Clam Flavored Tomato Soup Recipe Created by Ruth Paget

Clam Flavored Tomato Soup Recipe Created by Ruth Paget

I made Spanish gazpacho all the time when I lived in Norfolk, Virginia and could get lush, ripe tomatoes in the summer.  I live closer to San Francisco now and the weather is cooler, so I use Clamato™ with clams and tomatoes to make gazpacho.  I call this Clam Flavored Tomato Soup, because it is not gazpacho despite similar ingredients.

Serves 4

Ingredients:

-2 (14.5-ounce) cans diced tomatoes with green peppers

-1 peeled and sliced red onion

-1 peeled and seeded cucumber

-3 seeded and chopped sweet peppers (red, yellow, and green)

-1/4 cup wine vinegar

-1/4 cup olive oil

-2 cups Clamato™

-chopped green onions for garnish (optional)

Steps:

1-Place tomatoes, red onion, peppers, red wine vinegar, and olive oil in a blender.

2-Pulse the blender to mix vegetables into a pulp.

3-Pour Clamato™ into the blender and pulse to obtain a smooth purée.

Serve this soup chilled and sprinkle green onions on top of soup (optional).

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Pea Soup Recipe Created by Ruth Paget

Pea Soup Recipe Created by Ruth Paget

This is a super easy soup recipe when you use canned peas.  Frozen peas work well as well. 

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (12-ounce) can peas with juice

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup chopped prosciutto

-1 cup cream

Steps:

1-Sauté onion and garlic in olive oil for 5 minutes in a soup pot.

2-Add peas with juice, chicken broth, and water to the soup pot.

3-Bring soup to a boil and let boil for 5 minutes.  Remove soup from heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.

4-Stir in the prosciutto and cream.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Lemon-Turkey Soup Recipe Created by Ruth Paget

Lemon-Turkey Soup Recipe Created by Ruth Paget

Greek avgolemono lemon chicken soup was the inspiration for this soup, but it morphed into a Chinese egg drop soup in my hands with the addition of cream.  However, it tastes great on a winter day with icy rain coming down.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 cup cubed previously cooked turkey breast

-1 (32-ounce) container chicken broth

-1/2 cup lemon juice

-32 ounces water

-1 beaten egg

-1 cup cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add turkey pieces, chicken broth, lemon juice, and water.

3-Bring to a boil and let boil for 10 minutes.

4-Remove soup from heat and stir in the beaten eggs.

5-Mix in the cream and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Green Curry Vegetable Soup Recipe Created by Ruth Paget

Green Curry Vegetable Soup Recipe Created by Ruth Paget

I like eating at Thai restaurants for the out-of-the-ordinary soups flavored with galangal, a perky kind of basil.  I also love the bottles of spicy Sriracha Sauce on the tables for dribbles of heat in soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can drained, canned corn

-3 seeded and chopped sweet peppers (green, yellow, and red)

-1 (32-ounce) container chicken broth

-1 (13.56-ounce) container coconut milk

-1 (4-ounce) container green Thai curry paste

-32 ounces water

-1/2 cup rice

Steps:

1-Sauté onion, garlic, and peppers in the olive oil for 10 minutes in a soup pot.

2-Add corn, chicken broth, coconut milk, green curry paste, water, and rice to the soup pot.

3-Bring the soup to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

For extra kick, you can add sliced Anaheim peppers to the soup.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Red Curry Pineapple Soup Recipe Created by Ruth Paget

Red Curry Pineapple Soup Recipe Created by Ruth Paget

The French these days seem to like Thai food I discovered when I shopped at the Auchan Supermarket in Strasbourg, France.  I made this soup in my Stuttgart, Germany apartment, which is about 1 ½ hours away from Strasbourg, with American crushed pineapple from Dole.

Having a rice cooker makes this recipe super easy.  You just add the rice to the cooked ingredients.  Otherwise you let the soup boil for 30 minutes.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 (20-ounce) can crushed pineapple

-1 (13.56-ounce) can coconut milk
-1 (32-ounce) container chicken broth

-1 (4-ounce) container Thai red curry paste

-32 ounces water

-1/2 cup rice

Steps:

1-Sauté the onion in olive oil for 5 minutes in a soup pot.

2-Add the crushed pineapple and their juice, coconut milk, chicken broth, Thai red curry paste, water, and rice to the soup pot.  Mix to thoroughly dissolve curry paste.

3-Bring to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

Add chopped Anaheim peppers for a spicy kick, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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