Ingredients

• 2 c Canned tomatoes — crushed
• ½ ts Baking soda
• 2 c Milk
• 2 tb Butter or margarine

Directions

In a large heavy saucepan, heat tomatoes until boiling. Remove from heat: add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Yield: 3-4 servings (1 qt.) Recipe By : Taste of Home

Ingredients

• 1 onion, chopped
• 2 tablespoons butter
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 1 cup vegetable broth
• 1 dash garlic powder
• 1 dash white pepper
• 1 cup 1% milk

Directions

1 Microwave onion and butter on HIGH for 2 minutes.
Add asparagus, vegetable broth, garlic powder and
white pepper. Microwave, covered, on HIGH for 10 to 12
minutes. Puree in blender.
2 Return mixture to microwave safe dish, stir in milk
and microwave until heated through

Ingredients

• 4 cups chicken broth
• 1/2 teaspoon salt
• 4 medium potatoes , washed, peeled and cut into 1/8th’s chunks
• 3 medium yellow onions , cut into small chunks
• 1/2 teaspoon chervil
• 2 tablespoons parsley , finely chopped
• 1/2 cup whipping cream (heavy cream)
• 1 tablespoon butter

Directions

1. Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions.

2. Add salt. Cover and simmer for about 20 minutes.

3. Mash the potatoes into the broth.

4. **But make it a small chunky bits** Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread.

NOTES: We like to take the bread and dip it into the soup.We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.

8 servings

Ingredients

• 2 Potatoes; Medium
• 2 cups Milk; (Up to 3 Cups May be Used)
• 1 Onion; Medium Size
• 4 Celery & Leaves; Stalks
• 2 TBSP Vegetable Oil
• Boiling Water
• 1 Bay Leaf; Small
• 1/2 ts Salt
• 2 TBSP Butter

Directions

GARNISH
Parsley; Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil.

In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
Place bay leaf and salt in pot and boil vegetables until tender.

Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter.

Thin soup with milk as desired; heat until warm. ( DO NOT boil).
Ladle into soup bowls and sprinkle with chopped parsley.

Ingredients

• 24 oz Great Northern Beans
• 12 oz. water
• 4 oz. tomato sauce
• 2 carrots, sliced
• 1 sm. onion, minced
• 1 T. Worcestershire sauce
• 1 1/2 lbs. ham, cooked and cubed

Directions

In large pan, cook sliced carrots and onion in water until tender. Add beans, ham, tomato sauce and Worcestershrie sauce. Simmer 1 hour. Can be made in a crockpot on low. Serves 4.

Ingredients :

· 2 tbsp. margarine
· 1 onion, thinly sliced
· 1/2 cup leeks, thinly sliced
· 1/2 cup celery, thinly sliced
· 1-1/2 cups mushrooms, thinly sliced
· 3 cups chicken broth
· 1/2 cup potatoes, thinly sliced
· 1/2 cup cream (or plain yogurt)
· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.
2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.
3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.
4. Remove from heat.
5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.
6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!

Ingredients :

· 1 lb. fresh young asparagus, rinsed
· 4 cups vegetable stock or water (optional: chicken broth)
· 2 tbsp. unsalted butter
· 4 shallots, sliced
· 2 cloves garlic, minced
· salt and pepper
· 1-1/2 tbsp. all-purpose flour
· 1/2 cup milk (optional)
· 1/2 cup cream
· chopped fresh dill or finely grated Parmesan cheese, garnish

Cooking Procedures :

1. Trim 1 to 1-1/2 inches off the attractive top tips from the asparagus and set aside. Cut the woody tough stem ends and reserve. Slice the remaining tender stalks into 1/2 inch pieces.
2. Prepare an ice bath. Set aside.
3. In a medium pot, bring the water or vegetable stock to a boil. Add the reserve woody tough stems. Lower the heat and simmer 15-25 minutes to infuse the flavor. Remove with a strainer and discard. Reserving the stock.
4. Add the trimmed decorative top tips to the stock and blanch until tender for about 1 to 1-1/2 minutes. Use a slotted spoon to transfer to ice bath and refresh. Drain on paper towels and reserve for the garnish. Reserve the stock.
5. In a large saucepan. Melt the butter over medium heat.
6. When foamy sauté shallots for 2-3 minutes or until soft. Add the garlic and cook until fragrant.
7. Stir in the remaining chopped asparagus stalks. Season with salt and pepper.
8. Add in the flour, stirring for a few seconds then add the reserved stock. Bring to a boil, half-cover the pan.
9. Lower the heat and simmer for 15-20 minutes or until the asparagus are very tender. Remove from heat. Cool slightly.
10. Process with a hand-immersion blender, or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended), or in batches in a food processor, purée the soup until smooth.
11. Pass through a medium sieve set over a clean saucepan. (Optional: You may add the milk and stirring it through to extract the maximum amount of purée).
12. Adjust the seasoning to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
13. Alternatively, if serving the soup later, do not add the cream. Let it cool at room temperature (or place in an ice bath). Cover and refrigerate. Before serving, add the cream and asparagus tips. Warm the soup gently over medium heat, stirring occasionally.
14. Serve sprinkle with chopped fresh dill or sprinkle with cheese. Enjoy!

Ingredients

Large onion diced
2 medium diced potatoes
One tablespoon lemon juice
3 bay leaves
1 cup fresh peas
1 teaspoon dried thyme
10-14ozs split Peas
2 handfuls bacon bones
1 diced stalk of celery

Method

Place bacon bones, dried peas, onion, celery, bay leaves and thyme in a large saucepan, cover with water. Bring to the boil, place cover on and simmer for 50 minutes till peas are cooked. Remove bay leaves and bacon bones, skim off any excess fats and add the potatoes and simmer till tender. Then add the fresh peas and continue cooking until peas are hot. Serve hot.

Ingredients

11/2 lb pumpkin
Bacon bones or chicken stock
1 tin tomatoes or 16 ounces diced skinned tomatoes
2 large onions
salt
nutmeg and celery
salt
paprika
snipped chives
sour cream

Method

Melt butter and saute onion until soft. Add pumpkin, tomatoes, stock, either made with bacon bones or chicken, about 4 cups. Add nutmeg and spices. Cover and simmer until pumpkin is soft. Rub entire contents through sieve. Check seasoning, add sour cream, re-heat but do not allow to boil.

Ingredients

2 1/2 cups boiling water
1 pkt chicken noodle soup
2 eggs lightly beaten
1/4 lb lean pork
3 shallots cut in 1/2″ pieces
1 dessertspoon soy sauce

Method

Simmer meat in 11/2 cups boiling water, soy sauce and chicken noodle soup. Cook for 15 minutes. Add remaining water, soy sauce and chicken noodle soup. Cook for 7 minutes. Remove from heat. Gently stir lightly beaten egg mixture thoroughly into soup.