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Chapter 3. Soups

Crme d'Argenteuil
(Cream of Asparagus Soup)
4 tablespoons butter
6 scallions (green onions), sliced
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
3 cups chicken broth
2 packages frozen asparagus, thawed
2 cups light cream

Melt the butter in a saucepan; saute1 the scallions 5 minutes. Blend in the flour, salt and pepper. Gradually add the broth, stirring steadily to the boiling point. Add the asparagus; cover loosely and cook over low heat 20 minutes. Puree in an electric blender, then strain; or force through a food mill. Return to the saucepan, mix in the cream and heat. Serves 4-6.

Old-Fashioned Bean Soup
2 cups navy beans
Ham or beef bone
1 1/2 cups diced onions
2 cups diced celery
1/2 cup grated carrots
1 clove garlic, minced
1/2 cup diced green peppers
3 quarts water
1 1/2 cups diced potatoes
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon thyme
2 tablespoons minced parsley

Wash the beans thoroughly. Cover with water, bring to a boil and let soak 1 hour. Drain.

In a large saucepan, combine the beans, bone, onions, celery, carrots, garlic, peppers and water. Bring to a boil, cover loosely and cook over low heat 2 1/2 hours. Add the potatoes, salt, pepper, thyme and parsley. Cook 25 minutes. Taste for seasoning. Serves 8-10.

Zuppa de Fagioli
(Tuscan Bean Soup)
2 cups dried white beans
9 cups water
1 onion
1/4 cup olive oil
1/2 cup minced onion
2 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons minced parsley

Wash the beans, cover with water and bring to a boil. Remove from the heat and let stand 1 hour. Drain. Add the 9 cups water and the whole onion. Bring to a boil and cook over low heat 2 1/2 hours, or until the beans are tender. Discard the onion. Pure half the beans in an electric blender, or force through a food mill. Return to the soup.

Heat the oil in a skillet; saut the minced onion 10 minutes. Stir in the garlic for 1 minute. Add to the soup with the salt and pepper. Cook 10 minutes. Stir in the parsley and serve. Serves 6-8.

For Pasta e Fagioli, add 1 cup half-cooked small macaroni or spaghetti when adding the sauted onions.

Potage Crme aux Choux
(Cream of Cabbage Soup)
4 tablespoons butter
1 1/2 cups sliced potatoes
4 cups shredded cabbage
3/4 cup sliced onions
6 cups chicken broth
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1 cup heavy cream
Paprika

Melt the butter in a saucepan. Add the potatoes, cabbage and onions. Cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt and pepper; cover again and cook 30 minutes. Pure in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream. Heat and taste for seasoning. Serve sprinkled with paprika. Serves 6-8.

Belgian Red Cabbage Soup
4 tablespoons butter
1 1/2 cups chopped onion
5 cups shredded red cabbage
1 pound soup meat
3 quarts water
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 clove garlic, minced
1 bay leaf
1 cup diced tart apples
2 cups diced potatoes

Melt the butter in a saucepan; saut" the onion 10 minutes. Add the cabbage; cover and cook over low heat 10 minutes, shaking the pan frequently. Add the meat, water, salt, pepper, sugar, garlic and bay leaf. Bring to a boil, cover and cook over low heat 1 1/2 hours. Add the apples and potatoes; cook 45 minutes longer. Discard the bay leaf and remove the meat. Taste for seasoning. Serves 8-10.

NOTE: Pieces of meat may be served in the soup, if desired.

Sopa Lahana
(Greek Cabbage Soup)
1 cup chopped onion
3 tablespoons olive oil
2 quarts water
1 pound tomatoes, peeled and chopped
2 pounds cabbage, shredded
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Saut the onion in the oil 5 minutes. Add the water; bring to a boil. Mix in the tomatoes, cabbage, salt and pepper. Bring to a boil again and cook over low heat 1 1/4 hours, or until cabbage is tender. Taste for seasoning. Stir in the parsley. Serve with sauted bread. Serves 8-10.

NOTE: A beef bone may be added to the soup for a richer result, if desired.

Cream of Carrot Soup
3 tablespoons butter
3 cups sliced carrots
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
4 cups chicken broth
1 cup light cream
1 tablespoon minced parsley
1 hard-cooked egg, chopped

Melt the butter in a saucepan; add the carrots, salt, sugar and pepper. Cook over low heat 10 minutes, stirring frequently. Add the broth; cook over low heat 30 minutes. Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning. Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6.

Cold Cucumber Soup
3 cucumbers
4 cups chicken broth
1 cup yogurt
2 teaspoons chopped fresh drill, or 1/2 teaspoon dried
1/2 teaspoon freshly ground black pepper

Peel the cucumbers; cut in half lengthwise and cut away the seeds. Dice the cucumbers. Bring the broth to a boil and add the cucumbers; cook over low heat 10 minutes. Puree in an electric blender, or force through a sieve. Cool, then blend in the yogurt, dill and pepper; taste for seasoning. Chill. Serves 6.

Gumbo File
3 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
6 cups chicken broth
1/4 teaspoon dried ground red peppers
1 1/2 cups canned tomatoes
1 pound okra, or 1 package frozen
1/2 pound cooked ham, cut julienne
1 pound raw shrimp, shelled and deveined, or 1 pound crab meat
1 teaspoon thyme
1 teaspoon file powder

Heat the oil in a saucepan; saut the onion 10 minutes. Add the garlic, broth, red peppers and tomatoes. Bring to a boil and cook over medium heat 30 minutes. Mix in the okra, ham, shrimp or crab meat and thyme; cook 10 minutes. Taste for seasoning. Remove from the heat and mix in the fil powder thoroughly; serve at once. Don't reheat, as the file1 becomes stringy. Serve with rice. Serves 6-8.

Hot Tomato Madrilne
4 cups beef broth
4 cups tomato juice
1/2 cup sliced onions
2 sprigs parsley
2 stalks celery
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 cloves
1/4 cup dry sherry
8 thin slices lemon
Paprika

In a saucepan, combine the broth, tomato juice, onions, parsley, celery, sugar, pepper and cloves. Bring to a boil and cook over low heat 20 minutes. Strain, return to saucepan and mix in the sherry. Taste for seasoning. Heat and serve in bouillon cups with a slice of lemon sprinkled with paprika in each. Serves 8-10.

Jellied Madrilene

Dissolve 2 envelopes (tablespoons) gelatin in 1/4 cup cold water. Stir into the hot soup until thoroughly mixed. Chill until set, then serve in chilled cups.

Red Caviar Madrilene

Divide the soup among 8 cups. Stir a heaping teaspoon of red caviar into each. Chill until set. Serve with a tablespoon of sour cream sprinkled with chopped chives in the center of each cup.

Minestrone
(Italian Vegetable Soup)
2 slices salt pork, diced
4 tablespoons butter
1 cup chopped onion
1 cup cooked or canned kidney beans
1 cup shredded cabbage
1 package frozen green peas
1 package frozen lima beans
1 cup diced potatoes
8 cups beef broth
1 clove garlic, minced
2 teaspoons salt
1/2 teaspoons freshly ground black pepper
1/2 teaspoon oregano
1/2 cup cooked elbow macaroni
1/4 cup grated Parmesan cheese

Brown the salt pork in a kettle; pour off the fat. Add the butter and onion; saut 5 minutes. Add the kidney beans and cabbage; cover and cook over low heat 10 minutes, shaking the kettle frequently. Add the peas, lima beans, potatoes, broth, garlic, salt, pepper and oregano. Cover and cook over low heat 45 minutes. Mix in the macaroni and cheese. Serve with additional grated cheese. Serves 8-10.

Minestrone Genovese
2 cups dried white beans
4 dried mushrooms
6 tablespoons olive oil
1/2 cup chopped onion
4 cups diced eggplant
4 cup shredded cabbage
2 cups sliced zucchini
2 cups peeled diced tomatoes, or 2 cups canned
2 1/2 quarts boiling water
1/2 cup vermicelli
2 cups salt
1/2 teaspoon freshly grated black pepper
1/4 cup minced parsley
1/2 teaspoon basil
2 cloves garlic, minced
1/3 cup pine nuts or sliced blanched almonds
1/3 cup grated Parmesan cheese

Wash the beans, cover them with water and bring to a boil, then let soak 1 hour. Drain. Cover with fresh water, bring to a boil and cook 1 1/2 hours. Drain. Wash the mushrooms, cover with warm water and let soak 10 minutes. Drain and slice.

Heat 3 tablespoons oil in a saucepan; saut the onion 5 minutes. Stir in the mushrooms, eggplant, cabbage and zucchini until coated with the oil. Add tomatoes, water and beans. Bring to a boil and cook over low heat 30 minutes. Mix in the vermicelli, salt and pepper; cook 10 minutes, or until vermicelli is tender.

In an electric blender combine parsley, basil, garlic, nuts, cheese and remaining oil. Turn motor on until paste is formed. Or pound ingredients to a paste, gradually adding oil. Stir into the soup. Serves 8-10.

Cream of Mushroom Soup
1 pound mushrooms
3 tablespoons butter
2 tablespoons minced onion
2 tablespoons flour
6 cups chicken broth
1/4 teaspoon white pepper
3/4 cup heavy cream

Wash and drain the mushrooms. Chop the stems and half the caps. Slice the remaining caps thin. Melt the butter in a saucepan; saut the chopped mushrooms and onion 5 minutes. Blend in the flour; add the broth, stirring steadily to the boiling point. Add the sliced mushrooms and pepper; cook over low heat 15 minutes. Mix in the cream; taste for seasoning. Serve sprinkled with parsley, if desired. Serves 8-10.

Mushroom-Noodle Soup

Add 1/2 cups cooked, drained fine noodles to the mushroom soup. Heat, taste for seasoning and serve. Serves 8-10.

Mushroom-Barley Soup
8 dried mushrooms
2 tablespoons butter
3/4 cup chopped onion
4 cups chicken broth
3 tablespoons fine barley
1 small bay leaf
2 sprigs parsley
1/4 teaspoon freshly ground pepper
1 tablespoon flour
1 cup milk

Wash the mushrooms; cover with lukewarm water and soak 15 minutes, or until soft enough to cut. Drain, reserving the liquid. Cut in julienne pieces.

Melt the butter in a saucepan; saut the onion 10 minutes, stirring frequently. Add the broth and bring to a boil. Add the mushrooms, barley, bay leaf, parsley and pepper. Cook over low heat 45 minutes, or until barley is tender. Discard the bay leaf and parsley. Mix the flour and milk until smooth. Stir into the soup until boiling. Cook 5 minutes longer. Taste for seasoning. Serves 4-6.

Onion Soup
4 tablespoons butter
5 cups thinly sliced onions
6 cups beef broth
1 cup dry white wine
8 slices French bread, toasted
1 cup grated Gruyere or Swiss cheese

Melt the butter in a saucepan, saut the onions 20 minutes, stirring frequently. Add the broth and wine; cook over low heat 20 minutes. Taste for seasoning. Pour into 8 heatproof bowls. Place a slice of toast in each and sprinkle with the cheese. Place in a 450 oven about 5 minutes, until cheese melts. Serves 8.

Soupe l'Oignon
la Crme
(Creamed Onion Soup)
4 tablespoons butter
4 cups thinly sliced onions
1 1/2 quarts water
2 teaspoons salt
1/4 teaspoon white pepper
2 egg yolks
1 cup heavy cream
Grated Gruyere or Parmesan cheese

Melt the butter in a saucepan; saut the onions over low heat about 20 minutes, until browned. Mix in the flour and saut another 5 minutes. Add the water, salt and pepper. Cover loosely and cook over low heat 25 minutes.

Beat the egg yolks and cream in a bowl. Gradually add about 3 cups of the soup, stirring steadily to prevent curdling. Return to balance of soup. Heat, mixing steadily, but do not let boil. Serve with a bowl of grated cheese. Serves 6-8.

Rumanian Onion Soup
4 tablespoons butter
4 cups sliced onions
1 cup sliced potatoes
6 cups beef broth
1 cup dry white wine
3 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoons freshly ground black pepper
1 cup heavy cream

Melt the butter in a saucepan; lightly brown the onions in it. Add the potatoes and broth. Cover, bring to a boil and cook over low heat 30 minutes. Puree in an electric blender or force through a sieve.

Return to saucepan; mix in the wine, lemon juice, sugar and pepper. Bring to a boil and cook over low heat 15 minutes. Stir in the cream, heat and taste for seasoning. Serves 8-10.

Cream of Green Pea Soup
5 cups water
2 pounds peas, shelled, or 2 packages frozen, thawed
1/4 cup chopped onion
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon sugar
2 tablespoons flour
2 cups light cream
2 teaspoons nutmeg

Bring the water to a boil; add the peas, onion, salt, pepper and sugar. Bring to a boil, cover and cook over low heat 20 minutes. Puree in an electric blender, or force through a sieve. Return to the saucepan. Mix the flour, cream and nutmeg until smooth. Add to the soup, stirring steadily to the boiling point. Cook over low heat 5 minutes longer. Taste for seasoning. Serves 6-8.

Iced Pea Soup
1 pound peas, shelled, or 1 package frozen, thawed
1/4 cup sliced onions
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon potato flour or cornstarch
4 cups chicken broth
3/4 cup light cream
2 teaspoons minced fresh mint (optional)

Combine the peas, onions, water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 15 minutes. Pure in an electric blender, or force through a sieve. Return to the saucepan and blend in the potato flour. Gradually add the broth, stirring steadily to the boiling point. Cook over low heat 5 minutes longer. Chill, stirring occasionally. Mix in the cream. Taste for seasoning. Serve sprinkled with mint, if desired. Serves 6-8.

Peasant Soup
3 tablespoons olive oil
2 cups shredded cabbage
1 1/2 cups thinly sliced carrots
4 leeks, thinly sliced
1 parsnip, thinly sliced
8 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 package frozen mixed vegetables
1/4 cup raw rice
1/2 pound spinach, shredded

Heat the oil in a saucepan; mix in the cabbage, carrots, leeks and parsnip; cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt, pepper and bay leaf. Bring to a boil and cook over medium heat 10 minutes. Add the mixed vegetables and rice; cook 20 minutes. Add the spinach; cook 10 minutes. Taste for seasoning and discard the bay leaf. Serves 8-10.

Potage Sante
(Green Soup)
5 tablespoons butter
6 leeks, sliced
3 cups sliced potatoes
6 cups chicken broth
1 bunch water cress
1/2 pound sorrel or spinach
1 cup shredded lettuce
1 teaspoon salt
1/4 teaspoon white pepper
1 cup heavy cream

Melt the butter in a saucepan; saut the leeks 5 minutes. Add the potatoes and broth; cook over medium heat 10 minutes. Mix in the water cress, sorrel, lettuce, salt and pepper; cook over low heat 20 minutes. Pure in an electric blender, or force through a sieve. Return to saucepan; mix in the cream. Heat and taste for seasoning. Serves 6-8.

Cream of Potato Soup
1 1/2 cups sliced onions
4 tablespoons butter
4 cups diced potatoes
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
1 stalk celery
1 egg yolk
1 cup light cream

Saut the onions in the butter 5 minutes. Add the potatoes; cover and cook over low heat 5 minutes. Add the broth, salt, pepper, bay leaf and celery. Cover, bring to a boil and cook over low heat 30 minutes. Discard the bay leaf and celery. Pur6e the vegetables in an electric blender, or force through a sieve.

Beat the egg yolk and cream in a bowl. Gradually add the hot soup, stirring steadily to prevent curdling. Return to the saucepan. Heat, but do not let boil. Taste for seasoning. Serves 6-8.

Cream of Sorrel Soup
1 1/2 pounds sorrel (sour grass)
1 cup minced scallions (green onions)
2 quarts water or chicken broth
2 teaspoons salt
2 tablespoons sugar
1 tablespoon lemon juice
3 egg yolks
2 cups light cream

Wash the sorrel in several changes of water. Cut off and discard the stems; tear the leaves in half. Combine the sorrel, scallions, water and salt; bring to a boil and cook over low heat 30 minutes. Add the salt, sugar and lemon juice; cook 10 minutes longer. Taste for seasoning. Puree in an electric blender, or force through a sieve.

Beat the egg yolks and cream in a bowl; gradually add the hot soup, stirring steadily to prevent curdling. Chill. Serve with a dab of whipped or sour cream. Serves 8-10.

Cream of Spinach Soup
1 pound spinach, pr 1 package frozen
3 slices onion
1/2 cup water
3 tablespoons butter
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 cups chicken broth
1 cup light cream
1/2 teaspoon nutmeg

Cook the spinach, onion and water 10 minutes. Pure the mixture in an electric blender, or force through a sieve.

Melt the butter in a saucepan; blend in the flour, salt and pepper. Add the broth gradually, stirring steadily to the boiling point. Blend in the spinach and cook over low heat 10 minutes. Stir in the cream and nutmeg. Serve very hot, with slices of lemon sprinkled with grated hard-cooked egg yolks. Serves 4-6.

Cream of Tomato Soup
4 cups canned tomatoes
1 fresh tomato, chopped
2 cups water
1/4cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoons white pepper
1 tablespoon lemon juice
2 teaspoons sugar
2 tablespoons flour
1 cup light cream
1 tablespoon butter

In a saucepan, combine the canned tomatoes, fresh tomato, water, onion, salt, pepper, lemon juice and sugar. Bring to a boil and cook over low heat 30 minutes. Puree in an electric blender or force through a sieve. Return to the saucepan. Mix the flour with the cream until smooth; stir into the soup, stirring steadily to the boiling point. Add the butter; cook over low heat 5 minutes. Taste for seasoning. Serves 6-8.

Polish Cold Borscht
8 beets, peeled and cubed
1 cup chopped onion
1 teaspoon vinegar
1 1/2 teaspoons salt
2 teaspoons sugar
6 cups water
1 cup sour cream
2 cups cooked diced potatoes
1 1/2 cups diced cucumbers
2 hard-cooked eggs, grated
2 tablespoons minced parsley or dill

In a saucepan, combine the beets, onion, vinegar, salt, sugar and water. Bring to a boil and cook over medium heat 45 minutes, or until beets are tender. Cool. Mix the sour cream with a little of the soup until smooth, then combine with all the soup. Stir in the potatoes, cucumbers and eggs. Chill. Serve sprinkled with the parsley or dill. Serves 6-8.

Senegalese Soup
3 tablespoons butter
1 cup chopped onion
2 leeks, chopped
5 stalks celery, sliced
1 tablespoon curry powder
3 tablespoons flour
6 cups chicken broth
1 cup heavy cream
1 cup julienne-cut cooked chicken

Melt the butter in a saucepan; saut the onion, leeks and celery 15 minutes, stirring frequently. Blend in the curry powder and flour; gradually add the broth, stirring steadily to the boiling point. Cook over low heat 30 minutes. Pure in an electric blender, then strain; or force through a sieve. Cool; stir in the cream. Serve very cold, with the chicken on top. Serves 6-8.

Vegetable-Beef Soup
4 quarts water
2 pounds soup meat, cubed
Veal knuckle or marrow bone
2 cloves
2 onions
1 1/2 cups sliced carrots
2 stalks celery, sliced
1 turnip, diced
2 cups shredded cabbage
1 tablespoon salt
1 bay leaf
1/2 teaspoon freshly ground black pepper
1 package frozen mixed vegetables

Bring the water to a boil; add the meat and bone. Cook over low heat 2 hours. Stick the cloves in the onions and add with the carrots, celery, turnip, leeks, cabbage, salt, bay leaf and pepper; cook 30 minutes. Add the mixed vegetables; cook 30 minutes longer. Skim the fat and discard the bone, onions and bay leaf. Serve with toasted French bread and grated Parmesan cheese, if desired. Serves 8-10.

Vegetable Borscht
3 tablespoons butter
4 large beets, peeled and sliced
2 cups sliced carrots
2 pounds cabbage, shredded
1 cup chopped onion
2 quarts water
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons lemon juice
2 tablespoons sugar
2 cups diced potatoes
1 cup diced tomatoes
3 tablespoons minced dill
3 tablespoons minced parsley

Melt the butter in a saucepan; add the beets, carrots, cabbage and onion. Cover and cook over low heat 20 minutes, shaking the pan frequently. Add the water, salt, pepper, lemon juice and sugar. Cover again and cook 20 minutes. Add the potatoes and tomatoes; cook 25 minutes longer. Taste for seasoning. Stir in the dill and parsley. Serve with sour cream, if desired. Serves 8-10.

Vegetable-Clam Soup
1 package frozen mixed vegetables
1 can(103/4 ounces) chicken broth
2 cans(73/4 ounces) minced clams
1 cup light cream
1/2 teaspoon freshly groun pepper
Paprika

Cook the vegetables as package directs; drain well. In a saucepan, combine the undiluted chicken broth, clams, cream and pepper. Bring to a boil and mix in the vegetables. Taste for seasoning. Serve sprinkled with paprika. Serves 6-8.

Gazpacho
(Iced Spanish Vegetable Soup)
1 1/2 pounds ripe tomatoes, peeled
2 cloves garlic
1/2 cup diced anions
1 1/2 cups diced green peppers
1/4 cup olive oil
1/4 cup wine vinegar
1 tablespoon lemon juice
1 1/2 cups ice water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Spanish paprika
1 cucumber, peeled and diced
1/4 cup chopped onion 3/4 cup croutons

Be sure the tomatoes are quite ripe; peel them. Pure the tomatoes, garlic, diced onions and 1 cup green peppers in an electric blender, or force through a food mill. Gradually add the olive oil, beating all the while, then stir in the vinegar, lemon juice, water, salt, pepper and paprika. Chill 2 hours (not in a metal bowl). Taste for seasoning.

Arrange the remaining green peppers, the cucumber, chopped onion and croutons in small bowls or mounds, and serve with soup. Serves 5-6.

Vichyssoise
3 tablespoons butter
6 leeks (white part only), sliced
1 cup chopped onion
2 cups diced potatoes
2 stalks celery
3 sprigs parsley
6 cups chicken broth
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
2 cups light cream
2 tablespoons minced chives

Melt the butter in a saucepan; cook the leeks and onion in it over low heat 15 minutes, but do not let brown. Add the potatoes, celery, parsley and broth. Bring to a boil and cook over low heat 30 minutes. Discard celery and parsley. Pure the soup in an electric blender, or force through a sieve. Mix in the pepper, Worcestershire sauce and cream. Taste for seasoning. Chill. Serve very cold, sprinkled with the chives. Serves 8-10.

Vichyssoise was first made by Louis Diat, a renowned French chef. During World War II he discarded the original name and called it gaulloise, in recognition of General De Gaulle.

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