Traditional Recipes

(Chilled Almond Soup with Grapes)
Ingredients
2 garlic cloves, crushed
Kosher salt
2 cup blanched almonds soaked in water overnight to promote creaminess
3 to 4 pieces crustless stale Italian-style bread, soaked in water and squeezed, to make 2 cup
3 tablespoons extra-virgin olive oil
22 teaspoons sherry wine vinegar, or to taste
2 cup seedless green grapes, peeled and halved
Preparation
In mortar with pestle crush garlic and w teaspoon salt to a puree. In processor puree almonds, pureed garlic, 3 cup water and squeezed bread until smooth, adding a little water if needed. With machine running slowly add oil in a stream. Pour into bowl, whisk in wine vinegar, gradually adding 2 to 22 cups cold water. Adjust seasoning. Serve chilled in soup bowls garnished with grapes.

Ingredients:
2 large onions, chopped
3 tablespoons butter [or olive oil]
4 cups peeled, sliced apples
3 cups parve chicken-style broth
2 cup heavy cream
Salt, pepper, ground nutmeg
Preparation:
Melt butter and saute onions till soft. Add apples and broth and bring to a boil. Reduce heat and simmer until apples are soft. Puree mixture with cream, salt, pepper and nutmeg. Let cool, then chill. Garnish with more ground nutmeg. Serves 4.

Ingredients:
2 medium avocados
2 cups parve chicken-style broth
1 cup half-and-half
2 teaspoon salt
1/4 cup fresh lime juice
2 teaspoon Tabasco
Salsa
1/4 pound tomatillos, minced
1/4 cup minced onion
1 small clove garlic, minced
2 roasted and peeled red bell pepper
1 small hot chile
1 tablespoon minced cilantro
Salt
Preparation:
l. Make soup: Blend avocado flesh, chicken-style broth, half-and-half, salt, lime juice and Tabasco till smooth, then chill thoroughly.
2. When almost ready to serve soup, combine salsa ingredients and dollop spoonful on top of each serving. The salsa is not merely a garnish but a delightful contrast in flavor and texture. Serves 4.

Ingredients
2 onions, chopped
1 large leek, cleaned well and sliced
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon sugar or honey
2 pounds pumpkin flesh, cut in small pieces
1 quart chicken stock
Salt and freshly ground black pepper
4 tablespoons thick [lime soya] yogurt
Preparation
1 In deep pan soften onions, leek and garlic in oil. Stir in spices, sugar and pumpkin and pour in stock. Bring to a boil, reduce heat, cover and simmer about 30-40 minutes, until pumpkin is soft.
2. Liquidize mixture in blender and return to pan. Heat through, season and swirl in yogurt. Serves 4. (“Classic Turkish Cooking”)

Ingredients:
1 pound cooked and peeled beets, grated
2/3 cup white vinegar
4 1/2 cups parve beef-style broth
2-inch stick cinnamon
2 tablespoons brown sugar
1 1/2 pounds dark sweet cherries, pitted
Salt
Sour cream for garnish
Preparation:
1. Combine beets with vinegar and refrigerate, covered, overnight.
2. Bring broth, cinnamon and brown sugar to a boil. Add beets with their liquid and the cherries. Quickly return mixture to a boil, then remove from heat. Let cool, then chill well. Add salt, remove cinnamon stick and serve with generous dollop of sour cream. Serves 4.

Ingredients
2 cups black beans
6 cups water
3 teaspoons olive oil
3 cups chopped onion
1 clove garlic, crushed
2 teaspoons cumin
2 to 22 teaspoons salt
1carrot, diced
1green bell pepper, diced
12 cups orange juice
Black pepper
Cayenne pepper
2 tomatoes, diced
Salsa for topping (optional)
Preparation
Soak beans at least 4 hours. Drain and place in Dutch oven with 4 cups water. Bring to a boil, cover and simmer 12 hours. Meanwhile, heat olive oil; add onion, half the garlic, the cumin, salt and carrot and saute until carrot is just tender. Add remaining garlic, the bell pepper and saute until very tender, 10 to 15 minutes. Add veggie mixture to beans. Stir in orange juice, black pepper, cayenne and tomatoes. Puree all or some of the soup and return to pot. Simmer over very low heat 10 to 15 minutes; add topping at serving time.

Ingredients
4 tablespoons olive oil
2 teaspoon ground cardamom
3 medium leeks, white and light green parts, washed well and cut across into 2-inch lengths
5 large carrots, peeled and cut in thin slices
3 cups pareve chicken-style broth
2 cup heavy cream
Kosher salt
Freshly ground white pepper
Preparation
1. Heat olive oil over medium heat; stir in cardamom and cook, stirring, 2 minutes. Stir in leeks, cover and cook, stirring occasionally, 5 minutes. Stir in carrots and stock and bring to a boil.
2. Lower heat and simmer, covered, 15 minutes, until carrots are tender. Puree soup and stir in cream. Refrigerate until cold (may also be served hot). Season with salt and pepper. Makes 6 cups.

Ingredients
1 stewing fowl, about 5 pounds
3 1/2 quarts water, or to cover
1 scallion
2 -inch slice fresh ginger
2 tablespoons rice wine
2 teaspoons kosher salt, or to taste
Preparation
Put chicken in heavy pot and add water. Bring to a boil and remove any top foam. Add scallion, ginger, wine and salt. Lower heat and simmer gently 3 hours (do not allow to boil or broth will become cloudy). Pour broth through fine sieve, then chill and remove fat. Freeze or refrigerate. (Save chicken for Fried Rice or another dish.) Makes about 3 quarts.

Ingredients
1 stewing fowl, about 5 pounds
3 1/2 quarts water, or to cover
1 scallion
2 -inch slice fresh ginger
2 tablespoons rice wine
2 teaspoons kosher salt, or to taste
Preparation
Put chicken in heavy pot and add water. Bring to a boil and remove any top foam. Add scallion, ginger, wine and salt. Lower heat and simmer gently 3 hours (do not allow to boil or broth will become cloudy). Pour broth through fine sieve, then chill and remove fat. Freeze or refrigerate. (Save chicken for Fried Rice or another dish.) Makes about 3 quarts.

Ingredients
1/4 cup olive oil
2 cups chopped onions
3/4 cup chopped carrots
1 tablespoon minced garlic
1 teaspoon salt (omit if using parve chicken-style broth)
4 teaspoon cayenne pepper
4 cups chicken stock
4 pounds tomatoes, peeled, seeded and chopped
Preparation
1. Heat oil in heavy 4- to 5-quart saucepan over medium heat. Add onions, carrots and garlic and cook until softened, stirring occasionally, about 15 minutes. Mix in salt and cayenne pepper. Add stock and simmer 30 minutes. Increase heat to high.
2. Add tomatoes and cook until softened, about 10 minutes. Puree soup. Transfer to bowl; cover and refrigerate. Serves 6.

Ingredients:
White and crushed shell of 1 egg
4 cups rich chicken stock
3 cups strained tomato puree
2 unpeeled lemon slices
2 teaspoon grated onion
12 crushed peppercorns
4 teaspoons fresh lemon juice
Salt
Diced roasted and peeled red bell pepper for garnish
Preparation:
1. Beat egg white with 3 tablespoons stock. Combine in saucepan with remaining chicken stock, the tomato puree, lemon slices, grated onion, peppercorns and egg shell. Stir gently until mixture comes to a simmer, then keep at a bare simmer, without stirring, 10 minutes. Remove from heat and let stand undisturbed 10 minutes or more.
2. Pour through muslin- or cheesecloth-lined strainer, pressing lightly with the back of a spoon. Stir in lemon juice and salt and chill thoroughly. Adjust seasoning and serve garnished with diced red pepper. Serves 6.

Ingredients
2 extra-large eggs
2 boneless chicken breast, shredded fine
1 teaspoon cornstarch
2 teaspoon kosher salt
12 cups chicken broth (recipe follows)
17-ounce can cream-style corn [it is parve]
Kosher salt and white pepper
2 tablespoons minced smoked turkey for garnish (optional)
Preparation
1. Break 1 egg and combine half the white with the chicken. With chopsticks or hands, mix chicken thoroughly with the cornstarch and salt. Set aside (may be refrigerated several hours).
2. Combine remaining egg white and yolk with the whole egg and beat lightly. Set aside. Bring broth and corn to a boil, then lower heat to simmer and add salt and pepper. Add chicken while stirring vigorously to separate pieces and continue to simmer just until chicken is white; do not overcook. Turn off heat and pour beaten egg into soup in a thin stream while stirring in a circular motion. Taste for salt and serve in individual bowls garnished with the turkey. Serves 6.

Ingredients
2 extra-large eggs
2 boneless chicken breast, shredded fine
1 teaspoon cornstarch
2 teaspoon kosher salt
12 cups chicken broth (recipe follows)
17-ounce can cream-style corn [it is parve]
Kosher salt and white pepper
2 tablespoons minced smoked turkey for garnish (optional)
Preparation
1. Break 1 egg and combine half the white with the chicken. With chopsticks or hands, mix chicken thoroughly with the cornstarch and salt. Set aside (may be refrigerated several hours).
2. Combine remaining egg white and yolk with the whole egg and beat lightly. Set aside. Bring broth and corn to a boil, then lower heat to simmer and add salt and pepper. Add chicken while stirring vigorously to separate pieces and continue to simmer just until chicken is white; do not overcook. Turn off heat and pour beaten egg into soup in a thin stream while stirring in a circular motion. Taste for salt and serve in individual bowls garnished with the turkey. Serves 6.

(Cold Cream of Cucumber Soup)
Ingredients:
2 tablespoons unsalted butter
1 small yellow onion, sliced
1 1/4 pounds cucumbers, peeled and sliced
2 cups parve chicken-style broth, plus additional as needed
Pinch of salt
4 cup milk
Handful of small fresh mint leaves
Preparation:
1. Melt butter; add onion and cook, stirring, until translucent, about 3 minutes. Add cucumbers, mix well, and pour in 2 cups broth. Reduce heat to low and cook, uncovered, until cucumbers are tender, about 20 minutes. Remove from heat and let cool slightly. Puree mixture in batches, adding a little broth to thin if needed. Refrigerate at least 3 hours.
2. Just before serving add salt and milk, mixing well. Ladle into chilled bowls and sprinkle with mint.

(Cold Cream of Cucumber Soup)
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, sliced
1 1/4 pounds cucumbers, peeled and sliced
2 cups parve chicken-style broth, plus additional as needed
Pinch of salt
4 cup milk
Handful of small fresh mint leaves
Preparation
1. Melt butter; add onion and cook, stirring, until translucent, about 3 minutes. Add cucumbers, mix well, and pour in 2 cups broth. Reduce heat to low and cook, uncovered, until cucumbers are tender, about 20 minutes. Remove from heat and let cool slightly. Puree mixture in batches, adding a little broth to thin if needed. Refrigerate at least 3 hours.
2. Just before serving add salt and milk, mixing well. Ladle into chilled bowls and sprinkle with mint.

Ingredients:
5 medium Kirby cucumbers, peeled and seeded
1 medium Vidalia onion, cut in 2-inch chunks
2 large red bell peppers, ribbed and seeded, cut in 2-inch squares
1 medium jalapeno, seeded and ribbed
4 medium cloves garlic, smashed and peeled
6 slices firm white bread, crusts removed
2 medium bunches mint, leaves only, 8 small sprigs reserved
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons kosher salt
Croutons
Preparation:
1. Process cucumbers until very liquid, then transfer to bowl. Pulse onions to coarsely chop and add to cukes. Repeat with bell peppers and add to bowl.
2. Process jalapeno, garlic, bread and 2 cup mint leaves while slowly pouring oil through feed tube, until a paste is formed; stir into vegetables. Stir in lemon juice, salt and 2 cups water. Refrigerate 2 hours, until cold. Serve with croutons and sprigs of mint. Makes 8 cups.

Ingredients
2 medium to large new or all-purpose potatoes
2 medium onions
3 cups water
2 tablespoons butter
1/2 to 2/3 cup uncooked plain barley-shaped egg pasta
3/4 to 1 teaspoon salt
4 teaspoon pepper
1 cup instant nonfat dry milk powder
1 cup cold water
Preparation
1. Peel potatoes and cut into 2-inch cubes (you should have 12 to 2 cups). Peel and finely chop onion. Bring 3 cups water to a boil.
2. Meanwhile, melt butter over medium-high heat; add onion and saute until tender. Stir in boiling water, potato cubes, egg barley, w teaspoon salt and the pepper. Lower heat and simmer, covered, 20 minutes, or until potatoes are tender.
3. Meanwhile, put milk powder into 2-cup measure. Add small amount of the cold water and stir until smooth.
4. Add remaining water and stir until milk powder is dissolved. When potatoes are done but not mushy, stir in dissolved milk powder and continue heating and stirring until soup returns to a simmer. Gets thicker on standing; if reheating stir in some milk or water. Serves 4 to 5.

Ingredients:
4 large egg whites
2 teaspoon salt
2/3 cup matzah meal
Preparation:
Whip egg whites with salt until soft peaks form. Fold in matzah meal to blend, then cover and refrigerate 20 minutes. Bring about 2 quarts salted water to a boil. With wet hands, roll about 1 teaspoon matzah-ball mixture between your palms to form a ball (mixture will be soft). Set balls on a plate; reduce water to a simmer and with rubber spatula carefully slide one by one into water. Cover and simmer over very low heat about 30 minutes, until firm. Makes about 6 servings.

Ingredients:
4 cups pareve chicken-style broth
5 medium bulbs fennel, trimmed, cored and cut in 1-inch cubes; tops reserved
1 cup part-skim ricotta or cottage cheese
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
Preparation:
1. Bring broth to a boil; add fennel, cover and return to a boil. Lower heat and simmer, covered, about 25 minutes, until fennel is soft. Strain and reserve liquid and fennel separately.
2. Puree fennel. Add ricotta and process until smooth. Add lemon juice and 2 cups reserved liquid and pulse to combine. Scrape into large bowl and add remaining liquid.
3.Season with salt and pepper. Refrigerate 2 hours or overnight (may also be served hot). Coarsely chop fennel tops and sprinkle over the top. Makes about 9 cups.

Ingredients:
1 chicken, disjointed
2 carrots, minced
2 stalks celery, minced
1 large whole onion stuck with 2 cloves
Whole head fresh garlic, broken into unpeeled cloves
Chopped fresh parsley
Salt and pepper
10 cloves garlic, peeled
4 tablespoons margarine
2 tablespoons flour
Preparation:
1. Simmer chicken, carrots, celery, onion, head of garlic, some parsley, salt and pepper in enough water to cover. When chicken is done; remove it and skim fat from broth, then simmer broth, reducing it until very rich. Remove unpeeled garlic cloves and squeeze out the meat and mash. Discard skins.
2. In pan saute the 10 peeled cloves in margarine. When lightly browned, add flour and small amount of broth and whisk until velvety. Pour this mixture into remaining broth, then stir in pureed garlic. Tear chicken into bite-size pieces and add to soup. Sprinkle with fresh parsley. Serves approximately 8. (“The Complete Garlic-Lovers’ Cookbook”)

Ingredients
1 1/2 pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
2 teaspoon peeled, grated ginger
1 teaspoon honey
Scant teaspoon kosher salt
Garnish: 4 unsprayed rose petals, or 12 to 16 slices peeled, pitted peach
Preparation
1. Peel and pit peaches, rubbing with 2 tablespoons lemon juice as needed to prevent discoloration.
2. Puree, then scrape into bowl and stir in remaining ingredients. Refrigerate until cold. Garnish each serving. Makes 4 cups.

Ingredients:
2 pounds chicken legs or wings
Salt and freshly ground black pepper
8 to 10 cups water
1 medium onion, diced
2 celery stalks, diced
1 large carrot, diced
2 teaspoon turmeric
4 cloves garlic, chopped
2/3 pound ripe tomatoes, peeled and diced
4 ounces small mushrooms, quartered
2 medium zucchini, diced
1-2 cups fine noodles
2 tablespoons chopped parsley
Preparation:
1. Season chicken with salt and pepper, cover with water and bring to a boil. Skim off foam, then add onion, celery, carrot and turmeric. Cover and cook over low heat until chicken is tender and soup well flavored, about 12 hours. Remove chicken. Strain soup if desired, then refrigerate until fat congeals on top; skim thoroughly.
2. Bring soup to a simmer. Add garlic, tomatoes, mushrooms and zucchini and simmer until tender, 8 to 10 minutes. Adjust seasoning (if you like, remove some chicken meat from bones and add to soup).
3. Cook noodles in boiling salted water until just tender, about 5 minutes. Drain and rinse with cold water. At serving time, add noodles to each bowl of hot soup and sprinkle with parsley. Serves 6.

Ingredients:
2 cups hazelnuts
2 cup white wine vinegar
2 to 4 cloves garlic, coarsely chopped
6 tablespoons olive oil
4 thin slices French or Italian bread, crusts removed
4 cups ice water
Salt and pepper
Preparation:
Roast hazelnuts at 325 for about 15 minutes, then rub between 2 towels to remove as much skin as possible. Put hazelnuts, vinegar, garlic and olive oil in blender. Soak bread slices briefly in water, then squeeze out extra water and add to blender. Add ice water and blend until smooth. Season with salt and pepper and chill well. Can garnish with halved seedless green grapes. Serves 6.

Ingredients:
10-ounce package frozen peas, thawed
2 scallions, trimmed and coarsely chopped
2 Boston or Romaine lettuce leaves, patted dry
2 bunch watercress, stemmed
3 sprigs fresh mint or 1 teaspoon dried
1 teaspoon dried basil
14 cups water
Fresh mint leaves or lime slices
Preparation:
1. Heat peas, scallions, lettuce leaves, watercress if using, the mint, basil and 4 cup water over low heat until peas are slightly cooked, about 3 minutes (do not overcook as peas will lose their bright color). Cool slightly.
2. Blend soup with remaining water to a very smooth puree. Refrigerate, covered. Serve chilled, garnished with mint or lime. Makes 22 cups.

Ingredients
12-ounce can chickpeas
2 pounds pumpkin, or butternut, or calabaza squash, peeled and cut in chunks
1 onion, peeled and quartered
2 pound stewing beef, cut in 2-inch chunks
8 cups water or to cover
2 teaspoons cinnamon, or to taste
2 cups chicken soup
2 tablespoons sugar, or to taste
Preparation
1. Drain chickpeas [and rinse under cold water].
2. In soup pot mix squash, chickpeas, onion and beef and cover with water. Simmer, covered, two hours, until meat is tender. Add cinnamon, chicken soup and sugar. Blend, but do not puree, all ingredients in processor. Adjust seasoning. Reheat and serve (if too thick, add more water). Serves 8 to 12.

Ingredients:
5 medium cloves garlic, very finely chopped
2 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
Large pinch cayenne pepper
4 teaspoons olive oil
2 1/4 pounds tomatoes, cored and cut in 1-inch cubes
4 cup coarsely chopped cilantro [or Italian parsley] leaves
1 tablespoon white wine vinegar
Juice of 1 medium lemon
5 teaspoons kosher salt
Garnish: Cilantro [or parsley] sprigs; 4 medium ribs celery, stringed and coarsely chopped; 3 tablespoons olive oil (optional)
Preparation:
1. Stir garlic, paprika, cumin, cayenne and 4 teaspoons olive oil over low heat, stirring constantly, 2 minutes. Remove from heat and set aside.
2. Pass tomatoes through food mill fitted with large disc. Stir in cooked spice mixture, 2 tablespoons water and remaining ingredients through salt.
3. Refrigerate until cold, then top servings with sprigs, celery and a little olive oil. Makes 4 cups

Ingredients
1 tablespoon olive oil
2 large yellow onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
15 medium white mushrooms, chopped
5 cups [40 ounces] low sodium
chicken, beef or vegetable broth
1 cup pearl barley, rinsed
Salt and pepper
Preparation
1. Heat olive oil in large pot over medium heat. Add onion, carrot and celery; saute until onion is translucent. Add mushrooms and cook until they begin to soften.
2. Add broth and barley to sauteed vegetables. Bring to a boil, reduce heat and simmer until barley is fully hydrated, about 50 minutes. Season with salt and pepper. Serves 6. Freeze leftovers in portions or invite some friends in and serve with garlic bread.

Ingredients:
2 2/3 pounds red ripe tomatoes, peeled and cut in chunks
1 cucumber, peeled, seeded, cut in chunks
2 medium onion, cut in chunks
1 large green or red bell pepper, seeded and cut into chunks
2 cloves garlic, chopped
2 cup loosely packed basil leaves
2 tablespoons balsamic vinegar
1 teaspoon salt
1 tablespoon olive oil
Preparation:
Combine ingredients through salt and process in batches, being careful not to puree the mixture. Put in bowl, stir in olive oil and chill. [Serve with added diced cucumber, tomato and bell pepper.] Serves 4.

Ingredients:
3 tablespoons golden raisins
1 1/2 cups hot water
3 cups yogurt
1 1/2 cups ice water
1 1/2 cups sour cream
1 1/2 medium cucumbers, peeled, seeded and grated
3 scallions, green part only, very finely sliced
4 cup coarsely chopped walnuts
Salt and pepper
2 tablespoons minced fresh dillweed
Preparation:
Soak raisins in the hot water 1 hour, then drain. In serving bowl, whisk yogurt until creamy. Beat in ice water and sour cream. Add cucumber, scallions, walnuts, salt and pepper and mix well. Sprinkle raisins and dill over top and serve immediately or chill. Serves 4.

Ingredients
1 cup unsalted pistachios
1 tablespoon olive oil
1 shallot, chopped
2 leeks, white and light green only, rinsed well and chopped
1 clove garlic, crushed
2 tablespoons rice flour
6 cups chicken broth
1 teaspoon salt [omit if using parve chicken-style broth, which is salted]
4 teaspoon pepper
4 cup fresh orange juice
2 tablespoons fresh lime juice
4 cup whole unsalted pistachios
Preparation
1. Grind pistachios. Heat oil over medium heat. Add shallot and leeks and stir-fry 5 minutes, until translucent. Add garlic and stir-fry 3 minutes.
2. Add rice flour, stirring constantly; add chicken broth and bring to a boil. Add ground pistachios, salt and pepper and reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Add orange and lime juices and adjust seasoning. Serve hot or cold garnished with whole pistachios. Serves 4.

Ingredients
1 pound ripe fresh cherries, stemmed and pitted, or 1-pound canned pitted cherries, drained, plus extra for garnish
2 cups water
1 cup Burgundy wine
4 cup sugar
1 teaspoon grated orange rind
4 teaspoon allspice
1 teaspoon arrowroot
4 cup sour cream (optional)
Preparation
Simmer ingredients except arrowroot and sour cream over medium heat, stirring, about 10 minutes. Blend with arrowroot until pureed. Mix in sour cream, if desired; cool and chill. Stir in additional pitted cherries. Serves 4 or 5. (“Wolf Trap Picnic Cookbook”)

Ingredients
1 cup unsalted blanched pistachios
1 tablespoon olive oil
1 shallot, chopped
2 leeks, cleaned well and chopped
1 clove garlic, crushed
2 tablespoons rice flour (thickener; available in supermarkets)
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh orange juice mixed with 2 tablespoons fresh lime juice
1/4 cup whole unsalted pistachios
Preparation
Grind pistachios. In heavy pot heat oil over medium heat. Add shallot and leeks; stir-fry 5 minutes. Add garlic and stir-fry 3 minutes. Add rice flour, stirring constantly. Add broth and bring to a boil. Add pistachios, salt and pepper and reduce heat. Cover and simmer 45 minutes, stirring occasionally. Add orange-lime juice and adjust seasoning. Garnish servings with whole pistachios and serve hot or cold. Serves 4. (“A Taste of Persia”)

Ingredients
3 10-ounce packages frozen peas, defrosted in sieve under running water and drained (5 cups)
2 cups plain yogurt
2 cup olive oil
2 cup fresh lime juice
4 medium cloves garlic, smashed and peeled
1 tablespoon chili powder
2 teaspoons minced jalapeno
2 cups ice water
2 tablespoons kosher salt
Garnish: 2 plum tomatoes, chopped fine; 2 medium red bell pepper, seeded, ribbed and chopped fine; 3 tablespoons cilantro or Italian parsley
Preparation
1. Puree all but 2 cup peas. Add yogurt, olive oil, lime juice, garlic, chili powder and jalapeno; puree.
2. Scrape into large bowl and stir in ice water and salt. Refrigerate until cold. Combine reserved peas with garnishes and pass for sprinkling over each serving. Makes 7 cups.

Ingredients
1 cup leftover chopped sweet potato
2 cup leftover baked onion
2 cups chicken stock
Salt and freshly ground pepper
Chopped fresh sage, tarragon or rosemary
Preparation
Simmer sweet potato, onion and stock over medium heat at least 30 minutes. Puree vegetables by pulsing with a little broth, then adding the remaining broth. Season and garnish with herbs. Can also use this puree for braising beef; freeze in 2-cup amounts.

Ingredients
Two 14-ounce packages fresh soup greens
3 1/2-pound boneless veal shoulder roast
4 tablespoons olive oil
Preparation
1. Make stock: From soup greens packages remove 2 carrots, 1 onion, 3 celery ribs. Peel and cut carrots and onion into 1-inch pieces, cut celery into 1-inch pieces. Put all in small pot with 3 cups water and 4 teaspoon black peppercorns. Bring to a boil, lower heat and simmer 45 minutes. Preheat oven to 350.
2. Peel remaining carrots and parsnips and cut into 2-inch pieces. Trim unpeeled turnips and cut into quarters. Cut leeks into 1-inch pieces and wash well. Peel remaining onions and cut into quarters. Trim ends of celery and cut into 2-inch lengths.
3. Season veal with salt and freshly ground pepper. Brown in 3 tablespoons olive oil in shallow casserole large enough to hold veal and vegetables. Quickly brown on all sides until golden and remove from pan. This should take about 5 minutes.
4. Add uncooked cut vegetables and 1 tablespoon oil to pan. Brown vegetables well over high heat and add 4 cup of the vegetable stock. Add salt and pepper. Strain remaining stock through a sieve, pressing down on vegetables to extract all the juices. Set juices aside and discard vegetables.
5. Put veal back in center of pan, surrounded by the browned vegetables and roast for 1 hour, or until desired doneness (particularly delicious medium rare).
6. Remove from oven. Transfer veal to cutting board. With slotted spoon, transfer vegetables to serving platter, keeping warm. Let veal rest 10 minutes before slicing.
7. Quickly make vegetable jus. Add strained stock to roasting pan with veal and vegetable drippings, scraping up any browned bits. Cook over high heat a few minutes until somewhat syrupy. Add salt and freshly ground pepper. Carve veal and serve with warm vegetables and vegetable jus.

Ingredients
Two 14-ounce packages fresh soup greens
32-pound boneless veal shoulder roast
4 tablespoons olive oil
Preparation
1. Make stock: From soup greens packages remove 2 carrots, 1 onion, 3 celery ribs. Peel and cut carrots and onion into 1-inch pieces, cut celery into 1-inch pieces. Put all in small pot with 3 cups water and 4 teaspoon black peppercorns. Bring to a boil, lower heat and simmer 45 minutes. Preheat oven to 350.
2. Peel remaining carrots and parsnips and cut into 2-inch pieces. Trim unpeeled turnips and cut into quarters. Cut leeks into 1-inch pieces and wash well. Peel remaining onions and cut into quarters. Trim ends of celery and cut into 2-inch lengths.
3. Season veal with salt and freshly ground pepper. Brown in 3 tablespoons olive oil in shallow casserole large enough to hold veal and vegetables. Quickly brown on all sides until golden and remove from pan. This should take about 5 minutes.
4. Add uncooked cut vegetables and 1 tablespoon oil to pan. Brown vegetables well over high heat and add 4 cup of the vegetable stock. Add salt and pepper. Strain remaining stock through a sieve, pressing down on vegetables to extract all the juices. Set juices aside and discard vegetables.
5. Put veal back in center of pan, surrounded by the browned vegetables and roast for 1 hour, or until desired doneness (particularly delicious medium rare).
6. Remove from oven. Transfer veal to cutting board. With slotted spoon, transfer vegetables to serving platter, keeping warm. Let veal rest 10 minutes before slicing.
7. Quickly make vegetable jus. Add strained stock to roasting pan with veal and vegetable drippings, scraping up any browned bits. Cook over high heat a few minutes until somewhat syrupy. Add salt and freshly ground pepper. Carve veal and serve with warm vegetables and vegetable jus.

Ingredients:
4 cups seeded watermelon chunks with juice
2 tablespoons chopped fresh spearmint
2 tablespoons lemon juice
1 tablespoon sugar
3 cup white wine
12-inch piece fresh ginger, sliced 8-inch thick
Spearmint sprigs for garnish
Preparation:
Blend all ingredients except ginger. Add ginger slices and chill soup several hours, then remove ginger and garnish with mint sprigs. Serves 4.
RHUBARB AND STRAWBERRY SOUP
Ingredients:
2 pounds coarsely chopped rhubarb
Quarter-size slice fresh ginger
12 cups water
2 cups strawberry halves
2 cup honey
2 cup white wine
Minced fresh spearmint or sour cream for garnish
Preparation:
Bring rhubarb, ginger and water to a boil and simmer 5 minutes. Add strawberries and simmer 5 minutes more, stirring occasionally, until strawberries are tender. Remove pan from heat and remove ginger, reserving it, then stir in honey. Put mixture through food mill or force through strainer. Return ginger to mixture and add wine. Chill. Stir, remove ginger and garnish with mint sprigs or sour cream. Serves 6.