Soups

Chilled Cantaloupe Soup

added 8-2-07

1 Cantaloupe peeled seeded and cubed

2 Cups of OJ with pulp

1 T fresh lime juice

1/4 t ground cinammon or you may use fresh ground nutmeg

Peel seed and cube cantaloupe.  Place cantaloupe and 1/2 Cup of orange juice in blender .. Process until smooth.. Transfer to bowl stir in lime juice, cinammon and remaining oj.. Cover and cool in refrigerator at least an hour... Serve in glass soup bowls or we serve in wine glasses garnished with mint...

we sometimes add a few ice cubes to this and process until icy and serve like a sorbet...

=============================================================================

French Onion Tomato Soup

In a saucepan, sauté onions and garlic in butter until tender.  Add tomato juice, bouillon, lemon juice, parsley, and brown sugar.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes, stirring occasionally.

Ladle soup into 10 ounce ovenproof soup bowls.  Top with French bread; sprinkle with cheese.  Broil 4-6 inches from the heat for 2-3 minutes or until the cheese is bubbly.

For variation use a mix of cheddar, Swiss, provolone cheese instead of mozzarella .. Delicious!

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++                                        

Fresh Cream of Asparagus Soup

1 pound fresh asparagus, trimmed and cut into 1 inch pieces

1/2 C chopped onion

1 (14-5 ounce) can chicken soup

1 T butter

2 T soy flour

1 C non fat milk

1 pinch of ground pepper

1 /2 C C non fat sour cream

1 T fresh lemon juice

In a large saucepan. combine asparagus, chopped onion, and 1/2 C chicken broth.  Cover and bring to a boil over high heat.  Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.  Process the mixture in a blender to puree the vegetables.  Set aside.  Process the mixture in a blender to puree the vegetables.  Set aside.  In the same saucepan, melt the butter over medium-low heat.  Stir in the flour,salt, and pepper.  Cook, stirring constantly for 2 minutes.  Whisk in the remaining chicken broth , and increase the heat to medium.  Cook, stirring constantly until the mixture boils.  Stir in the asparagus puree and the milk   Put the  sour cream in a small bowl, and stir in a ladleful of the hot soup.  Add the sour cream mixture and the lemon juice to the soup.  Stir constantly while heating.. Serve immediately.

Click here to see archived Soups