Uncle Buck's menu planner and guide to quantity home cooking                                            | AskAuntSue.com |

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Clear Soups

Minestrone Soup  Just a like my momma use to make....
Hot and Sour Soup
Beef Barley Soup - Substitute lamb, pork...
Hearty bean and pasta soup

Cold Soups

Gazpacho
Blueberry Soup - Nice as a babyfood or a dessert

Cream Soups

Corn Chowder - Yummy by itself, goes great over pasta or with chicken.

Cream of the Fridge  - Your all-purpose vegetable soup.  The name says it all.

Cream of Carrot  - Hearty and inexpensive.  Add $1.00 worth of parsnips for extra flavor. 

Cream of Leek and Potato - The classic French soup, remove the cream for an excellent start to a diet; read the book "French Women Don't Get Fat" for all the details.  Can be served cold, then known as Vichyssoise.

These cream soups taste good for a reason.  They use 32 % cream.  OH NO !!!  32 % CREAM !!!    Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup.  A 1/2 pint of cream is only about 2 dollars and is the same thing; milk fat with water; only more concentrated.  And it just tastes better with 32% cream.   Remember, you want it to taste good....     

All of these soups use the same formula.  And it's a simple one:

  • Rough cut vegetables.
  • In a separate bowl mix 2 tablespoons cornstarch and 1/2 cup water, until dissolved.
  • Cook vegetables in a large pot with enough water to cover cut vegetables (add 2-4 tablespoons of vegetable or chicken stock, optional but nice...) cooking until very soft.
  • Puree vegetable mixture in blender.   
  • Clean pot and add blended mixture and 1/2 again as much water, reheating rapidly.
  • Optional step:  add chopped parsley, corn niblets, diced chicken, etc...
  • Heat to a boil and then add 1 cup 32% cream.
  • Stir constantly for 1 minute.
  • Add cornstarch and water mixture.
  • Heat at boiling point for one minute, stirring constantly.
  • Remove from heat and stir for 1 minute.
  • Add salt to taste and serve.

These recipes are made to be prepared and then reheated; this way during the cooking process you are simply heating the soup, not boiling it for hours and hours.  When reheated in the microwave it is simply warming it a bit; preserving the flavor using the principle of "carry over cooking.  This this is what makes it a nice baby food or sauce over pasta.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream of Carrot Soup
Add a parsnip to the vegetables or some fresh chopped parsley when finished  for a bit of extra flavor

2 cups chopped carrots (don't worry about cutting them too small; you will be boiling them anyway...)
1 teaspoon brown sugar
One onion, chopped
2-4 4 tablespoons of Vegetable or Chicken soup base (to taste)

In a large pot mix the vegetables and enough water to cover the mixture.   Boil until the carrots are soft.  Puree in blender.   Put back in rinsed pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.  Stir constantly for 1 minute and remove from heat.  Add chopped parsley (optional) and continue stirring for 1 minute. 

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Cream of the Fridge
There is a reason you see Cream of Vegetable soup on the menu on Sunday. Why not see what you have lurking in your bottom drawer and make a nice soup for dinner?

Chop carrots, cauliflower, broccoli, onions, whatever you have handy....
1 teaspoon white sugar 
One onion, chopped
At least 4 tablespoons of Vegetable or Chicken soup base (to taste) 

In a large pot mix the vegetables and enough water to cover the mixture. Boil until the mixture is soft.  Puree in blender.  Put back in pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.   Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute and serve.

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Creamy Corn Chowder
Add some extra whole kernels of corn for texture, some chopped red pepper for color
Serve in a cup or pour over pasta or chicken

1 Large can of creamed corn
1 teaspoon white sugar 
One onion, chopped
Enough water to cover the mixture

In a large pot mix the corn and enough water to cover the mixture. Boil until the mixture is soft.  Puree in blender.  Put back in pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.  Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute. 

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Cream of Leek and Potato

2 White Potatoes
2-3 Leeks, chopped
One onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 - 4 tablespoons of Vegetable or Chicken soup base (to taste) 

In a large pot mix the vegetables and enough water to cover the mixture.  Boil until the mixture is soft.  Puree in blender.  Put back in pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.   Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Minestrone Soup

8 cups of water
2 - 4 tablespoons of Chicken or Vegetable stock
1-2 Cups Finely Chopped Vegetables (Cabbage, Celery, Carrots, Onions, Chopped Parsley)
1/2 Cup macaroni or bite-sized pasta
1 - 2 cups canned beans (lentil, navy, white, etc)
1 teaspoon of Oregano
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 cup tomato paste (or 1 cup crushed tomatoes) or to taste
1-2 tablespoons Corn Starch mixed in water

Cook the pasta in a separate pot.   While this is cooking in a large pot heat water, chicken/vegetable stock, vegetables and tomato paste.  Simmer for 10-15 minutes.  Drain and rinse thoroughly under cold water the beans and pasta.  Add to soup.  Add oregano, salt, pepper, garlic and simmer for 5 minutes.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.   Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute and serve.

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Gazpacho

 

A nice chilled soup, can be stored and used for bruschetta bread or babyfood.

1 finely chopped onion 
1 teaspoon minced garlic
1 finely chopped red pepper
1/2 finely chopped green pepper
1 finely diced not-too-ripe tomato
1/2 chopped cucumber
1/2 tablespoon salt
1 teaspoon Tabasco to taste 
Juice of 1/2 lemon or 1/4 cup water and 1 tablespoon concentrated lemon juice
1/2 cup water

Blend to fine in the food processor.  Chill and serve cold.  Can be stored and used for bruschetta bread or babyfood.
If using for baby food suggest adding additional salt and some white sugar to make less acidic and more appetizing. 

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Hot and Sour Soup

4 cups water
2 tablespoons chicken stock
Handfull of Juilienne (  ==== ) style pork, chicken breast, beef 
1 diced onion
1 diced carrot
1 teaspoon minced garlic
4 slices fresh ginger
2 tablespoons tomato paste or 1/2 diced tomato
tablespoon diced ginger
1/2 cup diced Chinese mushrooms, fresh or dried
1/2 diced red pepper
2 hot peppers
1 cup firm tofu, cubed (optional)
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1 tablespoon cornstarch
1 teaspoon sesame oil
1 Tablespoon rice vinegar
1 Egg (optional)

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Mix everything from step one in a large soup pot and simmer for 15 minutes.
 In a separate bowl mix 1 tablespoon cornstarch with water; add to pot.  Immediately add sesame oil and rice vinegar. 
If adding an egg have ready and mixed in a separate bowl and add once it starts to heat up again, whipping into soup... you want strands of egg, not clumps...Stir constantly for 1 minute and remove from heat.  Continue stirring for 1 minute and serve.

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Blueberry Soup

2 cups fresh or thawed, frozen blueberries
1/2 cup concentrated frozen orange juice, no pulp
1 apple, peeled and diced
1 tablespoon lemon juice or dash concentrate  (don't forget to shake it!!)
1 tablespoon white sugar
1 cup apple juice

Mix in blender until smooth.  Chill or freeze and serve.

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Beef Barley Soup

3/4 cups pearl barley
Handful of diced Beef, Pork or lamb
8 cups of water
6 tablespoon beef stock broth
1 diced onion
1 medium diced potato
1 diced carrot
1/4 cup diced celery (optional)
1/2 teaspoon salt
Dash pepper
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1 tablespoon cornstarch

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Rinse barley and add to large soup pot, adding 1/2 teaspoon of salt to water.  Boil for 1/2 hour.  Rinse under cool water and clean pot.  Add 8 cups water, beef stock, barley, onions, potato, carrot, celery and simmer for 1/2 hour.  Add meat, and in a separate bowl mix 1 tablespoons cornstarch with water; add to pot.   Stir constantly for 1 minute and remove from heat.  Add salt and pepper to taste, as it may require it.  Continue stirring for 1 minute and serve.  Freezes well, nice if frozen in bowls and then reheated in the microwave.

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Hearty bean and pasta soup

4 tablespoons oil
1 diced onion
1 celery stalk, diced
1 carrot, pealed and chopped
5 cups water
5 teaspoons chicken stock
2 diced fresh tomatoes or 1 medium can crushed tomatoes
1 cup pasta
1 medium can mixed beans 
1/2 teaspoon salt
Dash pepper
1 tablespoon oregano or cilantro (optional)
Garnish with Parmesan cheese and parsley
1 tablespoon cornstarch (optional)

In a large pot boil water, add 1/2 teaspoon salt and 1 tablespoon oil and cook pasta until soft.
In another large pot add oil, onions, carrot and celery, saute lightly until soft. Add water, tomatoes and beans, simmer on medium heat for about 15 minutes. 
Drain and rinse pasta, add to soup, simmer for 10 minutes and serve. Or (Optional step)  In a separate bowl mix 1 tablespoon cornstarch and 1/4 cup water. Add to soup, mix well, bring to a boil and stir constantly for 1 minute. Remove from heat and continue stirring for 1 minute. 
Garnish and serve.

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