Spectacular Soup Recipes Featuring Vegetables Plus

2 heads chicory

2 tablespoons goose fat or oil

Salt and pepper to taste

2 teaspoons wine vinegar

1 ½ pint chicken stock

¼ pint cream

1 teaspoon chopped parsley

Clean and remove chicory stems. Cut into rings. Heat fat in pan and cook rings for about 3 minutes. Season with salt and pepper. Then add wine vinegar and stock. Simmer for about 20 minutes. Add cream and cook another few minutes. Season with pepper and add parsley for garnish.

Lamb and Parsnip Soup

1 oz lard

1 ½ lbs lamb

1 ½ lbs parsnips diced

1 pint meat stock

1 onion diced

1 bay leaf

Salt and pepper to taste

4 oz bacon cooked and chopped

2 tablespoons cream

Melt the lard and add meat and fry. Once browned add parsnips, meat stock, onion bay leaf and salt and pepper. Simmer about 45 minutes. Add bacon and cream and simmer another 5-10 minutes. This goes great with French bread.

Tomato and Garlic Soup

7 tablespoons olive oil

2 tablespoons garlic

7 tomatoes

1 pint chicken stock

Salt and pepper to taste

Parsley sprigs

Heat oil and add garlic and chopped tomatoes. Cook slowly for about 15 minutes. Add stock and bring to a boil. Serve and garnish with parsley sprig.

Sausage and Cabbage Soup

2 lbs cabbage

1 oz butter

2 oz bacon, cooked and diced

1 pint meat stock

Salt and pepper to taste

Pinch of nutmeg

Teaspoon sugar

7--8 oz of sausage cooked and diced

Cooked potatoes (optional)

Remove thick stems of cabbage and chop. Boil for 5 minutes. Drain.

Melt butter and add bacon and cabbage in frying pan. Add onion, stock, pepper, salt, nutmeg and sugar. Cook on low for about 10 minutes. Add sausage and cook for another 10 minutes. If you like you can add cooked potatoes. Serve.

Cucumber and Shrimp Soup

1 large cucumber

½ oz butter

1 tablespoon garlic

1 onion diced

1 teaspoon flour

2 pints chicken broth

2 oz white wine

4 oz peeled shrimp

Salt and pepper to taste

Pinch of sugar

1 oz mozzarella cheese

Peel and half the cucumber lengthwise. Scoop and discard seeds. Cut the rest into small pieces.
Heat butter and add garlic. Add onion and cucumber and cook for about 3 minutes. Add flour stirring well for about 2 minutes. Add stock, wine, shrimp, sugar, salt and pepper. Heat to near boil. Put into bowls and top with mozzarella and serve.

I think these soups offer something for everyone. Do not hesitate to serve a salad and bread with each for a great meal.