Chilled Avocado Soup

Ingredients:

3 avocado (ripe)
2 tbsp lemon juice
2 tsp sugar
1/8 tsp white pepper
1/2 tsp salt
1/2 jalapeno pepper, minced
1 green onion, thinly sliced
1 cup cream
2 cups chicken stock
Fresh mint to garnish
Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.

Kevin’s Pumpkin Soup recipe – BigOven.com

4 Servings
Pumpkin American
Thanksgiving Fall Christmas Pumpkin Kevin’s Soup American Lunch Winter Comforting

1/2 pound White onion chopped
1 cup Leeks chopped
1 ounce Garlic diced
1/2 ounce Olive oil
2 large cans Pumpkin puree
1/2 gal Chicken stock
3/4 cup Half-and-half cream
1/2 cup Heavy cream
1 tablespoon Pepper
1 tablespoon Salt
1 ea Smoked ham hock

Heat oven to 300 f, place onions,leeks,garlic in a shallow pan, drizzle with olive oil. bake at 300 for 30 mins., then puree vegetables in a blender. in a seperate pan roast pumpkin at 300 for 20 mins. Pour chicken stock in a large pot with ham hock bring to a slow boil. place pumpkin and pureed veggies in chicken stock and simmer 1 hour . add half and half and heavy cream simmer 5 mins. season with salt and pepper.

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From BigOven.com – Recipe Of the Day.

Avocado Soup

• 3 avocado (ripe)
• 2 tbsp lemon juice
• 2 tsp sugar
• 1/8 tsp white pepper
• 1/2 tsp salt
• 1/2 jalapeno pepper, minced
• 1 green onion, thinly sliced
• 1 cup cream
• 2 cups chicken stock
• Fresh mint to garnish

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.

Winter Seafood Chowder

Ingredients:

1/2 cup onion, chopped fine
1/4 cup butter
1 (14.5 ounce) can chicken broth
1 cup potato, peeled and cubed
2 ribs of celery, chopped
2 carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon pepper
1/4 cup all purpose flour
2 cups milk
1 (8 ounce) package of sharp Cheddar cheese, shredded
1 (6 ounce) can crabmeat, drained and flaked
1 cup shrimp, peeled, deveined and cooked

Instructions:

Place the butter into a soup pot over medium heat.  Allow the butter to completely melt.  Add the onion and cook, stirring occasionally for 5 minutes or until tender.  Pour in the both.  Add the potatoes, celery and carrots.  Pour in the Clamato juice and stir to combine.  Sprinkle in the lemon pepper and stir to blend the ingredients together well.  Bring soup to a rapid boil.  Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender.  Place the flour and milk together in a small bowl. Whisk until completely combined. Turn the heat back up to medium.  Add the mixture to the soup.  Bring the mixture back to a rapid boil.  Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking.  Once thick reduce the heat to low and add the cheese, crabmeat and shrimp.  Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.

Cheese Soup

5 tbsp. margarine
2 tbsp. cornstarch
2 chopped carrots
4 cups chicken broth
2 chopped stalks of celery
4 cups milk
1 chopped green bell pepper
1/2 tsp. paprika
1 chopped onion
1/4 tsp. ground cayenne pepper
5 chopped button mushrooms
1/2 tsp. ground mustard
1/2 cup chopped ham
2 cups shredded sharp cheddar cheese
1/2 cup all-purpose flour
Salt and pepper to taste

In a large soup pot, melt the margarine, then add the carrots, celery, onion, green peppers, ham, and mushrooms. Do not brown, but cook over medium heat until the vegetables are tender, but crisp. Stir occasionally to keep the vegetables from sticking.  Add the flour and cornstarch, stirring constantly, for approximately 3 minutes. Be careful not to allow the flour to burn.

After cooking the ingredients for about 3 minutes, add the chicken broth. Stir this together and cook until it begins to thicken. Add the milk and seasoning, stirring to incorporate. Slowly mix in the cheese until it has thoroughly melted. Do not allow the soup to boil after you add the cheese. This will keep the soup from curdling. Season it to taste with salt and pepper. It’s best served hot.

Clam Chowder

• 1/4 lb. diced bacon
• 2 tbsp. parsley
• 2 medium chopped onions
• 2 tsp. crab spice
• 24 chowder clams (save liquor)
• 2 cans cream of asparagus soup
• 2 1/2 cups sliced, cooked potatoes
• 2 pints light cream
• 1/2 tsp. pepper
• 4 diced, seeded tomatoes
• 1 tsp. celery powder
• Asparagus as a garnish (optional)

Fry the diced bacon until its crisp and then remove from the pan. Sauté the onion until it’s translucent. Add the clam liquor and stir. Add the clams and heat to cook. When they are cooked, add the potatoes and spices, and cook until the potatoes begin to soften. Add the soup, tomatoes, and cream.  Stir together and simmer for an additional 10-15 minutes. Do not allow the chowder to come to a boil. Garnish with asparagus.

Squash And Apple Soup

1 Tbsp. olive oil
1/2 small onion
2 cloves garlic
1/2 inch piece of ginger
2 cloves garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 tsp. salt
6 medium summer squash
1 medium steamed potato
1 large apple
4 cups leftover water from steaming vegetables or plain water
1 Tbsp. lemon juice

Instructions:

Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut summer squash into 1″ pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped cilantro.

This soup can also be canned or frozen for later use. I usually end up making at least a double batch and freezing any leftovers. It’s such a welcome change in the winter time to just thaw this out and enjoy summer-fresh tomato basil soup.

Tomato Basil Soup

3 lbs of sun ripened tomatoes
1 2/3 cups of chicken or vegetable stock
3 tablespoons of tomato puree or tomato sauce
2 tablespoons balsamic vinegar
2 teaspoons sugar
Fresh chopped basil leaves (about a handful)
Salt and black pepper to taste
A little crème fraiche and croutons to serve (optional)

Wash the tomatoes and place them in a large bowl. Pour boiling water over them and leave for 30 seconds. After 30 seconds drain the boiling water and add a little cold water to cool. This process makes it easy to peel the skin.

Peel the skin off all tomatoes and cut each tomato into quarters. Place the tomatoes in a large pan and pour the chicken or vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low. Simmer gently for approximately 10 minutes. Stir in the tomato puree, vinegar, sugar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.

Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth. Transfer the soup back to the pan and reheat gently taking care not to boil.

Serve in warm bowls and top with a little crème fraiche and croutons if desired.

Navy Bean Soup Recipe

1-1/2 cup vegetable broth
1 can (15oz) navy beans
1 can (15oz) sweetened tomatoes
1 cup cooked brown rice
2 – 3 scallions
1 T oregano
1 T butter or olive oil
1 T basil
1/4 t turmeric
Salt (optional)

Sauté scallions and herbs. Combine tomatoes with sauted scallions and herbs and simmer approximately10 min. Add pre-cooked beans, rice and broth. Simmer 30 minutes. Broth may need to be added as soup cooks. Be sure to add broth while soup is hot.