S G Recipes: 3 GREAT SOUPS/NO BROTH

Quick Chicken Noodle Soup:   4 Portions

(you will need 1 c of cooked rice for soup and 2 ozs egg noodles cooked/ stored separately and 1 medium soup pot)

Saute in 1 and 1/2 oz butter for 7 minutes:  1/2 c thin sliced celery, 1/4 c diced shallot, 1/2 c thin sliced carrot and 1/2 of parsnip, diced**.

Add: 1 and 1/2 qt water and bring to boil. Add: 3/4 lb chicken breast cut in small pieces, the one cup cooked rice, 1 tsp dried tarragon and 1 tsp salt.  Return to boil, reduce heat, cover and cook for 5 minutes.  Then taste for salt. 

Keep noodles separate, then heat and add with soup to bowls.  Store separately or they will absorb all the liquid.

Serve with a nice green salad (Click here for dressings - at bottom of post)
**Leftover parsnips can be added to your roasted vegetable recipe or to other soup recipes (see below).

Creamy and Quick Yellow Squash Soup:  4 Portions

In a medium soup pot, saute 1 chopped shallot in 1 T oil.

Add: 3 chopped garlic cloves, 1/4 c chopped cilantro with stems and 1 tsp coriander.  Cook for 3 minutes.

Add: 1 and 1/2 pounds yellow squash chopped, 1/4 c frozen corn kernels, 2 - 7inch carrots peeled and chopped (or one carrot and one parsnip), 1 tsp coarse salt, 1/8 tsp white pepper and 2 1/2 c water.  Bring to boil, cover and simmer for 15 minutes.

Puree with immersion hand blender or in food processor (1/2 at a time).  Taste for salt.  Don't be afraid to add 1/4 tsp cumin for more flavor - it will work. Reheat.  Garnish with fresh cilantro.

Serve with Chicken Salad on Greens  (For Curry Chicken Salad, mix:  2 T plain yogurt + 2 T  mango ginger chutney (TJ) + 1 tsp curry powder + 2 tsp olive oil + 1/2 tsp salt.  Then toss well with:  2 cups small diced cooked chicken breast (pan saute two breasts), 1 Gala or Braeburn apple (small chop), 1/2 c chopped mint and 2 T.  goat cheese crumbled.  Serve on soft greens)

Potage Aux Femme:  4 Portions

Melt: 1 1/2 oz butter in medium soup pot.  Add and saturate until hot, 1 large shallot (small chop) and 3 carrots (small chop), or 2 carrots and one parsnip.

Add: 1 1/2 pounds peeled Russet potato (medium chop), 4 c water, 1/2 tsp dried dill, 1 tsp salt, 1/8 tsp pepper and 1 tsp sugar.  Bring to boil but then simmer for 30 minutes.

Use immersion blender or food processor to puree.  Test for salt/pepper.  Reheat.  Garnish with parsley or chervil.

Serve with Fish and any green vegetable