Serves 8
1 pound dried pinto beans
1 cup coarsely chopped onion
1 cup sliced celery
1 large garlic clove, minced
2 quarts homemade chicken stock or canned broth
1½ cups water
1 teaspoon dried basil
1 bay leaf
2 tablespoons tomato paste
2 teaspoons salt
1½ cups ditali (small macaroni)
½ cup olive oil
Salt and freshly ground black pepper
¼ cup chopped fresh parsley leaves
Freshly grated
Parmesan cheese
1. Rinse the beans and soak them overnight covered with 2 inches of cool water.
2. Drain the beans and put them in a large heavy pot with the onion, celery, garlic, stock, water, basil, and bay leaf. Slowly bring to a boil; immediately lower the heat and simmer for 2½ hours stirring every half hour. Add the tomato paste, stir, and continue to simmer.
3. Bring 2½ quarts of water to a boil in a large saucepan and add the salt, stir, and add the ditali. Stir and cook for 6 minutes.
4. Meanwhile, remove 2 cups of the soup and purée it in a blender. Return the purée to the soup and stir. Drain the pasta well and add to the soup. Stir and simmer for 10 minutes, adding a little water, if necessary. Stir in the olive oil, season with salt and pepper to taste, and add the parsley. Serve with freshly grated Parmesan cheese.
Variation: Add 1 pound of sliced cooked sweet or hot Italian sausages to the soup with the pasta and follow the recipe from that point on in the directions.
Serves 4
Here is a nearly instant soup which is made from a good-quality canned product, Goya black beans.
2 16-ounce cans Goya black beans
3 tablespoons olive oil
1 scallion, thinly sliced
3 tablespoons dry sherry
½ cup sour cream, at room temperature
1 firm ripe avocado, peeled, pitted, and cubed
1. Pour the beans and their liquid into a saucepan. Add the olive oil, scallions, and sherry and bring to a boil. Lower the heat and simmer for 10 minutes. If necessary, add a small amount of canned chicken broth.
2. Spoon equal amounts of the soup into 4 soup bowls and top with dollops of the sour cream and the avocado cubes.
Serves 6
1 10-ounce package frozen corn kernels
1 10-ounce package frozen baby lima beans
2½ cups homemade chicken stock or canned broth
2 tablespoons butter
1 small onion, minced
1 cup cubed smoked ham
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley leaves
1 cup heavy cream
Salt and freshly ground black pepper
1. Put the corn, lima beans, and stock in a large saucepan or pot and bring to a boil. Lower the heat to a low boil and simmer for 10 minutes.
2. Meanwhile, melt the butter in a frying pan and cook the onion and ham for 5 minutes, stirring often. Add the mixture to the soup with the thyme, parsley, and cream and bring to a boil. Lower the heat and simmer for 10 minutes. Season with salt and pepper to taste.
Serves 4
Scant ¼ pound spaghetti
1 teaspoon minced garlic
¼ cup minced onion
¼ cup olive oil
1 quart homemade chicken stock or canned broth
1½ cups finely chopped fresh broccoli stalks (peel stems before chopping)
1 medium-sized carrot, scraped and diced Freshly ground black pepper
1. In a large bowl break up the spaghetti into about ½-inch pieces. This is easily accomplished by first breaking all the pieces in half, then in half again. Using the fingers pick up a fist of spaghetti and squeeze it. Repeat until the spaghetti is the correct size. (There should be just under a cup of broken spaghetti.)
2. Put the garlic, onion, and oil in a heavy saucepan. Cook over medium-low heat for 5 minutes, stirring. Don’t let the garlic brown.
3. Meanwhile, bring 1½ quarts of water to a boil in another saucepan or pot.
4. Add the stock, broccoli, and carrot to the onion and garlic mixture. Slowly bring to a boil.
5. Add the spaghetti to the boiling water, stir, and cook it for 6 minutes.
7. When the broccoli mixture reaches a boil, lower the heat to medium.
8. Drain the spaghetti well and add it to the soup. Cook the soup over low heat for 8 minutes, stirring occasionally. Season with pepper to taste. (No salt is required since the stock should have the amount of salt required.)
Variations: Herbs such as basil and oregano and/or 1 tablespoon of chopped fresh parsley leaves may be added if desired.
Serves 6
3 tablespoons butter
1 pound carrots, scraped and thinly sliced
1 cup drained canned tomatoes, chopped
1 medium-sized onion, chopped
3 cups homemade chicken stock or canned broth
1 cup heavy cream
½ teaspoon dried chervil
½ teaspoon paprika
Salt and freshly ground black pepper
Chopped fresh parsley leaves
1. Melt the butter in a heavy saucepan and add the carrots, tomatoes, and onion, stir and cover. Simmer for 5 minutes. Add the stock and bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes.
2. Purée the mixture, a few cups at a time, in a food processor or blender. Return the mixture to a clean saucepan. Add the cream, chervil, and paprika. Season with salt and pepper to taste. Simmer for a few minutes until very hot. Garnish each serving with parsley.
Variation: For more texture, simmer ¾ cup of diced fresh carrots in 2 cups of water for 5 minutes. Drain and stir into the soup with the cream, or garnish the soup with butter-fried croutons.
Serves 4
3½ cups homemade chicken stock or canned broth
1 teaspoon soy sauce
1 10-ounce package frozen corn, thawed and drained
1½ tablespoons cornstarch, dissolved in a little water
Salt and freshly ground black pepper
2 large egg whites
3 tablespoons heavy cream
Chopped fresh parsley leaves
1. Bring the stock and soy sauce to a boil in a large saucepan. Add the corn and bring to a boil again. Sir in the dissolved cornstarch and season with salt and pepper to taste.
2. In a bowl beat the egg whites until frothy, but not stiff. Beat in the cream.
3. Remove the saucepan from the heat and stir in the egg white mixture, stirring only to combine the ingredients. Serve immediately, garnishing each serving with parsley.
Serves 4
2 pounds fish bones, skins, and heads
1½ quarts water
3 tablespoons diced salt pork
1 medium-sized onion, finely chopped
3 tablespoons butter
1 tablespoon all-purpose flour
½ cup milk
1 cup heavy cream
¾ pound haddock fillets, cut into bite-sized pieces
1 cup cooked diced potatoes
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1. Put the fish bones, skins, and heads in a saucepan. Add the water and bring to a boil. Simmer for 45 minutes. Strain and reserve 3 cups of the liquid.
2. Heat the salt pork in a large saucepan and render the fat over medium-low heat for 5 minutes. Discard the pork fat pieces. Add the butter and stir in the flour. Cook for 1 minute, stirring. Slowly pour in the fish stock, whisking constantly until it is boiling. Add the milk and cream and bring to a boil. Add the fish and potatoes and simmer for 5 minutes. Season with salt and pepper to taste. Sprinkle each serving with parsley.
Serves 4
This recipe is one of the few in this collection not made from scratch; it’s included because it’s quick and delicious. I created it several years ago while sailing with a friend in the Virgin Islands. There were few supplies on board and only a butane two-burner stove plus a fantail barbecue to cook on. Steaks were being grilled on the fantail and potatoes were sautéing over one of the burners when two unexpected guests arrived. We halved the steaks, cooked an extra batch of potatoes and made up for the small portions of meat with this “in a pinch” soup. Dessert was fresh papaya slices with a mist of lime juice. (The soup proved just as good on land.)
1 2¾-ounce package Knorr leek soup mix
½ cup heavy cream or milk
2 teaspoons curry powder
2 tablespoons dry sherry
½ cup sour cream
1 large unpeeled Delicious apple, cut into ½-inch cubes
Freshly ground black pepper
1. Follow the package directions for preparing the soup using 4 cups of water and ½ cup of cream or milk and add the curry. When the soup is done add the sherry and cook over medium-high heat for 3 minutes, stirring often. Off the heat, stir in the sour cream.
2. Place the apple cubes on a plate and sprinkle them with pepper. Garnish each bowl of soup with the peppered apple cubes.
Serves 6
3 tablespoons butter
3 cups chopped celery
3 scullions, sliced
3 cups homemade chicken stock or canned broth
1 cup heavy cream
Few gratings of nutmeg
Salt and freshly ground black pepper to taste
2 10-ounce packages frozen patty shells
1. Melt the butter in a large saucepan and add the celery and scallions. Cook over medium heat for 5 minutes, stirring often. Add the stock and bring to a boil. Lower the heat, partially cover, and simmer for 30 minutes, or until the celery is tender.
2. Purée the soup, a few cups at a time, in a blender or food processor.
3. Pour the purée into a large bowl and stir in the cream, nutmeg, and salt and pepper. Ladle the soup in equal amounts into 6 ovenproof soup crocks or bowls.
4. Preheat the oven to 400 degrees.
5. On a lightly floured surface, roll 2 patty shells on top of each other into a circle that hangs 1 inch over the rims of the soup bowls. The dough should be about ⅛ inch thick. Repeat the procedure until all 6 are rolled out. Cut a small circle in the center of each piece of dough. With a finger, wet the rim of one side of the dough with water.
6. Lay 1 piece of dough over each soup-filled bowl and press the water-brushed edges against the outer edges of the bowls. Place the soup bowls on a baking sheet and bake for about 20 minutes, or until the pastry puffs and is golden brown.
Serves 6
6 strips crisp-cooked bacon, crumbled (reserve 2 tablespoons of the drippings)
1 medium-sized onion, finely chopped
1 large garlic clove, minced
2 carrots, scraped and thinly sliced
1 celery stalk, thinly sliced
1 cup chopped, peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley leaves
1½ cups red lentils (about ¾ pound), picked over, washed, and drained
3½ cups homemade beef stock or canned broth
1 cup tomato juice
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1. Heat the bacon drippings in a large pan. Add the onion, garlic, carrots, celery, and tomatoes and stir. Simmer for 5 minutes. Add the parsley, lentils, stock, tomato juice, and lemon juice, stir and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the lentils are tender.
2. Purée the mixture in a blender or food processor, a few cups at a time, and return to a clean pan. Heat thoroughly and season with salt and pepper to taste. Garnish each serving with the crumbled bacon.
Serves 4
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
12 ounces fresh mushrooms, thinly sliced
3 cups homemade chicken stock or canned broth
⅓ cup chopped fresh parsley leaves
¼ cup ketchup
¼ teaspoon dried thyme
½ cup dry white wine
Freshly ground black pepper
1 cup grated Swiss cheese
1 cup grated Cheddar cheese
⅔ cup grated Parmesan cheese
1. Melt the butter in a large heavy saucepan. Add the onion and garlic and sauté over medium-low heat for 5 minutes. Add the mushrooms, stock, parsley, ketchup, and thyme and bring to a boil. Add the wine and cook for 1 minute. Lower the heat, cover, and simmer for 6 minutes. Season with pepper to taste.
2. Combine the cheeses and divide the mixture evenly among 4 soup bowls. Ladle the hot soup over the cheese and serve immediately.
Serves 6 to 8
2 cups dried yellow split peas, picked over, washed, and drained
2 medium-to-large onions, finely chopped
2 celery stalks, diced
1½ quarts water
1 quart homemade chicken stock or canned broth
6 tablespoons butter
1 large garlic clove, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamon
1 teaspoon chili powder
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
8 pitted dates
1. Put the split peas, 1 finely chopped onion, celery, water, and stock in a large heavy pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
2. Melt the butter in a frying pan and add the remaining finely chopped onion and the garlic. Cook over medium heat for 5 minutes, stirring often. Add all the spices and the lemon juice. Stir and cook for 1 minute. Set aside.
3. When the soup has cooked for 45 minutes, add the onion mixture to the soup, stir, and season with salt and pepper to taste. Simmer the soup for 15 minutes longer, or until the peas are tender.
4. Purée 2 cups of the soup in a blender or food processor and return it to the pot. Combine well. Garnish each serving with 1 chopped date.
Serves 6
2 tablespoons butter
¼ cup chopped shallots
2 celery stalks, sliced
1 quart homemade chicken stock or canned broth
1½ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 cup heavy cream
Salt and freshly ground black pepper
½ cup chopped walnuts
1. Melt the butter in a large heavy saucepan. Add the shallots and celery and cook over medium-low heat for 5 minutes, stirring often. Add the chicken stock and sweet potatoes. Bring to a boil, lower the heat, and simmer for 25 minutes, or until the potatoes are tender.
2. Purée 2 cups of the mixture at a time in a blender or food processor until smooth. Return the purée to a clean saucepan. Add the heavy cream, stir, and season with salt and pepper to taste. Heat thoroughly. Garnish each serving with equal amounts of chopped walnuts.
Variation: This soup may also be served well chilled.
Serves 4
3 tablespoons butter
1 medium-sized onion, chopped
2 bunches watercress, leaves and stems chopped, save 4 sprigs for garnish
2 tablespoons all-purpose flour
Few gratings of nutmeg
2 cups milk
1 cup homemade chicken stock or canned broth
2 large egg yolks
½ cup heavy cream
Salt and freshly ground black pepper
1. Melt the butter in a heavy saucepan. Add the onion and watercress. Stir, cover, and cook over low heat for 8 minutes. Sprinkle the flour and nutmeg over the mixture and stir.
2. In a separate saucepan heat the combined milk and broth to the boiling point and stir into the watercress mixture. Simmer for 15 minutes.
3. Purée 2 cups of the mixture at a time in a blender or food processor. Return the purée to a clean saucepan and heat thoroughly. Remove from the heat.
4. In a small bowl beat the egg yolks lightly with the cream. Add ¼ cup of the soup to the yolk mixture and stir. Whisk this mixture into the soup. Cook the soup over very low heat for 2 minutes, stirring constantly, until the soup thickens. Season with salt and pepper to taste. Garnish each serving with a sprig of watercress.