by Linda Larsen
½ teaspoon salt
1/8 teaspoon white pepper
¼ teaspoon dried dill weed
¼ cup chopped green onions
1. Combine all ingredients except green onions in food processor or blender. Process or blend until smooth.
2. Cover and chill for 2–3 hours before serving. Garnish with chopped green onion.
Wedding Soup
The trick to this soup is using the best quality chicken broth you can find. Homemade is best, but one of the good boxed stocks is a quality second.
LAST MINUTE
INGREDIENTS | SERVES 8
1 tablespoon olive oil
1 onion, minced
2 cloves garlic, minced
1 teaspoon dried basil leaves
4 cups chicken broth
4 cups beef broth
2 cups water
1 (16-ounce) package tiny frozen cooked meatballs
1 cup orzo pasta
2 cups sliced baby spinach
½ cup grated Parmesan cheese
1. Heat olive oil in large pot on medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Add basil, both types of broth, and water; bring to a simmer.
2. Add the meatballs; return to a simmer. Reduce heat to low, cover, and simmer for 10–15 minutes until meatballs are hot and tender.
3. Add pasta and spinach; bring back to a simmer. Simmer for 8–10 minutes until pasta is tender. Sprinkle with Parmesan cheese and serve.
Potato Cheese Chowder
You can make this easy soup vegetarian by omitting the bacon and using vegetable broth in place of the chicken broth.
EASY
INGREDIENTS | SERVES 8
6 slices bacon
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
6 russet potatoes, peeled and chopped
4 cups chicken or vegetable broth
4 cups water
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons cornstarch
2 cups light cream
1½ cups shredded Cheddar cheese
1. In large skillet, cook bacon until crisp. Drain on paper towels, crumble, and refrigerate. Drain skillet but do not wipe out. Add butter; cook onions and garlic until tender, about 5 minutes.
2. Place in 5-quart slow cooker along with potatoes, broth, water, salt, and pepper. Cover and cook on low for 8–9 hours until potatoes are tender. Using a potato mash, mash some of the potatoes.
3. In small bowl, combine cornstarch with cream and mix well. Stir into soup along with reserved bacon. Cover and cook on high for 20–30 minutes until thickened. Stir in cheese and serve.
Curried Chicken Stew
Curry and chicken are natural partners and are combined with orange in this gorgeous soup.
EASY
INGREDIENTS | SERVES 6
4 boneless, skinless chicken breasts, cubed
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 tablespoon curry powder
6 cups chicken broth
1 cup orange juice
½ cup mango chutney
½ cup heavy cream
1. Toss chicken breasts with flour, salt, and pepper. Heat olive oil in large saucepan. Add chicken; brown, stirring frequently, about 5 minutes. Remove chicken from saucepan.
2. Add onion, garlic, and bell pepper; cook and stir until crisp-tender, about 4 minutes. Add curry powder; cook and stir for 1 minute longer.
3. Add chicken, chicken broth, and orange juice. Bring to a simmer; cover, reduce heat to low, and simmer for 15–20 minutes until chicken is thoroughly cooked and vegetables are tender.
4. Stir in chutney and cream; heat through, but do not boil. Serve immediately.
Split Pea Chowder
Buy a ham bone at those stores that sell spiral-sliced ham; they are inexpensive with a lot of meat still on them.
INEXPENSIVE
INGREDIENTS | SERVES 8
6 cups dried split peas, divided
1 ham bone
½ teaspoon salt
¼ teaspoon pepper
2 carrots, diced
1 onion, chopped
3 cloves garlic, minced
1 potato, peeled and diced
2 quarts chicken broth
3 cups water
1. Combine all ingredients except 2 cups of the split peas in a 5-quart slow cooker and mix well.
2. Cover and cook on low for 6 hours, then stir well. Add remaining 2 cups peas and cover again; cook on low for 3–4 hours longer until peas are tender.
3. Remove the ham bone and cut off meat; dice meat and return to slow cooker. Mash some of the peas and potatoes, leaving some whole, and stir. Serve immediately.
Meatball Chowder
This rich and thick chowder has the best combination of flavors and textures.
EASY
INGREDIENTS | SERVES 10–12
¼ cup olive oil
3 onions, chopped
4 cloves garlic, minced
4 stalks celery, sliced
3 carrots, sliced
½ cup long-grain brown rice
½ teaspoon salt
1 teaspoon dried marjoram leaves
6 cups beef broth
2 cups tomato juice
1 tablespoon sugar
2 bay leaves
1 (16-ounce) bag frozen cooked meatballs
1 (12-ounce) can evaporated milk
3 tablespoons cornstarch
1 cup shredded Swiss cheese
1. In large stock pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add celery and carrots; cook and stir for 3 minutes longer.
2. Add rice, salt, and marjoram; cook and stir for 2 minutes. Then add broth, tomato juice, sugar, and bay leaves; bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes.
3. Add meatballs; simmer for 10–15 minutes until meatballs are hot. In small bowl, combine milk with cornstarch; add to chowder along with cheese. Simmer, stirring frequently, until cheese melts and chowder is thickened. Remove bay leaves before serving.
Minestrone
Minestrone is a hearty vegetable soup that combines legumes with pasta.
EASILY DOUBLES
INGREDIENTS | SERVES 10
1 pound Italian sausage links, sliced
1 onion, chopped
4 cloves garlic, minced
1 cup sliced celery
1½ cups sliced carrots
6 cups beef broth
2 (14.5-ounce) cans diced tomatoes, undrained
½ teaspoon dried oregano
3 1 teaspoon dried Italian seasoning
½ cup chili sauce
1 (15-ounce) can kidney beans, drained
2 cups elbow macaroni
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup minced fresh parsley
½ cup grated Parmesan cheese
Keep It Healthy
You can substitute vegetable broth for the beef broth, and omit the sausages to make this a vegetarian minestrone. Add a bit more of each vegetable, or add some chopped mushrooms to make up for the missing meat. You could also use whole wheat macaroni to add more fiber and B vitamins to this hearty soup.
1. In large stockpot, cook sausages with onion and garlic until meat is browned. Drain well, then add celery and carrots.
2. Cook and stir for 5 minutes longer. Stir in beef broth, tomatoes, oregano, Italian seasoning, and chili sauce; bring to a simmer. Simmer for 15–20 minutes until vegetables are tender.
3. Stir in kidney beans, macaroni, and bell peppers. Bring back to a simmer; cook for 6–9 minutes longer until macaroni is tender. Stir in parsley and serve with cheese. Cold Tomato
Soup with Pesto
For a hot day, this cold soup is a wonderful treat. Serve with Spicy Apple Muffins (page 68) and some fresh fruit.
MAKE AHEAD
INGREDIENTS | SERVES 8
2 (14.5-ounce) cans diced tomatoes, undrained
3 ripe tomatoes, chopped
2 cups tomato juice
3 stalks celery, diced
¼ cup chopped green onions
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
3 tablespoons lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon dried basil leaves
1 tablespoon Worcestershire sauce
½ cup prepared pesto
¼ cup grated Parmesan cheese
1 avocado, peeled and chopped
Party Fun
This soup is already beautiful, but you can garnish it in many different ways. Use edible flowers to add color and flavor to the soup. Edible flowers include nasturtiums, chive blossoms, basil blossoms, carnations, and fuchsia. Make sure that the flowers are pesticide free. Rinse gently before using.
1. Combine all ingredients except pesto, cheese, and avocado in large bowl; mix well. Taste for seasoning, correct if necessary, then cover and chill for 3–4 hours.
2. When ready to serve, combine pesto, cheese, and avocado and mix well. Serve soup in chilled glass bowls; top with pesto mixture.
Pumpkin Black Bean Soup
This beautiful soup, with its deep orange color and black beans dotting the surface, would be ideal for a fall or Halloween potluck party.
QUICK
INGREDIENTS | SERVES 6
2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) can solid pack pumpkin
4 cups chicken broth
1 teaspoon dried thyme leaves
2 (15-ounce) cans black beans, drained
½ teaspoon seasoned salt
⅛ teaspoon white pepper
½ cup heavy cream
½ cup sour cream
Keep It Healthy
Pumpkin and black beans both have a lot of fiber and vitamins, so this soup is very healthy. You can substitute 1 cup of low-fat evaporated milk for the heavy cream and sour cream mixture if you’d like. Also look for low-sodium broth to reduce the sodium count in this delicious soup.
1. In large soup pot, heat olive oil and butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
2. Add pumpkin and 1 cup of the chicken broth; stir until pumpkin dissolves. Gradually add remaining broth, stirring constantly, until soup is smooth.
3. Add thyme, beans, salt, and pepper and bring to a simmer. Simmer for 10–15 minutes until soup is blended.
4. Add heavy cream and sour cream; heat until steam rises, but do not let soup boil. Serve immediately.
Chilled Pea Soup
A cold soup is most appropriate on a hot day. This gorgeous one has a velvety texture. The topping of soybeans, tomatoes, and mint is inspired.
MAKE AHEAD
INGREDIENTS | SERVES 6
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
1 (16-ounce) package frozen baby peas
6 cups vegetable broth
1 teaspoon dried thyme leaves
½ teaspoon dried mint leaves
1 teaspoon salt
1/8 teaspoon white pepper
½ cup heavy cream
½ cup sour cream
1 cup frozen edamame, thawed
1 cup chopped cherry tomatoes
¼ cup chopped fresh mint
Transport Tips
Cold soups are very easy to transport. Make sure they are placed in a leak-proof container, and place in an insulated carrier with frozen gel packs or bags of ice cubes. Be sure to put the soup into the refrigerator as soon as you arrive at the party. Serving is easy; just stir and serve.
1. In large pot, heat olive oil over medium heat. Add shallots and garlic; cook and stir until tender, about 3 minutes. Add peas; cook and stir for 3–4 minutes longer.
2. Add vegetable broth, thyme, dried mint, salt, and pepper and bring to a simmer. Simmer for 4–5 minutes until peas are tender.
3. Remove pan from heat, add heavy cream, and puree using an immersion blender. Stir soup well, pour into serving pitcher, cover, and chill for 4–6 hours.
4. Meanwhile, in small bowl combine sour cream, edamame, cherry tomatoes, and fresh mint; mix well, cover, and refrigerate.
5. When ready to serve, stir soup and pour into chilled bowls. Top with sour cream mixture and serve immediately.
Slow Cooker Stroganoff Soup
Beef stroganoff is a wonderful recipe for entertaining. Turn it into a soup cooked in the slow cooker for an even easier version.
MAKE AHEAD
INGREDIENTS | SERVES 8
1½ pounds beef sirloin
1 teaspoon salt
⅛ teaspoon pepper
2 onions, chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano leaves
6 cups beef broth
2 cups water
2 cups sliced carrots
½ cup sour cream
¼ cup light cream
2 tablespoons flour
2 cups egg noodles
1. Trim excess fat from sirloin; cut into 1-inch cubes. Place in 5–6 quart slow cooker; sprinkle with salt and pepper.
2. Add onions, garlic, bay leaf, and oregano and stir. Add beef broth, water, and carrots and cover. Cook on low for 8–9 hours. Remove bay leaf.
3. Turn slow cooker to high. In small bowl, combine sour cream, light cream, and flour and mix with wire whisk until smooth. Stir egg noodles and sour cream mixture into slow cooker. Cover and cook on high for 15–20 minutes until noodles are tender and soup has thickened slightly. Stir well and serve.
Chicken Risi Bisi Soup
Risi Bisi is a mixture of rice and tiny peas along with Parmesan cheese. This soup takes this classic dish to a new level.
LAST MINUTE
INGREDIENTS | SERVES 6
3 boneless, skinless chicken breasts, cubed
2 tablespoons flour
1 teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried thyme leaves
½ teaspoon dried Italian seasoning
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup long-grain white rice
8 cups chicken broth
2 cups frozen baby peas, thawed
1 cup grated Parmesan cheese
Keep It Healthy
You could use brown or wild rice in place of the white rice, but it needs to be precooked or the other ingredients will overcook. Cover the rice with water and bring to a simmer. Simmer for 15 minutes, then drain and add to soup as directed. Simmer until the rice is tender and chicken is thoroughly cooked.
1. Toss cubed chicken with flour, salt, pepper, thyme, and Italian seasoning. In large pot, melt butter with olive oil over medium heat.
2. Add chicken; brown on all sides, about 5–7 minutes. Remove chicken from pot and set aside.
3. Add onion and garlic to pan; cook and stir to loosen pan drippings. Cook until crisp-tender, about 4 minutes. Add rice; cook and stir for another 4 minutes.
4. Return chicken to pot and add broth. Bring to a simmer; reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
5. Stir in peas; heat through until rice is tender and chicken is cooked. Stir in Parmesan cheese and serve immediately.
Chicken Wild Rice Chowder
An Alfredo sauce will add a wonderful richness to this easy soup, and you don’t even have to make a white sauce.
EASY
INGREDIEN
TS | SERVES 8
6 boneless, skinless chicken thighs, cubed
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried thyme leaves
¼ cup butter
1 onion, chopped
1 (8-ounce) package sliced mushrooms
1½ cups wild rice
8 cups low-sodium chicken broth
2 cups water
1 (16-ounce) jar four-cheese Alfredo sauce
1 cup shredded Swiss cheese
Keep It Healthy
You can find low-fat versions of bottled Alfredo sauce in the grocery store. And you can use low-fat Swiss cheese in place of the regular. Just don’t use all nonfat products, because this can change the texture of the finished recipe. A blend of low-fat and nonfat products works best.