Category Archives: Continental Soup and Starters

Starters and soups

FOUR FLOWERS JUICE

FOUR FLOWERS JUICE

Serves 6

4 bananas, peeled, cut into pieces
2 cups chilled orange juice
1/2 fresh pineapple, peeled, cored, cut into chunks
1 cup cold water
2 1/2 tablespoons pure maple syrup
2 tablespoons grenadine
1 tablespoon fresh lemon juice
6 fresh strawberries

Combine bananas and 1/4 cup orange juice in processor
and puree. Transfer to pitcher. Combine pineapple chunks
and 1/4 cup orange juice in processor and puree. Transfer
to same pitcher. Mix in water, syrup, grenadine, lemon
juice and 1 1/2 cups orange juice. (Can be made 6 hours
ahead. Chill. Stir well before serving.)

Pour fruit mixture into tall glasses. Garnish with
strawberries and serve.

Del.icio.us :

CHEESY VEGETABLE SOUP

CARRIAGE HOUSE KITCHEN’S
CHEESY VEGETABLE SOUP

~Sent in by: Joyce, IL

1 T. olive oil
2 small onions, chopped
2 quarts chicken broth
1 quart heavy cream
1 quart half-and-half
2 lbs. Velveeta cheese
1 C. shredded carrots
1 C. diced celery
2 C. diced fresh tomatoes
1 C. diced fresh broccoli
2 C. frozen mixed vegetables
2 T. dried parsley
1 T. dried basil
1 T. lemon pepper
1 t. garlic powder
1 t. white pepper
Salt, to taste

Heat olive oil in large pot. Sauté the onions until soft, about 4 minutes. Remove from pot and set aside. Combine the chicken broth, heavy cream, half-and-half, cheese, carrots, celery, tomatoes, broccoli, mixed vegetables, parsley, basil, lemon pepper, garlic powder and white pepper in the same pot. Cook over medium heat until the vegetables are tender, about 20 to 25 minutes, adding the sautéed onions for the last 10 minutes of cooking. Taste and add salt if needed. Serve piping hot.

Note: Recipe can be halved.

Makes 20 cups, or about 12 servings.

KING CRAB SOUP WITH SAFFRON

KING CRAB SOUP WITH SAFFRON

(Adapted from the Harahorn Hotel, Norway)

~Sent in by: Larry, Ontario, Canada

4 tablespoons butter
2 shallots, finely chopped
1 1/4 cups white wine
6 1/2 cups crab or fish stock
5 carrots, julienned
2 leeks, white and light green parts only, julienned
Salt to taste
3 tablespoons cornstarch
Large pinch saffron
2 cups half-and-half or cream
10 ounces king crab meat, picked over
Pepper to taste.

1. In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about 1/2 cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.

2. Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and saute until just tender. Set aside.

3. Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.

Yield: 8 to 10 servings.