Cooking Class---Soups & Starters

MINESTRONE SOUP

• 4 ounces smoked ham, diced
• 2 carrots peeled and sliced
• 1 onion, diced
• 2 potatoes, peeled and diced
• 1 celery stalk, diced
• 1 leek, white part only, sliced
• 2 Tbsp olive oil
• 1 quart water
• 2 beef bouillon cubes
• 2 tablespoons tomato paste
• 1 clove garlic, minced
• 1 cup orzo pasta
• 1/3 cup long grain white rice
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 (14 oz) can diced tomatoes
• 10 ounce pkg frozen peas, thawed
• salt and pepper to taste

1. In a large skillet, saute ham and vegetables in olive oil for several minutes.
2. Transfer into a large stock pot.
3. Add water, bouillon cubes, tomato paste, garlic, orzo, ride, basil and thyme.
4. Cook, covered, on medium heat for 20 minutes.
5. Add tomatoes and peas to soup.
6. Simmer on low heat for 10 minutes.
7. Add salt and pepper to taste.

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FRENCH ONION SOUP

• 4 large onions, sliced
• 2 Tbsp butter
• 4 cups beef stock
• 2/3 cup white wine
• 2 tsp parsley flakes
• 1/2 tsp ground thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices French bread
• 4 slices Muenster cheese

1. In a large skillet, saute onions in butter over medium heat until transparent and lightly browned.
2. Sprinkle with flour
3. Add stock, wine, parsley, thyme, bay leaf, salt and pepper and bring to a boil.
4. Cover and simmer on low heat for 20 minutes.
5. Transfer soup to individual oven-proof bowls.
6. Placed a slice of bread and a piece of cheese on top of soup.
7. Bake at 450 degrees for about 5 minutes until cheese melts and turns golden brown.

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ITALIAN STYLE SQUASH

• 2 medium zucchini squash, cut lengthwise in half, then crosswise into 1/2 inch pieces.
• 1 large onion, sliced and separated into rings.
• 2 Tbsp firm butter, cut into small pieces
• 1 tsp salt
• 1/2 tsp Italian seasoning
• 1/8 tsp pepper
• 2 cloves garlic, finely chopped

1. Mix all ingredients in a 2 quart casserole dish.
2. Cover and microwave on high for 3 minutes; stir.
3. Cover and microwave until vegetables are crisp-tender, 4 to 5 minutes.