11
small
bowls
Bold, exciting flavors make these soups—from warm, rich bisques and chowders to cool and chunky gazpacho—stand out at any gathering or first course.
chicken and artichoke heart soup
butternut squash soup with ravioli
beef and barley soup
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 8 servings
Barley adds both a chewy texture and a nutty flavor to this hearty appetizer soup. Look for barley next to the rice at your supermarket.
12 ounces boneless beef chuck, cut into 1⁄2-inch cubes
4 cups water
1 101⁄2-ounce can condensed French onion soup
1 cup shredded carrot
1⁄2 cup medium pearl barley
1 teaspoon dried thyme or oregano, crushed
Salt
Ground black pepper
1 Coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add meat to hot skillet; cook until brown. Drain off fat.
2 In a 31⁄2- to 41⁄2-quart slow cooker combine meat, the water, French onion soup, carrot, pearl barley, and thyme.
3 Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 31⁄2 to 4 hours. Season to taste with salt and pepper.
nutrition facts per serving: 116 cal., 2 g total fat (1 g sat. fat), 26 mg chol., 453 mg sodium, 13 g carb., 3 g dietary fiber, 11 g protein.
make-ahead directions: Prepare as directed. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.
chicken-spinach soup
start to finish: 25 minutes makes: 8 servings
Create a spectacular first course for a special dinner—small bowls of this rich and creamy soup. The toasted buttery croutons make a great accompaniment for practically any soup.
1⁄4 cup butter
1⁄2 cup chopped red sweet pepper
1⁄2 cup all-purpose flour
6 cups chicken broth*
2 cups chopped cooked chicken (10 ounces)
1 10-ounce package frozen chopped spinach, thawed and well drained
1⁄4 teaspoon ground nutmeg
1 cup half-and-half or light cream
Ground nutmeg (optional)
1 recipe Star-Shaped Croutons (optional)
1 In a large saucepan melt butter over medium heat. Cook pepper in hot butter for 2 to 3 minutes or until tender. Stir in flour. Cook and stir for 1 minute. Stir in chicken broth. Cook and stir until slightly thickened and bubbly.
2 Add the chicken, spinach, and the 1⁄4 teaspoon nutmeg. Stir in half-and-half. Heat through. If desired, sprinkle individual servings with additional nutmeg. If desired, serve with Star-Shaped Croutons.
nutrition facts per serving: 208 cal., 12 g total fat (7 g sat. fat), 60 mg chol., 853 mg sodium, 9 g carb., 1 g dietary fiber, 14 g protein.
*note: If you’d like to reduce the sodium, use reduced-sodium chicken broth.
make-ahead directions: Prepare as directed, except do not add the spinach. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat. Stir in the spinach. Heat through. Serve as directed.
star-shaped croutons: Preheat oven to 350°F. Using a 1-inch star-shaped cutter, cut out shapes from bread slices. Brush cutouts with melted butter. Bake for 6 to 8 minutes or until toasted, turning once.
chicken–wild rice soup
prep: 25 minutes cook: 35 minutes makes: 8 servings
This soup combines wild rice with a rich, creamy blend of chicken, mushrooms, and whipping cream.
3 14-ounce cans chicken broth
1 cup coarsely chopped carrot
1⁄2 cup wild rice, rinsed and drained
1⁄2 cup chopped celery
1⁄2 cup chopped onion
2 cups sliced fresh mushrooms
2 tablespoons butter
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup whipping cream
2 cups chopped cooked chicken (10 ounces)
Snipped fresh chives (optional)
Sliced baguette-style French bread, toasted (optional)
1 In a large pot combine 2 cans of the broth, the carrot, rice, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until wild rice is tender but still chewy; add the mushrooms for the last 5 minutes of cooking.
2 Meanwhile, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add the remaining 1 can broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in whipping cream.
3 Add whipping cream mixture to wild rice mixture, stirring constantly. Stir in chicken; heat through. If desired, garnish each serving with chives and serve with bread slices.
nutrition facts per serving: 271 cal., 17 g total fat (12 g sat. fat), 82 mg chol., 749 mg sodium, 15 g carb., 2 g dietary fiber, 14 g protein.
make-ahead directions: Prepare as directed. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.
chicken and artichoke heart soup
prep: 30 minutes cook: 60 minutes makes: 6 servings
This soup owes its extraordinary flavor to Yukon gold potatoes, artichoke hearts, and a blend of seasonings.
3 tablespoons butter
1 large onion, finely chopped
1 stalk celery, sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 14-ounce cans reduced-sodium chicken broth
1 141⁄2-ounce can diced tomatoes, undrained
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 large Yukon gold potato, peeled and chopped
1 medium carrot, peeled and sliced
1⁄2 teaspoon dried rosemary, crushed
1⁄2 teaspoon dried thyme, crushed
1⁄2 teaspoon dried parsley flakes
1⁄4 teaspoon cayenne pepper
1 14-ounce can artichoke hearts, drained and quartered
2 tablespoons grated Parmesan cheese
1 In a large pot melt butter over medium heat. Cook onion and celery in hot butter for about 4 minutes or until tender. Add garlic. Cook for 1 minute. Stir in flour. Cook for about 1 minute or until lightly browned. Stir in broth, 2 cups water, tomatoes, chicken, potato, carrot, dried herbs, cayenne pepper, 1⁄2 teaspoon salt, and 1⁄4 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 55 minutes.
2 Stir in artichoke hearts. Heat through. Serve with grated cheese.
nutrition facts per serving: 193 cal., 7 g total fat (5 g sat. fat), 39 mg chol., 949 mg sodium, 18 g carb., 4 g dietary fiber, 14 g protein.
make-ahead directions: Prepare as directed through Step 2, but do not add the Parmesan cheese until serving. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.
italian sausage soup
prep: 30 minutes cook: 11⁄2 hours makes: 8 servings
Rev up this colorful blend of pasta and vegetables by using hot Italian sausage rather than mild.
1 pound Italian sausage (casings removed, if present)
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
1 141⁄2-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1⁄2 teaspoon dried rosemary, crushed
1⁄2 teaspoon dried basil, crushed
1⁄4 teaspoon dried thyme, crushed
1⁄4 teaspoon fennel seeds, crushed
1 bay leaf
1⁄2 cup dried orzo or finely broken cappellini pasta
Finely shredded Parmesan cheese (optional)
1 In a 4-quart Dutch oven combine sausage, onion, carrot, and celery. Cook over medium heat until sausage browns. Drain off fat. Add broth, tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf to sausage mixture. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
2 Add uncooked pasta to sausage mixture. Return to boiling; reduce heat. Cook, uncovered, for 30 minutes more. Discard bay leaf. If desired, serve with shredded Parmesan cheese.
nutrition facts per serving: 283 cal., 19 g total fat (6 g sat. fat), 46 mg chol., 1635 mg sodium, 17 g carb., 2 g dietary fiber, 12 g protein.
make-ahead directions: Prepare as directed in Step 1. Cool slightly. Cover and chill for up to 2 days. Reheat over medium heat until boiling. Add uncooked pasta.
cheddar cheese soup
prep: 40 minutes cook: 25 minutes makes: 12 servings
The flavor of this creamy melted cheese soup depends on the quality of the cheese, so if you can, splurge on a good sharp cheddar. Both wine and beer go well with this soup.
1 tablespoon olive oil
1⁄2 cup sliced celery (1 stalk)
1 cup coarsely chopped onion
4 cloves garlic, sliced
3 14-ounce cans reduced-sodium chicken broth
2 12-ounce cans evaporated fat-free milk
1⁄2 cup all-purpose flour
2 cups shredded cheddar cheese (8 ounces)
1⁄4 teaspoon ground white pepper (optional)
Shredded cheddar cheese (optional)
1 In a large pot heat oil over medium heat. Cook celery, onion, and garlic in hot oil for 3 to 5 minutes or until tender. Add broth. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2 Pour mixture through a fine-mesh strainer. Reserve broth; discard vegetables. Return broth to Dutch oven. In a screw-top jar, combine evaporated milk and flour. Cover and shake well until smooth. Stir into broth. Cook and stir until thickened and bubbly.
3 Add the 2 cups cheese. Cook and stir over low heat until cheese melts. If desired, stir in white pepper. If desired, sprinkle each serving with additional shredded cheese.
nutrition facts per serving: 163 cal., 8 g total fat (4 g sat. fat), 22 mg chol., 422 mg sodium, 13 g carb., 0 g dietary fiber, 11 g protein.
Here are tips for serving party soups.
• Use espresso cups, small glass mugs, or small bowls when serving soup as an appetizer.
• Set the bowls or cups right next to the soup and provide a ladle or serving spoon appropriate to the size of the bowls or cups.
• Consider offering more than one soup. When selecting them, be sure they offer contrasting textures and flavors.
• Offer a variety of soup toppings, such as tiny oyster crackers, tortilla strips, small croutons, grated cheeses, miniature cheese crackers, dairy sour cream, sliced green onions, and sliced jalapeño chile peppers.
• To keep soup flavorful and safe to eat when your party will last for several hours, regularly refill the serving bowl with hot soup. Keep the remaining soup hot on the stove top or in a slow cooker.
shrimp and coconut soup
start to finish: 15 minutes makes: 5 servings
The enjoyment-to-effort ratio on this Caribbean-style soup is really high! Just five ingredients and about 15 minutes stack up to a terrific starter for a special meal.
8 ounces fresh or frozen peeled and deveined small shrimp
2 14-ounce cans chicken broth
4 ounces dried angel-hair pasta or vermicelli, broken into 2-inch pieces
1 tablespoon curry powder
1 cup purchased unsweetened coconut milk
Sliced green onion or snipped fresh chives
1 Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
2 In a large saucepan bring broth to boiling. Add pasta and curry powder; return to boiling. Boil gently for 3 minutes. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque and pasta is tender. Stir in coconut milk; heat through. Sprinkle each serving with green onion.
nutrition facts per serving: 268 cal., 14 g total fat (11 g sat. fat), 69 mg chol., 762 mg sodium, 22 g carb., 2 g dietary fiber, 15 g protein.
sherried salmon bisque
start to finish: 35 minutes makes: 8 servings
The easiest way to clean leeks is to slice them in half lengthwise and hold them under running water, root end up. As you lift and separate the leaves, the water will wash away the grit trapped between the layers.
12 ounces fresh or frozen salmon fillets or steaks, cut 3⁄4 inch thick
2 tablespoons butter
3 cups sliced fresh stemmed shiitake or other mushrooms
3⁄4 cup thinly sliced leek or 1⁄2 cup thinly sliced green onion
1 14-ounce can chicken broth or vegetable broth
11⁄2 teaspoons snipped fresh dill or 1⁄2 teaspoon dried dill
1⁄4 teaspoon salt
Dash ground black pepper
2 cups half-and-half or light cream
2 tablespoons cornstarch
2 tablespoons dry sherry
Fresh dill sprigs (optional)
1 Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Slice off and discard salmon skin. Remove and discard bones. Cut salmon into 1⁄2-inch pieces; set aside. In a large saucepan melt butter over medium heat. Cook mushrooms and leek in hot butter until tender. Stir in broth, dill, salt, and pepper. Bring to boiling.
2 In a medium bowl combine half-and-half and cornstarch. Stir into mushroom mixture. Cook and stir over medium heat until thickened and bubbly. Add salmon. Cover and simmer for about 4 minutes or until salmon flakes easily when tested with a fork. Gently stir in sherry. If desired, garnish with dill.
nutrition facts per serving: 232 cal., 15 g total fat (7 g sat. fat), 55 mg chol., 345 mg sodium, 14 g carb., 1 g dietary fiber, 11 g protein.
make-ahead directions: Prepare as directed. Cool slightly. Transfer to a container. Cover and chill for up to 2 days. Reheat over medium-low heat until heated through, stirring occasionally.
new england clam chowder
start to finish: 40 minutes makes: 8 servings
When you need a terrific main dish, ladle this creamy tempter into bowls and serve it with crusty bread.
1 pint shucked clams or two 61⁄2-ounce cans minced clams
2 slices bacon
21⁄2 cups finely chopped peeled potato
1 cup chopped onion
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1⁄4 teaspoon dried thyme, crushed
1⁄8 teaspoon ground black pepper
2 cups milk
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
1 If using shucked clams, chop them, reserving the liquid; set clams aside. Strain clam liquid to remove bits of shell. (Or drain canned clams, reserving the liquid.) If necessary, add enough water to reserved clam liquid to measure 1 cup total; set liquid aside.
2 In a large saucepan cook bacon until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.
3 Stir reserved 1 cup clam liquid, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into reserved drippings. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Using the back of a fork, mash potatoes slightly against the side of the pan.
4 In a medium bowl stir together milk, half-and-half, and flour. Add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle individual servings with the crumbled bacon.
nutrition facts per serving: 376 cal., 15 g total fat (8 g sat. fat), 76 mg chol., 495 mg sodium, 35 g carb., 2 g dietary fiber, 24 g protein.
make-ahead directions: Prepare as directed. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.
cauliflower-crab chowder
start to finish: 25 minutes makes: 6 servings
A generous splash of wine rounds out the flavor of this creamy combo of crab and cauliflower.
2 cups loose-pack frozen cauliflower
1⁄2 cup water
3 tablespoons butter
3 tablespoons all-purpose flour
1 14-ounce can vegetable or chicken broth
11⁄4 cups milk
1 3-ounce package cream cheese, cubed
2 tablespoons chopped pimiento or bottled roasted red sweet pepper
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
1⁄4 teaspoon salt
1 6-ounce package frozen crabmeat, thawed and drained
1⁄4 cup dry white wine or dry sherry
Snipped fresh parsley (optional)
1 In a medium saucepan combine cauliflower and the water. Bring to boiling; reduce heat. Cover and simmer for about 4 minutes or just until crisp-tender. Do not drain. Cut up any large pieces of cauliflower; set aside.
2 Meanwhile, in a large saucepan melt butter over medium heat. Stir in flour. Add broth and milk. Cook and stir until slightly thickened and bubbly.
3 Stir in undrained cauliflower, cream cheese, pimiento, parsley, chives, and salt. Stir over low heat until cream cheese melts. Stir in crabmeat; heat through. Stir in wine. If desired, sprinkle with parsley. Serve immediately.
nutrition facts per serving: 192 cal., 12 g total fat (7 g sat. fat), 63 mg chol., 551 mg sodium, 9 g carb., 1 g dietary fiber, 10 g protein.
make-ahead directions: Prepare as directed. Cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.
manhattan clam chowder
start to finish: 45 minutes makes: 6 servings
If you prefer to use purchased bacon pieces instead of regular bacon, use 2 tablespoons olive oil to cook the celery, carrot, and onion.
1 pint shucked clams or two 6.5-ounce cans minced clams
2 slices bacon
1 cup chopped celery
1⁄3 cup chopped onion
1⁄4 cup chopped carrot
1 8-ounce bottle clam juice or 1 cup chicken broth
2 cups cubed red-skin potatoes (2 medium)
1 teaspoon dried thyme, crushed
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon ground black pepper
1 14.5-ounce can diced tomatoes, undrained
1 If using fresh clams, drain, reserving juice. Chop clams; set aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to make 11⁄2 cups total liquid; set juice aside.
2 In a large saucepan cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
3 Heat reserved bacon drippings. Add celery, onion, and carrot. Cook for 3 to 5 minutes or until tender. Stir in reserved 11⁄2 cups clam juice and the bottled clam juice. Stir in potato, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
4 Stir in clams, bacon, and tomatoes. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
nutrition facts per serving: 169 cal., 6 g total fat (1 g sat. fat), 27 mg chol., 338 mg sodium, 16 g carb., 2 g dietary fiber, 13 g protein.
crab and poblano soup
start to finish: 30 minutes makes: 8 servings
Once hard to find, authentic Mexican ingredients are now more widely available than ever before. This recipe makes good use of Mexican cheese and poblano chile peppers to enliven this colorful soup. Pictured on page 323.
1⁄4 cup butter
2 fresh poblano chile peppers, seeded and chopped (see note)
3⁄4 cup chopped red sweet pepper
1⁄2 cup chopped onion
2 cloves garlic, minced
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 14-ounce can chicken broth
2 cups milk
6 ounces asadero cheese or quesadilla queso, shredded (11⁄2 cups)
1 6.5-ounce can lump crabmeat, drained, or 8 ounces fresh lump crabmeat, picked over and cut into bite-size pieces
1 recipe Fresh Tomato Salsa
1 recipe Crisp Tortilla Strips (optional)
1 In a large saucepan melt butter over medium heat. Cook chile peppers, sweet pepper, onion, and garlic in hot butter until tender, stirring occasionally. Stir in flour, salt, and pepper. Add broth all at once, stirring to combine. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
2 Reduce heat to medium low. Stir in milk and cheese. Cook and stir for 3 to 5 minutes or until cheese melts. Stir in crabmeat; heat through.
3 Top each serving with Fresh Tomato Salsa. If desired, serve with Crisp Tortilla Strips.
nutrition facts per serving: 204 cal., 12 g total fat (8 g sat. fat), 60 mg chol., 665 mg sodium, 11 g carb., 1 g dietary fiber, 14 g protein.
fresh tomato salsa: In a small bowl stir together 3 roma tomatoes, seeded and chopped; 1 green onion, thinly sliced; 1 tablespoon snipped fresh cilantro; 2 teaspoons lime juice; and 1 teaspoon finely chopped fresh jalapeño chile pepper (see note). Season to taste with salt and black pepper. Makes 1 cup.
crisp tortilla strips: Preheat oven to 350°F. Roll up each of 3 flour tortillas; slice crosswise, which will result in long thin strips. Lightly coat tortilla strips with nonstick cooking spray and spread on a baking sheet. Bake for about 5 minutes or until golden. Cool.
shiitake and lemongrass soup
prep: 20 minutes cook: 20 minutes makes: 4 servings
Lemongrass is a unique ingredient in Asian fare. As the name implies, the herb (which resembles a green onion) tastes like lemon. It’s worth looking for in an Asian market, but in a pinch, substitute 1 teaspoon finely shredded lemon peel for the 2 tablespoons lemongrass.
2 tablespoons butter
1⁄2 cup finely chopped onion
2 tablespoons finely chopped fresh lemongrass
3 cups mushroom or vegetable broth
8 ounces fresh shiitake mushrooms, stemmed and sliced
1 tablespoon rice vinegar
1⁄8 teaspoon ground white pepper
1 cup coarsely chopped fresh spinach
1 In a large saucepan melt 1 tablespoon of the butter over medium-high heat. Cook onion and lemongrass in hot butter for about 5 minutes or until tender. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Pour through a fine-mesh strainer. Discard onion and lemongrass.
2 Meanwhile, in a large skillet melt the remaining 1 tablespoon butter over medium-high heat. Cook sliced mushrooms in hot butter for about 5 minutes or until mushrooms are lightly browned on the edges. Remove from heat.
3 Stir vinegar and pepper into broth mixture. Stir in spinach. To serve, ladle broth mixture into bowls. Top with cooked mushrooms.
nutrition facts per serving: 80 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 770 mg sodium, 6 g carb., 2 g dietary fiber, 2 g protein.
roasted red pepper soup
prep: 25 minutes cook: 15 minutes makes: 4 servings
For smooth pureed soups like this one, a handheld immersion blender comes in handy. It allows you to blend the soup right in the saucepan.
1 12-ounce jar roasted red sweet peppers, drained and sliced
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 14-ounce cans vegetable or chicken broth
1 cup chopped peeled potato
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
1⁄4 cup dairy sour cream
1 If desired, reserve some of the sweet pepper slices for garnish. In a large saucepan or pot heat oil over medium heat. Cook onion and garlic in hot oil for 3 to 4 minutes or until tender. Stir in the remaining sweet pepper, the broth, potato, oregano, and thyme. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool mixture slightly.
2 Using a handheld immersion blender, blend broth mixture until nearly smooth; heat through. (Or place one-third of the broth mixture in a blender. Cover and blend until nearly smooth. Transfer to a bowl. Repeat two more times with the remaining broth mixture. Return all of the broth mixture to saucepan; heat through.)
3 Top each serving with sour cream and reserved red pepper, if desired.
nutrition facts per serving: 137 cal., 6 g total fat (2 g sat. fat), 5 mg chol., 1178 mg sodium, 18 g carb., 2 g dietary fiber, 2 g protein.
creamy potato soup
prep: 25 minutes cook: 35 minutes makes: 8 servings
Yukon gold potatoes have a beautiful golden color and a rich, creamy potato flavor, making soups like this extra delicious.
1 tablespoon olive oil
2 cups thinly sliced onion or leek
2 cups milk
3 tablespoons all-purpose flour
1 pound Yukon gold potatoes, peeled and sliced
4 cups reduced-sodium chicken broth
8 ounces Swiss-style cheese such as Gruyére or baby Swiss, shredded (2 cups)
Salt
Ground black pepper
Snipped fresh herbs
2 ounces baby Swiss cheese, thinly sliced (optional)
1 In a large saucepan or Dutch oven heat oil over medium heat. Cook onion in hot oil for 5 to 10 minutes or until tender. Whisk together milk and flour. Add to saucepan. Cook and stir for 5 minutes.
2 Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat. Cool slightly.
3 Place half of the soup in a blender. Cover and puree until smooth. Transfer to a bowl. Repeat with the remaining soup. Return all of the soup to saucepan. Add shredded cheese. Cook and stir over medium heat just until cheese melts. Season to taste with salt and pepper. Sprinkle with fresh herbs; garnish with sliced cheese, if desired.
nutrition facts per serving: 220 cal., 11 g total fat (6 g sat. fat), 31 mg chol., 441 mg sodium, 18 g carb., 1 g dietary fiber, 13 g protein.
butternut squash soup with ravioli
start to finish: 35 minutes makes: 5 servings
So few ingredients, so much flavor! Even better, this soup freezes well, so make an extra batch.
2 pounds butternut squash
2 14.5-ounce cans vegetable broth
1⁄2 cup water
1⁄8 teaspoon cayenne pepper
1 tablespoon butter
1 9-ounce package refrigerated cheese ravioli
1 tablespoon molasses (optional)
1 Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3⁄4-inch pieces.
2 In a large saucepan combine squash, broth, the water, and cayenne pepper. Cover and cook over medium heat for about 20 minutes or until squash is tender.
3 Place one-fourth of the squash mixture in a blender. Cover and blend until smooth. Transfer to a bowl. Repeat three more times with remaining squash mixture. Return all of the mixture to saucepan.
4 Bring just to boiling; immediately reduce heat. Simmer, uncovered, for 5 minutes. Add butter, stirring just until melted.
5 Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses.
nutrition facts per serving: 259 cal., 10 g total fat (5 g sat. fat), 52 mg chol., 933 mg sodium, 36 g carb., 2 g dietary fiber, 10 g protein.
make-ahead directions: Prepare soup as directed though Step 4. Cool squash mixture. Transfer to a container. Cover and chill for up to 2 days or freeze for up to 2 months. Reheat over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Continue with Step 5.
tomato-joe soup
prep: 30 minutes cook: 30 minutes makes: 6 to 8 servings
Coffee gives a deep, mellow boost to a variety of recipes, including this tomato soup. Top each serving with whipped cream.
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
6 medium tomatoes, peeled and quartered (about 2 pounds), or two 14.5-ounce cans diced tomatoes, drained
2 cups strong brewed coffee
1⁄2 cup water
1 6-ounce can tomato paste
2 teaspoons sugar
1⁄2 teaspoon salt
Few dashes bottled hot pepper sauce
3⁄4 cup whipping cream
1 In a saucepan melt butter over medium heat. Cook onion, celery, and carrot in hot butter about 5 minutes or until nearly tender, stirring occasionally. Add tomatoes, coffee, the water, tomato paste, sugar, salt, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Cool slightly.
2 Place half of the tomato mixture in a blender or food processor. Cover and blend or process until smooth. Transfer to a bowl. Repeat with remaining tomato mixture. Return all of the tomato mixture to saucepan. Stir in 1⁄4 cup of the whipping cream; heat through.
3 In a medium mixing bowl beat the remaining 1⁄2 cup whipping cream with an electric mixer on low speed just until soft peaks form (tips curl). Top each serving with whipped cream.
nutrition facts per serving: 164 cal., 12 g total fat (7 g sat. fat), 39 mg chol., 378 mg sodium, 14 g carb., 3 g dietary fiber, 3 g protein.
wild rice–mushroom bisque
prep: 25 minutes cook: 55 minutes cool: 5 minutes makes: 12 servings
A splash of dry sherry brings out the rich mushroom flavor in this sophisticated first-course soup.
1 cup wild rice
2 cups water
1 tablespoon butter
1 pound fresh shiitake or cremini mushrooms, stemmed and sliced
3 medium leeks, sliced
2 tablespoons dry sherry (optional)
1 32-ounce box chicken broth
2 large russet potatoes, peeled and chopped (12 ounces)
1 cup half-and-half or light cream
1 medium carrot, shredded
1 teaspoon snipped fresh thyme or 1⁄4 teaspoon dried thyme, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 Rinse wild rice well. In a small saucepan combine wild rice and the water. Bring to boiling; reduce heat. Cover and simmer for 40 minutes or until most of the water is absorbed. Drain, if necessary.
2 Meanwhile, in a large pot melt butter over medium heat. Cook mushrooms and leeks in hot butter for about 5 minutes or until tender. If desired, remove pot from heat. Carefully add sherry. Return to heat and cook and stir, uncovered, until all of the sherry evaporates. Remove half of the mushroom mixture from the pot; set aside.
3 Add chicken broth and potatoes to pot. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender. Remove from heat. Cool slightly.
4 Place one-third of the soup mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat two more times with remaining soup mixture. Return all the soup mixture to the pot. Stir in wild rice, reserved mushrooms, half-and-half, carrot, thyme, salt, and pepper. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through and carrot is tender.
nutrition facts per serving: 145 cal., 4 g total fat (2 g sat. fat), 11 mg chol., 379 mg sodium, 25 g carb., 3 g dietary fiber, 4 g protein.
make-ahead directions: Prepare bisque as directed. Cover and chill for up to 24 hours. Reheat, thinning to desired consistency with additional chicken broth.
mushroom-tomato bisque
prep: 25 minutes cook: 30 minutes makes: 4 servings
If fresh shiitake mushrooms aren’t available, soak dried ones in hot water. Two ounces of dried mushrooms equal 1 cup of the fresh.
2 tablespoons butter
1⁄2 cup sliced leek or chopped onion
1⁄2 cup sliced celery
2 cloves garlic, minced
11⁄2 cups sliced stemmed fresh shiitake or other mushrooms
1 14.5-ounce can diced tomatoes, undrained
1 14-ounce can chicken or vegetable broth
1⁄2 cup whipping cream
1⁄2 teaspoon dried dillweed
1⁄8 teaspoon ground black pepper
Sautéed mushrooms (optional)
1 In a large saucepan melt butter over medium heat. Cook leek, celery, and garlic in hot butter for 3 to 5 minutes or until tender. Add the 11⁄2 cups mushrooms. Cook and stir about 5 minutes or until mushrooms are tender. Stir in tomatoes, broth, whipping cream, dillweed, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Cool slightly.
2 Using a handheld immersion blender, blend soup mixture until nearly smooth; heat through. (Or let soup mixture cool slightly. Place half of the mixture in a blender or food processor. Cover and blend or process until smooth. Transfer to a bowl. Repeat with the remaining soup mixture. Return all of the soup to saucepan and heat through.)
3 If desired, top each serving with sautéed mushrooms.
nutrition facts per serving: 193 cal., 13 g total fat (8 g sat. fat), 47 mg chol., 607 mg sodium, 17 g carb., 2 g dietary fiber, 3 g protein.
red and green gazpacho
prep: 30 minutes chill: 1 hour makes: 6 servings
This make-ahead chilled soup is a colorful blend of tomatoes, tomatillos, cucumber, and cilantro—it’s as refreshing as it is easy.
3 cups chopped red and/or partially green tomato (3 large)
2 11.5-ounce cans tomato juice (about 3 cups)
1⁄2 cup chopped tomatillo (2 medium; optional)
1⁄2 cup chopped cucumber
1 large fresh jalapeño chile pepper, seeded and finely chopped (see note)
1⁄4 cup finely chopped green onion
1 clove garlic, minced
1⁄4 cup finely snipped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon bottled hot pepper sauce
1 avocado, halved, pitted, peeled, and chopped (optional)
Snipped fresh cilantro (optional)
1 In a large bowl combine tomato, tomato juice, tomatillo (if desired), cucumber, chile pepper, green onion, garlic, the 1⁄4 cup cilantro, the oil, lime juice, salt, and hot pepper sauce. Cover. Chill for at least 1 hour.
2 If desired, top each serving with avocado and additional cilantro.
nutrition facts per serving: 60 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 398 mg sodium, 9 g carb., 2 g dietary fiber, 2 g protein.
shrimp gazpacho: Prepare as directed. Just before serving, stir 8 ounces cooked, peeled, deveined, and chopped shrimp into the gazpacho mixture.
nutrition facts per serving: 98 cal., 3 g total fat (0 g sat. fat), 74 mg chol., 483 mg sodium, 9 g carb., 2 g dietary fiber, 10 g protein.
