FRESH VEGETABLE SOUPS - RECIPES

I have ALL the recipes feaured in this blog in a recently discovered cookbook. If you would like a free copy of the complete cookbook, just leave a comment with your email address on this blog, or drop me an email at stewartalves@uwclub.net and I will send you the complete book immediately.

Now...on with the soup recipes

In any part of the US and Europe , according to season, there will be local fresh vegetables...and all will make delicious gourmet soups very simply. For instance . .



FRESH CREAM OF TOMATO

6-8 sun riped tomatoes, peeled and quarterd
4 tsp sugar
2 cups milk
2 finely minced white onions
1/2 cup heavy cream
2 T butter
salt, pepper, butter, fresh minced parsley

Saute onions in butter until soft but not brown, add tomatoes and simmer 15 minutes.

Add sugar, salt, pepper, and milk, and simmer for 10 minutes.

Prepare soup bowls with a teaspoon of butter and 2 tablespoons of cream in each.

Pour hot soup into bowls, and garnish with minced parsley.

The same general process works equally well with almost any local sun-ripened vegetables: fresh green peas, asparagus tips, tiny Brussels sprouts, little carrots or lima beans, fresh corn kernels or tiny string beans. . . .

SQUASH SOUP

1 package frozen squash ( or 2 slices of peeled pumpkin streamed soft and pureed)
1 grated white onion
2 cups milk
1/2 cup vermicelli (optional)
2 T butter
2 cups heavy cream
salt, pepper, minced parsley

Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasionally.

Meanwhile boil the vermicelli for 15 minutes in water to cover.

When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.