SOUP

RECIPES

SUBMITTED BY: Genevie M. Sales

FENNEL CARROT SOUP

INGREDIENTS
 1 tbsp butter
 ½ tsp fennel seed
 1-1/2 pound carrots, sliced
 1 medium sweet potato, cubed
 1 medium apple, cubed
 3 cans vegetable broth
 2 tbsp uncooked long grain rice
 1 bay leaf
 ¼ tsp curry powder
 1 tbsp lemon juice
 ½ tsp salt
 ¼ tsp white pepper
 2 tsp minced parsley

PROCEDURE

1. In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3
minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5
minutes longer.

2. Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer,
covered, 30 minutes or until vegetables and rice are soft.

3. Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until
smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5
minutes or until heated through, stirring occasionally. Sprinkle with parsley.
CHEESY CREAM OF ASPARAGUS
SOUP

INGREDIENTS
 2 packages frozen cut asparagus
 ¼ cup butter
 2 tbsp all-purpose flour
 4 cups whole milk
 1 cup shredded cheese
 4 to 5 drops hot pepper sauce
 1-1/2 tsp salt
 ¾ to 1 tsp pepper
 Roasted asparagus tips, optional

PROCEDURE
1. Prepare asparagus according to package directions; drain and set aside. In a large
saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook
and stir until thickened, about 2 minutes. Cool slightly.

2. Pour half the milk mixture into a blender; add half the asparagus. Cover and process until
very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and
asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not
boil). If desired, top with roasted asparagus tips.
EGG DROP SOUP

INGREDIENTS
 3 cups chicken broth
 1 tbsp cornstarch
 2 tbsp cold water
 1 large egg, lightly beaten
 1 green onion, sliced

PROCEDURE

1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and
water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes
or until thickened.

2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the
heat; stir in onion.
CREAM OF MUSHROOM SOUP

INGREDIENTS
 2 tbsp butter
 ½ pound sliced mushrooms
 ¼ cup onion
 6 tbsp all-purpose flour
 ½ tsp salt
 1/8 tsp pepper
 2 cans chicken broth
 1 cup half and half cream

PROCEDURE
1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until
tender.

2. Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in
remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15
minutes, stirring occasionally.
ITALIAN SAUSAGE AND ZUCCHINI
SOUP

INGREDIENTS
 ½ pound Italian sausage
 1 medium onion, chopped
 3 cups beef broth
 1 can diced tomatoes
 1 tbsp minced fresh basil
 1 tbsp fresh parsley
 1 medium zucchini
 ½ cup uncooked pasta

PROCEDURE

1. In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is
no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles;
drain.

2. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to
a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.