Soup and Salad Recipes:
Gloria Martin's Soup Recipes

Genovese Minestrone with Sweet Sausage and Pesto
Easy Cheesy Potato Soup
Quick Curried Pumpkin Soup
Fontina Zuppa with Mushrooms and Bacon
Sopa De Tortilla
Chipotle Corn Chowder with Shitake Mushrooms
Roasted Mediterranean Vegetable Soup
Fiesta Chicken Chowder with Cilantro Pesto

Genovese Minestrone with Sweet Sausage and Pesto

Ingredients:

2 ounces small pasta

1/2 pound sweet Italian sausage (with fennel)
1/4 cup water
1 cloves garlic, minced
1/2 cup diced onion
3/4 cup red zinfandel
1/2 teaspoon dried oregano
dash dried thyme or 1/2 teaspoon fresh
1 bay leaf--stick toothpick through leaf
1 medium red potato, diced
1/2 cup sliced celery
1 10 ounce box frozen mixed vegetables
3 cans chicken broth
half of a 10 ounce package frozen chopped spinach, thawed
1 15 to 16 ounce can diced tomatoes, undrained
1 6 ounce zucchini, halved and thickly sliced
1/4 teaspoon dried red pepper flakes
dash freshly ground black pepper
3/4 teaspoon salt (to taste)
2 tablespoons good quality Balsamic vinegar
2 tablespoons minced parsley
1 can cannellini beans, drained and rinsed
3 tablespoons Pesto sauce

Preparation:

Cook pasta in salted water until al dente. Drain, rinse with cold water and then stir 1 teaspoon olive oil through and reserve.

Simmer sausage links in water, covered, for 8 minutes. Cool and slice sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf. Simmer while preparing potato and celery.

Add potato, celery, frozen vegetables and chicken broth. Cook until vegetables are tender, about 15 minutes. Remove bay leaf.

Add spinach, tomatoes, zucchini and reserved sausage slices. Simmer 5 minutes.

Add red pepper flakes, black pepper, salt and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep from sticking.

Just before serving, add parsley, cannellini beans, Pesto and reserved pasta. Simmer long enough to heat beans through and disperse Pesto sauce.

Note: It’s nice to add freshly grated Parmesan cheese on each serving.

Time Management: Soup may be prepared up to where you add the beans and pasta, etc., and kept warm for 1 hour. If wishing to do farther ahead, stop before adding spinach and remaining ingredients and chill. Reheat and complete as directed.

Easy Cheesy Potato Soup

Ingredients:

1 stick butter
1/2 cup diced onion
6 large (4 1/2 pounds) potatoes, diced
water
2 teaspoons chicken bouillon granules or 2 cubes
12 ounces dairy sour cream
1 pound processed block cheese (such as Velveeta®)
10 slices bacon, cooked and crumbled
1 tablespoon salt
freshly ground black pepper to taste

Preparation:

Cook onion in 1 tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.

Quick Curried Pumpkin Soup

Ingredients:

2 tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half

Preparation:

Melt butter in bottom of 3 to 4 quart saucepot. Sauté onion for 2 to 3 minutes, until beginning to soften. Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking. Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half. Whisk again to make a smooth mixture.

Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn’t scorch. Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot.

May be garnished with curry flavored whipped cream.

Variations:

You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety.

You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2 pound chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin.

Note: If desired, oil may be substituted for the butter and milk for the half and half.

Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk.

Fontina Zuppa with Mushrooms and Bacon

Makes about 10 cups

Ingredients:

10 to 12 thick slices of bacon
2 large shallots, sliced
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 garlic cloves, sliced
12 ounces fresh mushrooms, thickly sliced
4 tablespoons flour
1 cup dry vermouth (may substitute chicken broth)
2 cups milk
2 cans chicken broth
1 cup orzo pasta (about 6 ounces)
8 ounces cubed fontina cheese
1 cup dairy sour cream
1 1/2 cups water
pepper to taste
salt if needed

Preparation:

Cut bacon up into 1/2 inch wide pieces. Fry in skillet until crisp. Remove bacon with a slotted spoon. Leave 4 tablespoons bacon grease in skillet. Set remainder aside.

Add shallots, parsley, oregano, basil and garlic to skillet. Sauté until shallot is limp. Add mushrooms, stir and cover. Cook over low heat for 5 minutes.

Remove lid and sprinkle with 2 tablespoons flour. Stir through, then add the vermouth and milk. Let simmer for 5 minutes.

To a stockpot add the chicken broth. Bring to a boil, then stir in the orzo. Let simmer about 6 minutes. Check to see if cooked. Add contents of skillet and the fontina. Stir until melted. Add 1 1/2 cups additional water and the sour cream. Check for salt and add pepper to taste.

Nice addition: Sprinkle a few slivered chives and sliced almonds on each bowl as you serve it.

Time Management: The soup may be prepared up to the cooking of the orzo a day or two ahead and refrigerated. Complete up to adding the cheese and sour cream the morning before serving if desired. It is best if the cheese is added shortly before serving and the sour cream is added just before the end.

Sopa De Tortilla

Ingredients:

Garnish:

10 corn tortillas

Avocado Relish:

2 ripe avocados
1 tomatillo
1 clove garlic
8 pitted ripe olives
1/2 cup cilantro leaves
1/2 cup sour cream

Soup:

3/4 pound Mexican chorizo
1 cup water
2 cans diced tomatoes with green chilies
1 envelope dry onion soup mix
3 cups liquid (see * below)
1 teaspoon ground cumin
1/2-cup cilantro leaves
2 teaspoons Worcestershire sauce
1 can pozolé (hominy)

Preparation:

Garnish:

Stack 5 tortillas and cut into 1/8 to 1/4 inch strips. Heat 3 cups of vegetable oil in a deep pan to 375°F. Fry tortilla strips a few at a time for about 35 to 45 seconds, until crisp. Do not let them brown. Remove from oil with slotted spoon and drain on paper towels. Cut remaining tortillas in 1 inch squares. Reserve.

Avocado Relish:

Cut avocados in half and remove seeds. Scoop out flesh with a tablespoon. Mince tomatillo, garlic, olives and cilantro. Dice avocado and mix in. Stir in sour cream. Salt to taste. Reserve.

Soup:

Place skillet over medium heat. Squeeze sausage out of casing and fry for about 4 minutes, breaking up with a spatula. Pour in 1 cup water and bring to a boil. Cook 1 minute more. Drain meat through a sieve while hot. Reserve broth. Separate grease from broth by putting 2 wet paper towels in sieve and pouring the hot liquid through. (The grease will stay in sieve and broth will run through. Reserve degreased broth.*

Place a 3 quart or larger saucepan over medium heat. Add 3 cups liquid* consisting of reserved broth plus additional water, tomatoes, onion soup mix, cumin, cilantro, pozolé, Worcestershire sauce and chorizo. Bring to a boil and cook for 5 minutes. Purée in blender, food processor or with hand blender. If using food processor, do not put over 3 cups at a time in work bowl.

To serve:

Put several of the tortilla squares in the bottom of each bowl and ladle soup over. Top with a few fried tortilla strips and then a spoonful of relish.

Note: Be sure to use Mexican chorizo and not Spanish. The Spanish is a cooked, firm sausage, while the Mexican chorizo is a fresh sausage. It can be found in links, or in bulk.

Time Management: Sausage can be cooked the day before, drained and refrigerated, or soup may be completed the day before. For added speed, omit tortilla strips and top with crisp tortilla chips, sliced avocado and sour cream instead of garnish.

Chipotle Corn Chowder with Shitake Mushrooms

Ingredients:

2 cans chicken broth
1 teaspoon salt
1 1/2 cups diced potatoes (about 10 ounces)
1 pound package frozen corn
1 to 2 dried chipotle chili peppers, seeded*
10 shitake mushrooms**
1 medium onion, diced
1/2 red bell pepper, julienned
4 tablespoons butter
3 tablespoons flour
1 cup half and half (may use milk)
1 1/2 cups milk
1 teaspoon liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon sugar
2 tablespoons minced parsley

Preparation:

*Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2 inch slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10 to 15 minutes).

Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley.

Ladle into soup bowls. Serve with a hearty bread.

Roasted Mediterranean Vegetable Soup

Ingredients:

1 medium eggplant, peeled
1 tablespoon salt

1 red bell pepper,
1 small zucchini
1 small yellow summer squash
1/2 medium red onion, peeled
3 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

1 1/2 pounds tomatoes, peeled and seeded*
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup dry red zinfandel
2 tablespoons chopped parsley
1 tablespoon minced basil (1/2 teaspoon dried)
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Balsamic vinegar
1/4 teaspoon freshly ground black pepper

chicken broth
heavy cream

Preparation:

Cut eggplant in half crosswise. Slice into 1 inch slices. Place in colander and sprinkle with salt. Toss. Allow to stand over a bowl, or in the sink for 30 minutes. Pat pieces dry, do not rinse.

Preheat oven to 425ºF.

Cut red bell pepper into about 8 pieces, both squash into 1/2 inch slices and the red onion in 3 pieces. Place pepper, squash, onion, and the eggplant into a large flat pan. Toss with garlic salt, pepper and olive oil. Do not cover. Roast for 25 minutes, stirring twice.

Sauté the chopped onion and minced garlic in oil until transparent. Do not brown. Add Zinfandel to stop cooking. Add remaining ingredients and cook quickly to evaporate liquid. Stir continuously to prevent scorching. Remove pan from heat immediately if you see any problem.

Combine both mixtures in large stockpot. Simmer briefly if vegetables do not seem fully cooked and soft. (They should be already.)

Purée with hand blender or transfer solids to food processor or blender in batches to purée.

Measure puréed mixture. Add 1 can chicken broth to each 1 cup of puréed vegetables. Heat to a good bubble and then simmer for 5 minutes. Add 1 tablespoon heavy cream to each can chicken broth added. Reheat until hot, but do not boil.

*If fresh tomatoes are not nice, use canned, diced tomatoes, drained. You will need 1 pound after draining—don’t squeeze liquid out, just empty can into a sieve and discard the liquid that goes through.

Time Management: Soup may be completed the day before serving, except do not add the cream until you have reheated it.

Fiesta Chicken Chowder with Cilantro Pesto

Ingredients:

Chicken Chowder

half of a 3 pound frying chicken, cooked, boned and torn into small pieces*
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 16 ounce cans white beans, drained and rinsed
2 cans chicken broth
1 small (4 ounce) can chopped mild green chilies
1 cup fresh or frozen corn
1 teaspoon salt
pinch hot paprika or pure chili powder**
2 cups half and half cream
8 ounces shredded Colby-jack cheese

Cilantro Pesto:

1 tablespoon garlic, minced
1/4 cup Parmesan cheese
1 cup cilantro leaves
3 tablespoons toasted pumpkin seeds
2 tablespoons olive oil
1/4 teaspoon salt
juice from 1/2 lime
1/3 cup sour cream

Preparation:

Chicken Chowder:

Sauté onions and garlic in oil until soft. Do not brown. Add the two cans of drained white beans and 1 can of the chicken broth. Heat to a simmer and cook 5 minutes. Purée solids with a hand blender or transfer the solids to the work bowl of a food processor or a blender.

Add second can of chicken broth, diced tomatoes, chilies, corn and chicken. Heat all to a simmer and add salt and chili powder. Simmer gently for 5 minutes and add cream. Bring temperature back up and serve.

Ladle into soup bowls, spoon a dollop of cilantro pesto in center and sprinkle with Colby-jack cheese.

*You may use 1 1/2 cups of leftover chicken, or chicken breast. If you wish a smoky taste, after you have chicken in small pieces, combine 1 teaspoon vegetable oil with 1/2 teaspoon liquid smoke and then sprinkle over chicken and toss to mix thoroughly.

**Pure chili powder has no other herbs and flavorings added.

Cilantro Pesto:

Blend all ingredients in a food processor or blender until smooth. (Mixture may be made ahead and frozen for future use. This is a good way to use up surplus cilantro you may have on hand.)