Add to bacon and cook until softened; stir occasionally:

• 1 large onion chopped
• 3 cloves garlic finely chopped
• 1 tbs parsley minced
• 1 stalk celery with leaves chopped

Add and cook covered over med. heat about 10 min:

• 1 cup tomatoes chopped
• 1 cup broth

Add and cook until softened:

• 1 carrot diced
• 1 potato diced

Add and cook for 10 min:

• 1/2 small (Savoy) cabbage slivered
• 6 leaves of chard slivered
• 1 zucchini (quarter, remove seeds) diced
• salt and pepper

Add pureed beans; cook 1 hour

Add just before serving:

• 1/4 cup minced basil leaves
• 2 cups cooked pasta
• serve with grated parmesan

Cook:

• 1 cup red lentils in
• 3 cups beef or vegetable broth

Saute until clear

• 1 onion, grated or finely chopped in
• 3 tbs butter

Add and cook stirring for 5 min

• 2 tbs flour

Then add gradually, stirring until it boils

• 3 cups tomato juice

Add (stirring) the cooked lentils, a dash of cayenne, salt and pepper.

Simmer 30 min over low heat (add broth or water if necessary).  Serve with toasted bread crumbs.

Simmer together over med. heat 30-45 min.

• 1 grated onion
• 2 chopped green peppers
• 4 large tomatoes chopped
• 1 tbs butter
• 4 cups beef broth
• 1/2 cup rice

Add and simmer until rice is cooked:

• 1 cup milk; salt and pepper to taste
• Add 1/2 cup parsley and cook 5 min.

Serve with toasted bread crumbs

Cook over medium heat for 30 minutes:

• 5 tomatoes diced and 1/2 c. water

Saute

• 1/2 cup farina in
• 4 tablespoons butter

Add and stir and bring to a simmer

• 8 cups chicken stock or vegetable broth

Add salt and cooked tomatoes; simmer for 5 min.

Beat together

• 3 well beaten eggs
• 1/2 cup milk

Gradually add and beat a little hot soup into egg-milk mixture; repeat several times and then fold egg-milk-soup mixture into soup.  Serve with warm sesame crackers. [Reheat with care!]

Whip together

• 1 cup plain yogurt
• 1 tbs olive oil
• 2 tbs lemon juicwe
• 1 tbs curry powder
• salt and pepper to taste
• 3 cups tomato juice

Refrigerate several hours.  Serve in punch cups with chopped fresh parsley.

Combine and chill:

• 1/2 cucumber chopped, salted, drained, ruinsed and drained
• pinch of dill
• pinch of mint
• tbs olive oil
• tbs raisins
• tbs coarsley chopped walnuts
• tbs lemon juice
• 1 cup yogurt
• serve with chopped parsley

Soak overnight; rinse and drain:

• 1 pound white beans

In large soup kettle, saute in 1/4 cup olive oil:

• 2 carrots finely chopped
• 1 large onion finely chopped
• 3-4 stalks celery finely chopped
• 2 cloves garlic finely chopped
• 1 tsp dried mint crumbled
• 2 bay leaves
• 1 tbs chopped parsley

Add and mix; bring to a boil; cover; reduce heat; cook 1 hour or more (until beans are done). Add water to keep beans covered.

• 1 cup tomato sauce
• beans
• 2 tsp beef stock extract
• water to cover beans
• salt and pepper to taste

Combine in a soup pot; boil; strain; reserve broth:

• 2 cups canned whole tomatoes
• 1 thinly sliced onion
• 2 stalks celery finely chopped
• 1 crushed bay leaf
• 2 cups chicken broth

Bring strained broth to a boil and add

• 1 cup trahana

Simmer until thick and add

• 1 cup white wine
• salt and pepper to taste

Steep for a few minutes before serving.

Sliced very thin and brown in butter or olive oil:

• 2 large onions

When brown, add

• a pinch of sugar
• 3 cups beef or mushroom broth
• 1 tbs sherry or brandy (opt.)

Bring to a boil.

Line bowls with melba toast or toasted French bread topped with a generous amount of grated cheddar or parmesan.

Saute in butter:

• 1 lb mushrooms, washed and sliced very thin
• 2 tbs minced onion
• 1 tbs chopped parsley

When vegetables are tender, add

• 2 tbs flour and a pinch of nutmeg and stir until smooth.

Add slowly, stirring to avoid lumps

• 3 cups chicken broth or vegetable and 1 cup milk or cream.

Salt and pepper or paprika to taste.

In 4 cups chicken or vegetable broth, boil:

• 4-6 potatoes, peeled and cut in one inch pieces
• a pinch of thyme
• 1 bay leaf
• pepper to taste
• One bunch leeks, cleaned, sliced thin, sauted in  butter or oil [use white and green parts except for tough outer leaves; leeks must be washed carefully]

Add leeks to potatoes; cook until all vegetables are tender.

Add 1/2 cup milk. Blend if desired in food processor for a second ot two. Garnish with fresh chopped basil.

Add leeks to chicken and brown for three minutes

Add

• 2 1/2 quarts of water or stock
• teaspoon of dried thyme
• small bunch of parsley

Cook for two hours, adding after an hour:

• 1/4-1/2 cup rice.

Cook for 20 minutes:

• 2 tbs rice in
• 1 quart chicken or vegetable broth

Prepare:

• 2 eggs beaten with
• juice of one lemon

Gradually add by the tablespoon, beating all the while, 4 tbs of the hot broth to the eggs. Add to the broth. Eat at once (does not reaheat well).

Simmer together in soup pot for 2 hours:

• 1 pound navy beans, soaked overnight
• 2 tbs olive oil
• 2 tbs tomato paste
• 2 onions, chopped
• 2 leeks chopped
• small red cabbage, chopped
• 4 stalks celery, chopped
• 1 clove garlic, chopped
• tsp thyme
• 2 quarts beef or vegetable broth

Put in a casserole with:

• 1/4 cup stock
• 1 tbs butter
• 2 beaten eggs
• 1/4 cup grated parmesan or romano cheese
• pinch of nutmeg
• salt and pepper to taste

Cook at 300 for 15 minutes.

Clean 2 lbs mussels

Simmer until opened in

• 2 cups chicken broth with
• 1/2 cup Italian parsley leaves
• 3 cloves garlic, peeled and slivered

Serve mussels with a little broth.

Cook together in soup pot for about one hour:

• 1 quart of broth
• 1/2 cup barley
• 2 carrots, chopped
• 1 large onion, chopped
• 4 stalks celery, chopped
• 3 small tomatoes. chopped
• 1 cup mushrooms, chopped
• salt and pepper to taste

Simmer together for 3 1/2 hours:

• 3 large onions, sliced thin and sauted in butter or olive oil until lightly browned
• 1 1/2 lbs mutton (neck, breat meat)
• 1/2 lbs tomatoes, peeled and sliced
• 1 tbs chopped mint
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 quarts hot water

Remove lamb and cut meat from bone. Return to soup. Add and heat:

• 2 oz cooked spaghetti or vermicelli

Serve hot as a main dish.

Simmer together for 30 minutes:

• 1 lb lentils, soaked for 1 hour
• 1 quart water
• 2 onions, sliced thin and sauted in butter or olive oil
• 1 tsp salt

Add and cook for 15 minutes

• 1/2 lb chopped spinach

Serve with

• 1 tsp lemon juice or garnished with lemon wedges.

Cook

• 1 pkg tortellini in
• 1 quart broth with
• 1 tbs chopped chives or green onion

Garnish with:

• 1 tbs chopped parsley Serve with parmesan cheese.

Soak over night, and cook in water for 1 1/2 - 2 hrs.

• 1 1/4 cup dried beans

Drain beans and save liquid.

• Salt to taste: add to cooked beans.

Saute together in 4 tbs olive oil in a large pan:

• 1/2 onion, chopped
• 1/2 carrot, chopped
• 1 stalk celery, chopped
• 1 green chili pepper, chopped
• 4 tomatoes, sliced

Add beans to vegetables and simmer a few minutes. Add bean liquid and bring to a boil.

Add and cook 15-18 minutes, adding liquid as necessary:

• 2 cups raw rice.

Serve hot with parmesan.

To:

• 4 quarts broth boiling

Add and cook 5 minutes:

• 2 cups small soup pasta

Beat together in a large bowl or soup tureen:

• 4 eggs
• 1 cup parmesan

Very slowly pour broth and cooked pasta into egg-cheese mixture, stirring constantly. Serve hot in soup bowls.

Saute in 1 tbs olive oil:

• 2 slices bacon, blanched, chopped
• 1 clove garlic, minced

Add

• 1 can chick peas, whole
• 1 can chick peas, pureed in blender
• 1 quart water or vegetable broth

Add and cook until tender

• 2 cups macaroni

Cook in 2 tbs butter for 5 min in a large heavy sauce pan:

• 1 lb young carrots, scraped and sliced thin
• 4 shallots, sliced thin

Add and cook for 20 min.

• 5 cups chicken or vegetable stock
• dash of nutmeg

Cool and blend, adding

• 2 tbs cream
• salt and pepper to taste

Reheat carefully. Do not boil.

In a large saucepan, cook 5 min. in 1/4 cup olive oil

• 2 chopped onions
• 2 red peppers, sliced
• 1 lb beets, diced

Add and simmer for 1 hr.

• 2 quarts stock
• 2 cloves garlic, minced
• juice of 1 lemon
• salt and pepper to taste

Cool and blend until smooth. Serve chilled or reheat. Serve with a bowl of yogurt.

In a large saucepan, cook covered for 10 min.

• 1/4 cup melted butter
• 2 lbs tomatoes, chopped
• 1 tbs dried tarragon (or 2 tbs fresh)
• 3-5 cloves garlic, minced

Add and cook 10 minutes:

• 1 quart stock
• salt and pepper to taste

Blend until smooth and strain. Serve chilled or reheated, with yogurt or sour cream. [med veg]

Bring to a boil:

1 cup green lentils, just covered with water

Drain and return to the pot. Add:

• 1 large onion sliced
• 4 cloves garlic
• 1/2 cup tomato sauce
• large can tomatoes
• large pinch oregano
• 2 tbs olive oil
• 4 cups water [add more water as needed]
• salt and pepper

Cook until tender over low heat. Blend lightly in food processor. [olive oil]

In 2 tbs olive oil fry until onion is browned lightly

• 2 onions chopped
• 3 cloves garlic crushed

Stir in

• 2 cups red lentils

Add

• 6 cups stock or water
• 1/2 tsp each paprika, coriander, cumin
• a pinch of nutmeg
• juice of 1 lemon
• salt and pepper

Bring to a boil, reduce heat, cover and simmer 45 min. Add the rice and simmer 20 min or until rice is tender. [Egyptian <A]

• 29 Almond Soup

Boil 3 cups chicken or veg stock.

In 2 tbs butter saute

• 1 small onion finely diced
• blend in 2 tbs flour

Slowly add the boiling stock stirring constantly

Add:

• 1 cup ground toasted almonds

Cook for 20 min. Add 1 cup milk. Garnish with slivered toasted almonds. [Fertile Crescent < A]

Put in a deep soup pot:

• 1 cup raw chicken [or left over turkey]
• 1 can chick peas
• 1 lg onion diced
• 1 cup parsley minced
• 2 tbs butter
• 2 tsp pepper
• 1/4 tsp saffron
• 1 tsp salt
• 1 heaped tsp cinnamon

Stir over high heat for 2 min. Add 3 quarts boiling water. Cook for 1 hr.

Add 1/2 cup rice and/or 1/2 cup fine noodles crushed. Cook until done, adding more water if needed.

Stir in slowly a thin mixture of

• 1/3 c flour
• 3/4 c water

Add 1 more cup of water. Lower heat and cook for 15 minutes stirring occasionally.

Remove from heat and add slowly stirring constantly 3 beaten eggs. Mix in well.

Scoop a cup of solids from bottom and a cup of broth from top and serve with lemon squeezed generously over the soup. Garnish with dates and figs (on the side around the dish). [Morocco]

Make small balls 1 inch around of

• 1 lb ground beef/lamb
• 1 lg onion finely chopped
• 1 c chopped parsley
• 1 t cinnamon
• 1/2 t cumin
• 1/4 t allspice
• 1/2 t salt
• ground pepper

Saute meatballs in butter or oil until browned. Remove from pan and brown

• 1 lg onion chopped

In large soup pot mix

• 1 quart meaty lamb or beef broth
• 1 t salt
• 1/4 t pepper
• 1/2 t cinnamon
• 1 quart tomato juice

Stir in browned onion and add

• 1/2 c raw rice

Cook 20 min. Drop in meat balls and cook 20 min. Garnish with 2 tbs chopped parsley just before serving.

To 2 quarts boiling water add

• 2 lg onions peeled

Boil for 30 min and add:

• 1 sm cabbage cored and quartered

Melt 1/2 cup dehen in a double boiler and stir in

• 1 cup burghul
• 2 cans chick peas drained (or 1/2 c dry, soaked, cooked) reserving the liquid

steam 20 minutes. Stir in chick pea liquid with cabbage water to equal 1 1/2 cups and steam 20 minutes. Add another cup of cabbage water and steam 20 more min. Mix together and add to burghul mixture:

• 1 lg onion finely chopped
• 1 1/4 t cinnamon
• 1 t allspice
• 1 t salt
• 1/2 t pepper

steam 20 min longer. Serve cabbage and quartered onions on a platter. These are used to scoop up the porridge.

Melt 1/2 c dehen and saute 1 lg chopped onion in a large heavy pot.

Add liquid from 2 cans chick peas and water to make five cups. Stir in

• 1/2 cup raw rice
• 1 t salt
• 1 1/2 lbs potaoes peeled and cut in 3/4 in chunks

Simmer 25 min. Add more water if needed.

Serve hot with 1 tbs lemon juice and a large pinch of spearmint added to each serving.

In 2 quarts chicken stock simmer for 20-25 min

• 1/2 c rice

Beat together

• 3 eggs
• 3 cups yogurt
• 6 tbs flour

Add and blend to consistency of thin batter

• 1 1/2 c water

Gradually add to the soup stirring constantly

Melt 2 tbs butter and stir in and cook until bubbly

• 3-4 tbs crushed dried mint leaves
• 1/2 tsp paprika or cayenne

Gently stir into hot soup and serve hot.

In 2 quarts meat stock or water cook

• 1 c. red lentils (washed)
• 1/4 c raw rice

Saute 1-2 finely chopped onions in butter until golden brown. Stir in and mix well 6 tbs flour.

Beat

• 3 eggs with 1 c milk stir into soup add hot water if nec..

Bring just to the boil and serve with croutons. [T]

Into 2 quarts boiling salted water or mushroom broth put

• 1 large iceberg lettuce or romaine sliced

cook for 20 min on medium heat drain reserving liquid.

Saute 2 sliced garlic cloves in olive oil and remove.

Add 1 1/3 c. rice and cooked lettuce, stir together for a few minutes; add cooking liquid and a stock cube. Cook until rice is tender and serve hot with parmesan cheese.

Blanch, drain and dry:

• 1 pkg frozen French cut beans

Cut into 1/2 in pieces

Melt 2 tbs butter and toss in beans cooking for 4 min.

Mix in 6 tbs semolina and toast until golden. Add a pinch of salt. Slowly pour in 2 1/2 c. beef or vegetable stock. Cook slowly for 20 min.

Serve with parmesan.

Peel and cut into small cubes:

• 2 tomatoes
• 2 potatoes

Cut into thin rounds 1 zucchini

Crush 1 clove garlic

Put into a pot with 1 1/2 quarts beef or vegetable stock and 2 tbs chopped parsley. Bring to a boil. Turn down heat and simmer for 15 min.

Add 1/4 lb small tubular pasta and cook for 10 more min. Sprinkle with 1 tbs chopped parsley. Serrve with parmesan separately.

Chop 1 med onion

Wash, peel and cube:

• 2 celery stalks
• 1 carrot
• 1 leek
• 1 potato

Chop together

• 1 clove garlic and 1 tbs parsley

Wash and drain 1 cup barley

Put barley and veg into large pot with 2 quarts water and salt. Cook 45 min. Add stock cube and cook for 15 min, Add garlic and parsley and pepper; stir and serve hot.

Soak and drain

• 2 c dark lentils

simmer in water to cover plus 1 inch with

• 1 onion finely chopped
• 1/2 tsp turmeric

Cook for 1-2 hrs adding more water if nec.

Saute 2 large onions thinly sliced in butter or oil in a large skillet. Add:

• 3 cloves garlic crushed
• 1 tsp cumin
• 1/4 tsp pepper
• 1 tsp ginger
• 1/2 tsp chili pepper or 1/4 tsp cayenne

Cook 5 min. Stir into lentil pot add 2 tbs chopped fresh parsley and simmer 10 min. Serve hot.

soak 1 cup dried apricots overnight

Fry lamb in butter

stir in

• 2 cloves chopped garlic
• 1/2 tsp turmeric or saffron
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/4 tsp ginger
• salt
• 1/2 tsp (or more) cayenne

cook 5 min

Add 1 onion finely sliced and the water the apricots were soaked in.  Cook 45 min and add another sliced onion.  Add more water as needed.  Cook 45 min to one hour.  When meat is tender add apricots and cook until soft.

Saute garlic and onions in butter and olive oil. Add water. Clean artichokes; cut stems into 2 inch lengths. Add artichokes and boil til soft. Cut carrots and potatoes. Season with chicken cubes, oregano and basil, bay leaves, pepper. Add rice and macaroni. Egg lemon 3 eggs, 3 lemons mix with broth a little at a time before adding to soup. Can be reheated.

43 Apricot and chickpea soup

• 1 cup chickpeas, soaked overnight and drained
• 1 cup dried apricots soaked overnight reserve liquid for cooking chickpeas
• 2 bay leaves
• 2 cinnamon sticks
• 1/4 cup pine nuts toasted
• juice and zest of 1/2 lemon
• s & p
• a generous grinding of nutmeg
• hot pita or seseme bread