Chilled Zucchini Soup

2 large zucchini, unpeeled and sliced
1 green pepper, finely chopped
1/2cup finely chopped onions
3 cups chicken stock
1 cup sour cream
1 tablespoon parsley
1/2 teaspoon fresh chopped dill or 1/4 teaspoon dry dill
salt and pepper to taste

1. Combine zucchini, green pepper, onion and chicken broth in a saucepan.  Cover and simmer 20 minutes.
2. Strain vegetables and reserve stock.
3. In blender or food processor, put sour cream, parsley, dill and cooked vegetables.  Add stock while blending.
4. Season with salt and pepper, chill.
5. Serve in a beautiful long stemmed champagne or martini glass, garnished with a dab of sour cream.

Chicken Gumbo

A simple gumbo that is quick and easy to prepare.

1 chicken
1 quart okra
6 ripe tomatoes
1 large onion
3 Tablespoons bacon drippings (or butter)
1 quart chicken stock and water as needed
Salt and Pepper to taste

Cooked rice

1. Boil the chicken in stock until very tender adding water as needed.
2. Pull the meat from the bones and return to the stock in which it was cooked.  There should be about 3 cups of stock.
3. Peel and chop the tomatoes.  Cut the okra and onion into small pieces.
4. Add the vegetables and bacon drippings to the chicken and season to taste.  Cook slowly until vegetables are done and mixture is thick, stirring often.
5. Serve over rice.

Mock Terrapin Soup

3 pounds lean beef
1 pint milk
1 Tablespoon flour
1/2 teaspoon mace
1/2teaspoon dry mustard
1 1/2 quarts water
1 stick butter
1 cup cream
salt and pepper to taste

1. Boil the meat and water until reduced by a third.
2. Add the milk and butter.
3. Remove the meat and grind or chop fine.  Return to stock.
4. Simmer for 5 minutes more.  Add flour dissolved in cream and seasonings.  Cook until thickened.  Serves 8.

More Soup and Stew Recipes

She Crab Soup and South Carolina She Crab Soup- 2 Different Recipes

Here are 2 different She-Crab Soup recipes. If Purchasing your crabs whole, look for the first small set of feelers to be feathery (indicating a she-crab, he-crabs have a larger and hard shell on these feelers). The eggs add an extra richness and flavor to this soup.

She-Crab Soup

1 tablespoon butter
1 quart milk
1/2 cup cream, whipped
few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
1/2 teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and eggs
1/2 teaspoon salt
4 Tablespoon dry sherry

1. Melt the butter in top of double boiler and blend with flour until smooth.
2. Gradually add the milk, stirring constantly.  Add the crab meat and seasonings.
3. Cook slowly in over hot water for 20 minutes.
4. Place 1 Tablespoon of Sherry in each of 4 bowls.  Add soup and top with whipped cream.
5. Garnish as desired with paprika or finely chopped parsley.

HINT:  If unable to obtain she-crabs, crumble the yolk of a hard boiled egg into the bottom of the soup bowl.

South Carolina Style She-Crab Soup
1 pound white crab meat
1 pint milk
1 pint cream
1/2 stick butter
2 teaspoons sherry
1/8 teaspoon mace
2 strips lemon peel (zest only)
1/4 cup cracker crumbs
salt and pepper to taste

1. Put milk, mace, and lemon zest in top of a double-boiler over hot water.  Simmer for a few minutes until hot.
2. Add crab, butter, and cream and simmer for 15 minutes.
3. Add cracker crumbs, salt and pepper to taste.  Allow to stand for a few minutes to develop flavors.
4. When ready to serve, add sherry.  Serves 6.

Iced Spinach Soup

A simple chilled spinach soup recipe for cream of spinach lovers. Serve this soup cold on a hot summer day.

1 1/2 pounds fresh spinach or 1 package frozen spinach
1 cup milk
1 cup chicken stock
1 cup cream
salt and cayenne pepper to taste

1. Cook fresh or frozen spinach as usual.  When cool, process in food processor a few pulses until finely chopped.
2. Add milk, cream, and stock.
3. Season with salt and cayenne pepper to taste.
4. Chill thoroughly before serving.  Serves 6.

Gazpacho

What better soup for a hot summer day? Gazpacho uses all the fresh flavors from your summer garden in a delightfully cool soup. Just be sure to make it ahead so that the flavors have time to mingle and develop. The recipe calls for blending, but I like mine a little chunky. Best of all, no cooking required!

Gazpacho Soup Recipe

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

1. Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl.  Add oil, vinegar, water and seasonings.
2. Refrigerate together at least 24 hours.
3. Mix in blender and pour into bowl.
4. Refrigerate a few more hours and serve in chilled bowls.
5. Top with croutons or fresh chopped vegetable garnish.  Serves 8 to 10.

Strawberry Soup

This is a delightfully sweet strawberry soup, suitable for use as a cold soup or a dessert on a hot spring day.  Save out a few strawberries for use as a garnish.

Cold Strawberry Soup

2 quarts ripe strawberries
juice of 1 lemon
3 cups water
1 cup sugar
2 Tablespoons minute tapioca
1 cup sweet white wine

1. Clean and crush the strawberries.
2. Add the lemon juice, water, tapioca, and sugar.
3. Bring to a boil and simmer gently for 15 minutes
4. Remove from the heat and add the white wine.
5. Chill thoroughly and serve cold.

Serves 6-8

Cream of Tomato Soup — Tomato Bisque Recipe

This is one of my favorite recipes. The soup is so easy to make, but the flavors are fresh and rich. I’ve had Tomato Bisque in gourmet restaurants that wasn’t as good as this soup. Make it with fresh, vine-ripened tomatoes for the very best flavor, but canned chopped tomatoes are also good when you’re in a hurry or tomatoes are out of season.

I like to make the soup without the cream and freeze it in individual portions. Then I reheat it and add a tablespoon or two of cream to the bowl of  hot soup.

Tomato Bisque Recipe

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
2. Bring to a boil and simmer 20 minutes.
3. Salt and pepper to taste.  Be careful with salt as some broths are salty. Remove from heat.
4. When ready to serve, add the cream.  Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently. Or do as I suggested above and add the cream to individual bowls at serving time.

More Soup and Stew Recipes

Watercress and Corn Soup

This is a delicious and different soup, sure to wow your guests.Grow your own watercress to have a constant supply available for this soup.

Watercress and Corn Soup Recipe

4 cups beef broth
1 teaspoon chopped fresh parsley
¼ teaspoon marjoram
2 cups frozen or fresh corn kernels
½ cup watercress, chopped finely
3 Tablespoons butter
salt and pepper

Simmer together: broth, parsley, and marjoram for 5 minutes.  Add corn and simmer for another 20 minutes. Strain through a course sieve if desired.  Stir in watercress and butter just before serving.  Season to taste with salt and pepper.

Chicken Brunswick Stew

I like my Brunswick stew a little spicier than this. For my tastes, this is an excellent chicken stew. The flavors are fresh and work well together. Add a little Worcestershire sauce for a spicy flavor. For a more traditional Brunswick stew recipe, see the link at the bottom of the page.

Chicken Brunswick Stew Recipe

1 chicken, cut up
1 quart corn
1 quart tomatoes
1 pint okra
1 pint butter beans or lima beans
2 onions
Salt and pepper to taste

1. Boil the chicken, covered in water, until very tender and falling from bones.
2. Pull the meat from the bones and cut into cubes.  Return the chicken pieces to the broth in which it was cooked.
3. Add vegetables and cook until the vegetables are done.  Cook slowly, stirring often to prevent scorching.
4. Bread crumbs may be added if needed to thicken.
5. I like to add a dash of Worcestershire sauce, but it is not part of this original recipe.

Traditional Brunswick Stew Recipe

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