SOUP

Potato Soup with Fish and Cheese
New England Clam Chowder
Gaspacho
Soup Mixes

1. LOCRO DE PAPAS (Potato soup with fish and cheese) makes 6 servings
2 tbsp butter
1 tsp paprika
1 large red onion, finely chopped
4 c water
10 small baking potatoes, peeled and diced
2 c light cream (18%) – use canned cream diluted with canned, powdered or UHT milk
½ c pound firm white fish (sea bass, cod or haddock) cut in bite-sized pieces
2 eggs lightly beaten or powdered
1 ½ c grated Munster cheese (6oz)
salt and pepper
ripe avocado, cut into slices
Melt butter and add paprika. Add onions. Add water, boil, add potatoes and simmer till almost done. Add cream and fish. Cook till potatoes fall apart and mash them.
Add some potato mixture to beaten eggs and add to soup. Remove heat, add cheese, salt and pepper. Serve topped with slice of avocado and hot sauce on the side.

2. NEW ENGLAND CLAM CHOWDER makes 8 cups
3 small cans (2 ½ c) baby clams, drained, reserve broth
3 slices bacon, diced
1 c finely ch yellow onion
3 tbsp flour
1 bay leaf
1 pinch of freshly ground black pepper
2 c raw potatoes in ½ “ cubes
3 c milk
2 tbsp minced parsley or chives
3 tbsp butter (optional for a richer chowder)
In large pot, cook bacon till crisp, reserve and pour off all but 2 tbsp fat. Cook onions ~5 min. Stir in flour, bay leaf, pepper and cook few minutes (don’t brown). Add potatoes and clam broth, boil and simmer cover 20-30 min. until broth thickens slightly. Stir in clams and optional butter, simmer 5 min. Garnish parsley or chives. Serve with oyster crackers, French bread or sourdough.

3. COOL GAZPACHO serves 6
Combine:
7 large tomatoes, finely diced
1 red onion, finely diced
2 cloves garlic, peeled and finely chopped
1 large cucumber, finely diced
1 yellow, orange or red pepper, seeded, finely diced
1 tbsp. fresh lemon or lime juice
1 tsp. ground cumin
2 tbsp. fresh cilantro, chopped
hot sauce/salt and pepper to taste
Gazpacho should be chunky. If the soup is too thick, add some cold water. Serve, garnished with cilantro leaves.

4. SOUP MIXES Bear Creek and many others make great dried soups that with some extra ingredients make wonderful dinners for cold nights.
a. Potato soup: add some fresh onion and a whole potato then some meat like ham or clams. Serve with oyster crackers or pita.
b. Cheddar broccoli soup: add extra cheese and some carrots.