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Ingredients: 1 Ounce(s) olive oil 3 large, seeded & chopped yellow pepper 4 finely chopped shallot 151/193 Pound(s) raw cashew nuts 29 47/225 Ounce(s) vegetable stock 4/23 Ounce(s) dry mustard 869/10000 Ounce(s) fine, sea salt 217/10000 Ounce(s) freshly ground black pepper 1 Pound(s) sprigs parsley Directions: In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable stock in a blender. Blend until smooth, about 1 minute. Add the cooked peppers, mustard, salt, and pepper, and pure e. Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. Bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs.
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Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice Curried chicken coconut soup Special equipment: pressure cooker Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to main Citrus pepper sorbet Combine 1 1/4 cups of the water with the sugar and heat until the sugar dissolves. Bring to a boil, remove from heat, and cool to room temperature. Cool in the refrigerator for 2 hours. Puree the remaining ingredients with the remaining 1/2 cup wa Hot-and-sour soup Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly shred the mushrooms, meat, tofu and bamboo shoots. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to the boil and simmer for about 1 mi Tunisian aromatic fish soup with potatoes Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break Italian wedding soup Thaw and squeeze dry the spinach. In a large soup pot, cook chicken breasts in about 6 cups of chicken broth until no longer pink. Remove from broth and shred. Add remainder of broth. Mix ground beef, egg white, bread crumbs, garlic, onion, parsley and or Cuban black bean soup Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & Cock-a-leekie (chicken and leek soup) Heat all ingredients except leeks to boiling in Dutch oven. 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Remove the s Red lentil soup Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes Onion soup with beer and cheddar IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on y Whole seabass in salt and pepper crust with squid ink pasta To make the dressing: Whisk all the ingredients together and set aside. For the Salt and pepper Crust: Mix all the above ingredients together thoroughly. Squid Ink Pasta: Break the eggs into a bowl, add the squid ink, salt, olive oil and whisk together. M Red bell pepper and cheddar cheese spread Preheat oven to 375øF. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 Spicy lentil soup Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Stir occasionally; you will also need to add water during this 45 minutes. NOTES: * A simple soup with lentils Caraway and noodle soup Brown butter in flour. Add stock, salt, paprika, and caraway seeds. Simmer for 20 to 30 minutes. Add noodles before serving. This soup would be prettier and taste even better if some crisp vegetables were added just before serving: perhaps minced parsley, Barley-shiitake mushroom soup Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelle's seasoning in a large stock pot with the water. When Pepper beef Trim any excess fat from fillets. Heat butter and olive oil in a skillet. Dip steaks in pepper and season with salt. Pan-fry in hot butter mixture until cooked as desired, turning to evenly brown both sides. Add brandy and flambe. Remove steaks fr Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to Potato-cheese soup SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and hea Mushroom and barley soup Soak barley in water overnight. Saute gfarlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and c Grilled pepper with corn Prepare grill or preheat broiler. Oil grid or broiler-pan rack. Core, seed, and cut peppers in half lengthwise. Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt, and ground coriander in a small bowl. To grill: Grill peppe Vegetarian navy bean soup In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes. Remove from heat; let stand 1 1/2 hours or until beans are tender. In 3 1/2 to 4-quart slow cooker, combine beans with water and all remaining ingredients; m Hot pepper green beans Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add Black bean cakes with potato-pepper sauce Divide the cooked beans into 2 equal parts. Place one portion in a heavy saucepan and add 1/2 cup reserved cooking liquid. Cook over medium heat until the beans can be mashed into a paste with a fork, a bout 30 minutes; if necessary, add additional liqu Canadian cheese soup 1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender. 2. Add remaining ingredients, except parsley, and heat, co Yellow squash casserole In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at 350 degrees for 15-2 Wild mushroom and crab soup with dumplings Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a bo Turkey - vegetable soup : Melt butter in a large saucepan set over medium heat. Add onions and garlic. Cook, stirring often, for 5 min. Add chicken broth and water or turkey stock, and poultry seasoning. Bring to a boil over high heat. Stir in noodles. Return to a boi Jeanne's mushroom soup Simmer whole mushrooms in water in large saucepan until tender. Remove mushrooms and chop in food processor. Reserve the cooking liquid. Return chopped mushrooms to cooking liquid in saucepan. Add bouillon and return to simmer. Melt the butter frying p Ras asfour (lentil soup) Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs food. Rinse lentils and drain, picking out any discolored ones. Combine with 5-6 cups water in a large kettle and bring to a boil. Lower heat and simmer for 20 Zinfandeli's tortilla soup Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base Hearty split-pea soup Heat leftover ham, peas, carrots, onion and 7 cups of water in dutch oven. Heat to boiling then reduce heat and simmer for 3-4 hours or until peas are soft. Remove bay leaf and serve. Makes 10 1-cup servings. Chinese: hot and sour soup with tofu Makes 8 Servings Heat oil in large saucepan over medium-high heat. Add peppera snd onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar Curried pumpkin cauliflower soup Melt butter in a large, heavy saucepan over medium heat. Add cauliflower; saute 5 minutes or until almost tender. Remove cauliflower with slotted spoon to medium bowl. Reserve. Add onion and curry powder to saucepan; saute about 5 minutes or until Wild mushroom soup 1 Heat a small heavy-based frying pan. Drain the excess oil from the wild mushroom l'antipasto and put the jar's contents in a pan with the stock and a slug of brandy, if using. Bring to a simmer, stirring until well combined. 2 Cut th Engadiner gerstensuppe / engadine barley soup Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooki Winter squash and pear soup Preheat oven to 425 degrees. Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in medium pan. Add onion and ging Spicy lentil and tomato soup 1.Saute onions and garlic in a little of the stock until soft 2.Mix all the spices with a little water to make a paste and add to the onions. Cook for 2-3 mins 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins grove@viper.uk.te Hot pepper jelly (prodigy) This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chi Apple and butternut squash soup In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and Chinese winter soup Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 minutes. Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blnd, then add to the broth. Taste and adjust seasonings. Add th Ultimate cream of tomato soup Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup. 1. Adjust oven rack to upper-middle position and heat oven to 450; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes White bean soup with red swiss chard Soak beans overnight in cold water to generously cover, or do a quick soak by bringing beans to boil in water to cover, boiling 2 minutes, covering, and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid. In a 6-quart soup pot, heat oil, Cannellini & penne soup In a 5 to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and coo