Tuscan Sausage Potato Soup

Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher read more

Cinnamon-Ginger Peach Soup Recipe

=&0=&=&1=& 2 lb ripe peaches3 whl cloves3 allspice berries3 cardamom pods2 cup(s) freshly squeezed orange juice3 tbsp fresh lime juiceor to taste3 tbsp honey or brown sugar1 teaspoon ground cinnamon1 teaspoon ground ginger1 cup(s) yogurt1 tbsp diced candied gingerSprigs of fresh mint for garnish Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse them under cold water and slip off the skins. Pit the peaches and coarsely chop them. Tie the clovesallspiceand cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peachesspice bundleorange juicelime juicehoneycinnamonand ginger in a heavy saucepan. (the amount of honey needed well depend on the sweetness of the peaches.) Simmer for 5-10 minutesor until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before servingwhisk in the yogurt and candied ginger.Correct the seasoning,adding honey and lime juice to taste. Serve in glass bowls or wine gobletsgarnishing each with a sprig of mint.

Newfoundland Crab Chowder Recipe

=&0=&=&1=& 2 tbsp butter4 strips baconroughly chopped2 shallotsfinely chopped2 large potatoesdiced2 thyme sprigs1 bay leaf4 cup(s)s fish stock2×6 oz cans-crabmeatdrained3/4 cup(s) creme fraiche4 tbsp chopped fresh parsleysalt and ground black pepper Melt the butter in a large pan and cook the baconshallotsand potatoes for 5 minutes. Add the thymebay leafand fish stockbring to a boil and simmer for 30 minutes.Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste.Ladle into bowlsand serve.

Shark”s Fin Soup Recipe

=&0=&=&1=& 4 dried black mushrooms2 scallion stalksFresh ginger root16-oz can shark”s fin2 tbsp sherry4 cup(s) water1 chicken breast2 scallion stalks3 tbsp oil5 cup(s) stock1 teaspoon salt2 tbsp sherry2 tbsp cornstarch1 cup(s) Stock Soak dried mushrooms.Trim scallion stalks; slice ginger root and combine in a pan with canned shark”s finsherry and water.Bring to a boilthen simmercovered15 minutes. Drain shark”s findiscarding liquidscallions and ginger root.Meanwhile skinbone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).Add stocksaltshark”s finmushroomsand remaining sherry. Bring to a boil; then simmercovered30 minutes.Blend cornstarch and remaining cold stock; then stir in to thicken soupand serve.

Nacho Potato Soup Recipe

=&0=&=&1=& 1 pkg (5-1/4 ounces) au gratin potatoes1 can (11 ounces) whole kernal corndrained1 can (10 ounces) diced tomatoes and green chilesundrained2 cup(s)s water2 cup(s)s milk2 cup(s)s cubed process American cheeseDash hot pepper sauceoptionalMinched fresh parsleyoptional In a 3-qt saucepancombine the contents of the potato packagecorntomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milkcheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).

Dad”s Spaghetti Soup Recipe

=&0=&=&1=& 1 pound ground beef 1 cup(s) chopped onion 1 clove garlicminced 2 (14.5 ounce) cans peeled and diced tomatoes with juice 1 (15.25 ounce) can whole kernel corn 1/2 pound uncooked spaghetti 8 cup(s)s water In a large pot over medium high heatadd the ground beef and saute for 5 to 10 minutesor until well browned. Add the onion and garlic and saute for 2 more minutes. then add the tomatoescorn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutesor until the spaghetti is tender.

Calico Bean Soup Recipe

=&0=&=&1=& BEAN SOUP MIX 1/3 cup(s) yellow split peas 1/3 cup(s) green split peas 1/3 cup(s) dried lima beans 1/3 cup(s) dried pinto beans 1/3 cup(s) dry kidney beans 1/3 cup(s) dried Great Northern beans 1/4 cup(s) dried minced onion 2 teaspoons chicken bouillon granules 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder OtheR SOUP INGREDIENTS 8 cup(s)s water 2 carrotschopped 2 stalks celerychopped 2 pounds smoked ham hocks To make Bean Soup Mix: Combine yellow split peasgreen split peaslimaspinto beanskidney beansgreat Northern beansonionbouillon granulescumin and garlic powder. Store in an airtight container until ready to use. To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Coverremove from heatand let sit 1 hour(s). Return pot to heatstir in carrots and celery. Stir in ham hocksbring to a boil. Coverreduce heat and simmer 2 hour(s)until beans are tenderskimming fat as necessary. Remove ham hocks from soup. Remove meat from bonechop and return to soup. Heat through and serve.

Tasty Manhattan Clam Chowder! Recipe

=&0=&=&1=& =&2=&3 ounces olive oil2 large potatoespeeled & diced1 medium onionchopped3 garlic clovesminced salt & pepper2 stalks celerydiced1 quart chicken stock3 tomatoespeeled & chopped1 pinch basil1 (10 ounce) can baby clams” 1. Heat oil in soup pot. 2. Saute potatoesoniongarliccelery seasoned with salt and pepper for 5-10 minutes. 3. Add stocktomatoes and basil. 4. Bring to a boiladd clams. 5. Reduce heat and simmer 20 minutes. 6. Adjust seasonings and serve.

Avocado-Smoked Salmon Soup Recipe

=&0=&=&1=& 2 avocados2 tbsp fresh lemon juice1/2 cup(s) sour cream3 to 3 1/2 cup(s)s chicken broth1/4 teaspoon Tabasco2 ounces smoked salmon Peel and pit the avocados and in a blender blend them with the lemon juicethe sour cream3 cup(s)s of the brothand the Tabasco until the mixture is smoothadding enough of the remaining 1/2 cup(s) broth to thin the mixture to the desired consistency.Transfer the soup to a bowlseason it with salt and pepperand chill itits surface covered with plastic wrapfor 1 hour(s)or until it is cold. (the soup will discolor if kept for more than 6 hour(s).) Stir half the salmonchoppedinto the soupdivide the soup among chilled bowlsand garnish it with the remaining salmoncut into strips.

Caribbean Fish Soup Recipe

=&0=&=&1=& 575 ml water1 pint1 lrg onion1 med green pepperde-seeded and chopped1 lrg can chopped tomatoes or 3 lb freshpeeled tomatoes2 oz tomato puree1 teaspoon basil1 pch salt1 teaspoon pepper1 lb firmwhite fish4 teaspoon corn flour425 ml dry white wine3/4 pint4 oz shrimpssave half for decorationFresh parsley to garnish2 oz plain flour2 oz cornmealWater to bind Bring the water to the boil. Prepare your “spinners” by mixing together the cornmealfloursalt and water to make a dough. Roll into strips using your hands and drop into the boiling water. Simmer for 10 minutes.Chop the onions and pepper and mash the tomatoes into a pulp. Add to the water together with the tomato pureeseasoning and herbs. Simmer for 10 minutescovered with a tied lid.Chop your fish and dissolve the corn flour in a small ampount of water. Add the fishcorn flour and wine to the pan and simmer gently for another 10 minutesstirring occasionally. Add the shrimps and simmer for another 3-5 minutes. Pour into a tureen and garnish with the remaining shrimps and parsley.