My Chicken Soup kosher chicken pullet water to cover 8-10 carrots -- sliced thin 2 leeks -- white part only 1 large onion 2 turnip 2 parsnip kosher salt and pepper -- to taste 3 celery ribs 2 shallots bunch of fresh Italian parsley bunch of fresh dill Peel and wash the vegetables. Rinse and clean the chickens. Put the chickens in a stock pot with the vegetables, and add enough cold water to cover it all. Bring to a boil. Skim the foam off the top. Lower the heat to medium. Keep it on medium for 30 minutes. Add salt and pepper to taste. Simmer soup for three hours or more on low heat. The longer it simmers, the better the flavor. Remove the chicken and vegetables from the soup. Keep the carrots and chicken meat. Discard the other vegetables. Pour the soup through a fine mesh strainer. Put the carrots and chicken in a separate container. Skim the fat when it cools. To serve, heat the soup with the carrots and chicken and add egg noodles or matzo balls. This soup freezes well. ========================================= Sausage Lentil Soup (Stephanie's) 1/4 cup olive oil 4 ounces prosciutto, cut into tiny cubes 6 sweet Italian sausage, casings removed then broken into small pieces 1 large Spanish onion, chopped 4 large garlic cloves, minced, 3 celery ribs, chopped 3 large carrots, peeled then chopped 1 red pepper, diced 1 green pepper, diced 2 1/2 cups mixed red and green lentils 10 cups chicken broth 2 cups tomato puree 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon paprika 1/2 teaspoon cayenne pepper (to taste) 3 drops Tabasco sauce (to taste) 20 sprigs Italian parsley, leaves only, chopped Salt and pepper In a 5-quart pot, heat the oil, and then add the proscuitto and sausage. Cook over medium heat until well browned. Add the onion, garlic, celery, carrots and peppers. Stir well to combine, then lower heat and allow vegetables to cook until onions are tender and translucent. Add the lentils, broth, tomato puree, bay leaves, thyme, oregano, paprika, cayenne and Tabasco. Bring contents of the pot to a boil, then lower to a simmer and cook until lentils are tender. Add the parsley, season well with salt and pepper. ======================================================= This is really delicious, I froze it without adding the cream. Roasted Tomato Soup Recipe courtesy Tyler Florence -- posted by Maggie 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. ============================================= Creamy Chicken Tortilla Soup (Marilyn's??) 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese(optional) 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. MY NOTES : I didn't use tumeric or cilantro, I didn't have any. I used frozen roasted corn kernels, Muir Glen Fire-Roasted Diced Tomatoes with Green Chilies. and fresh corn tortilla from Trader Joe's.

CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb

roselin: Great idea. Our local county FoodBank will have it but I'm hoping that they'll share it with food banks throughout the country. Joe

Pea soup is one of my favourite soups! It's a common soup to make in Newfoundloand and we probably make ours a bit different than everyone else. For one, we use salt beef which I don't even think is available anywhere else, or if it is you call it something different. You can also use a ham bone and leftover ham but I prefer mine with salt beef. Here's my tried and true recipe: Pea Soup & Doughboys 2 cups salt beef, diced 2 cups yellow split peas 1 cup chopped onion 1 cup diced turnip 1 cup diced carrot ½ cup chopped celery 2 - 3 potatoes, cut in large chunks salt & pepper to taste Doughboys: 1 ½ cups flour 1 tbsp baking powder ½ tsp salt 3/4 cup water or milk (approx) -Soak peas overnight in cold water. -Place meat in large saucepan. Add 8 cups cold water; bring to a boil. Simmer 30 minutes. -Add drained split peas and chopped onion. Simmer gently for about 1 ½ - 2 hours. Add more water if desired. -Add other vegetables and cook until tender (remember to stir often). Doughboys: -Combine flour, baking powder and salt. Gradually stir in enough water or milk to form a soft dough (it will be sticky). -Drop mixture by tablespoons into hot soup; cover tightly and simmer, without removing the cover, for 15 minutes.