New England Fish Chowder

Servings: 6
Ingredients:

2 tb Butter
1 lg Onion, finely chopped
3    Stalks celery, finely
-chopped
1 lg Carrot, finely chopped
1 lb Potatoes, peeled, diced 1/2
-inch cubes
1 lb Fish (white) fillet, in 1
-1/2 inch chunks
2 c  Fish stock or clam juice
1 c  Cold water
1    Bay leaf
1/2 ts Dried thyme
1    To 1 1/2 cups heavy cream
1 c  Corn kernels
1/4 c  Chopped fresh parsley

Salt and Pepper to taste

Heat the butter in the cooker. Saute the onions until soft, about 2 or 3
minutes. Toss in the celery, carrot, and potatoes and saute an additional
minute. Add the fish chunks, stock, water, bay leaf and thyme.

Lock the lid and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 4 minutes. Reduce the pressure quickly
under cold water. Remove the lid.

Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to
taste. Simmer until the corn is cooked and the chowder is hot.

Transfer to serving tureen or individual bowls and top with a pat of butter
and a sprinkle of bacon bits, if desired.

Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN
0-688-08814-7

New Corn Chowder, Southern Style

Servings: 8
Ingredients:

4    Sprigs parsley
1    Leek
1/2    Carrot; cut lengthwise
1    Stalk celery; chopped
1/4    Bay leaf
1 pn Sage
1 pn Thyme
2    Thick slices bacon, diced
1 c  New corn pulp
1/2 c  Onion; chopped fine
1/2 c  Celery; chopped fine
4 c  Chicken broth
3/4 c  Raw potatoes; diced
1 1/2 c  Tomatoes; peeled and chopped
1 pn Cayenne pepper
1/2 c  Heavy cream
1 ts Cornstarch

‘The key to this delicious soup is to gently scrape the kernels off the
corn cob with a table fork so the skins remain on the cob, leaving you with
only the fresh pulp.’

Use a 12′ square of cheesecloth to make a bouquet garni of the first 7
ingredients and set aside. In a large saucepan over medium heat, first
soften the bacon, then add the corn, onions, and celery and saute until
tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and
the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour.
Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your
fingers, dissolve the cornstarch in heavy cream at room temperature. Add
cornstarch/cream mixture to soup and stir until heated through.

This recipe comes from the A. T. and S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s Press of
New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

Neptune Gazpacho

Servings: 8
Ingredients:

2 c  Tomato juice
2 c  Clam juice
1    Cucumber; peeled, seeded,
- and diced
3    Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1    Garlic clove; crushed,
- and chopped
4 oz Cream cheese; frozen hard,
- and then coarsely grated
1    Avocado; peeled, pitted and
- diced medium
1/2 ts Tabasco sauce
3/4 c  Bay shrimp, cooked

In a large bowl place all of the ingredients except for the shrimp. Gently
mix the ingredients together.

Place the soup in the refrigerator and chill it overnight.

Serve the soup in chilled serving bowls and garnish it with the bay shrimps
floating on top.

Source: BeauRivage - Malibu, California ‘Southern California Beach Recipe’
by Joan and Carl Stromquist ISBN: 0-9622807-3-9

Navy Bean Soup

Servings: 6
Ingredients:

1 c  Dried beans
4 c  Water, boiling
2/3 c  Diced ham hock
1    Teaspoon. salt
1    Onion, chopped
3    Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c  Water

Wash beans and sort for quality. Pour into 4 cups boiling water, remove
from heat, and cover for 4 to 5 hours.

Cook onions in frying pan until golden, Add beans (drained), celery,
seasonings and 5 cups water and ham hock to onions boil 30 mins. then
simmer covered for 1 1/2 hours. Add additional water if needed.

Navy Bean And Sausage Soup

Servings: 5
Ingredients:

1/2 lb Dried navy beans
4 tb Olive oil
1    Onion, chopped
2    Garlic cloves, chopped
3    Ribs celery, diced
1    Turnip, diced
1 sm Imported bay leaf and 5
-sprigs fresh
Parsley, tied together with
-kitchen twine
1/4 ts Ground allspice
1/4 ts Crushed red pepper flakes
6 c  Chicken broth
4    Fresh sausages (mild
-Italian)
Salt
Freshly ground black pepper

Soak the navy beans overnight in plenty of cold water; the next day drain
the beans and rinse them under cool water. Set aside. Place the oil and
onion in a soup kettle, set over low heat and cook slowly until the onion
has softened, about 5 minutes. Increase the heat to medium, add the garlic
and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley
bundle. Stir in the allspice, red pepper flakes, broth, and navy beans.
Bring the soup base to a boil, skimming it as necessary; boil 3 minutes.
Cover and simmer for 1 1/2 hours, or until the beans are quite tender.
Discard the parsley-bay leaf bundle. (The soup may be prepared in advance
to this point.)

To finish the soup, grill the sausages under the broiler or pan-fry them
for about 20 minutes, letting them cook for 10 minutes on each side. Slice
the sausage into 1/3-inch disks. Add the sausage rounds to the soup and
let simmer for 5 minutes longer to blend the flavors. Season with salt and
freshly-ground pepper to taste. Ladle the soup into warm bowls and serve
piping hot.

Makes 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

Navy Bean Soup

Servings: 8
Ingredients:

2 c  Navy beans
1/3 lb Salt pork, diced
Salt and pepper

Wash beans. Cover with water. Add pork. Cover. Simmer until beans are
tender. Add more water if necessary. If desired, milk or cream may be
added just before beans are served. Season to taste. 8 servings.

The Household Searchlight

Nanny’s Irish Leek Soup

Servings: 8
Ingredients:

4    Leeks, cut into 1/2' slices
1    Medium diced onion
4    Med. potatoes peeled and diced
4 c  Chicken broth
1 c  Sour cream
1 1/2 tb Butter or margarine
Pepper to taste

In a large saucepan melt butter and add leeks and onions. Cook, covered,
until vegetables are tender, stirring occasionally. Add potatoes and broth
and simmer covered for 40 minutes. Add sour cream and heat to serving
temperature but do not boil. Season with pepper and serve at once.

Nacho Cheese Soup

Servings: 8
Ingredients:

1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn--undrained
1 c  Picante sauce
2 c  Water
2 c  Milk
1 1/2 c  Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives--drained

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring
to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
are tender, stirring occcasionally. Add dry cheese sauce mix from au
gratin potato package, milk, cheddar cheese and olives. Cook until cheese
is melted and soup is heated through, stirring occasionally.

Serve with chips.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

Mussels Alla Marinara

Servings: 6
Ingredients:

1    (28 oz.) can tomatoes,
-undrained
2 ts Olive oil
2    Carrots, peeled and sliced
-diagonally
Into 1/2 inch slices
1    Onion, cut in eighths
4    Cloves garlic, sliced
2/3 c  Dry white wine
Salt to taste
1/4 ts Freshly ground black pepper
2 lb Mussels, scrubbed, beards
-removed

Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium
heat. Add carrots, onions, and garlic and saute’ for 3 to 4 minutes, or
until softened. Add wine, tomatoes, salt and pepper and bring to a boil
over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until
they have opened. (Discard any that do not open).

*/\/\ichael* and Ms. /\/\ | /-\ /\/\ | *\/\/eslie*

Mussel Soup

Servings: 6
Ingredients:

2 lg Bunches cilantro (fresh
-coriander), stems removed
1 bn Parsley, stems removed
1/4 lg Red onion, chopped
2    Cloves garlic, chopped
1    Or 2 serrano peppers, stems
-removed (Optional)
2 c  Fish stock (or chicken broth
-or half bottled
Clam juice and half water)
-(up to 2 1/2 cups)
60    Mussels, scrubbed and beards
-removed
1 1/2 c  Dry white wine
1 1/2 c  Whipping cream

Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fish
stock in the bowl of a food processor or blender. Blend, adding up to 1/2
cup more stock to form a very thick and smooth puree. Set aside. (Puree
may be made ahead. Cover and store in the refrigerator.

In a non-aluminum saute pan, combine the mussels, wine and 1 1/2 cups fish
stock. Cover the pan and bring the liquid to a boil. Steam the mussels
only until the shells are open, 3 to 5 minutes. Discard any unopened
mussels.

Transfer the mussels to a bowl and remove from the shells. (If desired,
save some of the shells to use as a garnish.) Meanwhile, add the cream to
the pan; bring the liquid to a boil and cook until slightly thickened.

Add 3/4 cup of the cilantro puree to the pan. Stir to blend. Taste and,
if desired add anothe 1/4 cup. Return the mussels to the broth in the pan
and bring to a simmer. Portion out the soup and mussels, garnish with a
few cilantro leaves and serve at once.

Makes 6 servings.

[THE BALTIMORE SUN; January 16, 1991]

Posted by Fred Peters.