Uncle Bills Fresh Young Pea Vegetable Soup Recipes

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.

FRESH PEA SOUP

Steps:

• Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
• Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
• Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
• Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
• Serve hot, or cold with one or more of the optional garnishes.

UNCLE BILL'S LIGHT VEGETABLE SOUP

Steps:

• In a large cooking pot, add broth, water and chicken soup base and bring to boil.
• In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
• Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
• To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
• Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
• You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

SCOTTISH VEGETABLE SOUP

Steps:

• Place all ingredients in a large pot, bring to the boil, then simmer for an hour.
• Add more salt and pepper if desired.

UNCLE BILL'S INDIAN SPLIT PEA SOUP

Steps:

• In a large cooking pot, add 10 cups of water and bring to boil.
• Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
• Bring to boil, reduce heat, cover and simmer for 3 hours.
• Remove from heat and let completely cool until fat gels on the top.
• Carefully skim all fat and discard.
• Remove ham bone and large ham pieces that fall off the bone and set aside.
• Leave small pieces of ham in cooking pot.
• Remove sack of cloves and cinnamon stick and discard.
• In a frying pan, heat olive oil.
• Add onion and garlic and saute' until onions are translucent.
• Transfer cooked onions to cooking pot.
• Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
• Reduce heat, cover and simmer for 1/2 hour.
• Puree' soup in batches in a food processor or blender and return to cooking pot.
• Chop ham pieces into bite size pieces and add to cooking pot.
• Adjust seasonings to taste.
• Bring soup back to boil.
• If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
• Serve soup hot.

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.