Ever notice that Soup for One is eight aisles away from Party Mix?
Elayne Boosler

Ever wonder if illiterate people get the full effect of alphabet soup?
John Mendosa



Chicken Chili

6 T. olive oil
1 large yellow onion, chopped
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 japalino peppers, seeded, cored and minced
3 T. chili powder
1.5 t. cumin seeds
1 t. ground coriander
pinch ground cinnamon
6 whole chicken breasts (12 halves) skinned, boned, cut into 1"
cubes
2 16 oz. cans tomatoes in puree, chopped
8 oz. pitted black olives, sliced
1 C. beer
1/4 C. unsweetened chocolate (use dry cooking cocoa)
salt to taste
garnish: sour cream, crated cheddar, sliced scallions, diced
avocados (optional)

Heat half of the olive oil in a large heavy pot over high heat, add the
onion and garlic and sauté 5 minutes, stirring constantly. Return
heat to medium, add the red and japalino peppers and sauté for 10
minutes. Stir in the chili powder, cumin, coriander, and cinnamon
and sauté for 5 minutes more. Remove from heat and set aside.
Brown the chicken in batches in the remaining (3 t.) Of oil in a large
skillet just until cooked through. Add the chicken, tomatoes, olives,
and beer, to the large pot and stir. Simmer over medium heat for 15
minutes. Stir in the chocolate and season to taste with salt. Serve
immediately.

 

Creamy Zucchini Soup

Total Time: 35 minutes

Serves 6

2 t. olive oil
1 C. onion chopped
1 clove garlic minced
2 pounds zucchini diced
14 ounces of vegetable broth or chicken bouillon
2 cups water
1 t sale
2 T. whipping cream

1. Spray a 5 quart saucepan with non stick cooking spray.. Cook
the onion in the olive oil until tender about 2 minutes. add the garlic
and cook 1 minute. Add the zucchini and cook 2 minutes stirring.

2. Stir in the broth and water and bring to a simmer. Cook 15
minutes.

3. Puree the soup in a blender. Add the cream and blend again.
Add the salt and adjust seasoning.

 

Cold Spicy Zucchini Soup

Total Time: 35 minutes, plus chilling time

Serves 6

1 t. white peppercorns
1 t. coriander seeds
2 pounds of zucchini
6 C. broth
1/2 C. fresh cilantro chopped
Salt

1. Dry roast the peppercorns and coriander in a covered skillet until
fragrant about 1-2 minutes.

2. Combine the zucchini, bouillon, pepper, and simmer until the
zucchini is very tender.

3. Puree the soup in a blender 2 cups at a time. Divide the cilantro
into each blender set and blend until combined (you will see cilantro
fragments). Salt to taste. Chill and serve cold.

 



Apple Soup With Curry Spices

Serves 4

2 T. butter (1/4 stick)
1 medium onion, chopped
1 pound cooking apples, peeled, cored and diced
1 T. curry powder
2.5 C. chicken broth (canned or from bouillon)
1/2 C. whipping cream
salt pepper and cayenne (optional)
fresh chives, chopped (optional)

Melt the butter in large heavy saucepan over medium heat. Add
onion and sauté 5 minutes. Add apples and sauté until they begin to
soften, 5 minutes. Add curry and cook 15 seconds. Stir in stock
gradually. Simmer until apples are tender, 15 minutes. Add cream
and simmer for 5 minutes. Season with salt and pepper, and
cayenne if desired. Sprinkle with chives and serve.

 

Three Bean Chili with Tons of Garnishes

Serves 6

Note: This can be made ahead and served for a dinner party.

Chili
1 t. olive or canola oil
2 Spanish onions coarsely chopped
4 cloves garlic minced
2 bell peppers and combination of colors coarsely chopped
1 small eggplant, peeled and cubed (or three zucchini cubed)
1 T. dried oregano
1 t. - 1 T. canned chipotle chiles finely chopped
2 t. crushed red pepper flakes
1 T. ground cumin
1 t. cayenne pepper (optional)
1 16 ounce can white beans drained and rinsed
1 16 ounce can black beans drained and rinsed
4 15 ounce cans red kidney beans drained and rinsed
1 C. dried lentils washed and picked over for stones
1 28 ounce can whole tomatoes coarsely chopped including juice
salt and pepper to taste

Garnishes
1 large red onion diced
2-3 red tomatoes diced
1 bunch green onions finely chopped
1/2 C. fresh cilantro chopped
1/2 C. fresh basil chopped
1/2 C. sour cream or plain yogurt
1/2 C. shredded sharp cheddar
1/2 C. crumbled goat cheese
2 avocados diced
2 limes quartered

1. Place a large stock pot over medium heat and add the oil. Add
the onion, garlic, bell peppers, eggplant, oregano, and chipotle
chiles, red pepper flakes, cumin, and cayenne pepper, if desired, and
cook until the vegetables are golden about 10 minutes.

2. Reduce the heat to low and add the white, black and kidney
beans, lentils, and tomatoes and cook, partly covered 1 hour stirring
occasionally. Season to taste.

3. Place garnishes in small bowls and serve the chili in a heated
serving bowl.

 

Peanut Butter Soup

Serves 6

2 T. onion, minced
3 T. butter pr margarine
1 T. flour
1 C. peanut butter
4 C. chicken broth
1 C. whipping cream
1 T. Madeira (optional)
salt and pepper to taste

Cook onion in butter until soft in a 2 quart saucepan. Add flour and
cook stirring until smooth. Stir in peanut butter and add chicken
broth. Cook, stirring over low heat until thickened and smooth. Add
cream. Season to taste with salt and pepper. Just before serving
add Madeira.