Creamy Corn Soup Recipe Created by Ruth Paget

Creamy Corn Soup Recipe Created by Ruth Paget

I use prosciutto in this recipe instead of bacon as in a corn chowder as well as sweet peppers for flavor and color.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-3 stemmed and seeded sweet peppers chopped into small squares (red, yellow, and green peppers)

-1 large washed and peeled Idaho potato chopped into small cubes

-1 (15.25-ounce) can drained whole corn

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup chopped prosciutto

-1 pint heavy cream

Steps:

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

2-Add potato cubes, corn, chicken broth, and water to soup pot.  Bring to a boil and let boil for 30 minutes.

3-Take soup off heat.  Stir prosciutto into the soup and then heavy cream.

4-Bring soup back to a boil and remove from heat.  If you let heavy cream boil too long, it might boil.

Bon Appétit!

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

Click here for:  Ruth Paget's Amazon Books

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Clam Chowder Soup Recipe Created by Ruth Paget

Clam Chowder Soup Recipe Created by Ruth Paget

Making this soup with chopped prosciutto instead of bacon is easier to do and gives the final soup a lighter flavor.  Idaho potatoes break down a bit and remove the need for using flour in this recipe like you do in the traditional Boston Clam Chowder recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1/2 cup chopped prosciutto

-2 large, peeled, and chopped Idaho potatoes

-1 (51-ounce) can of clams with juice – juice separated from clams

-1 (32-ounce) container seafood stock

-1 pint heavy cream

Steps:

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

2-Add potatoes and seafood broth.  Bring to a boil and let boil for 30 minutes.

3-Remove soup from heat and mash some of the potatoes against the side of the soup pot.  Mix the potatoes back into the soup to thicken it.

4-Add clams to the soup and heavy cream.  Place soup back on the heat and bring it to a boil.  Remove soup from heat as soon as it boils again, so the cream does not separate.

Serve with oyster crackers.

Bon Appétit!

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

Ruth Paget's Amazon Books

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Spicy Chicken Noodle Soup Recipe Created by Ruth Paget

Spicy Chicken Noodle Soup Recipe Created by Ruth Paget

One of my favorite teachers told me that chicken noodle soup was penicillin at Cass Technical High School in Detroit and to eat a lot of it, so I would not get sick. 

I love pasta and load this soup up with it.  I cook the pasta to mush not al dente style in this comfort food soup.

Now that I live in California, I also spice this soup up with Anaheim peppers.  ¼ cup of spicy salsa also works at the end for a spicy kick.

Serves 4

Ingredients:

-1 large tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 (32-ouncce) containers chicken stock

-1 cup peeled and sliced carrots

-1 cup sliced celery

-32 ounces waters

-2 cups rotini pasta

-1 sliced Anaheim pepper (optional)

Steps:

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

2-Add the rest of the ingredients to the soup pot except the Anaheim pepper and bring soup to a boil.  Let boil for 30 minutes.

3-Slide the Anaheim peppers into the soup, if using, and serve.

A dollop of sour cream tastes good with this soup.

Bon Appétit!

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

Ruth Paget's Amazon Books

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Carrot Soup Recipe Created by Ruth Paget

Carrot Soup Recipe Created by Ruth Paget

I made this soup all the time when I lived in Stuttgart (Germany), which seems to be the root vegetable capital of Europe.

You will need an immersion blender to purée this soup to a smooth consistency.

Serves 4

Ingredients:

-2 to 3 cups peeled and chopped carrots

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

Steps:

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

2-Add chicken stock, carrots, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Remove soup from heat and let cool.

5-Insert immersion blender and purée soup till smooth.  Reheat soup.

Serve with cream or milk and your favorite toast.

Bon Appétit!

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

Click here for:  Ruth Paget's Amazon Books

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Asparagus Soup Recipe Created by Ruth Paget

Asparagus Soup Recipe Created by Ruth Paget

The only kind of asparagus available in Germany is white asparagus (spargel) I discovered when I lived in Stuttgart for five years.  When it is fresh, I steam white asparagus and serve it with a vinaigrette with crumbled hardboiled eggs like the French.

I loved it that the Germans bottle white asparagus for their harsh winters, so you can taste summer in a blizzard.  You can make this soup with green asparagus in the United States.

You will need an immersion blender to make this asparagus soup recipe.

Serves 4

Ingredients:

-1 tablespoon butter

-1 tablespoon olive oil

-1 large peeled and chopped onion

-2 (6.5-ounce) jars bottled asparagus

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa

-1 cup milk or cream

Steps:

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

2-Add chicken broth, water, asparagus, and quinoa flour.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Remove soup from heat and let it cool.

5-Insert immersion blender and purée to a smooth consistency.  Add cream or milk and serve.

Serve with your favorite toast.

Bon Appétit!

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

Click here for:  Ruth Paget's Amazon Books

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