Soups

Basil and Tomato soup

Recipe By : Penzey's Spice House
Preparation Time :0:45

2 1/2 cups fresh tomato -- chopped
1/4 cup celery -- chopped
1/4 cup onion -- chopped
4 tablespoons butter
1 1/2 cups chicken stock
3 ounces cream
1 egg yolk
20 fresh basil leaves

1. Chop 15 basil leaves and leave 5 whole.

2. Over low heat, saute onions and celery in oil/butter for 5 minutes, do not brown.

3. Add tomato, stock and chopped basil, simmer 15 minutes. Puree in blender and then sieve. Bring back to near boiling.

4. Whisk yolk and cream in a separate bowl. Continue to whisk mixing in 1/2 cup of soup. Return this mixture to pot and simmer 1 minute.

Cock-A-Leekie Soup

Recipe By : Elizabeth Powell
Preparation Time :0:30

6 leeks
1 quart chicken stock
salt
black pepper
ground nutmeg
1/2 cup heavy cream
1 egg yolk

Clean and trim leeks, using only the white part. Slice thinly.

Bring chicken stock to a boil and simmer leeks for about five minutes, until just tender.

Season with salt, pepper, and nutmeg to taste.

Beat egg yolk with cream and pour in a thin stream into simmering stock.

Stir until blended. Serve at once

Garlic Soup with Shiitake Mushrooms

Recipe By : Gordon Restaurant, Chicago
Preparation Time :1:30

1/4 pound garlic
1 onion -- chopped
8 ounces white mushrooms -- sliced
4 shallots -- chopped
2 quarts heavy cream
1 cup brandy
4 sprigs thyme
1 quart water
6 ounces butter
1 pound Shiitake Mushrooms, sliced thin -- reserve stems

Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and saute for about one hour.

Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to a simmer.

Add the heavy cream slowly, stirring it in.The total temperature should not be reduced much. Simmer for about 20 minutes, adjust consistency.

Strain, season, and add Shiitake mushrooms. Season again and serve.

Roasted Red Pepper Soup

Recipe By : Fine Cooking No 9
Preparation Time :0:45

5 whole red bell peppers -- roasted & chopped
1 Tbsp olive oil
1/2 c minced onions
2 cloves garlic -- minced
1/8 tsp cayenne pepper
2 tsp paprika -- hot
1/2 tsp ancho pepper
1 1/2 c chicken broth -- low salt
salt and pepper
sour cream

1. Puree the roasted peppers.

2. Heat oil in large pot over med-high heat. Saute onions and garlic until soft and translucent. Add spices and pepper puree. Stir. Add broth until desired consistency is obtained. Simmer 10 minutes.

3. Let soup sit for at least 24 hours for flavors to combine. Before serving, swirl sour cream into each dish and garnish with fresh cilantro. May be served hot or cold.