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

Apple Soup With Curry Spices Three Bean Chili with Tons of Garnishes Chicken Chili Peanut Butter Soup Creamy Zucchini Soup Cold Spicy Zucchini Soup

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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. Download this recipe in PDF 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. Download this recipe in PDF 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. Download this recipe in PDF

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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. Download this recipe in PDF 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. Download this recipe in PDF 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. Download this recipe in PDF

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