Page 25 - zontacookbook1985

7-l.sparagus Cream Soup

4 leeks (white part only), sliced ½ t. thyme
butter or margarine 13 oz. can evaporated skim milk
1 lb. asparagus, trimmed and firm whole wheat
cut into 1-inch pieces OR white bread
2 (14½ oz.) cans chicken broth

Saute leeks in 1 tablespoon butter Add asparagus, reserving tips. Add
chicken broth and thyme and cook 15 minutes. Puree asparagus and broth in
blender or food processor until smooth. Add evaporated skim milk and
almost all reserved asparagus tips to puree. Continue to cook until tips are
done, about 10 minutes. Meanwhile, cut bread into desired shapes and saute
in hot butter until golden. Garnish soup with remaining asparagus tips and
croutons. Makes 6 servings.
- Janice Deutschman

Portuguese :Bean Soup

2 C. (1 lb.) red or pink beans 3 potatoes, diced
2 quarts boiling water 1 small cabbage, chopped
2 lbs. portuguese sausage 8 oz. can tomato sauce
1 onion, shced 2 T salt
2 carrots, diced 1 quart water

Wash beans and put into a large saucepan. Cover with boiling water and let
stand 1 hour. Cut sausage into ¼-inch slices and add, with onion, to the
undrained beans. Cook on low heat for 1 hour or until beans are tender Add
remaining ingredients. Simmer 1 ½ hours, adding more water if necessary.
Makes 12 servmgs.
This is one of many traditional Portuguese soups you will find served
frequently, and particularly during the holidays.
M oana Steinberg

Corn ChowJer

4 T butter ½ t. thyme
1 white onion, chopped 1 bay leaf
4 C. chicken broth 1 C. cream, half and half
1 large potato, chopped 6 T. butter
4 C. fresh or canned corn, cooked
Saute onion in 4 tablespoons butter, until tender and transluscent. Add corn,
potato, chicken broth and herbs. Simmer for 25 minutes. Puree soup in a
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