Soups

Curried Pumpkin Soup, by Cathy Weeden (and Bunny)

Chicken, Leek and Celery Soup, by Mary Brauer

Tarragon Pea Soup, by Mary Brauer

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Bunny's Curried Pumpkin Soup
by Cathy Weeden

Ingredients

1/2  cup chopped onion
2  Tbs. flour (or 1 Tbs. corn starch stirred into the veg. broth)
1/4-1  tsp. curry powder (I used 1/2, but it is good with 1/4, also)
3  cups veg. broth
1  15 oz. can solid pack pumpkin
1  12 oz. can evaporated milk
1  Tbs. honey
1/2  tsp. salt
1/4  tsp. pepper
1/4  tsp. ground nutmeg

 

 

Directions

Sauté the onion in butter until tender in a large saucepan.  Stir in the flour and curry powder until blended.  (Or add the cornstarch mixture with the broth.)  Gradually add the broth.  Bring to a boil and cook and stir for 2 min. until thickened.  Add the pumpkin, milk, honey, salt, pepper and nutmeg.  Heat through.  Garnish a dollop of sour cream and freshly grated nutmeg.
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Bunny's recipe calls for 1/2 lb fresh mushrooms, sliced, to be sautéed with the onion.  I like the soup without them.

Chicken, Leek and Celery Soup
by Mary Brauer

4 c. chicken stock
1 bay leaf
7 oz skinless, boned chicken breast
4 T flour
2 tsp butter
1 small onion finely chopped

3 lg leeks including green parts, thinly sliced
2 stalks celery, peeled & thinly sliced
2 T heavy cream (I use milk)
freshly grated nutmeg
salt & pepper
fresh cilantro or parsley to garnish

Heat the stock in small pan with bay leaf til steaming. Add chicken breast & simmer gently 20 min or til firm to touch. Discard bay leaf. Remove chicken, cool, cut into small cubes.

Put flour in bowl, very slowly whisk in enough stock to make smooth liquid, adding about 1/2 the stock. Heat butter in heavy pan, Add onion, leeks and 1/2 celery. Cook for about 3 min, stirring frequently til leeks begin to soften.

Slowly pour in flour & stock mixture, bring to boil, stirring constantly. Stir in remaining stock and large pinch of salt if unsalted. Reduce heat, cover and cook gently 25 min til veggies are tender. Allow soup to cool slightly, transfer to blender, puree til smooth. Return soup to pan, stir in cream & nutmeg. Season with s&p. Place over med heat, add chicken breast and remaining celery. Simmer for 15 min til celery just tender, stirring occasionally.


Tarragon Pea Soup
by Mary Brauer

2 tsp. butter
1 onion finely chopped
2 leeks, finely chopped
1 1/2 T white rice
1 lb 2 oz frozen peas

4 c. water
1 chicken or veg stock cube
1/2 tsp dried tarragon
salt and pepper

Melt butter in lg saucepan over med/low heat. Add onion, leeks & rice. Cover & cook about 10 min, stirring occasionally until veggies are soft. Add peas, water, stock cube and tarragon and bring to boil. Season with a little pepper. Cover and simmer for 35 min. until veggies are tender. Allow soup to cool a bit then puree til smooth. Return to saucepan, add s&p to taste. Gently reheat.