Various Soups

ONION SOUP WITH STILTON

1 ounce butter per serving
2 medium yellow onions per serving, thinly sliced
Salt & black pepper
1 pint stock (whatever type you prefer)
Fresh thyme
2 tblspn sherryStilton cheese
Croutons

In a heavy saucepan heat the butter and sauté the onions slowly until golden brown. Season with salt and pepper. Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes. If you are using Stilton rind, grate it finely, otherwise, chop the cheese. Add it half way through the cooking and stir well. Serve with croutons.

VICHYSSOISE

3 tablespoons butter
1 cup sliced leek whites
1 tablespoon flour
3 cups peeled, diced potatoes
1 quart chicken stock
1 1/2 cups milk
1 cup heavy cream
Salt and white pepper
2 tablespoons. chopped chives

Melt the butter in a soup pot, add the leeks and cook until tender, (do not brown) about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow to cool slightly . Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve. Garnish with chopped chives.

Yield about 10, 8 ounce servings

ASPARAGUS - CRAB SOUP

2 tablespoons. butter
4 cups sliced asparagus
1/2 cup chopped onion
2 tablespoons flour
1 quart chicken stock
1 cup cream
Salt and pepper
1 1/2 cup crab meat
2 tablespoons chopped dill
Dill sprigs for garnish

Melt the butter in a soup pot. Add the asparagus and onion, and cook until tender, about 5 minutes. Dust the vegetables with the flour, stir and cook for 3 minutes. Add the stock, bring to a boil, reduce the heat and simmer for 25 minutes. Cool slightly and blend until smooth. Strain through a large-holed china cap. Add the cream and season. Chill for 2 hours. Season to taste and add the crab meat. Garnish with fresh dill sprigs.

Yield: 4, 8 ounce servings

FRUIT SOUP

2 cups fresh pitted, sweet cherries, rough chopped
2 cups cleaned, trimmed rhubarb, thinly sliced
3 cups red wine
1 cup water
1 cup sugar
1/2 teaspoon finely chopped fresh ginger
1 teaspoon vanilla
1 pint fresh fruit sorbet (preferably cherry)
1 cup sweetened whipped cream
Mint sprig for garnish

In a medium soup pot, combine the fruit with the red wine, water, sugar, ginger, and vanilla. Bring to a boil, reduce the heat and simmer until it reaches a thin syrupy consistency, coating the back of a wooden spoon, about 30 minutes. Adjust the seasonings, and sweetness. Cool completely and serve garnished with a scoop of sorbet and whipped cream. Garnish with mint sprig.

Yield: 8 to 10 servings 

TORTILLA SOUP

16 ounce can tomatoes
1 medium onion, diced
2 cloves garlic 
4 tablespoons cilantro
1/2 teaspoon sugar
juice of 1/2 lime
1/2 tsp Adobo seasoning or sauce
8 cups chicken broth
1 1/2 lbs chicken breast cut up
1 cup fresh corn
3 chipotle peppers (diced)
shredded Monterey Jack cheese
2 avocados cubed
Tortilla chips
Sour cream
Place tomatoes, onion, garlic, cilantro, lime juice, and sugar into a blender and blend smooth. Pour into a large pot with chicken broth, corn, Adobo seasoning, chicken and chipotle peppers. Bring to a boil then cover and simmer for 20 minutes.
Crumble tortilla chips in a bowl with avocados. Pour soup over and serve topped with cheese and sour cream.
Yield: 8 to 10 servings.

GAZPACHO

4 large tomatoes
1 medium red bell pepper
1 medium green pepper
2 jalapenos
1/2 cup chopped cilantro
1/2 cup fresh lime juice
2 cups canned tomato juice
2 medium cucumbers
6 garlic cloves
1 tsp. of chili powder
salt and pepper to taste
Peel, seed and dice the tomato and peppers. Chop the jalapenos and garlic and cucumbers. Add the tomatoes, peppers, jalapenos, cilantro, lime juice, tomato juice, and half the cucumbers to a large bowl; set aside.In a food processor or blender add the remaining cucumbers and garlic; puree this . Add the ingredients from the bowl - salt and pepper to taste and then lightly blend this mixture. Remove from the blender/processor and chill in the refrigerator; serve ice cold!! Garnish with cilantro and sour cream.
Yield: 4 servings