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Easy Soup Recipes So You'll Make Them More Often and So Good They Won't think "Quick & Easy "


Easy soup recipes does not mean broth and rice, all right? This page offers such spectacular soup recipes that you just might decide to serve two at your next meal.

But even if you just serve one, I think you'll be a lot more likely to add a soup course at lunch and dinner with these very special and very easy soup recipes.

Some of them can be tasty starts to a great meal; some can be the whole delicious and nourishing meal itself! In either case, you can quickly - and easily

become...ta-da! A Soup-er Star! (I know, that was a really bad one.)

And, hey, guess what! These tasty creations could also be one way to sneak some nutritious veggies into your kids. You can put almost anything into a blender and turn it into a creamy soup with all the vitamins but none of the texture or "feel" of, say, a green bean or a lump of cauliflower - I really think it's that "feel" that bothers most veggie-haters.

What's that? You say it's a quick, exciting

CHILI recipe you're after? Go ahead, take a look.

Ok, bet you're all excited now about soup and chili? (Boy, that was easy.) Then go ahead; choose one that sounds good to you, make it and see what I'm talkin' about.


TO PRINT A RECIPE:
Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
SOUPS STARRING BEANS
Cannellini Bean and Spinach Soup
White Bean & Shroom Stew
Banzo Bean and Spinach Soup
Chickpea Soup with Garlic

SOUPS STARRING TOMATOES
Herbed Creamy Tomato Soup
Creamy Tomato and Tarragon Soup
Real Tomato Basil Soup

SOUPS STARRING OTHER VEGGIES
Left-Over Bakers Soup
Pumped-Up Pumpkin Soup
Easy Garlic Soup
Creamy Spinach and Cheese Soup
Cucumber Soup – Cold & Minty
Mushroom & Brown Rice Soup
Quick Avocado Soup
Carrot Soup with Roasted Pecans
Your Basic Easy Minestrone
Sweet Potato—Sage Bisque
Creamy Onion Soup
Cold & Creamy Avocado Soup
My Mushroom Soup
5-Minute Borscht
Iced Tomato SoupCream of Tomato Soup with Shrimp

SOUPS STARRING PASTA
Meatless Italian Pasta & Lentil Soup
Chicken Soup with Cappellini
Asian Wedding Soup
Spaghetti and Bean Chili
Pasta & Fagioli

SOUPS STARRING CHICKEN OR MEAT
Lemon Velvet Chicken Soup
Chorizo & Bean Soup
Three-Delicacy Soup
Speedy Italian Chicken Zoopa
Quick Burger & Bird Soup
Chicken & Orzo Soup
Shrimp & Sausage Creole
Chicken Chili con Frijoles Blanco
Quick Creole Gumbo

SOUPS STARRING YOU-NAME-IT
Shrimp & Noodle Soup
Thai Shrimp & Red Curry Soup
Tortilla Soup with Avocados
Cioppino in a Hurry
Veggy & Shrimp Soup
Cheddar & Beer Soup
Cream of Oyster Soup
Asian Egg Drop Soup
Sweet Plantain Soup
Avgolemono Soup

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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is. ____________________________________________________________

***NEW***
Left-Over Bakers Soup
Serves 6-8

Confused by my title for this one? “Bakers”, in this case, refers to baked potatoes, not some person in the kitchen wearing a white smock and a puffy white hat. And if you don’t happen to have 4 spuds left from yesterday’s dinner, you’ll have to zap some in the nuker to make our half-hour time limit.

4 med. baking potatoes, baked or micro-waved
1/2 cup (1 stick) butter or margarine
1 Tbsp olive oil
1 medium finely chopped onion
1 bunch scallions, finely chopped
1/2 cup all-purpose flour
2 14-oz cans vegetable broth
3 & 1/4 cups half and half
salt & black pepper (to taste)

Melt butter in large saucepan over medium heat. Add olive oil, white onion and the scallions; cook, stirring occasionally, for 2 or 3 minutes or until tender. Stir in flour and cook for several minutes. Gradually stir in broth and half and half.

Scoop the potato pulp from 2 of the potatoes and mash. Add this to the broth mixture and cook over medium heat, stirring occasionally until mixture comes just to a boil.

Meanwhile, dice the remaining potatoes and add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and serve.


Meatless Italian Pasta & Lentil Soup
Serves 6-8

See? We don’t always give you Italian recipes with chicken or sausage; just most of the time.

4 Tbsp olive oil
1 carrot, peeled, and diced small
1 celery rib, diced small
1 small cnion, peeled & finely chopped
2 large cloves garlic, minced
1 tsp each dried oregano, thyme & basil
2 cans (15 oz) lentils & their liquid
3 cups each vegetable broth & water
salt and pepper to taste
2 cups small pasta, cooked (could be orzo, ditalini, elbows or shells)
1/4 cup Romano or Parmesan cheese, shredded or grated

Boil pasta according to package directions for al dente consistency.

Meanwhile, in a large saucepan, heat the oil, and sauté the carrot, celery, and onion for 5 or 6 minutes until softened. Add garlic and seasonings, stir for another minute.

Add lentils, veggie broth, salt and pepper and simmer, covered, for 15-18 minutes on low. Add the cooked pasta, stir to combine and serve with Parmesan or Romano on top.
Click here for a month's worth of Italian recipes
Click here to visit my exciting vegetable page - really


Chicken Soup with Cappellini
Serves 6

Waiter! There's hair in my soup! Oh, never mind, - it's angel hair. If you can find herb-lemon marinated chicken breasts in the store use them and eliminate oregano & lemon juice here.

1 & 1/2 lb boneless, skinless chicken breasts
3/4 cup peeled baby-cut carrots
2 Tbsp butter
1 Tbsp lemon juice, fresh or frozen
1 tsp oregano
2 14 oz cans chicken broth
1/2 Cup dry white wine
2 oz dried capellini (angel hair pasta), broken in half
8 Swiss chard leaves
2 Medium tomatoes
1/3 cup grated Parmesan cheese

Cut chicken into bite-size pieces and carrots in half lengthwise & set aside.

Melt butter in a 4-5 quart pan over medium-high heat. Add chicken and cook about 4 minutes, stirring often, until no longer pink in center; cut to test.

Add carrots, broth, and wine. Bring to a boil over high heat and stir in capellini. Reduce heat and boil gently, uncovered, until carrots are tender to bite, about 7 minutes.

Meanwhile, trim and discard tough stem bases from chard leaves and cut stems and leaves into shreds. Seed and chop tomatoes.

Add chard and tomatoes to pan; cover and remove from heat. Let stand for 2 or 3 minutes just until tomatoes are heated through. Sprinkle with cheese. Not only delicious but pretty.


Shrimp & Noodle Soup
Serves 4

Too quick and easy to be good? QuickEats people know better.

3 1/2 cups water
1 package ramen noodles,Asian flavor
1/2 cup scallions,(green onions)
1 medium carrot, cut in julienne strips
1/4 lb salad-size shrimp
splash soy sauce (optioanal)

Heat water to boiling in 3 qt saucepan.

Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender.

Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot.

Serve with soy sauce. ___________________________________________________________

Cannellini Bean and Spinach Soup
Serves 6

When you add a tiny 1/8 tsp of thyme you might think, “not enough; I’ll make it a 1/4 or a 1/2” – don’t. Thyme has a very powerful taste and too much makes thyme soup, and your eaters won’t like that.

1 Tbsp olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 garlic clove, finely chopped
2 cans (15 to 19 oz each) cannellini beans , rinsed and drained
2 cups water
1 can (14.5 oz.) chicken broth
1/4 tsp coarsely ground black pepper
1/8 tsp dried thyme
1 bunch (10 to 12 oz.) spinach, thicker stems trimmed
1 Tbsp fresh lemon juice
Freshly grated Parmesan cheese

In a large saucepan, heat oil over medium heat. Add onion and celery; cook, stirring, until celery is tender, 5 to 8 minutes. Stir in garlic and cook 30 seconds. Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.

Meanwhile roll several spinach leaves together, and slice into thin strips. Repeat with the remaining spinach.

With a slotted spoon, remove 2 cups of beans from soup mixture and set aside.

Puree about a quarter of the rest in your blender until smooth and pour into a bowl.

Return this puree and the reserved beans to saucepan; heat to boiling over medium-high heat. Stir in the spinach and cook about a minute. Remove from heat, stir in lemon juice and serve with Parmesan. Click here for a whole page of bean recipes


Creamy Tomato and Tarragon Soup
Serves 4

Don’t worry; using canned tomatoes isn’t cheating - I said so. There’s no way this will be mistaken for canned tomato soup with ingredients like onion, tarragon and sour cream.

2 tsp extra-virgin olive oil
1 medium sweet onion, chopped (about lcup)
1 28-oz & 1 15-oz can tomatoes, diced
¼ cup water
1/3 cup sour cream
1 Tbsp chopped tarragon or 1 & 1/2 tsp dried
1/4 tsp salt
Freshly ground black pepper, to taste

In a medium saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes.

Add the tomatoes and water, bring to a boil, then reduce heat and.simmer about 5-7 minutes until the veggies are tender.

Transfer the soup to a food processor or blender and puree until smooth.

To insure the soup is lump-free set a strainer over the saucepan and pour the puree through it; toss any skin or chunks left in the strainer.

Whisk the sour cream and tarragon into the soup and stir over medium heat until hot, but not boiling. Season with salt and pepper and serve.

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Thai Shrimp & Red Curry Soup
Serves 4

Now, where do you think you’ll find red curry paste? I think you can find it in the international food section of your supermarket. Of course, if you have an Asian food store in your area buy it there; you’re sure to find other interesting things to buy that you might even use in another recipe. Even if you don’t there are always interesting food items there, especially fascinating to non-Asian shoppers.

12 oz chow mein noodles
1 & 1/2 Tbsp red curry paste
2 14-oz cans coconut milk
1/2 cup low-sodium chicken broth
2 tsp grated ginger
1/2 tsp kosher salt
4 oz sugar snap or snow peas, cut in half
4 oz shiitake mushrooms, sliced
1 lb medium shrimp, peeled and deveined
1 cup fresh cilantro leaves

Cook the noodles according to the package directions.

Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste (add little at a time, tasting for heat), coconut milk, broth, ginger, and salt. Bring to a boil and add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 or 5 minutes.

Divide the noodles and soup among individual bowls. Sprinkle with the cilantro and serve.

. __________________________________________________________________

Tortilla Soup with Avocados
Serves 8

You might want to take a couple more minutes and cut corn tortillas into strips and bake for 5 minutes as garnish. That's really more "authentic" than crushing Doritos.

3 cans (14-oz ) low salt chicken broth
2 cans (10.75-oz) low sodium, condensed tomato soup
½ bunch cilantro, leaves only
3 cloves garlic, finely chopped
½ tsp ground black pepper
1 avocado, seeded,peeled and cubed (Save 8 cubes for garnish)
8-12 corn tortilla chips, crumbled

In a large pan combine first 5 ingredients and bring to a boil; decrease heat, and simmer for 10 minutes.

Cool a couple minutes, and puree in batches in your blender.

Return the blended soup to pan, add avocado cubes and heat through, about 5 minutes.

Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve up.

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Real Tomato Basil Soup
Serves 4

Any time I can get all the recipe instructions into 4 sentences I call that SUPER-EASY, like this one.

1 large onion, peeled and sliced very thinly
2 shallots, peeled and sliced very thinly
2 cloves garlic, peeled and sliced
1 carrot, shredded
4 Tbsp butter (and I do mean, butter
1 Tbsp olive oil
2 Tbsp tomato paste
1/4 cup flour
1 10.5-oz can chicken broth + 1 can of water
Dash sugar & salt
Freshly ground pepper to taste
1 cup half & half
1 28-oz can diced tomatoes
1/4 cup fresh basil, julienned, + more to garnish
Sprigs of Italian parsley for garnish

Saute first 4 ingredients in butter and olive oil until softened, about 6 or 7 minutes, then add tomatoes and tomato paste.

Stir in flour, add broth and cook until vegetables are tender.

Add sugar, salt, pepper, half and half, basil and puree in your processor or blender.

Garnish with additional basil and parsley, and serve up.

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Lemon Velvet Chicken Soup
Makes about 4 & ½ cups

We call for heavy cream ("whipping cream") to make sure this is really "velvety". Of course, you could substitute light cream, ("half and half"), but the texture wouldn't be the same; more "cotton flannel" than "velvet" and that would be a really silly name for a soup.

1 lemon
3/4 lb boneless,skinless breast halves, cut in strips
2 & 1/2 cups low-sodium chicken broth
10 snow pea pods
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/4 cup heavy cream
2 Tbsp minced flat-leaf parsley leaves

With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze a tsp of the juice into a small cup.

In a covered saucepan, simmer chicken with the lemon zest in broth about 10 minutes, or until chicken strips are cooked through.

Meanwhile, trim snow peas and cut diagonally into thin slivers.

Transfer chicken, with your slotted spoon, to a bowl, discard the zest and leave the broth in the pan removed from the heat. In a 2-quart saucepan heat butter over low heat until hot but not burnt, then stir in flour, creating a “roux” (roo). Cook and stir constantly for 2 minutes.

Add the cream to the broth in the other pan and pour in a stream, whisking, and simmering, for 2 or 3 minutes, or until soup thickens up.

Add chicken and snow pea strips; simmer, stirring occasionally, until peas are crisp-tender, 2 or 3 minutes. Stir in lemon juice and parsley, season with salt and pepper to taste. Done. _________________________________________________________________

Pumped-Up Pumpkin Soup
Serves 6

You might consider this a November/December soup but I think it could become a year-round favorite.

1/2 lb fresh mushrooms, sliced
1/2 cup grated onion
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp curry powder
3 cups vegetable broth
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 Tbsp honey
1/2 tsp each salt & white pepper
1/4 tsp ground nutmeg

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended.

Gradually add the broth and bring to a boil; cook and stir for 2 minutes or until thickened.

Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Done. _________________________________________________________________

White Bean & Shroom Stew
Serves 4

Feel free to use pre-sliced white mushrooms since we are, after all, trying to keep things e-e-e-asy.

2 Tbsp olive oil
1 lb fresh crimini mushrooms, sliced (about 5 cups)
1 cup chopped onion
1 tsp minced garlic
3/4 tsp dried thyme, crushed
2 cans (13-3/4 oz each) low-sodium chicken broth
1 can (14-1/2 oz) stewed tomatoes, rough chopped
1/4 cup dry white wine
2 cans (15 oz) low sodium cannellini beans, drained

In a large sauce pan, heat oil then add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.

Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.

Meanwhile, in a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot.

Serve immediately; how about a mound of steamed rice with it?
Want more bean recipes? Click here for a whole bunch _________________________________________________________________

Cioppino in a Hurry
Makes 4 cups

A bunch of ingredients here, and a real push to make our time limit, but well worth it for such a spectacular dish.

4 small (B size) red potatoes, quartered
2 Tbsp extra-virgin olive oil, divided
1 tilapia fillet, diced (about 5 oz)
4 oz bay (the little ones) scallops, patted dry
1 small sweet onion, sliced
2 tsp Italian seasoning blend
1-2 tsp hot paprika
1/4 tsp each salt & pepper
1 cup dry white wine
1/2 cup water
3 plum tomatoes, diced
2 Tbsp capers, rinsed (optional)
2 Tbsp minced fresh parsley (optional)

Put potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

Meanwhile, heat 1 Tbsp oil in a large saucepan over medium-high heat. Add tilapia and scallops; cook, stirring once or twice, until just opaque, about a minute or two. Transfer to a plate and cover with foil to keep warm.

Add the remaining oil and onion to the pan and stir to coat. Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, say, 5 minutes.

Uncover, increase heat to medium-high, add Italian seasoning, paprika, salt and pepper to taste and cook, stirring, until fragrant, about 30 seconds.

Add wine, water and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes.

Add the fish, scallops, potatoes and capers (if using), return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley, if desired.

Click here to find many more Italian recipes _________________________________________________________________

Veggie & Shrimp Soup
Serves 6

Loaded with good stuff this soup should make a regular appearance at your place.

1 48-50 oz canned chicken broth
1 lb peeled baby-cut carrots, cut in half lengthwise
3/4 lb skinny asparagus
4 green onions
1 package (about 10 oz) frozen tiny peas
1 lb salad shrimp
1/4 Cup minced parsley

In a 5-6 quart pan, combine broth and carrots and boil over high heat until carrots are almost tender to bite, about 6 minutes.

Meanwhile, cut off tough ends of asparagus and diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.

Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite, about 3 minutes.

Add onions, shrimp, and parsley; cook 2 or 3 more minutes until shrimp are heated through. Done.

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Easy Garlic Soup
Serves 4

Here's an exciting thing to do with garlic, crusty bread and dry sherry. And since the wine is such an integral part you should really use a decent quality sherry, not just the cooking stuff.

6 garlic cloves, large, peeled
2 10 & 1/2 oz cans beef broth
2 cups water
1 cup dry sherry
4 bread slices, French or Italian, 1-inch thick
1/4 cup butter, softened
2 Tbsp Parmesan cheese, grated

Add whole garlic cloves to beef broth in saucepan; cover and simmer 12 minutes, or until garlic is soft. Remove the garlic and set aside for later.

Add water and sherry to broth and heat to serving temperature.

Meanwhile, toast bread on one side under broiler; remove and spread the other side with butter.

Mash the reserved garlic and spread over bread; sprinkle with Parmesan cheese and broil about 30 seconds til its bubbly.

Ladle hot soup into bowls, lay the cheesy toast on top and serve up. Mm-m-m-m-boy!

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Creamy Spinach and Cheese Soup
Serves 4

This is a dish worthy of using that very expensive, but very tasty Reggiano Parmesan. Buy a small chunk and use it whenever a recipe features subtle flavors like this delicious soup.

1 Tbsp unsalted butter
1 small onion, thinly sliced
2 lb spinach, rinsed clean
4 red potatoes, peeled and thinly sliced
1/3 cup grated Parmigiano-Reggiano cheese
Salt
Water
5 & 1/4 cups milk, half & half or cream
12 Parmigiano-Reggiano curls
Traditional balsamic vinegar

Melt butter in a large skillet over medium high heat. Add onions and cook just until translucent, about 3 minutes.

Add spinach and cook until wilted, 3 to 4 minutes longer, tossing as necessary.

Add potatoes, grated Parmigiano-Reggiano cheese and a pinch of salt. Cook for 1 minute and then add just enough water to cover everything. Bring to a boil and simmer for 15 minutes.

Dump the contents into your blender, add milk (or other) and pulse to cool a bit, then blend until creamy.

Divide soup among 4 bowls and garnish each with 3 Parmesan curls and a drizzle of balsamic vinegar. So fancy, so good.

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Cream of Tomato Soup with Shrimp
Serves 4

This would be pure "from scratch" if you had time to peel and dice the tomatoes but if you had that much time why would you be here? Oh, you say the recipes are great even without the quick & easy? You're so nice.

2 stalks celery, chopped (l cup)
1 medium onion, chopped (1/2 cup)
1 Tbsp. olive oil
2 14.5-oz cans diced tomatoes, Italian style, undrained
8 oz medium peeled cooked shrimp
1/2 cup whipping cream
1/2 cup water
Ground black pepper
Slivered fresh basil
Focaccia wedges

In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, cream, and water. Heat just until hot. Season to taste with pepper.

Ladle into bowls, top with basil and serve with focaccia wedges.

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Cucumber Soup – Cold & Minty
Serves 2

Here in South Carolina it’s in the 90’s today so it makes me feel a bit more comfortable to give you a chilled soup recipe – a lovely one, too.

1 hard-boiled egg yolk
1 Tbsp rice vinegar
1/2 cup chilled sour cream
1 large seedless cucumber chilled, peeled, halved lengthwise, cored, and cut into 'j,-inch pieces
1/4 cup fresh mint leaves
1/2 cup chilled buttermilk, well-shaken

Using a fork, mash together yolk and vinegar to form a smooth paste. Stir in sour cream until smooth.

In a blender puree cuke, mint & salt with the buttermilk until smooth. Add this puree to the sour cream mixture in a stream, whisking -you do have whiskers, don't you; - or would it be better say "whisk-ers"? - until well-blended.

Serve in chilled bowls. Lovely.

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Chorizo & Bean Soup
Serves 6

The sausage here may give this tasty soup enough kick for most, but if you're a spice freak add 1/2 tsp of cayenne pepper; that's what I'd do.

1 Tbsp olive oil
6 oz chorizo sausage (about 2) cut into small dice
1 medium-size onion, finely chopped
3 cups chicken broth
3 cups water
1 can (15 oz) each great northern beans & red kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes, un-drained
1 large potato, scrubbed and diced really fine
1 large carrot, shredded
1/2 teaspoon dried oregano

Heat oil in a good sized sauce pan over high heat. Add the onion and cook for 3 minutes,stirring occasionally.

Add the chorizo and stir it around with the onions for 3 or 4 minutes.

Add chicken broth, water, beans, tomatoes [with their juice], potato, carrot and oregano. Cover and bring to a boil. Remove the cover and simmer on high for 10 minutes or until potatoes are tender. Stir evry 2 or 3 minutes and when it's ready serve immediately.

Click here for lots of Mexican dishes including a quick posole

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Mushroom & Brown Rice Soup
Makes 9 cups

Where would quick and easy cooking be without quick-cooking rice; I love it.

1 Tbsp olive oil
1 medium finely chopped onion
1 (8-oz) package sliced white mushrooms
1 (4-oz) package baby bella mushrooms
1 cup shredded carrots
1 clove pressed garlic
1/4 tsp salt
1/4 tsp dried thyme
1/2 tsp ground pepper
4 cups vegetable broth
3/4 cup quick-cooking brown rice
2 cups water

Heat oil in a 4-qt or larger pan on medium-high heat.

Add onion; cook 5 minutes, stirring occasionally.

Add mushrooms and carrots and cook 8 to 10 minutes or until golden and tender; stir occasionally.

Add garlic, salt, thyme and pepper; cook 1 minute, stirring.

Add broth, rice and water; cover and heat to boiling on medium-high. Reduce heat to medium; cook, partially covered, 5 minutes or until rice is tender. Done.

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Quick Avocado Soup
Serves 6-8

This soup is delicious hot or cold, and solves that perennial problem of what to do when you remember you bought avocados last week and now they’re too squishy to cut up for a salad or anything else so you decide to trash them but you remember this recipe and make it and receive great cheers and huzzahs. (long sentence, eh?) avocado 4 cups chicken broth
2 really ripe, large Haas avocados
2 cups half-and-half (“light cream” to you Brits)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp white pepper 1/2 cup dry sherry
4 Tbsp fresh lemon juice

Heat the chicken broth until hot, not boiling. Set aside.

Cut avocado in half, toss the pit and scoop out the pulp. Place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.

Serve hot immediately, or chill to serve later cold.

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Cheddar & Beer Soup
Serves 4

Sure, you can use water instead of beer, but you’d better have a darn good reason; the soup won’t have the same sharpness but it’ll still be very tasty.

1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
2 cans (12 fluid oz each) evaporated milk
1 cup beer
2 tsp Worcestershire sauce
1/4 tsp cayenne pepper
2 cups (8 oz) shredded sharp cheddar cheese
Toppings: crumbled cooked bacon, sliced green onions, croutons

Melt butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly.

Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Cook for 10 minutes.

Remove from heat. Stir in cheese until melted. Season with salt. Serve with toppings - or don't.

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Cream of Oyster Soup
Serves 6-8

Not many soups are ready as fast as this one; not many as tasty, either.

1 pint fresh small oysters
3 tablespoons unsalted butter
3 cups milk, warmed
1 cup heavy or whipping cream, warmed
Salt and white pepper to taste
sprinkling gound mace

Drain the oysters (freeze the liquor for another recipe – that stuff’s too expensive to toss).

Melt the butter in a large saucepan, add the oysters, and allow them to absorb the butter over gentle heat, 30 seconds.

Add the milk and cream. Season with salt, white pepper, and mace. Heat the soup slowly, stirring gently, just until the edges of the oysters begin to curl. Don’t let it boil. Taste for salt and white pepper. Serve at once. _________________________________________________________________

Carrot Soup with Roasted Pecans
Serves 2

You have a choice: (A) increase the amount of pecans you roast or (B) resist the urge to eat a handful before the soup is ready. Not really such a tough choice, is it?

1 medium onion, chopped (about 3/4 cup
2 Tbsp unsalted butter
2 to 3 large carrots, sliced very thin (about 1 & 3/4 cups)
1/2 tsp ground cumin
1/2 tsp salt, or to taste 2 cups water
For pecans 2 Ybsp pecans, chopped coarse
1 tsp unsalted butter

Preheat oven to 350°F.

In a saucepan cook onion in butter over moderate heat, stirring, until softened, 3 or 4 minutes. Add carrots, cumin, and salt and cook, stirring another minute.

Add water and simmer mixture, covered, 20 minutes, or until carrots are very tender.

While carrot soup is simmering spread pecans on a baking sheet and toast in the middle of your oven about 8 minutes, or until fragrant (a really wonderful aroma)and a little darker.

Remove to a bowl and toss with butter and salt to taste – if you knew how tempting those nuts would be you’d have roasted extra so you could nosh while waiting for the soup.

When soup is done, puree it in your blender until smooth, then pour into bowls and top with pecans, assuming some are left.
Click here for more super-nourishing vegetable dishes _________________________________________________________________

Banzo Bean and Spinach Soup
Serves 4

By now you know that “Banzo” is my shortening of “garbanzo” (don’t like 3-syllable ingredients). I’m sure you also know that they’re also called “chick peas” and are the main ingredient in hummus dip. But, I’ll bet you didn’t know this way to use them or what you were missing.

2 Tbsp olive oil
4 Garlic cloves, crushed
I Onion, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 & 1/4 qt canned vegetable stock
2 & 1/2 cups finely chopped or shredded potatoes
1 14 ozcan chick-peas, drained
1 Tbsp cornstarch
2/3 Cup heavy cream
2 Tbsp light tahine
3 & 1/2 cups triple-washed, packaged spinach, shredded
Salt and freshly ground black pepper

Heat the oil in a 4-5 quartsaucepan. Add the garlic andonion and saute for about 5 minutes,or until the onion is soft andgolden brown.

Stir in the cumin andcoriander and cook for1 minute.

Add the stock andpotatoes and bring to a boil.Simmer for 10 minutes, then add the banzos and simmer for 5 minutes more or until the potatoes are just tender.

Blend together the cornstarch, cream, tahini, and seasoning. Stir into the soup with the spinach and bring to a boil, stirring. Lower the heat and simmer for 2 minutes. Adjust the seasoning with salt, pepper and cayenne pepper (easy does it!) to taste.

A side of sour cream for topping would be a nice touch.
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Three-Delicacy Soup
Serves 4

Prep time and cook time on this quick and easy Chinese specialty should total less than ten minutes. Wow! And, vegans, just move along to another quick & easy; nothing here for you.

4 oz boneless chicken breast meat
4 oz honey-roasted ham
4 oz shelled medium shrimp
3 cups chicken stock
chopped scallions, to garnish

Slice the chicken breast very thinand chop ham into small pieces. Ifthe shrimp are large, cut them inhalf lengthwise.

In a wok or saucepan, bring the stock to a rolling boil. Add the chicken, ham, and shrimp and return to a boil. Add salt to taste and simmer for I minute.and ladle into bowls.

Serve hot, garnished with chopped scallions.
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Speedy Italian Chicken Zoopa
Serves 2 (double or triple all for more)

”Zoopa” is Italian for “soup”, or at least that’s what my Italian friend. Joe, calls it. Whatever you choose to call it, I think it’s sure to become a favorite.

1/4 cup Italian Reduced Fat Dressing
1/2 lb boneless skinless chicken breast, chopped
1 14 oz can crushed tomatoes, in puree
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp dried basil leaves
1/2 cup Shredded Mozzarella Cheese

Heat the dressing and broth in large saucepan on medium heat. Add chicken and cook 3 min., stirring once.

Add tomatoes, zucchini, macaroni and basil and bring to boil. Reduce heat to medium and simmer 8 minutes or until macaroni is al dente. Sprinkle with cheese.

Whew, that was really hard!
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Your Basic Easy Minestrone
Serves 4

"Basic" suggests "options". Make it just as the recipe directs or for "un-basic" add broken-up pasta, cooked chicken chunks, peas instead of beans, haricot verts - What? You know, those extra-skinny green beans with the fancy French name - or whatever you think the "basic" needs. Actually, I think you'll be very happy if you just follow the recipe.

1 28-oz can diced tomatoes, undrained
1 32-oz container vegetable or low-sodium chicken broth
1 l5-oz can cannellini (or other white) beans
1 l5-oz can kidney beans
1 9-or l6-oz package frozen green beans
1/2 tsp kosher salt
1/4 tsp black pepper
1 5-oz bag fresh spinach or one 10-oz box frozen spinach, thawed
1/2 cup (2 oz) grated Parmesan
Crusty bread to serve with the soup

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer and cook for 2 minutes. Add the broth, white beans, and kidney beans and bring to a simmer.

Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. It's ready.

Ladle into bowls, sprinkle with the Parmesan serve with the bread. That's a meal in abowl.

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Quick Burger & Bird Soup
Serves 8 (1 & 1/2 cups each)

Lots of ingredients in this mighty meaty soup. but nothing exotic and they all go together fast so you can still proudly put in on the table in about half-an-hour.

8 oz extra-lean ground beef
8 oz uncooked ground turkey breast
1-1/2 cups finely chopped onion
2 carrots, coarsely shredded
2 ribs celery, sliced
2 cloves garlic, minced
6 cups lower-sodium beef broth
2 14-1/2-oz cans diced tomatoes, undrained
1 Tbsp snipped fresh sage or 1 teaspoon dried sage, crushed
2 tsp snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tsp snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 medium potatoes, chopped (2 cups)

In in a Dutch oven – that’s a big, heavy pot with a lid - cook beef, turkey, onion, carrot, celery, and garlic until meat is brown and onion is tender. Drain off fat.

Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling; stir in potatoes. reduce heat.

Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage.

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Asian Egg Drop Soup
Serves 4

The secret is in the stirring: slow and in the same direction. You can do it.

4 cups prepared chicken stock, plus 2 Tbsp
1/2 tsp grated fresh ginger
1 Tbsp soy sauce
1 Tbsp cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends (optional)
Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil.

While waiting for the boil in a small cup. combine the cornstarch and 2 Tbsp of chicken stock. Stir until dissolved.

Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer.

Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions, assuming you like green onions. Season with salt and pepper, and serve immediately.

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Sweet Potato—Sage Bisque
Serves 4

I hope you're not one of those turkey-just-at-Thanksgiving people. It's good, it's often cheap. And it encourages you to make sweet potatoes - so VERY good for you. And left-over or canned sweets are what this recipe is all about.

1 Tbsp unsalted butter
1 onion, sliced paper-thin
1 clove garlic, minced
2 16-oz cans chicken broth
1 40-oz can sweet potatoes, drained, OR 2 cups mashed baked sweet potatoes
6 large fresh sage leaves
1 tsp freshly ground black pepper
¼ tsp salt
½ cup whipping cream or milk, (optional)

Melt butter in a large pan. Add onion and garlic; cook over medium heat until soft, 5 minutes.

Add broth and sweet potatoes. Cover; heat to boil. Reduce heat; simmer 8 to io minutes.

Transfer to a blender; add sage, black pepper, and salt. Blend until smooth. Blend in cream or milk if desired.

That took, what...15 minutes? _________________________________________________________________

Chicken & Orzo Soup
Serves 8-10

Orzo? What's that? You Know, those tiny pastas that look like rice with a bad case of the "bloats".

1/4 cup diced celery
1/4 cup diced onion
2 qt chicken stock
1/2 tsp coarsely ground pepper
2 oz orzo
1 & 1/2 cups chopped cooked chicken breast
1/2 bag baby spinach, torn or chopped
1 tomato, chopped
5 fresh basil leaves
1 lemon

Saute celery and onion over medium heat for five minutes. Add chicken stock and pepper. Bring to a boil, then reduce to simmer. Add orzo and cook for 8-10 minutes. Add tomato, basil, spinach and chicken. Continue cooking another 3 minutes or so until heated through.

Remove from stove, and add juice from lemon. It’s Soup and it’s GOOD _________________________________________________________________

Asian Wedding Soup
Serves 4

No oregano, noodles not orzo so definitely not “Italian Wedding Soup”. But ginger, soy sauce and ramen noodles, so, “Asian”. Ok?

Meatballs:

8 oz lean ground beef or beef and pork
1/4 cup plain dry bread crumbs
White from 1 large egg
1 Tbsp minced fresh ginger
1/2 Tbsp soy sauce
2 tsp minced garlic

Soup:

5 cups water
1 bag (16 oz) fresh broccoli florets and baby carrots
2 pkg (3 oz each) Oriental-flavor ramen noodle soup with seasoning pkts
6 oz fresh snow peas, stems and strings removed (about 2 1/4 cups)
2 tsp dark Oriental sesame oil

Garnish: Sliced scallions

Start Boiling water to a gentle boil in a 4 or 5-qt pot.

Cut each carrot in half lengthwise and again lengthwise. Add to boiling water, cover and cook 4 to 5 minutes until almost tender.

Use that time to mix meatball ingredients until well blended. Place on waxed paper and pat into a 6-in. square. Cut in 36 1-in. squares.

When carrots have softened add meatballs to pot, 1 at a time and stir in contents of seasoning packets and broccoli. Reduce heat, cover and simmer 6 to 7 minutes until all veggies are tender.

Break each block of noodles in 4 pieces. Add to soup and cook, stirring to separate strands, about 1 minute.

Stir in snow peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.

Stir in sesame oil, remove from heat, garnish servings with scallions and present this very special soup to your lucky eaters. ___________________________________________________________

Herbed Creamy Tomato Soup
Serves 4

Why would you pay $4 for a single serving of canned “gourmet” soup when you can make it better and cheaper yourself? So do it.

1 tsp olive oil
½ cup chopped onion (from a jar)
1 tsp minced garlic (from a jar)
2 14 oz cans crushed or chopped tomatoes pre-seasoned with basil, garlic and oregano (no pre-seasoned ones to be found? Add ½ tsp basil, garlic and oregano to plain tomatoes)
1 15 oz can tomato sauce
1 cup 2% or whole milk or half-and-half (I say, go for ½ & ½)
1/4 cup grated or shredded Parmesan cheese
Croutons, for garnish, optional

Heat the oil in a 4'/2-quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion, and add it to the pot. Stir and cook for 2 or 3 minutes.

Add the garlic, stir and cook 30 seconds. Add the tomatoes with their juices and the tomato sauce and raise the heat to high, bringing the soup to a boil.

Reduce the heat to low. Stir in the milk and Parmesan cheese and cook for 2 minutes. Stir. (Don’t boil the soup after the milk has been added.)

Remove from the heat and serve at once, garnished with croutons, if you like. And now for about the same money, you’re presenting your own fine product to four instead of “gourmet canned” to just one. Makes “cents” to me.

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5-Minute Borscht
Serves 2

The title says it all - real borscht, really delicious in five minutes. And only spinach & kale beat beets in the antioxidant department.

1 14 oz can/jar sliced beets
1/2 cup chicken broth
1 tsp red wine vinegar
1 tsp sugar
1/2 tsp white ground pepper

In a food processor, puree beets (drained), broth, vinegar, sugar & pepper.

Serve at room temp with sour cream and chopped chives.

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Sweet Plantain Soup
(Sopo de Platano Maduro)
Serves 4

Plantains, as you probably know, look almost identical to bananas. But instead of buying the perfect yellow ones you want to buy grungy-looking, almost black ones to be sure they're ripe. Plantains are abundantly used in Cuban and other Carib cooking. This sweet soup is ridiculously easy and ridiculously delicious.

1 Tbsp butter
3 large ripe plantains, peeled and cut diagonally in 1/2-inch slices
4 cups water
Juice from 1/ 2 lemon
Salt and freshly ground black pepper to taste

In a large saute pan, melt the butter over medium heat. Add the plantains, flat side down, and saute until lightly browned on both sides and tender in the middle.

Remove and puree in a food processor until smooth. Add 1 cup of the water and transfer to a medium-size saucepan. Whisk in the remaining 3 cups water.

Add the lemon juice and place over medium-high heat until the soup reaches a low boil. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally. Add salt and pepper to taste, and serve warm.

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Avgolemono Soup
(Egg-Lemon)
Serves 4-6

This staple of most Greek restaurants is so good and those Greek guys are so proprietary that making it in under 10 minutes must never be revealed. Oops, I just revealed it. Sorry, guys.

8 cups chicken stock
l cup orzo pasta (tiny little stuff)
3 eggs
Juice of 1&1/2 large lemons (Real ones.)
salt and ground black pepper
Lemon slices, sliced very thin, to garnish

Bring the stock to the boil in a large pan, then add the pasta and boil slowly for 5 minutes. Remove from heat.

While waiting for the pasta to cook, beat the eggs in a large bowl until foamy, about 2 minutes, then add the lemon juice and 1 Tbsp of cold water. Slowly stir in two ladles full of the hot chicken stock.

Return this mixture to the pasta & stock, still off the heat and stir well. Season lightly with salt and pepper and serve at once, garnished with lemon slices.

CAUTION: Once the eggs have been added don't let the soup boil or it will curdle.

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Shrimp & Sausage Creole
Serves 4

It’s pretty hard to find real andouille sausage but it’s worth trying. It makes this a more “authentic” Cajun one-dish meal.(And don't forget to start the rice before getting into this very quick cooking recipe.)

1/4 lb andouille sausage, sliced (Polish or smoked sausage is ok)
1/2 cup bell pepper, diced
1/2 lb raw shrimp, peeled
1 15 oz can crushed tomatoes with liquid
1 tsp Cajun-style seasoning
1 tsp oregano
1 cup thawed frozen cut okra

Heat a large nonstick skillet and add sausage & bell pepper; sauté 4 minutes. Add shrimp and seasonings; sauté 1 minute.

Add tomatoes and bring to a boil, reduce heat and simmer 1 or 2 minutes until shrimp are cooked through. Serve over rice. _________________________________________________________________

Chickpea Soup with Garlic
Serves 4

Don't worry about the garlic; there's not enough in this quick and easy soup to even keep a vampire away. You do know they hate garlic and mirrors, don't you?

1 Tbsp olive oil
Pinch crushed red pepper flakes
1 large garlic clove, minced
1 red bell pepper, chopped fine
1 16-oz can chickpeas (garbanzobeans), drained
1 small rib of celery, chopped fine
1 & 1/2 cups low-sodium chicken broth
3/4 cup spicy or regular tomato juice
Salt

Heat oil in a medium-sized saucepan. Add garlic and red pepper flakes. Cook gently, stirring, until garlic is fragrant, 2 minutes.

Add celery and bell pepper; cook, stirring, until vegetables begin to soften, about 3 minutes.

Add drained chickpeas, chicken broth, and tomato juice. Cover; heat to boil. Reduce heat to low; simmer gently until vegetables are soft, 10 minutes. Transfer soup to a blender; puree. Add salt to taste.

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Quick Creole Gumbo
Serves 4

Emeril or Chef Paul might sneer at a soup this quick and easy, but I'll bet if they tasted it they would smile and eat it all.

1 Tbsp olive oil or vegetable oil
1 medium-sized onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
4 oz chicken andouille sausage,sliced
1 14½-oz can diced tomatoes
2 14½-oz cans chicken broth
1/2 cup instant rice
1 to 2 tsp Creole seasoning
1/4 tsp each ground red and ground black pepper
Salt
1/2 lb frozen medium-sized cooked shrimp

Heat olive oil in a large saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, and sausage. Cook, stirring often, until sausage begins to brown, 4 to 5 minutes.

Add tomatoes with their liquid, broth, rice, and Creole seasoning and red pepper, black pepper, and salt to taste. Heat to boil; reduce heat. Simmer 2 minutes; add shrimp. Simmer 3 more minutes.

Taste and adjust seasonings and serve. It's that simple, quick and easy.

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Iced Tomato Soup
Serves 2

Here's a hot weather special that doesn't even require turning on the stove. It's based on a recipe by the late chef and food writer, James Beard. Famous chefs do sometimes create quick and easy recipes. Double all ingredients for four (or triple for six, or...oh, you know)

1 can tomato soup
1 & 1/2 Cup sour cream
1 tsp finely chopped basil
1 Tbsp granulated onion (or powder)
1/2 tsp each salt & pepper
Several ice cubes
Chopped parsley (for garnish)

Place everything but the parsley into your blender and give it a ten second spin - don't forget to put the lid on unless you want a red ceiling.

Pour into chilled mugs, sprinkle parsley on top and serve. See - no cooking.

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Creamy Onion Soup
Serves 4

Just three main ingredients - onions, cream & chicken stock. Don't let that fool you - when this soup is served no one will imagine how easy it was. But don't cheat by using margarine - butter is what makes this soup so special.

5 medium-sized yellow onions
2 14 oz cans chicken stock
2/3 cup whipping cream
1/2 cup unsalted butter

Cut the onions in quarters (hold your breath and you won't cry) and process them briefly in your processor. Stir the onions into the melted butter in a deep frying pan over low heat. Cover the pan and cook gently until very soft, about 25 to 30 minutes.

Add the stock and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat to cool down a bit before pureeing them in your blender (in two batches).

Pour the puree into a large sauce pan, stir in the whipping cream and reheat but don't boil. Salt and pepper to taste and fill those bowls.

Add crisp croutons and a sprinkle of parsley to each bowl of this heavenly soup and wait for the compliments.

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Pasta e Fagiol
(Mac & Beans)
Serves 6 to 8

In southern Italy this is usually pronounced "pasta fajhool" (also on the Sopranos). However you say it, it means easy, quick and delicious.

2 Tbsp olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 30 oz can crushed Italian tomatoes in puree
1 Tbsp dried oregano
1 14 oz can chicken stock
2 16 oz cans small white beans
1/2 lb small (ditalini or elbow) macaroni
Salt, pepper & grated Parmesan cheese to taste.

Start the salted water boiling in a large sauce pan.

Briefly chop the onion and garlic in your mini-processor. Add this to the olive oil in a Dutch oven (heavy pan with high sides) and saute (stir around) for 3 or 4 minutes.

The pasta water should be boiling now so add the pasta to boil gently for 5 minutes.

Meanwhile, stir into the softened onions the stock and tomatoes and as much dried red pepper as you like and cook for 5 minutes. Add the beans and simmer for another 10 minutes.

Drain and add the pasta to the soup and simmer for the final 15 minutes. (That's about thirty minutes total for a great dish - not bad,eh?)

Salt & pepper to taste and serve in large soup plates with grated parmesan and crusty white bread on the side.
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Cold & Creamy Avocado Soup
Serves 6 to 8

Another hot weather soup that will produce massive complements. And your nutritionist will be very happy about the avocados.

Important! - plan ahead, like I always do(Hah!), and put the 'cados and the can of soup in the fridge with the cream and the half-and-half in the morning so when you make the soup later it's immediately cold and ready for the table.

2 Cups peeled and sliced avocados
1 14 oz can chicken broth
1/2 tsp onion juice or minced onion
1 Cup half & half
1 Cup sour cream
Juice of 1 lemon
Seasonings & Garnish

Puree the first 3 ingredients in your processor and transfer to a large bowl.

Add the next 3 ingredients plus salt & pepper to the bowl and stir until smooth.

If the liquids were cold when you built this dish it's ready to serve, otherwise chill it in the fridge.

Garnish with whatever - parsley and chopped scallions, anyone?

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My Mushroom Soup
Serves 4

It can be yours, too, if you like quick, easy and really good - if I may say so myself.

1 lb button or cremini mushrooms
4 Tbsp melted butter
1 14 oz can chicken stock
1 cup whipping cream
2 Tbsp Sherry
Dash of Tabasco sauce
1 tsp salt

Put everything in your blender and blend until almost smooth - very important that "almost".

Heat it and eat it. Now how easy was that?


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