Pumpkin Soup Recipe Created by Ruth Paget

Pumpkin Soup Recipe Created by Ruth Paget

I make this soup all year round.  I have made it from scratch beginning with baking a pumpkin just so I know how to do it, but it is much easier to make with a canned pumpkin purée.

This is a savory soup, which tastes good with the addition of sautéed onions as a garnish, but they are not necessary.

You will need an immersion blender to make this dish.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large chopped onion

-1 (15-ounce) can pumpkin purée

-1 (32-ounce) container chicken broth

-1 pint heavy cream

Steps:

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

2-Add the pumpkin purée, chicken stock, and water to the soup pot.

3-Bring the soup to boil and let boil for 15 minutes.

4-Remove the soup from the heat and let cool.

5-Insert the immersion blender and purée until smooth.

6-Reheat the soup and add cream.

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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Oyster Stew Recipe Created by Ruth Paget

Oyster Stew Recipe Created by Ruth Paget

My Wisconsin ancestors ate oyster stew on New Year’s Eve made with fresh oysters shipped in from the East Coast. 

I taught myself how to make oyster stew when I lived in Stuttgart, Germany during what I called polar vortex winters whooshing down from the Arctic.  I had to make my oyster stew with canned oysters, but still thought it tasted pretty good in Germany’s dark winters.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large chopped onion

-1 teaspoon dry garlic

-1 peeled and chopped Idaho potato

-2 (8-ounce) cans oysters – juice separated from oysters

-2 (32-ounce) containers seafood stock

-1 pint cream

-oyster crackers (optional)

Steps:

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

2-Add potatoes, seafood stock, oyster juice, and potato cubes to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes or until potatoes are tender.

4-Remove the pot from the heat and add the cream and oysters.

5-Bring soup to a boil again and let boil 5 minutes.

Serve with oyster crackers.

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

Click here for:  Ruth Paget's Amazon Books

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Mushroom Soup Recipe Created by Ruth Paget

Mushroom Soup Recipe Created by Ruth Paget

Quinoa flour has all the amino acids that make up protein, which is why many people consider it a complete protein in plant form.  It triples in size when cooking.  I add milk or cream to my soups for calcium.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 tablespoon butter

-1 large chopped onion

-1 teaspoon dry garlic

-2 (4-ounce) cans mushrooms

-1 (32-ounce) container beef broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup shredded Monterey Jack Cheese

Steps:

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

2-Add mushrooms and their juice, beef stock, water, and quinoa flour to the soup pan.

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

4-Remove from heat and let it cool.

5-Insert and immersion blender and purée the soup until you have a smooth consistency.

6-Ladle soup into individual bowls.  Top with cheese and cook in a microwave for 1 minute to melt the cheese.

Serve with toast and roasted tomatoes.

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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Tomato-Habanero Soup Recipe Created by Ruth Paget

Tomato-Habanero Soup Recipe Created by Ruth Paget

When it is rainy and cold I like spicy tomato-habanero pepper soup.  I use Diablo™ Sauce from Taco Bell® to make this soup.  It is very spicy.  It is a thin soup that you can drink from an insulated, metal coffee mug.

You will need an immersion blender to make this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 stemmed and chopped sweet green pepper

-1 (15-ounce) can tomato sauce

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup Diablo™ Sauce from Taco Bell®

Steps:

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

2-Add chicken broth, tomato sauce, and water to the pot.  Insert an immersion blender and pulse until the onion and green pepper are puréed into the soup.

3-Bring soup to a boil and let boil 15 minutes.  Remove from heat and add habanero sauce.

Serve with guacamole, black bean dip, and chips.

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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Sweet Pepper - Tomato Soup Recipe Created by Ruth Paget

Sweet Pepper – Tomato Soup Recipe Created by Ruth Paget

This recipe makes use of canned tomatoes that city dwellers in cold climates often make use of in winter months like I did as a teen in Detroit, Michigan.  I use sweet peppers that are sold in convenient three-packs in California to make this soup.

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)

-1 (15.25-ounce) can diced tomatoes

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup macaroni pasta

-1 tablespoon Italian parsley

Steps:

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

2-Add diced tomatoes and their juice, chicken broth, water, macaroni pasta, and Italian seasoning to the pot.

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

Serve with a side of grated Parmesan cheese.

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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