Soups

Pea Soup

• 2 1/4 cups green peas
• 2 1/2 quarts of water
• 1 meaty ham bone
• 1 1/2 sliced onion
• 1/2 tsp pepper
• 1/4 tsp garlic powder and marjoram
• 1 cup diced celery
• 1 cup sliced carrots

Boil peas in water for 2 minutes and soak for 1 hour. Drain. Add all ingredients except celery and coarrots. Bring to a boil, cover and simmer for 2 hours. Remove bone, cut off meat and return meat to pot with carrots and celery. Cook slowly for 15 minutes, add salt to taste. Puree in a blender or with a braun mixer.

Tip: add a 1/2 tsp of baking soda to cut down on the gas, I am not even going to attempt to mince words, you know what I mean!!

Hamburger Soup

• 1 1/2 lbs. ground beef
• 1 medium onion,finely chopped
• 1 - 28 oz. can tomatoes
• 2 cups water 500 mL
• 3 - 10 oz. cans consomme
• 1 - 10 oz. can tomato soup
• 4 carrots, finely chopped
• 1 bay leaf
• 3 sticks celery, finely chopped parsley
• pepper to taste
• 1/2 cup pot barley 125 mL
• ... and of course a splash of wine for the soup and a glass for you

Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.

Spicy Bean Soup with Pancetta and Sausage

• 5 tbsp olive oil
• 3 garlic cloves minced
• 3 tbsp fresh rosemary
• 7 oz pancetta finely chopped
• 2 carrots, peeled and diced
• 1 celery, peeled and diced
• 3 tsp dry chili flakes
• 4 pork sausages, sliced and cut in half
• 14 oz cannelli beans, drained first
• 14 oz drained borlotti beans, drained first
• 14 oz garbanzo beans, drained first
• 14 oz garbanzo beans, drained first
• 14 oz green lentils
• 2 cups stock
• 3 oz parmesan
• Salt and pepper to taste
• ... and of course a splash of wine for the soup and a glass for you

Heat oil, fry garlic, rosemary, pancetta, carrot, celery, chile flakes and sausage over medium to high heat for about 10 minutes.

Add beans, lentils, stock and wine.

Bring to a boil, season to taste with salt and pepper and reduce to taste, half cover the pot and cook 30 minutes more, stirring occasionally.

Remove from heat and let sit for 10 minutes before serving, serve with parmesan cheese on each bowl of soup.

Caulioccoli Soup

• ¾ lb fresh broccoli
• ¾ lb fresh cauliflower
• 1/3 cup chopped onion
• 1 ½ chicken broth
• ¼ tsp ground mace
• 3 cups skim milk
• 1 tbsp cornstarch
• 1/3 cup shredded swiss cheese
• salt and pepper to taste

Cook broccoli, cauliflower, and onion in the chicken broth until tender. Pour half the vegetables along with half of the broth, into a blender and blend until smooth. Remove and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.

Blend ½ cup of milk with cornstarch and add to vegetables (make sure you stir it well so it is not lumpy before putting it in). Add remaining milk, salt and pepper and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted.

Yummy Creamy Tomato Soup

• 2 tbsp butter
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 tbsp garlic, minced
• 2 tbsp flour
• 3 pounds ripe tomatoes, cut in wedges
• 2 tbsp tomato paste
• 1 tsp sugar
• 3 cups chicken or vegetable broth
• 1/8 tsp ground cloves
• 1/2 tsp basil, ground or if it is fresh chop it really small
• 1/2 cup half and half (if you find your soup is thick enough and want a healthier alternative, omit this)
• 1/4cup parmesan cheese (optional)
• salt and pepper to taste

Fry up onion and garlic in butter and olive oil, for about 10 minutes. Add the tomatoes, tomato paste, sugar and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium –low heat for 30 minutes. Season with cloves, salt and pepper. Remove from heat and cool slightly.

Puree the soup in a food processer (or use a Braun mixer right in the pot. Pour through a strainer into a pot. Stir in the half and half. Serve with parmesan if you like.