The Edwards Agency

Home & Garden


Dining In: Autumn and soup--a perfect match

Seafood Chowder
   4 tsp. olive oil
   1/2 c. onion, chopped
   1/2 c. celery, chopped
   1/2 c. sweet red pepper, chopped
   2 1/2 c. sliced mushrooms
   1 1/2 c. chicken broth
   3 large white potatoes
   1/2 lb. bay scallops
   1/2 lb. shrimp
   1/2 lb. white-fleshed fish (cod or snapper)
   1/2 tsp. dried thyme leaves
   12-oz. can of evaporated milk
   Salt and freshly ground pepper to taste
   Heat the oil over medium-high heat in a large pot or Dutch oven. Add the onion and celery and cook, stirring often, until the onion is wilted. Add the red pepper, mushrooms, and chicken broth. Bring to a boil.
   Meanwhile, cut the potatoes into 1/2-inch cubes. Add them to the pan, cover and simmer for about 15 minutes, until the potatoes are tender.
   Cut the fish into chunks. Drain the scallops; put all the seafood in the pan. Add the thyme and simmer gently for 2-3 minutes. Do not overcook or the fish will fall apart and the scallops and shrimp will be rubbery.
   Add the evaporated milk and heat through. Do not allow to boil. Season with salt and fresh ground pepper to taste. Serve.

Bean and Sausage Chowder
   1 lb. bulk pork sausage
   2 can kidney beans
   1 can (1 lb. 3 oz.) tomatoes
   4 c. chicken broth
   1 onion, chopped
   1 bay leaf
   1 tsp. seasoned salt
   1 tsp. garlic salt
   1/2 tsp. thyme
   1 1/2 c. diced potatoes
   1/2 green pepper, diced
   Cook sausage until done and brown, breaking up. Drain well. Combine all other ingredients, except potatoes and green pepper. Simmer 1 hour (can be frozen at this point, if desired). Add potatoes and green pepper. Cook 20 minutes more. Remove bay leaf before serving. More flavorful if done a day in advance.

Zucchini and Sausage Soup
   6 zucchini, cut into 1-inch pieces
   1/2 lb. Polish sausage, sliced into small pieces
   2 Tbsp. olive oil
   2 Tbsp. butter
   2 onions, minced
   2 garlic cloves, minced
   6 c. chicken broth
   1 tsp. oregano
   1 tsp. chopped fresh parsley
   2 tsp. basil
   2 tsp. lemon juice
   2 tsp. chives, chopped for garnish
   Salt and ground pepper to taste
   Place zucchini on paper towels. Sprinkle with salt and let drain. In a fry pan, cook the sausage pieces until done. Set aside.
   In a large pot, heat oil and butter. Add onion and garlic and cook over low heat for 5 minutes. Do not brown.
   Pat zucchini dry with paper towels. Add to onion mixture and cook 7 minutes or until tender. Add chicken broth and simmer 15 minutes or until soft. Turn off heat and allow to cool. Place mixture in a blender and puree.
   Add herbs, lemon juice, sausage, and salt and pepper to taste. If not serving immediately, let cool and reheat when ready to serve. Sprinkle with chopped chives for garnish.

Onion Soup
   5 medium onions
   1/2 c. butter
   6 c. beef bouillon (either homemade or commercial)
   1/2 c. dry white wine
   1/2 tsp. black pepper
   1/2 tsp. garlic powder
   4 Tbsp. grated Parmesan cheese
   8 slices 2-day old toasted and buttered French bread slices
   3/4 lb. Cheddar cheese
   Peel and cut onions into thin slices. Heat butter in a 3-quart saucepan over a low flame. Add onions. Increase heat to medium and cook, stirring occasionally, until golden in color.
   In another saucepan, heat bouillon. Then, add to onions along with white wine. Season with pepper and garlic powder. Add Parmesan cheese. Bring to a boil, cover, and simmer for about 30 minutes.
   Pour into individual soup crocks or bowls. Place a piece of French bread on top and cover with slices of Cheddar cheese. Place in a 375 degree oven and allow cheese to melt, about 10 minutes.