Make a berry nice soup with fruit this summer

Recipe Finder

July 24, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Strawberries are wonderful in pies, desserts and on cereals. But have you tried them in soup? Yes indeed, strawberry soup.

A memory sails forth for Florence D. Baris of Baltimore when she recalls the cruise she took and the delicious strawberry soup she was served. She wants the recipe.

Chef Gilles Syglowski chose one from Paige Henry of Owensboro, Ky.

Henry's strawberry soup

Makes 6 1-cup servings

2 pounds vanilla-flavored yogurt

1 pint strawberries, cleaned and stemmed

1 cup half-and-half

juice of one orange (about 1/3 -cup) freshly squeezed

1/4 cup honey

2 to 4 tablespoons Grand Marnier

mint sprigs and twists of orange peel for garnish

Combine all ingredients, except the garnish, in a food processor or blender and process just long enough to blend thoroughly. Serve in chilled soup bowls, garnished with orange peel and mint leaves.

A recipe for Cincinnati chili is the request from Lynda Perrie of Walla Walla, Wash., who says she has searched in vain for the recipe.

Pearline Timmons of Sacramento, Ky., answered her request.

Cincinnati chili

2 pounds ground beef

1 quart water

2 medium onions, ground fine

2 8-ounce cans tomato sauce

5 whole allspice

1/2 teaspoon red pepper

1 teaspoon ground cumin seed

4 tablespoons chili powder

1/2 ounce Baker's bitter chocolate

4 cloves garlic

2 tablespoons vinegar

1 large whole bay leaf

5 whole cloves

2 teaspoons Worcestershire sauce

1 1/2 teaspoons salt

1 teaspoon cinnamon

Add ground beef to water in a 4-quart pot and stir until the beef separates to a fine texture. Boil slowly for half an hour.

Add remaining ingredients, stirring to blend, and bring to a boil. Reduce heat and simmer uncovered about three hours. During the last hour, the pot may be covered after chili reaches desired consistency. Refrigerate overnight so fat can be lifted from top before reheating.

Correction

In last week's Recipe Finder, 1 cup of sugar was omitted from the ingredients list for the million dollar pie. However, instructions for making the pie specifically called for 1/2 -cup sugar to be added to egg yolks and the remaining 1/2 -cup sugar added to the egg whites, which may have been sufficient instructions for those interested in making the pie.

Recipe requests

Evelyn Martin of Spring Lake, N.C., wants a recipe for a creamy vegetable soup like that served at the Dixie Stampede in Myrtle Beach, S.C.

Darlene S. Grubbs of Walla Walla, Wash., wants to bake a chocolate cake using Nestle's Quik for the chocolate and with buttermilk in it. "I had it before I moved but lost it. I would surely like to find it, because it was my children's favorite birthday cake."

Chef 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 for a long-gone recipe, write 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. Note the number of servings which each recipe makes.

Pub Date: 7/24/96

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