CHILLED CUCUMBER SOUP

Ingredients:

• 2 tbsp. sherry
• 1 lg. onion, chopped
• 4 leeks, chopped
• 4 med. potatoes, chopped (3 c.)
• 1 c. chopped celery
• 3 tbsp. minced parsley
• 6 c. chicken broth
• 1 c. non-fat yogurt
• 3 lg. cucumbers
• Salt to taste
• Tabasco to taste
• Worcestershire sauce to taste

Instructions:

In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.

CURRIED PEANUT SOUP

Ingredients:

• 1 tbsp. peanut oil
• 1 med. onion, halved, sliced (very thin)
• 3 garlic cloves, minced
• 3 tbsp. curry powder
• 4 c. chicken stock, broth
• 1/3 c. rice
• 3 med. carrots, peeled, julienned thinly
• 1/2 c. creamy peanut butter
• 1 1/2 tsp. sugar
• Finely chopped green onions
• Chopped fresh cilantro

Instructions:

Heat oil in heavy large saucepan over medium heat. Add onion, garlic and curry powder and saute until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, approximately 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning more stock if desired, do NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and chopped cilantro.

Serve: 4.

HONEY DEW - LIME SOUP

HONEY DEW - LIME SOUP

Ingredients:

• 1/2 of a med. ripe honeydew melon
• 2/3 c. water
• 1/4 c. frozen limeade concentrate
• 1 (8 oz.) carton vanilla yogurt
• Thin slices of prosciutto ham
• 6 sm. thin slices ripe honeydew melon

Instructions:

Remove seeds from melon half; discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time: 20 minutes.

Serves: 6.

KIELBASA BEAN SOUP

Ingredients:

• 2 c. water
• 1 med. potato, peeled & diced
• 2 carrots, peeled & sliced
• 1 med. onion, chopped
• 1/3 c. celery, chopped
• 8 oz. smoked kielbasa, thinly sliced
• 1 can (11 1/2 oz.) bean with bacon soup, undiluted
• Chopped fresh parsley (optional)

Instructions:

In a large saucepan, bring water and vegetables to a boil. Simmer 10 minutes or until vegetables are tender. Add kielbasa and soup. Heat through. Garnish with parsley, if desired. 6 servings.

UNITED STATES SENATE BEAN SOUP

Ingredients:

• 1 lb. dry navy beans
• 1 ham bone with meat

Instructions:

Soak beans overnight in 3 quarts water. Drain. In a large soup pot put ham bone and beans. Add 2 quarts cold water and simmer for 2 hours. Add: 4 c. mashed potatoes, minimum (more
makes soup thicker)

• 3 med. onions, chopped
• 2 garlic buds, minced
• 2 stalks celery, chopped
• 4 tbsp. fresh parsley, chopped
• 1 tsp. salt
• 1/4 tsp. pepper

Instructions:

Simmer all for 1 hour more. NOTE: This recipe has been served DAILY in the Senators' restaurant of the Capitol Building for over 100 years! They even passed a law to require this!