Soups

From earliest childhood, soup conjured images of warmth and security. Whether it was the traditional chicken noodle broth administered lovingly to a sick child, or hearty five bean soup with beef passed round the dinner table with chunks of crusty white bread, soup has always had the ability to nurture as it nourishes in my opinion.

My own children often tried their culinary hand at soup making. Using
creative combinations of canned soups with a variety of rice and noodles and other additives tossed in for interest, my sons gained confidence in the kitchen at an early age. Today, I can smile at yesterday's masterpieces, which at the time were often barely palatable. I distinctly recall Patrick serving a bowl of cream of celery soup mixed with oatmeal, his face a picture of love. I ate every bite of that unusual creation, praising his ingenuity and effort while finding myself oddly satisfied by this strange fare. Ah, the power of soup!

Lets enjoy the more traditional soup recipes offered in this chapter, lapping up our memories along with the broth. I'm sure you, too, will experience the warmth from a hearty bowl of steaming soup. -- Carol

CREAM OF BROCCOLI SOUP

1 1/2 cups	Chicken broth
2 cups	Cut broccoli
1/2 tsp	Crushed dried thyme
Dash	Garlic powder
2 T	Butter or margarine
2 T	All purpose flour
1/4 tsp	Salt
1 cup	Milk
Dash	Pepper

In a saucepan, combine chicken broth, broccoli, thyme and bring to a boil. Reduce heat and cover - simmer for 10 minutes or until broccoli is tender. Put 1/2 of mixture in blender and blend covered for 1/2 to 1 minute or until smooth. Then repeat with other 1/2 mixture.

In the saucepan, melt butter. Stir in flour, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Stir in the vegetable mixtures. Makes 3 to 4 servings.

Contributed by Fran7: I used to make things like this in the days before I had a child and had time to cook. I would make the broth from scratch. One time, Mom and Dad came to visit and I made this soup. Daddy just raved over how good it was. It hurt my Mom's feelings because she had made some that he had said was "alright". "It's alright" was the code for "I do not really like it and please don't make it again." So she got the recipe from me so she could make this too. Whenever I eat cream of broccoli soup, I remember.....

TACO SOUP

2 lbs	Ground beef
1	Large Onion,chopped
	Brown and crumble meat with chopped onion)
1 can	Diced tomatoes
1	Small can tomato sauce
1 can	Ranch style beans
1 can	Ranch style beans with jalapenos
1 can	Whole corn
1 can	Yellow hominy
1 pkg.	Taco seasoning

Mix together and simmer for 1 hour. Freezes well. Serve with cornbread of course!

Contributed by Kathy, Eric's mom.

SWEET POTATO AND CREAM OF SPINACH SOUP

1 cup	Chopped onion
1/2 cup	Chopped celery
1	Red bell pepper, seeded and chopped
2 T	Minced garlic
1 cup	All purpose flour
3 (16 oz)	Cans fat-free chicken or vegetable broth
3 cups	Peeled and diced sweet potatoes or 3 cups canned yams
1 10 oz	Bag fresh spinach, stemmed and coarsely chopped
2 cups	Skim milk
1/2 cup	Sliced scallions
	Salt and pepper to taste

In a large, heavy pot coated with nonstick cooking spray, over a medium-high heat, cook the onion, celery, bell pepper and garlic until the vegetables are tender, about 5-7 minutes. Stir in the flour and gradually add the broth, whisking until the soup is blended. Add the sweet potatoes, and bring to a boil, reduce the heat and cook approx. 20 minutes or until the potatoes are very tender. Add the spinach, milk, scallions, salt and pepper. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes. Makes 8 servings.

This colorful soup is packed with beta-carotene and vitamins A, C, and E.

Contributed by Phyllis.

GARLIC SOUP

1 T	Olive oil
1 cup	Onion, thinly sliced
12 cloves	Garlic
1 cup	Dry white wine
1 quart	Chicken stock
1	Bay leaf
1 cups	French bread, 2 inch pieces
3/4 cup	Heavy cream
	Salt and pepper to taste
Dash	Hot sauce

Heat olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Add the hot sauce to taste.

Notes: We usually use twice the garlic and load up on the hot sauce as well...

Contributed by Curt.