Soup

French Onion Soup

2 Tbs. Butter
1 large onion, sliced
½ tsp sugar
10½ oz. Can beef bouillon
1¼ cup water
2 Tbs. Worcestershire sauce
4 slices french bread
sliced mozzarella cheese

Melt butter in medium sized saucepan. Add onion and sugar, cook and stir five to ten minutes until lightly browned. Add bouillon, water and Worcestershire sauce; simmer ten to 15 minutes. Arrange bread on baking sheet and bake in 300* oven 20 to 30 minutes, until crisp and dry. Spoon soup into four ovenproof serving dishes, top with a slice of bread and cheese. If bowls aren’t ovenproof, add cheese to bread and broil, then place over soup.

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Fresh Green Pea Soup

1½ cups peas and five pods
½ cup chopped celery
½ tsp. Fresh tarragon, chopped
1 tsp. Fresh mint, chopped
3 cups chicken or vegetable broth
2 Tbs. chopped onion
2 Tbs. butter
1 Tbs. flour
½ cup cream

Simmer peas, pods, onion and celery in broth for 15 minutes. Place in a blender with butter, flour and herbs. Blend until smooth. Strain into a saucepan. Bring to boil and simmer 10 minutes. Chill. Before serving, stir in cream and season to taste.

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Lentil and Collard Soup

2 cups lentils
1/2 cup chopped onions
1 qt beef broth
1/2 cup chopped celery
1 qt water
1 Tbsp chopped garlic
1 cup chopped leeks
6-8 cups collard leaves sliced in 1/2 inch strips
1/2 cup chopped carrots
1 tsp cider vinegar
2 Tbsp butter or margarine
salt & freshly ground pepper

In large pot, bring broth & water to a boil. Add lentils, leeks, and carrots; simmer, partially covered, for 30 minutes. Melt butter in sauté pan and cook onions & celery until tender - about 5 - 10 minutes. Add garlic and stir for 1 minute; set aside. After lentils have cooked for 30 minutes, stir in sautéed veggies, collards, and vinegar. Simmer, partially covered, for another 20 - 30 minutes or until lentils are tender but not mushy. Season to taste.
Serves 6 to 8.

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Potato Leek Soup

2-3 large potatoes, peeled & diced
1 large onion, diced
1 leek (white part only), sliced thin
1 Tbs. Chopped fresh parsley
½ stick sweet butter
2 cups milk or half and half
salt & pepper to taste

Put all ingredients, except butter & milk into pot. Barely cover with water and cook until potatoes are done. Mash potatoes leaving some chunks. Add butter and milk until desired consistency is reached. Add salt & pepper to taste.

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Cilantro-Lime Soup

This soup originates from the Yucatan in southeastern Mexico and is eaten there no matter how hot the weather. Here, it offers a perfect respite from the chilly spring winds, or an excellent way to celebrate the avocado come July.

2 Tbsp olive oil

1 onion, chopped (we recommend a nice big Vidalia)

2-4 cloves garlic, minced (depending on your taste for it)

1 Tbsp chili powder

2 skinless boneless chicken breast halves, cut into 3/4-inch pieces

5 cups canned low-salt chicken broth

1 cup fresh or frozen corn kernels

1 cup chopped seeded tomatoes

½ bunch fresh cilantro sprigs, tied together with kitchen string

1/4 cup chopped fresh cilantro

1/3 cup fresh lime juice

Sour cream

Heat oil in large, heavy saucepan over medium-high heat. Add onion and garlic. Sauté until slightly softened–about 3 minutes. Add chili powder and stir 1 minute. Add chicken and sauté for 2 minutes. Add broth, corn, tomatoes and ½ bunch cilantro sprigs to saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through–about 10 minutes. Discard cilantro sprigs. (The broth can be made 1 day ahead. Chill and bring to a simmer before continuing.)

Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream, or if you’re feeling daring, add fried tortilla strips, minced jalapeno peppers, shredded jack cheese, avocado, or all of the above.

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