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Soups

Soups

 

 

 

 

 

 

 

 

 

 

 

Research by Steven L. Brawley

Boula Boula "American Soup"

Ingredients:

  • 3 cups of frozen peas, cooked
  • 1/4 cup of  liquid from peas
  • 1 tablespoon of butter or margarine
  • 1/4 teaspoon of salt
  • Dash of freshly ground black pepper
  • 3 cups of canned green turtle soup or beef bouillon
  • 1 1/2 cups of dry sherry
  • 1/2 cup of heavy cream, whipped

Preparation:

  • Using an electric blender, puree peas with 1/4 cup of liquid from peas until very smooth.
  • Heat puree in medium saucepan, add butter, salt and pepper. Stir until butter melts.
  • Add green turtle soup and sherry, heat just to boiling point.
  • Ladle soup into serving cups and top each with a little plain whipped cream.
  • If desired, quickly place cups under the broiler to lightly brown the cream. Makes 6 servings.

John F. Kennedy & J. Edgar Hoover's Favorite Soup

Ingredients:

  • 1 can condensed pea soup
  • 1 can condensed tomato soup
  • 1 can milk
  • 1 can water
  • Dash of curry powder

Preparation:

  • Combine all ingredients. Heat and serve. Makes 4 servings.

Boston Clam Chowder (JFK Favorite)

Ingredients:

  • 2 lb little neck clams in shells (or 1 cup shucked clams)
  • 1 tbsp butter
  • 1 oz salt pork or bacon, cubed
  • 1 onion, finely chopped
  • 2 potatoes, peeled and diced (about 1 lb)
  • 1/2 tsp each salt and pepper
  • 1 cup warm milk
  • 3/4 cup warm whipping cream

Preparation:

  • Under cold running water and using a clean nylon scrub pad or small brush, scrub clams to remove loose barnacles and dirt. Place clams in a large deep saucepan; add just enough water to cover. Bring to boil; boil for 5 minutes or until shells open. Strain through fine mesh sieve set over bowl, reserving broth. Remove clams from shells; chop flesh into 1⁄2 inch pieces. Reserve.
  • In large saucepan, melt butter over medium heat. Add salt pork; cook, stirring often, for 2 to 3 minutes or until just translucent. Add onion; cook, stirring occasionally, for 10 minutes or until translucent but not brown.
  • Add potatoes; cook, stirring, for 1 minute. Add reserve broth and bring to boil; boil for about 8 minutes or until potatoes are fork-tender. Add clams, salt, and pepper; cook for 1 minute or until clams are heated through. Remove from heat; stir in milk and cream. Serve immediately. Makes 6 servings.

Potato Soup with Sour Cream (Rene Verdon)

  • 2 cups diced potatoes
  • 1 cup boiling water
  • 1 tsp salt
  • 1 small onion, sliced
  • 1/2 tsp pepper
  • 2 cups sour cream
  • minced parsley

Preparation:

  • Combine first 5 ingredients and cook together for 15 minutes.
  • Add sour cream and cook until potatoes are tender.
  • Serve hot, garnish with parsley.

Copyright Steven L. Brawley, 2002-2015. All Rights Reserved.