Soups

Saute green onions briefly in oil in a soup pot.

In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.

Peel the cucumber and slice it lengthwise.

Place flour in a bowl, add boiling water and blend.

Make a slash in the rounded side of each chestnut and roast in a pre- heated 400 F. oven for 5 minutes.

In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly.

Saute the onion and squash in the butter for 2 minutes.

Preheat the fryer. In a large sauce pan, heat the olive oil.

Blend all ingredients in cuisinart of blender until smooth (add carrot juice last).

In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes.

Cook the corned beef with water and seasonings until tender.

In 3-quart saucepan, heat butter over medium heat until hot; cook onion 10 minutes, stirring occasionally.

Melt butter in a saucepan over low heat; add onion and celery.

The first 10 ingredients (from onion to sage) make up the soup.

In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned.

Stem and chop greens. Put chicken, onion and mushrooms in soup pot.

In a bowl, whisk the egg yolks, salt, pepper, chopped parsley, schmaltz, and seltzer until combined.

Place chicken in water in large saucepan.

Pour chicken broth into a large pot and bring to a boil.

Fry chicken in oil until slightly brown, stirring constantly.

Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in.

Remove skin from chicken and place in a soup pot.

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes.

Season the chicken with salt and pepper. Melt the butter over medium heat.

Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water.

In small saucepan, melt butter. Add garlic and curry powder and saute' until garlic is soft.

For each pound of dry beans, any variety, add 10 cups hot water.

Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight.

Combine beef broth, corn and salsa in medium saucepan.

In saucepan, heat oil over medium heat.

In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste. Bring to boil, reduce heat.

Cook and stir onions and garlic in 2 tablespoons oil in 4-quart Dutch oven until onion is tender.

In large saucepan, combine all ingredients except chicken and parsley.

Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally.

In 3 qt saucepan, melt butter. Add carrots; saute 2-3 mins.

Cook noodles as directed on package. Drain.

Wash them chickens feet, scrub between toes to remove "toe-jam". Rinse in clear water.

Simmer all ingredients in a large pot for 2 1/2 hours.

Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven.

In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown.

Place the chicken in a 6-quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt.

Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns.

Thinly slice the chicken breast meat.

In large kettle or Dutch oven combine all ingredients.

In a medium sized saucepan melt margarine over medium heat.

Place chicken, water, leaves from celery and small onion in a large saucepan.

In large kettle, cook chicken in water until tender.

Cover the chicken with 3 quarts of water and bring to a boil.

Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about 1/2 inch thick. Set aside.

Pour oil into soup pot; add onion and cook 5 minutes.