SOUP RECIPE - 649
ZUCCHINI
SOUP
WITH ITALIAN
SAUSAGE
2 lbs. zucchini, cut into 1/2 inch pieces
1 lb. Italian sweet or hot sausage, remove casing
2 c. celery in 1/2 inch pieces
1 c. chopped onion
2 qt. tomatoes
2 tsp.s alt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers in 1/2 inch pieces
Brown sausage, drain off fat.
Add celery and cook 10 minutes.
Add remaining ingredients except green pepper.
Simmer, covered, 20 minutes.
Add green pepper and cook, covered, 10 minutes.
Makes 3 1/2 quarts.
The tomatoes and zucchini create soup liquid.
Serve with garlic buttered Italian bread and grated
Parmesan cheese.
SOUP RECIPE - 650
CARROT
SOUP
2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt
Melt butter and saute onion until tender.
Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes.
Add milk and cheese and cook
until cheese is melted.
Salt to taste.
Serves 6 to 8.
If you like a really
thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.
SOUP RECIPE - 651
LEEK
SOUP
4 tbsp. butter
6 leeks, washed well & sliced (white part only)
1 med. onion, chopped
1 potato, peeled & diced
2 c. hot water
2 c. milk
1/2 c. heavy cream
Salt & pepper to taste
Saute leeks and onion in melted butter, stirring for 5 minutes.
Add potato, hot water and milk and bring to a boil.
Reduce heat and simmer for half an hour.
Add cream and seasoning.
Garnish with chopped chives.
Serves 4 to 6.
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