SOUP RECIPE - 537
QUICK
CLAM
CHOWDER
3 tbsp. butter
4 shallots, chopped
1 can New England clam chowder
1 can half & half
1 can clam liquid
1 can minced clams
Salt and pepper to taste
Parsley
Saute shallots in butter.
Gradually add can of clam chowder, stirring as you add.
Gradually stir in can of half & half and can of clam liquid.
Add can of minced clams, salt and pepper to taste.
Simmer until mixture begins to boil. Garnish with chopped parsley.
SOUP RECIPE - 538
FROG
LEG
STEW
WITH
A
KICK
3 lb. frog legs
1 garlic, chopped fine
1 onion, chopped fine
1/8 tsp. thyme
1/8 tsp. cayenne pepper
2 cans tomato puree
68 cans water
1/2 tbsp. basil
1/8 tsp. sea salt
2 tbsp. olive oil
Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool.
Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours.
Serve over rice or pasta.
SOUP RECIPE - 539
POTATOES
AND
PASTA
SOUP
1/2 lb. macaroni, preferably med.
sized and mixed, ex. med. shells, elbows, spaghetti, broken into 3 parts
1 lg. onion
1 (16 oz.) can crushed tomatoes
1 lg. potato, cubed
Salt and pepper
Small amount of olive oil
Grating cheese, Parmesan or any of your choice, Italian only
Brown your onion slightly in olive oil.
Add can of tomatoes and salt and pepper.
Simmer for about 1 hour.
Cook macaroni and potato together in large
pot.
Drain some water, but leave enough so that pasta is covered.
Add tomatoes and onions to pasta and potatoes.
Add grated cheese into the pot of soup and serve.
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