Asparagus Leek Soup

Hot Tamale Soup

Chinese Chicken Corn Soup

Sweet Potato with Buttered Pecans

Mexican Pork Posole

Hot and Sour Soup with Ginger

Tomato and Spinach Soup

Cauliflower, Swiss Chard, and Chicken Soup

Black Bean with Lime Soup

Classic Chicken and Coconut Soup

Cream of Spinach Soup

Pure Cream of Tomato Soup

Chinese Hot Beef Noodles

Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream

Italian Chicken Soup

French Onion Soup

Cream of Potato Soup

ASPARAGUS AND LEEK SOUP

1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream

In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

Serves 2.

Gourmet
May 1991

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups canned chicken broth
1 14-to-16-ounce can tomatoes, chopped, with juices
12 purchased tamales, 3 ounces each
1 15-ounce can pinto beans, rinsed, drained
1 cup frozen corn kernels
Shredded cheddar

Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package instructions.

Stir beans and corn into soup. Simmer until corn is just heated through, about 3 minutes. Season soup to taste with salt and pepper.

Place 2 tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.

6 servings

Bon Appetit
July 1991
Tammy Randerman: Bryan, Texas

For the soup:
2 cans cream-style corn
2 boneless skinless chicken breast halves, boiled (see below)
2 whole eggs
2 tbsp corn starch
4 cups chicken stock (see below)
salt and pepper (preferably white pepper)

For the stock (this fresh stock may be replaced with canned chicken broth):
2 chicken breast halves (with bone and skin if you are making fresh stock)
6 cups water
1 tbsp dry white wine
1 small whole onion (peeled) or 1small leek
1 tsp garlic powder
salt and pepper (preferably white pepper)

Make the stock:
In a medium stock pot, bring the the water, wine, onion, and seasonings to a slow rolling boil.  Add chicken breast halves and cook through. Continue to boil, allowing the stock to reduce to two-thirds  its original volume. If the stock does not appear to be rich enough, or if making the stock is too demanding on your time, canned chicken broth is an acceptable substitute. In either case, the chicken must be boiled through before preparing the soup.

Make the soup:
Remove cooked chicken, keeping the stock simmering, and allow to cool for a few minutes. Remove bones and skin if these are present. Place chicken, eggs, corn starch, and a pinch of salt in a food processor and process until you are left with a slightly chunky mush. Add the chicken-egg mixture to the stock and stir. Add cream-style corn and cook over medium heat until all ingredients are heated through and somewhat thickened. Add a mixture of 1 tsp of corn starch and 1 tsp of water (well-mixed) to the boiling soup to thicken further if necessary. This thickening happens once the mixture comes to a boil, so don't over-starch.  Give the soup a chance to thicken on its own before adding cornstarch.  Serve plain or over short-grain white rice with a dash of salt and white pepper.

Increase portions by increasing the number of chicken breast halves, cups of stock, cans of corn, and eggs proportionately.

Mary Forrest

Today's soup is Sweet Potato with Buttered Pecans. Confederate-y! 

For the soup:
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet (baking) potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water

For the buttered pecans:
3/4 cup chopped pecans
2 tablespoons unsalted butter

crème fraîche or sour cream as an accompaniment

Make the soup:
In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and
pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened.
Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato,
peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water,
simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and
discard the bay leaf. In a blender purée the mixture in batches until it is very smooth,
transferring it as it is puréed to a large saucepan, add the additional broth to thin the soup to
the desired consistency, and season the soup with salt and pepper. The soup may be made 1
day in advance, kept covered and chilled, and reheated.

Make the buttered pecans:
In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring
occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper
towels to drain. The pecans may be made 2 days in advance and kept in an airtight
container or a resealable plastic bag.

Divide the soup among bowls and top each serving with a dollop of the crème fraîche and
some of the buttered pecans.

Makes about 11 cups, serving 8 to 10

Gourmet
November 1992

Today's soup is Mexican Pork Posole. South-of-the-Border-licious! 

2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid.

Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.

Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour.

Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice.

NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

4 cups canned low-salt chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch

1 1/2 tablespoons oriental sesame oil
3 tablespoons minced peeled fresh ginger
1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice
1 ounce bean thread noodles or angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
Pinch of sugar

Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.

Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

4 Servings

Bon Appétit
April 1994

2 28-ounce cans tomatoes
1/4 cup (1/2 stick) butter
1 onion, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crumbled
1/2 cup whipping cream
1 10-ounce package frozen chopped spinach, thawed, well drained
1/4 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (about) milk (optional)
1/2 cup grated Parmesan

Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.

4 servings

Bon Appétit
November 1991

Can be prepared in 45 minutes or less.

2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained

In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

Makes about 8 cups, serving 4

Gourmet
December 1995

1 large ham hock (about 3/4 pound)
3 quarts plus 1 cup water
1 pound dried black beans, picked over
1 red onion, chopped (about 2 cups)
1 bay leaf
a 28-to 32-ounce can whole tomatoes with juice, chopped
3/4 teaspoon salt, or to taste
1 to 2 tablespoons fresh lime juice

Garnish: lime slices

In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.

Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

Serves 8.

Gourmet
January 1995
 

2 cups canned low-salt chicken broth
1 14-ounce can unsweetened coconut milk*
1/2 cup 1/4-inch-thick slices fresh lemongrass
1 large chicken breast half with skin and ribs

1 tablespoon (or more) lime juice
1/2 jalapeño chili, minced
Finely chopped fresh cilantro

*Available canned at Indian, Asian and Latin American markets

Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.

Strain soup through sieve into small saucepan. Add 1 tablespoon lime juice and jalapeño to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.

2 Servings

Bon Appétit
June 1992

This soup can also be served chilled.

1 10-ounce package frozen spinach soufflé, thawed
1 10 1/2-ounce can cream of potato soup
1 1/2 cups milk
1/4 cup sour cream
1green onion, sliced
1 teaspoon fresh lemon juice
Pinch of dried thyme
Pepper

Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.

2 to 4 servings

Bon Appétit March 1991
Blair Box: Costa Mesa, California

Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.

7 cups

Marion Cunningham

Heat oil in large, deep pan over medium high heat. Add garlic, ginger, and scallions. Cook until soft. Do not brown. Stir in sweet black bean sauce, hot black bean paste, and soy sauce. Mix well. Add beef. Stir well while cooking Add chili peppers, wine, and sugar. The beef should begin to release some moisture, but if the mixture is too dry to simmer, add water to moisten. Add MSG, if desired.

Cover and simmer for an hour, or until very tender. The beef should be very dark and saucy.

(This portion of the dish can be served immediately or placed in the refrigerator and served again and again for a week or so.)

Bring 6 cups of lightly salted water to a boil in a medium saucepan. Cook noodles to desired tenderness. If spinach is being used, cook with the noodles until soft. Cook noodles, put in bowl. Put beef on top of noodles, add boiling water (from noodles) to cover noodles

In bottom of each soup bowl, drizzle 1 teaspoon sesame oil, 1 tablespoon soy sauce, a pinch of MSG (optional), and scallions.

Drain noodles. Place noodles in bowl. Add noodle broth until noodles are nearly covered. Serve beef on top of noodles, adding beef sauce to taste. The sauce should be quite salty and will flavor the plain broth. Do not stir the mixture before serving, but be sure to instruct your guests to stir before eating.

Garnish with spinach (bok choy, Napa cabbage, or sliced white turnip can also be used).

Courtesy of my mom

Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

TO ROAST PEPPERS

Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

Gourmet March 1993

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately

Bon Appétit March 1995

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

Gourmet January 1991

Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.

Serves 4.

© Copyright 1997-2002 Mary Forrest.
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