Soups

Asparagus-Potato Soup
1 lb. asparagus trimmed and cut into 1 inch pieces
1 large potato, peeled and cut into 1/2 inch pieces
1 medium yellow onion, peeled and cut into thin wedges
3 1/2 cups chicken broth
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 teaspoons freshly grated parmesan cheese
Place all the ingredients except cheese in a large saucepan. Bring the
liquid to a simmer over moderate heat, then adjust the heat so that it
bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes,
until the vegetables are very tender. Cool the broth, still covered, for 20
minutes. Puree the broth and the vegetables in batches, in a blender or in
a food processor fitted with the metal chopping blade. Return the puree to
the saucepan, set it over moderate heat and bring the soup just to serving
temperature. Ladle the soup into heated bowls and top each portion with 1
tablespoon of the Parmesan cheese.

Broccoli Bisque
1 1/4 lbs. fresh broccoli, trimmed and cut up
4 cups chicken broth
1 medium onion
2 tablespoons butter
1 teaspoon salt
2 teaspoons curry powder
dash of pepper
2 tablespoons lime juice
8 lemon slices (optional)
1/2 cup sour cream
1 tablespoon chives, snipped (optional)
Place the cut broccoli in a large saucepan along with   the broth, onion, butter,
 salt, curry powder and   pepper.  Bring to a boil.  Reduce heat and
simmer,   covered, for 8 to 12 minutes or until broccoli is just   tender.
Place about 1 1/2 to 2 cups of the mixture at a time   into a blender container.
 Cover and blend until   smooth. Pour into bowl or another large pan.
Repeat   with remaining mixture. Be careful, the hot liquid may scald you.
 Stir in the lime juice.      Now you can either cover and refrigerate at
least 4   hours to serve cold (great in warm weather), or you   can go right
 ahead and serve it hot (great in cold   weather). Once ladled out, you can
 garnish with a thin   slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

Butternut squash soup
2 tablespoons butter, unsalted
1 small onion chopped
1 teaspoon rosemary
1 small butternut squash, peeled and cut into chunks
6 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
dash hot pepper sauce
1/2 cup chopped walnuts, toasted
Melt the butter over moderate heat in a large, heavy   saucepan.  Add the onion
 and rosemary. Cook for about   5 minutes until the onion is soft. Add
the squash,   chicken stock, cream, salt, pepper and hot pepper   sauce. Reduce
 the heat and cover. Simmer, stirring   occasionally, for about 2 hours
until the squash is   very soft.      Use a food processor or blender to puree
 the hot soup.   Add additional stock if the soup is too thick.      Toast
 and chop the walnuts.  Ladle the soup into bowls   and garnish with the
walnuts.

Hearty vegetable beef soup
2 lbs. stew beef, cubed
3 1/2 quarts water
1 onion chopped
1 tablespoon salt
1/2 teaspoon thyme
1/2 cup split peas
6 carrots, sliced
3 cups celery, diced
1 green pepper, diced
3 medium tomatos, cubed
1 1/2 cups corn
1 large potato, cubed
1 cup spinach, chopped
1 cup green beans, chopped
1 cup lima beans
1 cup ketchup
2 tablespoons parsley, chopped
In  large  kettle,  cover beef with water and add chopped  onion,  salt,
thyme.   Bring to boil.   Skim fat from surface.   Add split peas, cover
and  simmer over low heat,  3-4 hours.   Add all remaining  ingredients.
Cover and simmer 30 minutes.  Adjust seasoning.

Mushroom barley soup
3 or 4 soup bones (beef)
12 cups water
1 cup barley
1/2 cup dried green split peas
1/2 cup dried yellow split peas
1/2 cup baby lima beans
2 large carrots, sliced
1 parsnip, sliced
2 stalks celery, sliced
1 leek
4 tablespoons fresh dill, chopped
2 (4 oz) cans mushrooms, drained
salt and pepper to taste
Place beef bones in large pot. Add water and bring to a boil. Add all
dry ingredients. Cook until beans start to get soft (approximately
40 minutes). Add all fresh vegetables. When vegetables are soft
add mushrooms and heat through. Remove from stove. Discard leek.
Remove soup bones. Season to taste. Serves 6.