You are here: Seasoned Cooking » All Issues » January 2002 Issue » This Article » Page 2
January 2002 Issue
Beautiful Soup
by Victoria Smith
Table of Contents | Single-page view

Related Sites

The Induction Site

The internet's foremost resource on induction cooking and induction-cooking equipment, with a complete database of available equipment, both househ...

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

Recipes, tips, seasonal information and more!

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

Cream of Tomato Soup

  • 4 Tbsp. finely diced onion
  • 1 Tbsp. soy sauce
  • 1 8 oz. can tomato sauce
  • 2 cups rice milk
  • 2 Tbsp. cornstarch
  • seasonings to taste
Saute the onion in soy sauce until it's tender. Add 1 1/2 cups of rice milk and 8 oz. tomato sauce to the onions, and bring to a boil. Mix 2 tablespoons of cornstarch with the remaining 1/2 cup of rice milk. Add the cornstarch/rice milk mixture to the soup, stirring constantly until thickened. Season to taste with your favorite seasonings. I used a little onion powder and some spicy Creole seasoning.
  • Yields: 2-3 servings
  • Preparation Time: 20 minutes


French Onion Soup

  • 1 cup sherry or dry white wine
  • 4 large yellow onions, thinly sliced into circles
  • 8 to 10 cloves garlic, finely chopped
  • 1 Tbsp. whole wheat or unbleached white pastry flour
  • 4 cups veggie broth
  • 5 tsp. black pepper
  • Salt or low sodium soy sauce to taste
  • 6 slices french bread, toasted
In a large heavy stockpot, heat the wine until bubbling. Add the onions and reduce heat to medium. Cook the onions slowly, stirring frequently, for at least 20 minutes, until they become pastelike. Don't cook the onions too quickly, or they'll taste bitter.

Add the garlic and continue to cook 5 to 10 minutes until the garlic begins to look brown. Add the flour, stir well, and cook 2 minutes. Add the stock and bring the soup to a boil.

Reduce the heat and simmer for 20 minutes. Season the soup with pepper and salt or soy sauce. Ladle the soup into a bowl and float a slice of toasted bread on top of each.

  • Yields: 6 servings
  • Preparation Time: about an hour and a half


Ginger Carrot Soup

  • 1 cup sliced leek
  • 1 Tbsp. minced fresh ginger
  • 1 1/2 pounds (about 9) carrots peeled and cut into 1" length
  • 2 cups vegetable stock
  • 2 cups fresh orange juice
  • 1/4 cups fresh chopped mint
  • salt
  • ground white pepper
  • fresh citrus slices and orange zest for garnish
Saute the leek and ginger until the leek is tender or about 5 minutes. Add the carrots and saute a bit more. Add the stock, bring to a boil, reduce the heat, and simmer until the carrots are tender, about 30 minutes. Puree using a blender in the pot. Add the orange juice and stir in the mint.
  • Yields: 2-3 servings
  • Preparation Time: depends upon how you serve it -- add 2 hours if you chill it


Garlic Soup

  • 6 cups vegetable stock
  • 2 1/2 Tbsp. cumin seed
  • 6 Tbsp. parsley, chopped finely
  • 13 cloves of garlic, crushed
  • 3 eggs
  • salt and pepper to taste
  • fresh parsley for garnish
In a soup pot, heat to boiling the vegetable stock and cumin seed. Add the parsley and garlic.

Beat in a bowl, the eggs (or egg substitute), salt and pepper to taste. Add some of the vegetable broth to the egg mixture to heat. Stir the egg mixture into the hot soup and whisk. Simmer for 10 minutes. Garnish with chopped parsley.

  • Yields: 6 servings
  • Preparation Time: 30 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.