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.

Cooking Class: featuring SOUR CREAM & BUTTERMILK

SOUP:

Chilled Borsch

Set out a large bowl.
Drain 1 (16 oz) can whole beets, reserving the liquid in the bowl.

Put reserved liquid into the bowl and add
2 3/4 cups cold water
Stir in
1/3 cup sugar
3 1/2 Tbsp cider vinegar
1/4 tsp salt

Put drained beets through a coarse sieve or food mill into the liquid mixture, cover and put into refrigerator to chill. Serve in chilled bowls topped with tablespoons of
Thick sour cream

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Cream of Tomato Soup

In a saucepan combine
2 1/4 cups canned tomato juice
1 stalk celery with leaves, cut crosswise into quarters
1/2 small onion, sliced
2 sprigs parsley
1/2 bay leaf
6 whole cloves
1 1/2 tsp sugar
1/2 tsp salt
Few grains white pepper

Bring to boiling, reduce heat, cover and simmer for 10 minutes. Strain tomato juice mixture. Add it very slowly to Sour Cream White Sauce, stirring constantly and vigorously with a wooden spoon; do not boil.
Serve immediate, if desired, drop on top of each serving a teaspoonful of Whipped Sour Cream Topping.

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Sour Cream White Sauce

In saucepan over low heat add
2 Tbsp butter or margarine
Blend in
2 Tbsp flour
1/4 tsp salt
a few grains of pepper
Heat until mixture bubbles. Remove from heat.
Add gradually, stirring in
3/4 cup milk
Cook rapidly, stirring constantly, until sauce thickens. Remove from heat.
Stirring vigorously, add in very small amounts
3/4 cup thick sour cream
Cook 2 or 3 minutes longer, stirring constantly until sauce is just heated. Serve at once.

Savory Sour Cream Sauce

Follow above recipe; add 1 Tbsp grated onion, 1/2 tsp dry mustard and 1/8 tsp marjoram to the butter. Substitute 3/4 cup broth for the milk.

Soup Recipes

When Winter has arrived in all it's snowing, windy glory, thoughts turn to having a quick meal of soup, accompanied by bread, crackers or cheese.  There is just something good about being inside a warm house with a pot of soup simmering on the stove. 

CHICKEN CREAM SOUP

1/2 pound chicken pieces
2 tsp. salt
1 1/2 quarts cold water
1 cup diced potatoes
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped cabbage
2 cups cream, or scalded milk
2 tablespoons butter

Allow chicken, salt and water to come slowly to a boil then simmer for 45 minutes. Add potatoes, carrots, celery and cabbage and cook until tender. Remove chicken and dice. Return to soup. Add cream and butter. Serve at once.

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CREAM OF SPINACH SOUP

1 pound spinach
1 pint milk
1/4 cup butter

Cook spinach until tender; put through a sieve; heat milk to boil. Add sieved spinach, salt to taste, pepper to taste and serve.

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ASPARAGUS SOUP

1 can asparagus
1 bouillon cube
1/2 lemon
celery
onion
1 teaspoon salt
1/4 teaspoon pepper
soup bone

Use 1 quart stock from soup boiled with pieces of celery and onion. Add bouillon cube, juice of 1/2 lemn, then add chopped asparagus tips and juice, salt and pepper.

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ONION SOUP

2 small onions sliced
1/2 tsp flour
1/2 tsp salt
5 rounds bread
1 1/2 tbsp butter
1 pint boiling water
pepper
1 tbsp grated Parmesan cheese

Brown onion in the butter and cook for one minute. Sprinkle with flour. Pour on boiling water, add salt and pepper and boil ten minutes. Place roound of bread in hot tureen and pour soup over it. Sprinkle cheese over top or serve separately. Buttered toasted bread crusts may be usbstituted for rounds of bread.

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PEA SOUP

Use dried peas or split peas. Wash and soak for about 1 hour. Measure. Add four times as much water as peas. 1 small onion and ham bone. Simmer until soft. Season with salt and pepper and add 1 cup scalded milk or cream. Cook 5 minutes more and serve.

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CREAM OF TOMATO SOUP

2 tsp butter
1/2 cup milk
2 tsps flour
1/4 tsp salt
1/2 cup strained tomatoes
1/2 tsp baking soda
Few grains of pepper

Melt butter, add flour, when well blended add milk gradually, stirring constantly. Cook until thick and smooth. Heat the tomatoes, add soda and allow to cook until tomatoes cease to foam. Add to cream sauce and season with salt and pepper. Serve at once.

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CORN CHOWDER

2 tbsp butter
2 medium onions
2 cups boiling water
2 cups diced, raw potatoes
2 cups corn, canned or fresh
2 cups milk

Melt butter, add minced onions, cook until brown. Add water and potatoes. When well done, add corn and milk. Thicken, season with salt and pepper.

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CREOLE SOUP

1/4 cup rice
1/2 cup chopped onion
2 tbsp bacon drippings
2 cups tomatoes
2 tsp salt
1 tsp sugar
1/8 tsp paprika
1 tbsp chopped parsley

Cook rice in 3 cups boiling water until tender. Saute onions in bacom drippings until tender but not brown; add tomatoes and cook 10 minutes. Rub through strainer into boiled rice and water; add seasonings and sprinkle with parsley.