Page 26 - zontacookbook1985

blender and return to pot Before serving add cream, butter, and check •
seasoning. Serves 6.
- Jami Kennedy
SweJish 'Fruit Soup

1 quart grape juice 4 medium apples, peeled and sliced
4 C. water 1 lemon slice
1 lb. mixed dried fruit 2-inch stick cinnamon
½ C. raisins ¼ C. quick-cooking tapioca

Combine grape Jmce, water, dried fruit, raisins, apples, lemon slice,
cinnamon stick and tapioca in a large kettle. Bring to a boil, reduce heat and
simmer for 30 minutes or until fruit is done, stirring often. Add more water if
needed. Serve hot or cold. Makes 6 servings.
- Janice Deutschman
£eek Soup

¼ C. carrot, minced 4 leeks, cut into ½" slices
¼ C. celery, minced 1 C. potatoes, diced
2 T butter ¼ t. marjoram
2½ T. flour 1 lb. kilbasa sausage
1 ½ C. sauterne salt ( to taste)
( or any dry wine) pepper ( to taste)
4 C. chicken broth

Saute carrot and celery in butter, then add the flour to make a roux. Add the
wine, mix and simmer for 3 minutes. Stir in the chicken broth. Add the leeks
and simmer for 15 more minutes. Add the potatoes and the marjoram and
simmer an additional 10 minutes. Add the kilbasa and simmer a final 15
minutes. Add salt and pepper to taste. Makes 4 hearty servings.
- Vicki Oren

Cream of Onion Soup

¼ C. butter or margarine 2 C. half and half
3 jars (16 oz. each) whole boiled pinch of nutmeg
onions, well-drained white pepper ( to taste)
3" cinnamon stick celery leaves
4 to 5 C. chicken broth (for garnish)

Melt butter in Dutch oven ( or large heavy saucepan) over medium heat Add
onions and cinnamon stick. Cover and cook 30 to 45 minutes until onions are
lightly browned and glazed. Stir near end of cooking time to prevent
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