Spring Fruit Soup Spring Garden Soup Spring Soup
Spring Fruit Soup
1 (46oz.) can orange flavor fruit punch 6 whole cloves 1
(2-inch) piece stick cinnamon 4 tbsp. cornstarch 2
tbsp. lemon juice 1 pint (2 cup.) fresh strawberries,
washed, hulled and halved 2 ripe bananas, peeled and
sliced 1 cup halved green grapes
Makes 10 servings. Reserve 1/2 cup orange punch in a small
cup. Pour remaining punch in saucepan. Add cloves and
cinnamon. Heat to boiling; reduce heat and simmer 5
minutes. Blend cornstarch in reserved punch to make a
smooth paste. Stir into hot punch mixture. Cook stirring
constantly, until mixture thickens and bubbles 1 minute.
Remove from heat, stir in lemon juice. Pour into large
bowl; chill completely. Remove spices with slotted spoon.
Just before serving, pour liquid into large glass punch
bowl; fold in strawberries, bananas and grapes. Ladle into
small bowls or cups.
Spring Garden Soup
4 tbsp. butter 2 cup thinly sliced carrots
1 (47oz.) can chicken broth 2 cup thinly sliced asparagus
(can use frozen)
2/2 cup green onions & tops 2 cup frozen green peas
3/4 cup minced parsley
Melt butter in 5 quart kettle. Add carrots and cook,
uncovered until crisp tender. Add broth and bring to a
boil. Add onion, asparagus and peas. Reduce heat and simmer
until asparagus is tender, about 5 minutes. Add parsley,
salt and pepper. Makes 9 cups.
Spring Soup
4 tbsp. butter 3 tbsp. flour 1 qt. hot water (chicken, beef,
or vegetable stock)
4/4 lb. mixed greens to include spinach, watercress, lettuce
and parsley, as available (washed and finely chopped) 2
egg yolks 1 cup Half and Half Salt and white pepper to
taste 3 hard-boiled eggs
5/4 cup grated Parmesan cheese
Melt butter in a heavy 2-quart stainless steel or enamel
saucepan. When hot and foaming, stir in flour, whisking
until blended and cook about 3 minutes. Add hot water or
stock all at once and stir with whisk until smoothly
blended. Add vegetables. Cover pot; bring to boil. Reduce
heat and simmer gently for 10-12 minutes or until all
vegetables are soft, but still retain their bright color.
Do not overcook. Strain vegetables, reserving stock; puree
vegetables, add to stock and heat thoroughly. Remove from
heat. Beat egg yolks with 2 teaspoons water until thin.
Gradually ladle 1 cup hot soup into yolks, beating
constantly. Pour egg yolk mixture back into remaining hot
soup, beating constantly. Stir in Half and Half and heat
thoroughly but do not boil. Season to taste. Serve soup in
heated bowls or cups, garnishing each serving with 2 slices
of hard-boiled egg. Serve cheese on the side. Makes 6 cups.
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