Summertime soup is a culinary jewel

Recipe Finder

July 10, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Soup in summer? Indeed this emerald soup will offer a treat any time of year. Grace Parker Acker of Westminster requested a recipe for her niece Donna McManaman of Hanford, Calif. The recipe, she wrote, was from a Dinah Shore cookbook that is no longer in print.

Her answer came from Frances Parks of Baltimore, who found it in "The Dinah Shore American Kitchen" and says of the soup:

"This is pretty as well as nutritious and, of course, that old standby, delicious."

Emerald soup

Serves 4

2 tablespoons margarine or butter

1 tablespoon olive oil

1 bunch broccoli, stems peeled and chopped, florets chopped (reserve 4 to 8 whole tiny florets for garnish)

1/2 green pepper, seeded and finely chopped

1/2 onion, finely chopped

2 medium potatoes, diced

1 clove garlic, minced

1 1/2 cups chicken broth

dash of Tabasco sauce

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1/8 teaspoon grated nutmeg

salt and pepper to taste

1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried

4 small spinach leaves, finely chopped

1 tablespoon finely chopped fresh basil or 1/2 teaspoon dried

1 1/2 cups low-fat milk

4 small whole spinach leaves

Heat margarine or butter and oil in a large saucepan. Saute the broccoli stems, green pepper and onion until the onion is just soft. Add the broccoli florets, potatoes, garlic and chicken broth. Add the Tabasco, Worcestershire, dry mustard, nutmeg, salt and pepper and oregano. Cook over moderate heat for about 20 minutes or until the vegetables are soft. Add the chopped spinach and basil and cook for 2 more minutes.

Remove the vegetables from the broth, reserving the broth. Place the vegetables in a blender or food processor. Add 4 tablespoons of the broth, or more if needed. Puree the vegetables until smooth and then gradually add the milk, 1/2 cup at a time.

Return the vegetable mixture to the saucepan. Add the reserved broth and stir well with a wire whisk. Adjust the seasonings. Garnish with broccoli florets and spinach leaves.

Recipe requests

Mrs. J. Orelson of Baltimore wants to replace a lost recipe. "It was a simple recipe for a raisin pie that did not have honey in it," she says. "I am asking your help."

Toni Radonski of Cockeysville "had the best linguine with marinara sauce at That's Amore Italian restaurant." She'd like a recipe for a great marinara sauce.

E. M. Smith of Owings Mills wants a recipe for a dish she had in Vineland, N.J. It was half a duck with a fruit sauce, and the spices smelled delicious, she writes. "A fruit sauce had been poured over [the duck] and looked like sweet cooked apples with raisins." The stuffing also had been made with fruit, she adds.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

Put each recipe on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 7/10/96

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