Food recipes
Mild Italian Tortellini Soup
Mild Italian Tortellini Soup
Ingredients:
------------
1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can whole, peeled tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese tortellini
grated parmesan or romano cheese
Directions:
(2 of 3) [12/17/1999 12:05:01 PM]
COLLECTION: Tortellini Soups
-------------
Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown. Drain sausage and add to beef stock
(or water with bouillon cubes dissolved in it). Add parsely, onion,
carrots, tomato sauce, and tomatoes (squeeze them gently with your hand
as you drop them into pot). Cook for about 1/2 hour. Add zucchini and
mushrooms and cook until zucchini is tender. Add tortellini and cook
until done, about 2 or 3 minutes. Spoon into bowls and garnish with
grated cheese. Serve with garlic bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(3 of 3) [12/17/1999 12:05:01 PM]
Two Soups
Two Soups
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 20:01:51 GMT
From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
(1 of 2) [12/17/1999 12:05:11 PM]
Two Soups
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Spinach Soup
4 tablespoons butter
1 large onion, minced
3 pounds fresh spinach, stemmed
2 cups chicken broth
2 cups low fat milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Thin slice of lemon and minced chives, for garnish
In a large saucepan, melt the butter over moderate heat. Add the onion
and reduce the heat to low. Cook until softened but not browned, about
10 minutes.
Increase heat to moderate and add the spinach leaves by the handful,
stirring to wilt them before adding the next handful. When all the
spinach has been added, cook for about 1 minute to completely soften
the spinach.
In a food processor, puree the soup in batches until smooth. Return
the soup to the pan and stir in the stock and milk. Simmer over moderate
heat until heated through. Season with the salt and pepper. Serve in
soup bowls, garnished with a slice of lemon and a sprinkling of chives.
mara
(2 of 2) [12/17/1999 12:05:11 PM]
Vegetable Soup
Vegetable Soup
From: lussierj@jsp.umontreal.ca (Lussier Jean-Francois)
Date: Thu, 14 Oct 1993 05:43:40 GMT
Nothing's easier then making vegetable soup: you don't even need a recipe.
Just a few hints and tricks...
First of all, you need good base. A chicken broth is a good start. To make
one, buy yourself 30 cents worth of chicken. Let it boil with 2 liters of
water and a little salt for two or three hours. You actually need around 2
or 3 cups of the stuff, depending on how much soup you want to make, and
strong your broth is.
Then buy yourself fresh vegetables: Try patatoes, tomatoes, onions, zucchinis,
mushrooms, spinachs... etc. 5 to 8 different vegetables, not more than that.
Add salt, pepper, garlic and one spice of your choice, like teragoen, origano
or rosemary. Once again, don't over do it! You want to be able to taste every
ingredient in your soup.
The broth is very important. It's what brings all the taste together.
Then put the broth and the vegetables in one large cauldron. Add water until
it reaches 2/3 of the cauldron. Add the salt. Set your stove to medium heat
and let leave it alone for a good 3 to 4 hours. You can add water if you find
there's not enough of it. Add your main spice half an hour before the soup is
done.
There it is! If you wish to add rice or pastas, i suggest you add them already
cooked, within the last hour of cooking.
Jean-Dominique Baril
(sending from J-F Lussier's account)
amyl
[12/17/1999 12:05:15 PM]
Vegetarian Posole
Vegetarian Posole
From: jongleur@aol.com
Date: Mon, 19 Jul 93 22:08:32 EDT
1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash ( I use Tatuma squash)
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
One can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
Brown the onions and garlic in a little oil.
Add the vegetables to the browning onions and garlic.
Add the tomatoes and cook until vegetables start to soften (about 10-15
minutes).
Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).
mara
[12/17/1999 12:05:19 PM]
Vermont Cheddar Cheese Soup
Vermont Cheddar Cheese Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 3 Sep 1993 15:39:35 GMT
2 cups (1/2 liter) shredded Cheddar cheese
3 tablespoons (45 ml) butter
4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons (45 ml) flour
1/8 teaspoon (1/2 ml) grated nutmeg
1/8 teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1 quart (1 liter) milk
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) Worcestershire sauce
In a large pot, melt the butter. Add the scallions, onion and celery.
Cook until the onion softens. Sift in the flour, nutmeg and pepper and
cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the
mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.
Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gruadually add the cheese,
stirring to melt each batch before adding more. Return the soup to a boil,
stirring often. Taste for seasoning, and add salt and Worcestershire.
amyl
[12/17/1999 12:05:23 PM]
Watercress Soup
Watercress Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:33:42 GMT
1 tablespoon butter
3 leeks (white part only), chopped
1 1/2 pound zucchini, peeled and diced
4 cups chicken stock
1 bunch of watercress, tough stems removed
1/3 cup heavy cream (it says optional, but I don't see why you couldn't
substitute milk for a lower fat version)
salt and freshly ground pepper
In a large heavy saucepan, melt the butter over moderately low heat. Add
the leeks and cook until softened but not browned, 5 to 7 minutes.
Add the zucchini, increase the heat to moderately hight and saute for 2
minutes without browning. Add the stock and bring to a boil. Reduce the
heat to moverate and simmer until the zucchini is just tender, about 5
minutes. Add the watercress and simmer for 1 minutes longer.
Using a food processor or blender, puree the soup, in batches, until smooth.
Add the cream, if desired and season with salt and pepper to taste.
mara
[12/17/1999 12:05:26 PM]
Ingredients:
------------
1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can whole, peeled tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese tortellini
grated parmesan or romano cheese
Directions:
(2 of 3) [12/17/1999 12:05:01 PM]
COLLECTION: Tortellini Soups
-------------
Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown. Drain sausage and add to beef stock
(or water with bouillon cubes dissolved in it). Add parsely, onion,
carrots, tomato sauce, and tomatoes (squeeze them gently with your hand
as you drop them into pot). Cook for about 1/2 hour. Add zucchini and
mushrooms and cook until zucchini is tender. Add tortellini and cook
until done, about 2 or 3 minutes. Spoon into bowls and garnish with
grated cheese. Serve with garlic bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(3 of 3) [12/17/1999 12:05:01 PM]
Two Soups
Two Soups
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 20:01:51 GMT
From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
(1 of 2) [12/17/1999 12:05:11 PM]
Two Soups
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Spinach Soup
4 tablespoons butter
1 large onion, minced
3 pounds fresh spinach, stemmed
2 cups chicken broth
2 cups low fat milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Thin slice of lemon and minced chives, for garnish
In a large saucepan, melt the butter over moderate heat. Add the onion
and reduce the heat to low. Cook until softened but not browned, about
10 minutes.
Increase heat to moderate and add the spinach leaves by the handful,
stirring to wilt them before adding the next handful. When all the
spinach has been added, cook for about 1 minute to completely soften
the spinach.
In a food processor, puree the soup in batches until smooth. Return
the soup to the pan and stir in the stock and milk. Simmer over moderate
heat until heated through. Season with the salt and pepper. Serve in
soup bowls, garnished with a slice of lemon and a sprinkling of chives.
mara
(2 of 2) [12/17/1999 12:05:11 PM]
Vegetable Soup
Vegetable Soup
From: lussierj@jsp.umontreal.ca (Lussier Jean-Francois)
Date: Thu, 14 Oct 1993 05:43:40 GMT
Nothing's easier then making vegetable soup: you don't even need a recipe.
Just a few hints and tricks...
First of all, you need good base. A chicken broth is a good start. To make
one, buy yourself 30 cents worth of chicken. Let it boil with 2 liters of
water and a little salt for two or three hours. You actually need around 2
or 3 cups of the stuff, depending on how much soup you want to make, and
strong your broth is.
Then buy yourself fresh vegetables: Try patatoes, tomatoes, onions, zucchinis,
mushrooms, spinachs... etc. 5 to 8 different vegetables, not more than that.
Add salt, pepper, garlic and one spice of your choice, like teragoen, origano
or rosemary. Once again, don't over do it! You want to be able to taste every
ingredient in your soup.
The broth is very important. It's what brings all the taste together.
Then put the broth and the vegetables in one large cauldron. Add water until
it reaches 2/3 of the cauldron. Add the salt. Set your stove to medium heat
and let leave it alone for a good 3 to 4 hours. You can add water if you find
there's not enough of it. Add your main spice half an hour before the soup is
done.
There it is! If you wish to add rice or pastas, i suggest you add them already
cooked, within the last hour of cooking.
Jean-Dominique Baril
(sending from J-F Lussier's account)
amyl
[12/17/1999 12:05:15 PM]
Vegetarian Posole
Vegetarian Posole
From: jongleur@aol.com
Date: Mon, 19 Jul 93 22:08:32 EDT
1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash ( I use Tatuma squash)
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
One can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
Brown the onions and garlic in a little oil.
Add the vegetables to the browning onions and garlic.
Add the tomatoes and cook until vegetables start to soften (about 10-15
minutes).
Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).
mara
[12/17/1999 12:05:19 PM]
Vermont Cheddar Cheese Soup
Vermont Cheddar Cheese Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 3 Sep 1993 15:39:35 GMT
2 cups (1/2 liter) shredded Cheddar cheese
3 tablespoons (45 ml) butter
4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons (45 ml) flour
1/8 teaspoon (1/2 ml) grated nutmeg
1/8 teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1 quart (1 liter) milk
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) Worcestershire sauce
In a large pot, melt the butter. Add the scallions, onion and celery.
Cook until the onion softens. Sift in the flour, nutmeg and pepper and
cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the
mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.
Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gruadually add the cheese,
stirring to melt each batch before adding more. Return the soup to a boil,
stirring often. Taste for seasoning, and add salt and Worcestershire.
amyl
[12/17/1999 12:05:23 PM]
Watercress Soup
Watercress Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:33:42 GMT
1 tablespoon butter
3 leeks (white part only), chopped
1 1/2 pound zucchini, peeled and diced
4 cups chicken stock
1 bunch of watercress, tough stems removed
1/3 cup heavy cream (it says optional, but I don't see why you couldn't
substitute milk for a lower fat version)
salt and freshly ground pepper
In a large heavy saucepan, melt the butter over moderately low heat. Add
the leeks and cook until softened but not browned, 5 to 7 minutes.
Add the zucchini, increase the heat to moderately hight and saute for 2
minutes without browning. Add the stock and bring to a boil. Reduce the
heat to moverate and simmer until the zucchini is just tender, about 5
minutes. Add the watercress and simmer for 1 minutes longer.
Using a food processor or blender, puree the soup, in batches, until smooth.
Add the cream, if desired and season with salt and pepper to taste.
mara
[12/17/1999 12:05:26 PM]
Printed from https://recipe.bluelayer.org/recipe/74130/mild-italian-tortellini-soup