Cauliflower and Tomato Soup

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¼ cup olive oil
4 large red onions
4 large garlic cloves, minced
1 cauliflower, cut in florets
1 ½ cups, chopped plum tomatoes
1 bay leaf
½ teaspoon of black pepper
1/4 teaspoon of salt
1 fresh sprig of rosemary
1 cup of water
½ cup dry red wine
2 tablespoons tomato paste
1 tablespoon of balsamic vinegar

Peel and cut onions into wedges, saute in ½ of the oil until tender. Stir in garlic and cook for one more minute.

Stir cauliflower florets into cooked onions, add tomatoes, bay leaf, pepper and rosemary. Add ½ cup of water, and salt. Simmer over low heat for 25 minutes. Add the wine and cook for 10 more minutes.

Stir in tomato paste and vinegar. If desired add more salt and pepper to suit your taste. Remove from heat and stir in remaining oil.

Serve with crusty bread or buns.

Makes 4 servings

Curried Potato Soup

3 tablespoons of butter
3 medium onions chopped
4 large potatoes, peeled and sliced
1 tablespoon curry powder
2 cups of chicken broth
1 tablespoon lemon juice
salt to taste

Saute onions in butter until soft. Add potatoes, curry powder, chicken broth and lemon juice, and bring to boil for one minute. Add salt and reduce heat and simmer for 25 minutes. Mash with potato masher or put in blender for smoother texture.

Try serving this soup chilled for summer meals.

Egg Drop Soup

4 cups of chicken broth, canned or homemade (see homemade broth)
1 tablespoon cornstarch
¼ cup of cold water
1 tablespoon of soy sauce
1 tablespoon of chopped green onions
2 eggs, slightly beaten
pepper to taste

Bring broth to a boil. Blend cornstarch with water into a smooth texture and slowly stir into broth. Add soy sauce.

Hold bowl of beaten eggs 6 – 10 inches above the soup and pour a slow steady stream into the pot, while stirring continually (this will form thread like noodles).

Garnish with green onions.

Chowmein can be added for variety.

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