Recipes from Cooking with Doyle Moore on Focus 580

November 7, 2001:  Soups

PUMPKIN SOUP

• 2 Tbsp. butter

• 3 chopped onions

• 1-lb can pumpkin

• 3 cups chicken broth

• ½ cup of light cream or low fat milk

• salt and pepper to taste

Sauté onions in butter.  Add the pumpkin and the broth and bring lightly to a boil. Then purée everything in blender.  Afterwards add the cream and salt and pepper.

CAULIFLOWER SOUP 

Sauté in butter or olive oil some onions and garlic.

Stir in broccoli (or substitute some other vegetable).

Add curry, salt and pepper to taste.

Cover with chicken broth and add one peeled potato.

Simmer until soft.

Puree in blender.

Add heavy cream or milk, heat and serve; or in summer serve cold.

*This is a very flexible recipe, ingredients in original recipe amounts provided but in practice all amounts can be adjusted to taste or what is on hand.

WHITE FISH BROTH

• 1 piece of white fish

• flour

• butter

• cup of milk

• red pepper

• potatoes (precooked)

• salt and pepper

Make the broth by bringing to a slight boil and let fish simmer for about 45 minutes.  Afterwards let the broth cool in refrigerator.  Make roux with flour and butter and add the cup of milk, red pepper, precooked potatoes and salt and pepper. 

MANHATTAN CLAM CHOWDER

• 1 large onion

• 4 slices of bacon

• garlic

• 2 cans of clams (with all of the juice)

• 1 small can of tomato paste

• peeled tomatoes (or canned)

• black or red pepper to taste

• ½ cup of red wine

• thyme leaves

• bay leaves

• celery

• 6 potatoes

• leek

• carrots

• 2 parsnips

Chop onion and garlic and brown with bacon.  Put everything in pressure cooker for twenty minutes and add water if needed.  You can also make in the kettle.  It would take about an hour for chowder to cook.

END OF SUMMER GARDEN SOUP

• boneless skinless chicken breasts

• fresh or dried thyme

• parsley

• garlic (minced)

• 2 leeks

• 2 carrots

• 6 cups beef stock

• bay leaf

• 1 zucchini

• 3 large plum tomatoes (or canned)

Rub chicken breast with salt and pepper and the thyme.

Heat olive oil in a large skillet and sauté chicken breasts until they are cooked almost through. 

Clean the leeks and carrots and cut them on the diagonal in ½ inch pieces.

When chicken breasts are done take those out and add leeks and carrots and a minced or chopped garlic and sauté quickly.  Then add six cups of beef stock or canned broth to skillet and cook for 10 minutes.  Add the bay leaf.   Cut zucchini and tomatoes into quarter inch slices.  Add tomatoes and zucchini after carrots are softened.  Slice chicken into strips and add back into broth.  After cooked sprinkle in parsley and thyme only if you used fresh thyme and serve.