• Cut the cucumbers into large chunks and place in a blender.
• Add the shallot, mint leaves, garlic, buttermilk, salt, and pepper.
• Turn the blender on/off at the puree setting for 1 minute or until the mixture is finely minced.

• Place the red onion, cucumber, tomatoes, tomato juice, basil, and chives in a blender.
• Turn on and off in quick motions until the mixture is finely chopped but not pureed.
• Remove the vegetables to a serving bowl.
• Stir in the oil, lemon juice, salt, pepper, and parsley.
• Pour into bowls and top each serving with 2 tablespoons croutons (if desired).
• Vary It!
• Use spicy tomato juice or add a pinch of crushed red pepper flakes to the blender.

• Heat the oil in a 3-quart pot.
• Add the shallot and scallions and cook over medium heat for 1 minute.
• Add the broccoli and vegetable broth.
• Cover and cook until the broccoli is tender, about 15 minutes.
• Pour the broccoli mixture into a blender and puree.
• Place the broccoli mixture in a pitcher.
• Add the milk, cream, pepper, salt, and nutmeg.
• Chill the soup from 2 to 24 hours.
• Serve cold.

• Melt 1 tablespoon of the butter in a medium-size pot and set the remaining butter aside.
• Add the mushrooms and celery and cook for 10 minutes over medium heat or until the celery is tender.
• Add the remaining tablespoon of butter and melt.
• Sprinkle on the flour and cook, stirring constantly, for 1 minute or until the butter and flour form a paste.
• Add the brandy (if desired) and stir in.
• Pour in the half-and-half and the broth.
• Simmer the soup for 5 minutes or until it is smooth.
• Stir in the scallions, dill, salt, and pepper and simmer another minute.

• Combine the carrots and potatoes in a small pot and add water to cover the vegetables.
• Bring the water to a boil and cook 10 to 15 minutes or until the vegetables are tender.
• While the vegetables are cooking, melt the butter in a medium-size pot.
• Add the onion and chile and cook over medium heat for 2 minutes.
• Stir in the flour to form a paste.
• Add the cream and cook, stirring constantly, for 1 minute or until the mixture is smooth and thick.
• Add the milk and heat through, about 1 minute.
• Add the cheese 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick.
• Drain the vegetables and stir into the cheese soup.
• Simmer for 5 minutes.
• Season with salt and pepper.

• Place the bacon strips in a medium-size pot and brown over medium-high heat 2 to 3 minutes per side or until crisp.
• Remove the bacon and place on a dish lined with paper towels to drain.
• Crumble the bacon.
• Pour off and discard all but 2 tablespoons of the bacon fat.
• Add the mushrooms and garlic and sauté for 3 minutes over high heat.
• Sprinkle the flour over the mushrooms and stir for 30 seconds or until the flour is lightly browned and forms a paste with the bacon fat.
• Stir in the chicken broth, mixing until the flour is without lumps.
• Add the corn, cumin, milk, hot red pepper sauce, salt, and pepper.
• Simmer 5 minutes or until the ingredients are hot.
• Do not let the mixture come to a boil or the soup can separate.
• Sprinkle on the crumbled bacon and the cilantro (if desired).

• Melt the butter over medium heat in a medium-size pot.
• Add the peppers and onion and cook 2 to 3 minutes or until the peppers are tender.
• Stir in the flour to form a paste with the butter.
• Slowly add the milk to avoid lumps and cook the soup over medium heat, stirring constantly, or 3 to 5 minutes or until the mixture is smooth and slightly thickened.
• Stir in the potatoes, salmon, scallions, crushed red pepper flakes, lemon zest, salt, and pepper.
• Simmer 5 minutes or until the ingredients are hot.

• Preheat the broiler.
• Heat the oil in a medium-sized pot.
• Add the onion, zucchini, mushrooms, and tomatoes.
• Sauté over high heat 10 minutes or until the vegetables are tender and the tomatoes are pulpy.
• Add the vegetable juice and chicken broth.
• Simmer 2 minutes or until hot.
• Stir in the basil and simmer 2 minutes.
• Meanwhile, place the bread on a cookie sheet and sprinkle with Parmesan.
• Place the cookie sheet under a broiler, 3 inches from the heat, and broil for 20 seconds or until the cheese browns lightly.
• Pour the soup into 4 bowls.
• Cover each serving with a cheese-topped bread slice.

• Heat the olive oil over medium heat in a large pot.
• Add the carrot and onion and cook 5 minutes or until the onion is transparent.
• Add the Canadian bacon, turn the heat to high, and sauté 1 to 2 minutes, just to lightly brown.
• Add the beans, chicken broth, oregano, bay leaves, salt, and pepper.
• Bring to a simmer and cook for 10 minutes for flavors to blend.
• Remove bay leaves before serving.

Vary It!

• If desired, pour the soup into a blender and blend 1 minute, so the ingredients are finely chopped.
• For a thicker soup, puree the beans in a blender or food processor and then stir them into the soup.
• Or give the finished soup a few zaps with a wand blender for a bit more body.
• Also, this soup tastes even better as it gets older.
• Pour leftovers into single-serve containers and freeze up to one month.

• Place Master Meat Sauce in a large sauté pan.
• Add tomatoes, cinnamon, ginger, vinegar, red pepper flakes, salt, pepper, and raisins.
• Simmer 10 minutes or until heated through.
• Spoon 1/2 cup rice (if desired) on each of 4 plates.
• Top each with a portion of picadillo.
• Sprinkle each serving with 1 tablespoon sliced almonds.