Lu's Recipe Extravaganza

More Soups from RecipeLu

Confetti Corn Cream of Broccoli Vegetable & Split Pea Squash with Stilton
Thai Seafood Soup Dill Matzoh Ball Hot & Sour Shrimp Soup Lentil Vegetable Soup
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coming soon coming soon coming soon coming soon

Confetti Corn Chowder

1 oz butter or margarine
1 large onion, chopped
1 small red pepper, diced
1 lb. potatoes, diced
1 oz. flour
1 1/2 cups chicken stock
6 oz. frozen sweet corn, thawed
8 oz. chopped cooked ham
3/4 cup table cream
1/2 tsp. salt
ground white pepper
3 Tbsp. chopped fresh parsley

  1. Melt butter over medium heat in a medium soup pot; add the onion, red pepper, and potatoes.
  2. Saute for 5 minutes stirring occassionally; reduce heat. Sprinkle flour over vegetables, stir and cook 1 minute.
  3. Gradually add chicken stock, bring to a boil stirring frequently. Reduce heat and simmer for about 10 minutes.
  4. Add ham, corn, cream, parsley, salt and pepper. Simmer for an additional 10 minutes until potatoes are tender.
  5. Spoon into serving bowls and serve with crusty bread.

Cream of Broccoli

1/4 cup butter
1 medium onion, chopped
3 Tbs. butter
4 cups chicken stock
4 cups broccoli flowerets & stems
1/2 cup table cream
1/4 tsp. white pepper

  1. Melt butter in a large soup pot ans sautee onions until tender.
  2. Sprinkle flour over onions, and cook stirring constantly for about 2 minutes.
  3. Slowly add chicken stock, stirring to ensure that there are no lumps. Simmer until slightly thickened.
  4. Bring sauce to a boil, add broccoli and cook until broccoli is tender.
  5. Puree broccoli/sauce mixture in a belnder or food processor until very smooth. it's best to do this is a couple of batches.
  6. Return puree to the soup pot, add cream and pepper and simmer over at a low temperature until heated through. Do Not Boil !

Split Pea & Mixed Vegetable Soup

1 Pound yellow split peas -- dried
2 Quarts water
2 Teaspoons thyme -- dried
2 onions -- chopped
2 carrot -- chopped
2 leeks -- chopped
1/2 cup fresh fennel -- chopped

  1. Soak the split peas in water to cover overnight; rinse and drain. OR boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and drain again.
  2. Saute the onions, carrots and fennel in a small amount of oil or butter until just translucent. Add the peas, cook 2 minutes. Add water to the stock pot and stir.
  3. Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.
  4. Puree the soup in a food processor until smooth; re-season to taste with salt and pepper.

Squash Soup with Stilton

10 oz. pkg frozen pureed squash (or make your own)
2 cups chicken broth
1 tsp. cumin
4 green onion, finely chopped
1/4 cup stilton cheese
Pepper to taste
Garlic Croutons (optional)

  1. Combine squash puree and chicken broth in a saucepan.
  2. Cook covered until squash melts complete, or if using homemade just simmer unitl heated through.
  3. Stir in the green onions, cumin and pepper
  4. Remove from heat, pour into bowls and top with crumbled Stilton cheese and garlic croutons.

Thai Seafood Soup

2 Tbsp. vegetable oil
3 cloves garlic, minced
1 leek
1 Tbsp. fresh ginger, minced
1/4 tsp hot pepper flakes
1 Tbsp. curry powder
1 sweet red pepper
1 cup unsweetened coconut milk
1 cup canned tomatoes & juice
1 tsp. grated lemon rind
3 cups water
2 Tbsp soy sauce
2 Tbsp lemon juice
1 lb. halibut
1/2 lb. scallops
1/2 lb. shrimp
salt & pepper
1/4 cup corriander
2 Tbsp. fresh basil
2 Tbsp. fresh mint
2 Tbs. fresh chives

  1. Peel and finely mince garlic cloves. Remove green part of leeks, cut white part into long thin strips.
  2. Thoughroughly wash sliced leeks, making sure to rinse away all grit. Pat dry with paper towel.
  3. Slice red pepper in half, remove seeds, and slice into thin strips.
  4. In a blender or food processor, puree tomatoes and juice.
  5. Using the finest side of your grate, grate lemon rind.
  6. In a large saucepan, heat oil over medium heat. Add garlic, leek and hot pepper flakes; cook until softened but not browned (approximately 3 minutes).
  7. Add curry powder, cook stirring 1 minute. Stir in red pepper, coconut milk, tomatoes, and lemon rind. Bring to a boil; add water, soy sauce, and lemon juice. Bring to a boil, reduce heat and simmer for 15 minutes.
  8. While broth is simmering, cut halibut fillet into bite size chunks; peel and devein shrimps.
  9. >Add halibut, shrimp and scallops to broth; cook 5 minutes until fish in cooked through and shrimp have turned pink.
  10. Chop all fresh herbs, and mix together in a bowl. Spoon soup into serving bowls, and sprinkle with herbs.

Dill Matzoh Ball Soup

2 eggs
Tbsp. chicken fat
1/2 cup matzo meal
1 tsp. salt
1 1/2 tsp. fresh dill
2 Tbsp. chicken soup

  1. In a small bowl, beat eggs and mix in oil. Set aside. In another bowl, combine matzo meal, salt.
  2. Finely chop dill, and add to dry ingredients. Combine egg mixture, dry ingredients, and chicken soup. Lightly mix.
  3. Cover matzo ball mix, and refrigerate at least two hours or overnight.
  4. Slightly moisten hands with water. Shape well rounded tablespoonfuls of matzo mixture into balls. (Approximately the size of a golf ball). Continue to keep hands moistened to prevent sticking until all the matzo mixture is used.
  5. Fill a large pot with water, add salt, pepper, and 1 tsp chicken bouillon. Bring to a boil.
  6. Add matzo balls to boiling water, reduce heat, cover and simmer on low for 1 hour.
  7. Remove cooked matzo balls from water. They should now be about the size of small baseballs.
  8. Pour homemade chicken soup into a pot, add matzo balls. Simmer over a low temperature for 15-20 minutes until heated through.

Hot & Sour Shrimp Soup

6 cups Chicken stock
2 small onions, slivered
2-1/2 cups mushrooms, sliced
3 tbs Soy sauce
3 tbsp Rice vinegar
2 tbsp. Worcestershiresauce
1/2 tsp. pepper
1/4 tsp hot pepper flakes
1 tbsp Minced gingerroot
1 Clove garlic, minced
l tsp Sesame oil
l/2 lb Peeled deveined,medium shrimp
1/4 lb Tofu
1/3 cup water
3 tbsp Cornstarch
2 Eggs, lightly beaten
1/4 cup chives or green onions, chopped

  1. In large saucepan, bring: stock, onions and mushrooms to boil; reduce heat and simmer for 10 minutes.
  2. Add soy sauce,vinegar, Worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 5 minutes. (Soup can be prepared to this point, cooled in refrigerator, covered and stored for up to 12 hours).
  3. Meanwhile, cut shrimp in half lengthwise; cut tofu in thin strips, and add to soup; simmer for 3 minutes.
  4. Stir water with cornstarch until smooth; add to soup and cook over low heat, stirring often, for about 5 minutes or until thickened.
  5. Remove from heat: drizzle in eggs, whisking with fork to form streamers. Sprinkle with chives.

Lentil Vegetable Soup

1 small onion, finely chopped
1 thin carrot, thinly sliced
1 celery stalk, sliced
1 clove garlic, minced
1/2 tsp. ground cumin
1/4 tsp. ground allspice
1/2 cup lentils
1 1/4 cups water
1 1/4 cups beef broth
1/2 cup chopped drained tomatoes
1 cup coarsely chopped spinach
fresh lemon juice
salt & pepper to taste

  1. In a large saucepan, saute onion, carrots, and celery in oil until tender.
  2. Add garlic, cumin, and allspice, stir well. Add lentils, and water, bring to a boil. Reduce heat and simmer covered for 5 minutes.
  3. Add beef broth and simmer covered for 25 minutes. Stir in tomatoes and spinach, stir and simmer for 2 minutes. Add more liquid if necessary.
  4. Squeeze in lemon juice from half of a fresh lemon, and season with salt and pepper to taste.

Confetti Corn Chowder



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