Ed's Blender Asparagus Soup
1 (15 oz.) can asparagus spears, undrained
1 onion, thinly sliced
1 cup milk
1/2 cup light cream or half-and-half
Salt and white pepper to taste
1 Tbls. grated Parmesan cheese
2 Tbls. dry sherry or vermouth
Pinch dried tarragon
For garnish:
4-5 paper thin lemon slices (optional);
paprika
Reserve 4-5 asparagus tips for garnish. Blend together the remaining ingredients (excluding garnish!) until smooth. Chill 3-4 hours. Garnish individual servings with lemon slices and/or reserved tips, and sprinkle with paprika.
4-5 servings
Easy Garbanzo Soup
3 (16 oz.) cans garbonzo beans (chickpeas), undrained 1 medium onion, minced 1 cup water 2 beef boullion cubes 1 (16 oz.) can tomato paste 1 tsp. dried oregano 1/4 tsp. pepper Salt, to taste
Combine all ingredients, and heat to boiling. Reduce heat and simmer, covered, 1 hour.
4 servings
Ed's Holiday Gumbo
3 lbs. chicken (1-2 onions, quartered; celery leaves) 1 stick margarine (or 1/2 cup oil) 1/2 cup all-purpose flour 4 stalks celery, chopped 2 large onions, chopped 1 large green pepper, seeded & chopped 2 tsp. minced garlic 4 lbs. shrimp/3 cups water 2 lbs. frozen sliced okra 2 (28-oz.) cans tomatoes with juice 2 Tbls. Worcestershire sauce 1/4 tsp hot pepper sauce 2 tsp. dried whole thyme 1/2 tsp dried rosemary 1 tsp salt 1-2 bay leaves 1/2 tsp black pepper 1 tsp. paprika 1 lb. smoked sausage, sliced 1 lb. pasteurized crab claw meat Juice of 1 large lemon 2 tsp. molasses 3/4 cup chopped parsley
Simmer chicken in 2 qts. water in covered pot (with onions & celery leaves, if desired) for about 1 1/2 hours, or till tender. Remove and set chicken aside; when cool enough to handle, remove the meat from the bones and cube. Strain the broth, reserving 6 cups [or 8, if shrimp-shell stock is not used].
While chicken stews, heat margarine in an large stock pot; blend in flour, and stir constantly over medium heat until the roux is the color of an old penny. Then stir in celery, onion, green pepper and garlic; cook over low heat 45 minutes, stirring the fairly dry mixture occasionally.
Peel shrimp, reserving shells; refrigerate shrimp. Boil shells in water for 20 minutes; strain stock and reserve 2 cups. [Note: this is ideal, but you can still get a good stew if you use already-peeled shrimp, with no shells for stock; just use 8 cups of chicken stock instead of 6.]
Add chicken and shrimp stocks to roux mixture; stir in okra. Add tomatoes and seasonings (through paprika), and bring to boil. Reduce heat and simmer 2 1/2 hours, stirring occasionally. Add chicken, crab, sausage and molasses; simmer 30 minutes. Add shrimp and parsley and simmer 10 minutes more. Stir in lemon juice and remove bay leaves. [Note: keep heat very low to try and avoid scorching at the bottom of the pot; if it does burn on the bottom, don't scrape the burnt part into the broth!]
Serve with rice (for New Year's add black-eyed peas to rice for luck!), and pass filé powder and pepper sauce.
About 24 servings
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