR MINESTRONE SOUP. IT TAKES TIME THOUGH, SO I RECOMMEND IT FOR A WEEKEND, NOT AFTER WORK. THE RECIPE CALLS FOR "FATBACK". I HAD NO IDEA WHAT THAT WAS (IF ANYONE KNOWS LET ME KNOW!) SO INSTEAD I USED A MIXTURE OF THE COOKED MEAT/JUICE/FAT FROM THE MEAT THE RECIPE ALREADY CALLS FOR. BE SURE YOUR VEGTABLES, HERBS AND PARMESAN CHEESE ARE FRESH, FRESH, FRESH. MAKES A BIG DIFFERENCE. CC ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-06-27 16:14 FROM: CAMPA_CECILIA @WALL MINESTRONE SOUP FROM SOUTHERN ITALY ------------------------------------ FROM "THE COMPLETE BOOK OF SOUPS AND STEWS" BY BERNARD CLAYTON, JR. HE ALSO WROTE "THE COMPLETE BOOK OF BREADS" SERVES 8-10 3 CUPS DRY WHITE BEANS WATER TO COVER 2-3 POUNDS MEATY BEEF SOUP BONES 3 QTS WATER 1 TBLS SALT 1-15 OZ CAN TOMATO PUREE (OR HOMEMADE PUREE) 2-6 OZ CANS TOMATO PASTE 1 POUND TOMOTATOS, FRESH OR CANNED, CHOPPED COARSELY 3 TBLSP OLIVE OIL 1 LEEK, WHITE PART ONLY, DICED 1-1/2 CUPS DICED ONIONS 2 GARLIC CLOVES, FINELY CHOPPED, OR MASHED 1 CUP DICED CELERY 1/2 CUP FINELY CHOPPED PARSELY 2 CUPS FINELY DICED CARROTS 2 CUPS (1/4 HEAD) FINELY CHOPPED SAVOY OR OTHER CABBAGE 1 CUP FINELY CUT ZUCCHINI 6-8 GREEN BEANS, DICED 1/2 TSP OREGANO 1/2 TSP BASIL (FRESH!!) 2 CLOVES GARLIC, PEELED AND MINCED 1 TSP DRIED CHERVIL OR 1 TBLSP FRESH, CHOPPED FINE 3 TBLSP FATBACK, DICED FINE AND MASHED TO A SOFT PULP 2 OZ BROKEN SPAGHETTI OR OTHER SMALL PASTA OF YOUR CHOICE 1/4 TSP FRESHLY GROUND BLACK PEPPER 1-1/2 CUPS PARMESAN CHEESE, FRESHLY GRATED PESTO ** SOAK BEANS OVERNIGHTS IN WATER TO COVER. DRAIN/DISCARD WATER BEFORE USING BEANS. PLACE SOUP BONES IN VERY LARGE POT WITH ENOUGH COLD WATER TO COVER , BRING TO A BOIL. IMMEDIATELY REMOVE FROM THE HEAT AND DRAIN. WASH MEAT UNDER COLD RUNNING WATER. RINSE OUT THE POT. PUT BONES BACK IN POT, POUR 3 QTS OF WATER (MORE TO BE ADDED LATER) ADD SALT, IF DESIRED. BRING TO BOIL; LOWER HEAT TO SIMMER FOR 1 HOUR. ADD TOMATO PUREE, PASTE AND TOMATOES. WHILE MEAT SIMMERS, POUR OLIVE OIL INTO LARGE SKILLET, COVER AND COOK, THE LEEK, ONIONS, GARTLIC, CELERY AND PARSLEY OVER MEDIUM HEAT, STIRRING OCCASIONALLY FOR ABOUT 15 MINUTES. ADD ALL TO THE SOUP. PUT IN THE CARROTS, CABBAGE, ZUCCHINI, GREEN BEANS AND SEASON WITH OREGANO AND BASIL. ADD THE RESERVED BEANS. SIMMER FOR ANOTHER HOUR OR UNTIL THE VEGETABLES ARE TENDER AND THE MEAT CAN EASILY BE PULLED FROM THE BONES. REMOVE FROM HEAT. WHILE MEAT AND BONES COOL TO HANDLE, PREPARE A PASTE BY MIXING GARLIC CHERVIL AND FATBACK. THIS IS BEST DONE BY MASHING THE 3 INGREDIANTS AGAINST THE SIDE OF A SMALL BOWL WITH THE BACK OF A SPOON. LIFE THE MEAT FROM THE SOUP AND SEPARATE IT FROM BONES. DISCARD BONES. DICE THE MEAT AND RETURN TO SOUP. ADD THE GARLIC/FATBACK PASTE AND STIR TO BLEND. BASED ON DESIRED THICKNESS, ADD MORE WATER IF NEEDED. FINALLY ADD SPAGHETTI OR OTHER PASTA. RETURN TO A SIMMER OVER MEDIUM HEAT AND COOK FOR ABOUT 15 MINUTES UNTIL PASTA IS AL DENTE. CHECK SEASONING, ESPECIALLY PEPPER. SERVE THIS HEART DISH IN LARGE HEATED BOWLS. SPRINKLE LIBERALLY WITH PARMESAN. PASS THE PESTO. ITALIAN COUNTRY BREAD IS A PERFECT COMPANION. **PESTO IS OPTIONAL. PESTO CAN BE HOMEMADE OR PURCHASED AT GROCERY STORES IN THE FRSH PASTA SECTION. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-02 01:33 FROM: NICHOLS_NANCY @SSG \poff 7 \outlen 80 \new Meat Ball Soup (Sopa De Albondigas) This is a lusty, gusty soup and may be even more so if peas and sliced carrots are added to it along with the albondigas or meat balls. Broth: _______ 1 med. onion, minced 1 clove garlic, minced 2 tbsp. oil 1/2 can (El Patio Mexican Style tomato sauce) Do not subsitiute as any other brand will not give you the same results. This may be purchased at Nob Hill in their Mexican product section. 3 quarts beef stock ( Swanson's broth works fine) Saute onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling. Albondidgas __________ 3/4 # ground beef 3/4 # ground pork 1/3 cup raw rice 1 tsp. salt 1/4 tsp. pepper 1 egg, slightly beaten 1 tbsp. fresh chopped mint leaves Mix meat with rice, egg, mint, salt and pepper and shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Add fresh shelled peas and fresh sliced carrots. Serves 6 Freezes nicely Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-01-03 21:32 FROM: KANASKE_KATE @WORLD TO: DL.COSIG @ESSG SUBJECT: COSIG:Italian Soups for Winter Fellow eaters: Here are a couple of gems I picked up from my Italian Mother-in-Law, Violetta Lattanzi. Minestrone Soup 1 onion, chopped 1 clove garlic, minced 2 celery stalks, chopped 1 1/2 cups cabbage, shredded 2 15oz can kidney beans 2 15oz can chicken broth 1/3 cup brown rice 2 carrots 1 potato, peeled and diced Salad macaroni Saute onion, garlic, celery and cabbage together in some olive oil until onion is transparent. Add to soup pot. In blender, puree 1 can beans with 1 can broth. Add to soup pot along with some pepper. Bring to a boil and add carrots and rice. Simmer for about 20 minutes and add potato. If soup is too thin, add some macaroni. If too thick, add water or more broth. Cook for about 10 minutes more and serve with a big loaf of Italian bread. Square Soup This is a great dish from Abruzzi. I asked for a better name for it, but this is what it's called. 10 Eggs 2 Tbs Parsley, minced 2 Tbs Parmesan, granted 2 1/2 tsp Baking Powder 3 Cups Flour 1 Cup Water Mix everything together. In a frying pan with olive oil add batter to cover bottom to about a half inch. Cook until light brown on bottom and flip it over. When it's done, layer on paper towels, and repeat until all batter is gone. Cut each omelet into small (3/4 inch) squares. You can freeze these and use as needed. To make soup, add one handful of these squares for each 1 cup chicken broth mixed with 1/2 cup water and simmer until warmed through. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-01-04 14:43 FROM: DOBRIC_JACKIE @ECENREG TO: DL.COSIG @ESSG SUBJECT: COSIG:MORE SOUP Here's a Czech soup that's simple and good: 6-8 pieces oxtail 1 can each green beans, wax beans, corn, chopped tomatoes, small sliced potatoes beef bouillion to taste Brown the oxtail on all sides, then cover with water and simmer for a couple of hours. I usually then let the broth cool overnight and remove the hardened fat from the surface. Next day, heat broth, trim remaining fat from meat, re- move meat from bones and put back in broth. Add veggies and simmer till you can't wait any longer. Great with crusty rolls! If the broth doesn't have enough beefy taste, add bouillion till you like it. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-02-25 01:00 FROM: REESE_JODY @HAWAII TO: KORBEL_DEBRA @ORCA CC. DL.COSIG @ESSG SUBJECT: EASY STEAK SOUP EASY STEAK SOUP =============== Better Holmes & Garden Magazine, January 1990 Debra: I tried this and it's not bad for a fast soup. Calories: 258 p/serving 1 lb. boneless beef top round steak Nonstick spray coating 1 16-oz. pkg. (2 cups) loose pack frozen zucchini, carrot, cauliflower, lima beans, and Italian beans 2 14-1/2 oz. can beef broth 2 tsp. Italian seasoning 2 15 oz. can tomato sauce with onion, celery and green pepper 2 Tbsp. cornstarch 4 tsp. Worcestershire sauce 1 tsp. sugar 1 15-oz. can garbanzo beans drained. o Trim fat from meat. Thinly slice meat across the grain into bite- size strips. Sprinkle with pepper. o Spray a cold large skillet with nonstick coating. Heat skillet over medium-high heat. Stir-fry meat for 1 to 2 minutes or till evenly browned. o Add vegetables, broth, and Italian seasoning to meat; bring to boiling. Reduce heat. Cover; simmer 5 to 8 minutes or till vegetables are tender. o Meanwhile, stir together the tomatoe sauce, cornstarch, Worchestershire sauce, and sugar; stir into meat mixture. Cook and stir till meat mixture is thickened and bubbly. Cook and stir for two minutes more. Stir in garbanzo beans; heat through. Makes 8 servings. ========= JAPANESE TORTELLINI SOUP ======================== Calories: 269 p/serving 2 14-1/2 oz. cans chicken broth 1 10-oz. pkg. frozen Japanese style stir-fry vegetables with seasonings 1 cup refrigerated or frozen cheese-stuffed tortellini Several dashes bottled hot pepper sauce 1 9 oz. pkg. (2 cups) frozen diced, cooked chicken. o In a large kettle or Dutch oven mix chicken broth, seasoning packet from vegetables, tortellini, and hot pepper sauce. Bring to boiling. Add vegetables. Return to boiling; reduce heat. Simmer, covered for 5 minutes. o Add chicken and cook for 5 to 7 minutes more or till tortellini is al dente (tender but still slightly firm) and vegetables are tender. Makes 4 servings. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-02-23 19:50 FROM: MCMANIS_LISA @TSII This soup is from the January 1988 Good Food magazine. It is simple and fast. You can finish it in about 30 minutes. Hearty Potato Soup 3 medium potatoes 1 large onion 2 stalks celery 2 small carrots 3 or 4 sprigs fresh dill or 2 t dried dill 1 T vegetable oil 1 T butter 1 t salt 1/4 t freshly ground pepper 2 1/2 c water Pare potatoes and cut into 1/2 inch cubes. Coarsely chop onion and celery. Pare and coarsely chop carrots. Mice enough dill to measure 2 T (or use 2 t dried dill). Heat oil and butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add potatoes, celery, carrots, 1 T fresh dill (or 1 t dried dill), salt, pepper, and water. Heat to boiling. Reduce heat and simmer uncovered until vegetables are tender, about 15 minutes. Puree 1 c of vegetables in food processor or blender. Stir puree back into soup and reheat if necessary. Garnish with remaining dill. Makes 4 servings. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-03-16 20:42 FROM: NELSON_LINDA @POST TO: LEHEY_GREG.COSIG @ESSG SUBJECT: cosig: soup recipe Someone asked for easy soup recipes awhile back. Sorry about the slow response ROOTS & TUBERS SOUP 8 C. Chicken broth (I used canned of stock I've previously made & frozen) 1 14 1/2 oz can stewed tomatoes 1 6oz can tomato paste (can sub. 1 8 oz can tomato sauce) 2 medium potatoes (@ 2/3 lb) cubed 1 medium onion chopped 1 carrot diced 1 C. peeled & cubed turnip 1 C peeled & cubed rutabaga 6 ribs of celery, sliced 1 peeled & sliced parsnip 1 1/2 C green cabbage, chopped 1/4 - 1/2 C oat bran 1 1/2 tsp poultry seasoning (or ground sage) 1/4 tsp cayenne pepper (a little more if you like zest but be careful) 2 bay leaves Combine all ingredients in 5 or 6 qt pot. Bring to a boil. Cover, reduce heat & simmer about 30 min (until vegtables are tender) Serve hot (great with cheese breadsticks) Can be stored covered in refrigerator for about a week. Freezes well. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-08-09 22:54 FROM: FISHMAN_FRED @EASY Chilled Cantaloupe Peach Soup -- 4 servings ---------------------------- (Enchanted Broccoli Forest) 6 medium sized ripe peaches 1/4 C dry white wine 6 Tbs lemon juice 1 Tbs honey, or to taste 1/4 tsp cinnamon dash nutmeg 1 medium sized ripe cantaloupe 1 C freshly squeezed orange juice Peel peaches by dropping them into boiling water for about 20 seconds. Slip their skins off under cold running water. Pit and slice the peaches. Place them in a heavy saucepan with wine, lemon juice, honey, and spices. Bring to a boil, turn heat low, and simmer, covered, 10 minutes. Cool to room temperature. Puree the mixture in the blender or food processor. Transfer to serving bowl. Peel and seed the melon. Puree it in the orange juice until completely smooth. Stir the melon puree into the peaches. Chill until very cold, at least 3 hours. Garnish with fresh berries. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-08-12 22:32 FROM: PECK_JOHN @FORTY This recipe is from Pojanee Vatanapan's THAI cookbook. I recommend this cookbook for many of its recipes. One big advantage of cooking Thai at home is that you can control the chili heat. Many friends who don't like hot food love this soup when made only slightly hot. The coconut milk, fish sauce, Galangal root, Straw mushrooms, and Lemon Grass are available in Oriental stores in the Bay Area ( I get mine in Mountain View). Sometimes I can get the Lemon Grass frozen, but often I have to use dried. I consider the Galangal root optional. It is a somewhat subtle flavor. Don't worry too much if you have to leave it out. As you can see, this soup is amazingly easy for something that tastes so good. It is probably my favorite soup. SPICY COCONUT MILK AND CHICKEN SOUP Tom Kha Gai Tom Kha Gai is a rich, tangy soup, spicy and slightly sweet. It is pale yellow, almost ivory in color. In the countryside, Tom Kha Gai is served as a snack or at dinner. It is especially good when served with a glass of mekong, the Thai version of Scotch. I have made this soup since I was very young, but when I cooked it as a child I would start from scratch - a chicken scratching in our backyard. 4 to 6 servings 5 cups Thai Chicken Broth (page 34) or chicken stock 2 cups unsweetened coconut milk (page 15) 1/2 cup lemon juice 1/2 cup fish sauce 3 or 4 pieces dried galanga root 3 or 4 lemon leaves or I teaspoon grated lemon zest 2 stalks finely minced lemon grass or 2 teaspoons dried lemon grass One 8-ounce can straw mushrooms 2 whole chicken breasts, skinned, boned and sliced into l-inch pieces 2 fresh green chili peppers, diagonally sliced 1/8-inch thick 1/2 teaspoon sugar Heat the chicken broth in a large pot. Add the coconut milk and stir vigorously until blended. Add the lemon juice and fish sauce. Stir in the galanga root, lemon leaves, lemon grass, straw mushrooms and chicken. Simmer for 15 to 20 minutes, or until the chicken meat is just cooked. Stir in the chili peppers and sugar and serve hot. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-08-07 17:54 FROM: NASSTROM_LISA @MAILMN TO: DL.COSIG @ESSG CC. DARANG_EVELYN @MAILMN,BARLOW_LARA @MAILMN SUBJECT: COSIG: JO'S BAKED GARLIC SOUP - YUM! This recipe is from the Fresh Garlic Association. I served it with steamed new potatoes and rolls to make a meal. It's wonderful!! JO'S BAKED GARLIC SOUP ====================== Butter 2 C diced tomatoes 1 Can (15 oz) garbonzo beans, undrained 4 - 5 summer squash sliced 2 large onions, sliced 1/2 green pepper, diced 1 1/2 C white wine 4 - 5 cloves garlic, minced 1 bay leaf 2 teaspoons salt 1 teaspoon basil 1/2 teaspoon paprika 1 1/4 cups grated Monterey Jack cheese 1 cup grated Romano cheese 1 1/4 cups heavy cream or whipping cream Generously butter inside of a three quart baking dish. Combine all ingredients, except cheese and cream in dish. Cover and bake for one hour at 375 degrees. Stir in cheeses and cream. Lower heat to 325 and bake 10 - 15 minutes longer. Do not allow to boil. Serves 4 - 6. Enjoy!