DENISE'S TORTELLINI SOUP

1/2 pound bulk (or casing removed) Italian Sausage
1 medium onion
1 carrot
2 pkgs cheese tortellini (Buitoni)
 3 cans low sodium chicken broth
1 can diced tomatoes
1 can Italian style diced tomatoes
1/2 tsp. black pepper
1 tbsp Italian seasoning
1 cup water

Brown and crumble Italian sausage in 6-qt. pot. Add onion and carrot and simmer for a few minutes. Add chicken broth, tomatoes plus 1 cup water, pepper and Italian seasoning. Let simmer 20 minutes. To simmering broth, add the tortellini. Stir and simmer for more 8 minutes. Turn off heat and let sit for 10 minutes. Sprinkle with Parmesan cheese before serving. Better if refrigerated overnight!

FROGMORE STEW

adapted from The Coastal Living Cookbook
5 qt. water (more or less, depending on your cooking pot)
3 cans of beer (not light!)
1/2 c. Old Bay seasoning
4 lbs. small red potatoes
1 large or 2 medium onions, peeled
4 lbs. kielbasa or other smoked sausage
6 ears fresh corn on the cob
4 lbs. unpeeled, large fresh (or thawed) shrimp
cocktail sauce
melted butter
lemon wedges

Wash and cut potatoes into bite-size chunks (halves or quarters). Cut the onions into chunks. Cut the smoked sausage into 1 to 2-inch chunks. Shuck the corn and cut into 2-in. pieces.

Bring the water, beer, and Old Bay seasoning to rolling boil in a large covered stockpot. When the water has reached a boil, add the potatoes and onion; return to a boil and cook uncovered for 10 minutes. Next, add the sausage and corn, and return to a boil. Cook 10 minutes, or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Do not over cook the shrimp. Drain the water from the pot. Pour the Frogmore Stew onto the center of tables covered with lots of newspaper and eat with your hands. Serve with cocktail sauce, melted butter, lemon wedges and a few loaves of crusty bread. I like to put the cocktail sauce and melted butter in restaurant-style plastic ketchup and mustard bottles, which make it easy to tell which is which and easy to squirt right where you want it. Serves 10-12.

GAZPACHO

1 can diced tomatoes

1 rib celery
1 roasted red pepper
1 red bell pepper
1 green onion
1 1-inch thick slice purple onion
1 carrot
1 clove garlic
splash of good olive oil
several drops of good balsamic vinegar
Spike seasoning
freshly ground black pepper
kosher salt
Greek yogurt and/or pesto, for garnish

Pour all ingredients into container of Vita-Mix blender and process until reduced to thick liquid; adjust seasonings to taste. Pour into a bowl and top with dollops of yogurt and pesto and serve immediately, or chill before serving. Serves 2 to 4.

WHITE CHICKEN CHILI

4 15-oz. cans rinsed and drained cannelini beans

1 16-oz. jar picante sauce

1 16-oz. bottle Pace Green Taco Sauce

4 cups roasted chicken, diced

1 tbsp. cumin (or to taste)

shredded cheese

sour cream

Combine beans, sauces, chicken, and cumin and bring to a boil; reduce heat, cover and simmer 20 minutes.  Garnish with shredded cheese or sour cream, if desired.

VELVETY ASPARAGUS SOUP

1 1/4 lbs. fresh asparagus, trimmed and chopped

1 c. chopped celery

1 c. chopped onion

2 cloves garlic, finely chopped

3 cups chicken broth

1 cup white wine

1/2 tsp. lemon zest

2 tbsp. fresh lemon juice

Freshly ground pepper to taste

3/4 c. whipping cream

Combine asparagus, celery, onion and garlic with chicken broth in a large heavy pot and bring to a boil over high heat.  Reduce heat to low and continue to simmer for 10-15 minutes; cool slightly.  Process in blender until smooth.  Return soup to pot and add remaining ingredients.  Heat until warm, but do not boil.  To serve cold, refrigerate.  Stir to combine ingredient before pouring into serving bowls.

SLOW COOKER TACO SOUP

1 lb. grown beef, turkey, or chicken

1 onion, chopped

1 can chili beans, with liquid

1 can kidney beans with liquid

1 can whole kernel corn, with liquid

1 small can tomato sauce

2 c. water

2 cans diced tomatoes

1 small can diced green chiles

1 pig. Taco seasoning mix

In a medium skillet, cook the ground beef over medium heat until browned.  Drain and set aside.  Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into a slow cooker.  Mix to blend and cook on LOW setting for 8 hours.

SERENDIPITY SAUSAGE AND WHITE BEAN SOUP

2 tablespoons olive oil

1 1/2 pounds link sausage – any combination of Italian, chicken and apple, jalapeno, etc.

2 ounces thinly sliced prosciutto or other ham, minced

2 medium onions, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

1 teaspoon dried thyme leaves

3 15.8-ounce cans great Northern or other white beans, undrained

1 quart chicken broth

Heat oil in a large, deep pot or soup kettle over medium-high heat.  When pot is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes.  (Sausage will not be fully cooked at this point.)  Remove from pan.  When cool enough to handle, cut into slices 1/4-inch thick.  Add prosciutto, onions, carrots, celery and thyme to the empty pot; cook, stirring often, until well-browned, about 8 to 10 minutes.  In a small bowl, mash one can of beans with a fork into a chunky puree.  Add whole and mashed beans, broth, and sausages; cover and bring to a simmer.  Reduce heat to medium-low and simmer, partially covered, to blend flavors, at least 20 minutes.  Let rest 10 minutes; serve.  Makes 8 servings.

SALLY’S ROASTED RED PEPPER SOUP

4 red peppers, roasted

4 cups tomato juice

4 cups V-8 vegetable juice

pinch of sugar

2 tablespoons fresh herbs (any combination of

basil, thyme, oregano, parsley)

Roast the peppers and remove the skins, cores, and seeds.  Puree peppers in a blender with a little of the tomato juice.  Place pureed peppers and remaining ingredients in a saucepan and heat.  Serve with a garnish of fresh herbs.

ROMAINE LETTUCE SOUP

2 tablespoons butter

1 small onion, minced

1 quart chicken broth

2 quarts chopped romaine lettuce

2 cups heavy cream (or half and half)

dash of Tabasco

salt and pepper

Melt butter in large saucepan, add onions and cook until tender.  Add chicken broth and bring to a boil.  Add romaine and cook over low heat until lettuce is tender  - 10 minutes.  Cool lettuce mixture before putting in blender.

Put half of the broth and lettuce mixture into blender and process on medium speed until lettuce is finely chopped.  Pour into a bowl and repeat with second half of broth and lettuce mixture.

Return blended broth mixture to saucepan.  Add cream and Tabasco to taste.  Heat soup thoroughly, but do not boil.  Serve hot with homemade croutons on top.

CROUTONS

3 cups large cubes of Italian bread

1/2 cup olive oil

2 tablespoons butter

Melt butter and oil in a heavy pan over medium high heat.  Add bread cubes and sauté until golden brown on all sides.  Remove and drain on paper towels.  Use as garnish to top Romaine Lettuce Soup.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

1 tbsp. extra-virgin olive oil

2 tbsp. butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped

1 medium yellow onion, finely chopped

Salt and pepper

3 tbsp. all-purpose flour

2 tsp. poultry seasoning or 2 tsp. ground thyme

2 tsp. hot sauce, or to taste

6 c. chicken stock

1 28-oz. can cooked pumpkin puree

2 c. heavy cream

1/2 tsp. freshly grated nutmeg

Relish:

1 crisp McIntosh or Granny Smith apple, finely chopped

1/4 red onion, finely chopped

2 tbsp. lemon juice

1/2 c. dried sweetened cranberries, chopped

1 tsp. chili powder

2 tsp. honey

1/2 tsp. ground cinnamon

Heat a soup pot over medium to medium-high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the vegetables with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste; cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.  Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

PAT’S EASY VEGETABLE BEEF SOUP

1 pound lean ground beef

1 can tomato soup

1 can stewed tomatoes

1 can whole kernel corn

1 can cut green beans

1 can sliced new potatoes

1 can sliced carrots

1 8-ounce jar pearl onions

Salt

Pepper

Brown and drain ground beef.  Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot.  Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired.  Can also be made in a crockpot by browning ground beef and adding to crockpot with remaining ingredients; simmer for 4 to 6 hours on low.  Serve with Cheese Wafers, crusty French or Italian bread, or cornbread.  Makes 6 servings.

MINT PEA SOUP

2 tablespoons unsalted butter

2 medium yellow onions

2 teaspoons honey

6 cups peas – fresh or frozen

1 teaspoon salt

2 cups chicken broth

20 large fresh mint leaves

1 cup crème fraiche (see below)

salt and pepper to taste

Peel and dice the onions.  Heat butter in a large saucepan; add onions and sauté for about 5 minutes, until golden and tender.  Add honey to onions and continue to cook until honey is bubbly, about 2-3 minutes.  Add the peas and stir for about 5 minutes, until they start to pop.  Add 1 teaspoon salt, chicken broth and enough water to cover the peas by 1 inch; bring to a boil.  Reduce heat and simmer the pea mixture for about 7-8 minutes. Turn off the heat and add the mint leaves.  Let the soup sit for several minutes to cool.  Process the soup in a blender or food processor, in small batches, being careful not to overfill.  Return the soup to the saucepan and add a bit more water if it is too thick.  Bring soup to a boil; remove from heat and whisk in the crème fraiche; season with salt and pepper.  Serve immediately.

Note:  Crème fraiche is available in some local stores.  To make your own, add 4 tablespoons of cultured buttermilk to 2 cups of heavy cream in a glass jar; cover tightly with plastic wrap and a rubber band and poke a few holes in the top.  Let mixture sit at room temperature overnight.  Place in an airtight container and refrigerate until ready to use.

MEL MARKON'S SWEET AND SOUR CABBAGE SOUP

12 c. water

1-1/2 lbs. beef short ribs

1 head cabbage, cut into 1” pieces

1 onion, chopped

1 c. ketchup

1 c. can diced tomatoes

1/2 c. brown sugar

1/3 c. lemon juice

2 tbsp. sweet paprika

1 - 2 tbsp. salt

Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises, then simmer for 1 hour. Transfer meat with slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth. Cube or shred meat into small pieces. Add broth, meat, and remaining ingredients to crockpot and cook on low for 6-8 hours.

GOLDEN CHESTNUT SOUP

1 lb. fresh chestnuts

4 lg. cloves garlic, unpeeled

1 tbsp. olive oil

1 onion, chopped

1 carrot, diced

1 celery stalk, diced

4 sprigs fresh thyme

2 bay leaves

3/4 tsp. salt, or to taste

1/8 tsp. nutmeg

1/8 tsp. white pepper

Preheat the oven to 475 degrees. Cut an "x" in the shell of each chestnut with a sharp paring knife. Arrange the chestnuts on a baking sheet with the unpeeled garlic cloves. Roast for 20 minutes, until the outer shell has pulled slightly away from the chestnut and the shell and the inner skin peel away easily.  Remove the outer shell and inner skin of each chestnut and place them in a bowl. Work quickly while the chestnuts are still hot (hold them with a kitchen towel if they are too hot to touch). Squeeze the roasted garlic out of the garlic cloves and add it to the bowl with the chestnuts. Set aside. In a medium saucepan, heat the olive oil over medium high heat. Add the onion, carrot, celery, fresh thyme, and bay leaves. Sauté, stirring often, until the onion is translucent, about 5 minutes. Add the chestnuts and garlic and 4 cups of water. Bring to a boil; lower the heat and simmer, covered, until the carrots are tender, about 10 minutes. Remove from heat. Remove the thyme sprigs and bay leaves and let the soup cool slightly. Transfer the soup to a blender, in batches if necessary, and purée until the soup is completely smooth. Pour the soup into a clean saucepan and add the salt, nutmeg, and white pepper. Warm over medium-low heat, stirring. Taste for salt and serve.

CHILI

2 pounds ground beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained

1 29-ounce can pinto beans, drained

1 medium onion, diced

1 4-ounce can diced green chiles

1 28-ounce can whole tomatoes

2 teaspoons ground cumin

3 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

3 cups water

Brown and crumble the ground beef over medium heat in a large Dutch oven or similar deep heavy pot; drain fat.  Replace ground beef in pan and add remaining ingredients; bring to a simmer.  Continue to cook for 2 to 3 hours, stirring often.  Can also be prepared in crockpot after browning ground beef.  Makes 10 servings.

DIANA’S BRUNSWICK STEW

2 whole chickens (I’ve used roasted chickens from the grocery!)

1 pound ground round

1 pound ground pork or turkey

2 cans tiny butter beans, drained

2 cans white shoe peg corn and liquid

2 cans chopped tomatoes

1 large bottle Heinz ketchup

1 tablespoon butter

Sugar to taste

If using fresh whole chickens, cover chickens with plenty of water and cook thoroughly. Drain and reserve water. (I usually strain through sieve to get little pieces and other weird looking stuff out of broth.) When chicken is cool enough, remove meat from bone and reserve to add later.  If using prepared roasted chicken from the grocery, remove chicken from bone, shred and reserve to add later.

Brown ground beef, pork and/or turkey and drain excess fat. Add cooked meats, cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans; heat to simmering.  Skim off foam.  Add ketchup and keep simmering. Add the butter and a little sugar to taste. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers.  Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot.  This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies!

CORA’S CHILLED PEAR SOUP

 4 fresh pears, cored and quartered

1 lemon, zest and juice

1/4 tsp. freshly ground nutmeg

1/4 tsp. cinnamon

2 c. plain yogurt

Peel pears, if desired.  Place all the ingredients in a blender or food processor and process until well blended.  (This worked quite well in my Vita-Mix blender, but you may need to add a little water if it is too thick for yours to handle.)  Adjust seasoning to taste.  Chill completely before serving.  Thin with a little water, if necessary, but soup should be thick. Serve in chilled bowls and garnish with a dollop of yogurt and a sprinkle of nutmeg and cinnamon.  Makes 6 servings.

CHICKEN POSOLE

2 14 1/2-ounce cans hominy, drained

1 4-ounce chopped green chiles with liquid

1 medium onion, chopped

2 cloves garlic, minced

1 pound boneless chicken breasts cut into 1-inch pieces

1 14 1/2-ounce can tomatoes with liquid, chopped

2 14 1/2-ounce cans chicken broth

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons fresh cilantro, chopped

Place hominy, chiles, onion, garlic, chicken, tomatoes, chicken broth, oregano and cumin into large crockpot.  Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 1/2 to 3 hours.  Stir in cilantro.  Garnish with sour cream before serving.  Makes 8 servings.

CHICKEN ENCHILADA SOUP

3 boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup onion, diced

1 clove garlic, minced

1 quart chicken broth

1 cup masa harina

3 cups water

1 cup Pace Red Taco Sauce

1 pound Velveeta cheese, cubed

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

Garnish – cheddar cheese, corn tortilla chips, sour cream

Place chicken breasts on lightly greased baking sheet and bake in a 350 degree oven until just cooked through.  Set aside to cool.  In a large heavy pot, sauté onion in oil for about 2 minutes over medium heat until translucent; add garlic and continue to cook for 1 minute.  Add chicken broth.  In a medium bowl, combine masa harina with 2 cups of water and whisk until blended.  Add the masa mixture to the pot and stir to blend.  Add remaining 1 cup water, taco sauce, and cheese to pot and continue to stir until mixture comes to a boil.  Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.  Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and sour cream.  Makes 10 servings.

CAULIFLOWER SOUP WITH GORGONZOLA

1 med. cauliflower

1 tbsp. unsalted butter

2 sm. yellow onions, peeled and finely sliced

4 thyme sprigs

2 bay leaves

sea salt and freshly ground pepper

4 c. chicken stock

1 c. Gorgonzola cheese

1/3 c. crème fraiche

parsley for garnish

Remove the outer leaves from the cauliflower and break it into small florets with some stalk attached; set aside. Melt the butter gently in a large saucepan over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.  Add the cauliflower, thyme and bay leaves. Season with little salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 minutes or so, until the cauliflower is very soft.  Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the crème fraiche and stir to combine.  Pick out the bay leaves and thyme stalks, and then blend the soup until really smooth.  Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper, if needed.  Ladle into warm bowls, sprinkle with chopped parsley. Serves 4.