The difference between this recipe and other tomato/vegetable soups is that the two added vegetables -- celery and carrots -- are cooked separately to retain their identity in the soup. You get a delicious tomato soup with chewable and flavorful and identifiable carrots and celery in it.

Just heat it all and mix it up. You can thicken a bit with about 3 teaspoons of cornstarch mixed with cold water or broth. Good cold or hot. Great for diets: not many calories or fat grams but a whole lot of TASTE.

                  

Brother Dave’s Midwestern Clam Chowder

You’re not gonna believe how GOOD this quickie clam chowder tastes!  Dave sent me the ingredients and the recipe as a present for my birthday today.  I made the soup and loved it! If you can’t find Fumet de Poisson just make the soup without it. It will be

a little less flavorful, but still great!

Here’s the ingredients:

2 Cans Campbell’s New England

   Clam Chowder

1 can Condensed Milk

1 can Minced Clams

1 Tbsp. Fumet de Poisson

1/3 Cup Dry Sherry

1/2 tsp. Old Bay Seasoning

1 Bottle of Clam Juice

1 Tbsp. Parsley Flakes

Here’s how you fix it:

Put into a blender and blend

until smooth:

2 Cans Campbell New England

   Clam Chowder

1 can Condensed Milk

1/3 Cup Dry Sherry

1 Bottle of Clam Juice

After blending pour the mixture

into a sauce pan. Start heating it.

then dump the mixture into the sauce pan.  Stir in the 1 Tbsp Fumet de Poisson.

Add:

1 Can Minced Clams (with all the clam juice)

Heat almost to boiling and add:

1 Tbsp Parsley Flakes

1/2 tsp Old Bay Seasoning

and simmer for 15 minutes.

 

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Jim Martin's Crab Corpse Soup

Usually said that it's their favorite soup ever by people who taste it. Crab Corpse name comes from fact that my German friend Hannelore Engel did the English language translation from Linde's restaurant in Knittlingen and came up with the literal but ridiculously wrong English words for (obviously dead) crawfish: Körper der Flußkrabben or “Organe der Krebse” or some such German phrase -- corpses of river crabs?  Hannelore said "corpses" in the translation she did for me.  Well, why not?  I don't use crawfish -- I use canned crabmeat.  Very odd recipe because the cream is NOT used as a finish but as a cooked ingredient.  Preparation time 30 minutes, cooking time 2-1/2 hours.

1   4 oz. or 6 oz. Can crabmeat with juices, marinate in

1/2 Cup Cognac Brandy for 30 minutes.

    (Original recipe flamed the crabs in cognac.)

  Slice thinly and saute only until transparent in the bottom of a soup pot:

2 shallots 1-1/2” diameter.

3 large garlic cloves

  in

1/4 Pound butter

  Add:

1 cup sliced cherry tomatoes

1/4 Cup  (1/2 of a 6 oz. can) tomato paste

1/2  tsp. Zatarain’s Crab Boil seasoning.

Add:

3  14 oz. cans chicken broth or 1  49oz. big can

1/2 Pint Whipping Cream

  and

the Crabmeat/Cognac mixture,

1 tsp. chicken bouillon (or 2 tsp if you like the soup to be more salty -- or you can add the extra bouillon at the end to adjust saltiness).

SIMMER 2 hours.

Run thru blender at highest speed to froth it.  The flavor is enhanced by the strong aerating that occurs during the high speed blender frothing.

add

2 tsp. Angostura Bitters

      

Jim’s Cream of Celery Soup

Good hot or cold.  Flavor is incredible.  Preparation time about ten minutes, cooking time about 30 minutes. This gives 12 8 oz. cups of soup.

              

4 Tbsp. Margarine

11-12 cups (a full bunch) chopped celery with leaves

3 cups chopped shallots.

   Saute above 10 minutes until celery is soft,  add:

4 Cups  Chicken broth,

   Simmer 10 minutes,

   Put through blender until very smooth. This helps to cut the annoying celery “strings”.

  Add:

4 cups Chicken broth,

   

5 tsp. chicken bouillon

  

6 Tbsp.cornstarch that was previously

     mixed well with cold water. This is

      for thickening.

4 Tbsp. Angostura Bitters

1+ Tbsp. ground Coriander,

 

Simmer for 5 to 10 minutes.

Now add:

10 oz.(1+ cup) sour cream and stir well

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Jim’s Cream of Celery and Bleu Cheese Soup

The Bleu Cheese gives this soup a nice “edge”.  I like a little more Bleu Cheese. JoAnne doesn’t like it == prefers celery soup above. Preparation time about ten minutes, cooking time about 30 minutes.

4 Tbsp. Margarine

4 cups (a full bunch) chopped celery with leaves

1 cup chopped onion.

   Saute celery and onion 10 minutes until onion is transparent, 

add:

2 Cups (16 oz.) Chicken broth,

   Simmer 10 minutes, (if you simmer the celery too long it can lose its flavor!)

   Put above mixture through blender until smooth and WHILE blending add:

1/4 pound of Bleu Cheese.

    (Note: Depending upon how much you like the cheese flavor you can add more than this if you want.)

Transfer the blended mixture to a large sauce pan and:

  Add and stir:

4 more cups (32 oz.) Chicken broth,

2 Tbsp. chicken bouillon (or 2 bouillon cubes)

4 Tbsp. flour or cornstarch mixed well with cold water (this is for thickening only.)

4 oz. (1/2 cup) sour cream

 

Simmer for 10 minutes. Serve.

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                                RETURN TO MAIN PAGE

........ and its relative:

Dill Pickle Soup

1  -- 32 oz. box of Chicken Broth

16 oz. Jar of Dill Pickles. (Reserve the juice from the jar. It makes the pickle flavor quite intense. Add the juice at the end if you want more intense pickle flavor).   Puree the pickle pieces in blender.

1  tsp. Chicken Bouillon

4  Tablespoons Corn Starch mixed with cold water for thickening

Juice of 1/2 Lemon

  

Heat, but don’t boil.  Heating is just to make the Corn Starch do its thickening job.

4  Tablespoons Sour Cream (after the heating to finish)

Stir well to blend in the sour cream.

Serve hot or cold. IF FLAVOR TOO INTENSE WITH DILL PICKLES, ADD 8 MORE ounces Chicken Broth, and stir in more Sour Cream.

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Simple and not picky about quantities -- make it taste the way you want:

1 carton  32 oz. Swanson

  Chicken Broth.

1 pack McCormick’s

Original Chili Seasoning.

1 teaspoon of McCormick’s Chili Powder.

1 teaspoon of Wyler’s Chicken Bouillon.

4 or more squeezed limes.

Jim’s Chili-Lime Soup

Step 1:

Cut half of a big bunch of celery into 1/2” long segments.

Cut about 8 large carrots into 1/2” long pieces.

Put vegetables  into a large pot along with about 32 oz. (4 cups) Chicken Broth.

Simmer until the vegetables are tender -- to your liking. Then stop the cooking and hold the mixture  until later.

Step 2:

In large pot:

  melt

2 Tbsp. Margarine

 

  Saute:

1 cup chopped onion.

6  Large Cloves Garlic, smashed

  Saute the Onion and Garlic until soft.

  add:

2   28 oz. CANS of peeled cooked whole tomatoes

(the ingredients of these should be ONLY:  tomatoes, tomato juice, salt, citric acid, calcium chloride)

  add:

2 Cups -- 16 oz. -- Chicken broth,

   Simmer 20 minutes,

   Put through blender until smooth.

 

Add:

2 cups -- 16 oz. -- Chicken broth,

3 tsp. chicken bouillon (or 3 bouillon cubes)

8 oz. (1 cup) sour cream

Step 3:

Add the vegetables and broth from Step 1.

NEW DISCOVERY:

Add about a Tablespoon of CURRY POWDER to the finished soup for a new and different taste. Test this first with a small amount of CURRY POWDER sprinkled into a bowl of the hot soup.

             ---------------------------------------------------------------------------------

2nd Version:

Tomato Soup with Vegetables

Preparation time 10 minutes,

    cooking time 20. 

In large pot:

  melt

2 Tbsp. Margarine

 

  Saute:

2 cups chopped onion.

6  Large Cloves Garlic, smashed

  Saute the Onion and Garlic until soft.

  add:

2   28 oz. CANS of peeled cooked whole tomatoes

(the ingredients of these should be ONLY:  tomatoes, tomato juice, salt, citric acid, calcium chloride -- PREFERABLE: peeled Roma tomatoes)

  add:

4 Cups -- 32 oz. -- Chicken broth,

   Simmer 5 minutes

  Put through blender until smooth.

 

  add:

5 tsp. chicken bouillon (or 3 bouillon cubes)

8 oz. (1 cup) sour cream

1 Tbsp. Curry Powder

1 tsp. Anchovy Paste

1 tsp. Ground Marjoram

1 Juice of a lime

  Simmer for 10 minutes.

  (optional):

4 Tbsp. Angostura Bitters

                  

                     _______________________________________

Top Left: The Soup

Bottom Left: A CORRECT canned tomato label that does not have the ingredients of “sugar” or “corn syrup” or “Fructose”

Bottom Right: The ingredients

German Style Tomato Soup

The way God intended tomato soup to taste!

Vichyssoise

I have IMPROVED Vichyssoise!

I have ELIMINATED THE POTATO and the soup is MUCH BETTER!

I kept wondering WHY the recipe called for potatoes when YOU CAN NOT TASTE THEM IN THE SOUP!  So, I tried leaving them out and the soup is better. Also, I tried Heavy Cream at first because many of the recipes called for it, but I preferred Sour Cream not only because of the taste but also because Sour Cream has half the fat of Heavy Cream.

                                                   Jim Martin

(PS: I wanted to start this recipe with the phrase “take a leek” but I decided not to.)

       Ingredients:

5 Leeks (of about 1” diameter)

    To give 3 Cups when sliced

2 Big White Onions (strong, not sweet)

    To give 3 Cups when sliced

3 Tbsp. Butter

6 Cups  Chicken Broth

1-1/2 Cups  (12  oz.)   Sour Cream

       Chop the following and then

    saute for about 6 minutes to

     softness.   Do not brown:

5 Leeks (3 Cups sliced -- the

    white part to about where

     leaves begin)   

2 White Onion (3 Cups sliced)

     In:

3 Tbsp. Butter

   

    After above, add the following:

  6 to 7 Cups (40 to 56 oz.) Chicken Stock

Bring to a boil and then simmer until soft for about 12 minutes

Don’t simmer longer or else the leeks and onions lose flavor!

   Add:

1  tsp. Salt

1  Tbsp. Fresh ground Black Pepper

   Pepper seems to be the perfect seasoning for this soup and you

     might try even more pepper in your next batches.

Puree all in blender.

   Let cool and whisk in:

1 - 1/2  Cups  Sour Cream

  

Chill in refrigerator.  Serve cold.

This soup MUST “age” in the refrigerator for a day.  The flavors don’t develop until it has aged.

            

HALF QUANTITY :

(I’m the only one who eats this so I’ve gotta make less each time)

Directions for half quantity:

Chop the following and then

    saute for about 6 minutes to

     softness.   Do not brown:

2 Leeks  (of about 1” diameter)

    To give 1-1/2  Cups when sliced

1 Big White Onion (strong, not sweet)

    To give 1-1/2 Cups when sliced

2 Tbsp. Margarine or Butter

3 to 4 Cups  Chicken Stock

1/2  tsp. Salt

1/2 Tbsp. Fresh ground Black Pepper

Bring to a boil and then simmer for about 12 minutes

Puree above in blender

After pureeing, Add:

    1 Cup  (8  oz.)     Sour Cream

________________________________

Avgolemono: Greek Chicken Soup

   with Egg and Lemon

   

2.5 pounds of boneless chicken pieces

96 oz. chicken broth

32 oz. water

3 tablespoons olive oil

2 onions, finely diced

4 bay leaves

2 leeks, cleaned and quartered, green leaves removed

1 cup arborio (risotto) rice

2/3 cup fresh lemon juice

3 large eggs

1 teaspoon fresh ground black pepper

3 Tablespoons Chicken Bouillon granules

3 Tablespoons Corn Starch

Directions:

Boil, then simmer CHICKEN plus WATER and CHICKEN BROTH for 1 hour.

Saute diced ONIONS in oil until clear, 5 minutes. Set aside.

After CHICKEN has simmered for an hour, pull meat from bones, cut into cubes, set aside.

Add the BAY LEAVES, LEEKS, ONIONS to the broth and simmer 1 hour.

Remove LEEKS from broth, add RICE. Bring to boil, then simmer 30 minutes.

DO NOT add CHICKEN back to broth if you intend to freeze the soup. Chicken pieces don't reheat well. Use chicken pieces for snacks

In a separate small bowl beat LEMON JUICE and EGGS together, add 2 cups BROTH to the small bowl mixing continuously. Then pour mixture into the main broth and stir well. 

Add PEPPER and CHICKEN BOUILLON granules.

Mix CORN STARCH with COLD WATER, then stir into the soup to thicken the soup.

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