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964808 -- HARVEST VEGETABLE SOUP

I always hollow out a big pumpkin to use as a tureen when serving this
colorful soup. 1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts,
thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely
chopped
2 bay leaves
1 tsp. dried basil
Salt & freshly ground black pepper
Melt the butter in a large heavy pot over medium heat. Add the onion,
scallions, garlic, carrots, and celery and saute for 10 minutes. Add the
chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil.
Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and
salt and pepper to taste and simmer for about 15 minutes longer, or until the
vegetables are tender. Serve. (The soup can be made a day in advance and
reheated over low heat before serving.) Serves 16. Carmel, NY
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1/4 c. butter or oleo
If fresh clams are used, scrub them well and place in a pan with about 1 cup of
water in the bottom. Cover and bring to a simmer, steam about 5 minutes or
until shells open and clams are just tender. Pull clams from shells, strain
liquid through a fine mesh strainer lined with cloth and reserve. Cut clams
into small pieces. Measure, you should have about 2 cups. If canned clams are
used, drain them, reserving the liquid. Place the potatoes and onions and bacon
in a saucepan and nearly cover them with clam liquid and water, cover and simmer
until potatoes are just tender. Meanwhile, make a thick white sauce by
melting the butter over low heat in a pan large enough to hold the chowder. Add
flour and stir until bubbly and blended. Add milk and cook, stirring constantly
until thick. Add the clams and potato mixture with its liquid to the sauce.
Then to desired consistency, with water. Salt and pepper to taste. Heat,
stirring, just to the boiling point before serving. Makes 6 to 8 servings.
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