Vegetable Tomatoe Zucchini Soup

Vegetable Tomatoe Zucchini Soup

Ingredients:
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1 1/2 l vegetable broth
8 cups zucchini, diced
1 - 2 tomatoes, chopped
Salt
Pepper
Parsley
Sage
Garlic

Directions:
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Boil zucchini and tomatoes in vegetable broth until very well done.
Puree everything until creamy.
(24 of 25) [12/17/1999 12:03:44 PM]
COLLECTION: Diverse Soups
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mara
(25 of 25) [12/17/1999 12:03:44 PM]
Double Coriander-Ginger Cream Soup
Double Coriander-Ginger Cream Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:35:52 GMT
4 tablespoons butter
2 teaspoons peanut oil
1 teaspoon Oriental sesame oil
1/2 cup finely chopped scallions
2 tablsespoons finely chopped fresh ginger
1/2 cup minced shallots
2 teaspoons ground coriander
1 tablespoon sugar
4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 cup heavy cream
1/2 cup finely chopped fresh coriander
1/4 cup minced chives
Fresh coriander leaves for garnish
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and
sesame oil over moderate heat. Add the scallions, ginger and shallots and
cook until the shallots are softened but not browned, 2 to 3 minutes.
Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring
to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and
stir in the cream, fresh coriander and chives.
In a blender or food processor, puree the soup in batches until smooth.
Return the soup to the saucepan and cook over moderately low heat until
heated through, about 3 minutes. Stir in the remanining 2 tablespoons
butter. Ladle the soup into a soup tureen or individual bowls and garnish
with coriander leaves.
mara
[12/17/1999 12:03:49 PM]
Egg Drop Soup
Egg Drop Soup
From: sandyv@ux1.cso.uiuc.edu (Sandy Vavrinek Seehusen)
Date: 25 Oct 1993 20:11:51 GMT
This is so easy you'll just love it. I make this quite often to
accompany stir fry.
2 cups chicken broth (homemade is best; a can of prefab will do in a pinch;
NEVER use bouillion cubes unless desperate)
1/8 t. white pepper
1/2 t. soy sauce
1/4 t. sesame oil (or less - I use a 'blop')
1 t. corn starch
1 egg
veggies (optional)
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil.
Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or
peas and a chopped green onion for extra color and texture.) Add cornstarch
by mixing with either water or some of the broth to make a thin paste and
stirring it into the soup to thicken.
Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat
to keep it warm until ready to serve. This serves 2 people as a side or
as an appetizer. It's not quite enough for a full meal without fudging by
adding a little extra broth or water.
NOTES: All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper to the
egg before dropping it in the soup. The corn nibblets are a tasty addition,
but the peas get mushy if cooked too long.
amyl
[12/17/1999 12:03:50 PM]
Farmworkers' Chile Soup, Rosebud Texas 1906
Farmworkers' Chile Soup, Rosebud Texas
1906
From: jdurbin@netcom.com (Jason E. Durbin)
Date: Fri, 8 Oct 93 16:54:37 PDT
My grandmother passed this recipe on to me by feeding it to me every other
time I visited (aternative visits I was served chicken and dumplings). She
said she learned from the farm workers on her father's farm who cooked it in
a huge pot over an outside fire all day.