Baird - 200 Soups

200 Soups

Madge Baird

200 Soups

Digital Edition 1.0

Text 2011 Madge Baird

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-2332-8

Heartfelt appreciation for taste testing and encouragement goes to: Veldon and Karen; Carl and Kathryn; Suzanne and Dee; Patty, Boyd and McKay; Florene; Katherine and Phyllis; the Sullivans; the Ukenas; Melissa, Renee, and Anita; the Petersons; Pixie, Glennis, Stacy W., Maryanne, Lei Lani, Stacy S., Marci, and all the ladies of FHE. Special thanks to Suzanne P., Cathy, Marilyn, Kay, Stacy A., Keri, Lanette, and my editor, Michelle, for sharing family-favorite recipes and for tossing ideas for new combinations my way. Soups on!

Makes 12 to 15 servings

Heat oil in a large soup pot over medium-high heat. Saute onion and chile flakes until onion becomes translucent. Add carrots, sweet potatoes, and broth; add just enough water to cover the vegetables. Cover and bring to a boil; cook until vegetables are tender, about 20 to 25 minutes. Stir tomato juice and gingerroot into the vegetables. Using a hand-held blender, puree soup to a smooth consistency right in the pot. If you use a stand blender, puree in batches. Heat the puree and stir in peanut butter. Season to taste with hot sauce (should have a mild bite but not sting). Serve hot. Garnish with peanuts, if you wish.

Makes 6 to 8 servings

Spray the bottom of a medium saucepan with nonstick cooking spray. Place all ingredients in the pan, except the half-and-half and cheese, and stir together. Bring soup to a boil over medium-high heat, stirring frequently. Use a splatter guard. When soup is bubbling, reduce heat to low, cover with a lid, and let simmer until apples have softened, about 20 minutes. Stir frequently to avoid sticking. Remove pan from heat, transfer soup to a food processor and puree to desired smoothness. Return puree to pan and stir in half-and-half. Heat over medium-high to the boiling point. Remove from heat and ladle into bowls. Sprinkle lightly with cheese, if desired.

*Start with squash puree if you wish.

Makes 4 to 6 servings

In a medium saucepan, saute apple and onion in butter for 4 to 5 minutes, stirring frequently. Add all remaining ingredients, except cream and salt and pepper. Bring to a low boil for 15 minutes. Remove from heat and let cool a little, then transfer to a food processor. Add cream and process until smooth. Return to saucepan and heat. Add salt and pepper, to taste.

Makes 10 to 12 servings

Heat oil in a large heavy-bottomed soup pot. Lightly saute onion, celery, and bacon. Add pumpkin, water, apple cider, brown sugar, five-spice, bouillon, apple, liquid smoke, salt, pepper, and gingerroot to the pot. Cover and simmer for 35 to 40 minutes, stirring frequently. Puree in batches until smooth. Serve with a dollop of sour cream, if you wish.

Makes 8 to 10 servings