Soup pots can bubble even on a hot summer day
If you would occasionally like hot soup but hesitate because you don't wish to spend hours by a simmering kettle, there are a number of alternatives to the steamy kitchen dilemma.
If you own a pressure cooker, a crock pot, or a microwave oven, there is no need to deprive yourself of hearty "meal in a bowl" soups made from crispy carrots, cabbage, cauliflower in company with meats and/or cheese.
Any one of these cooking methods will take the "simmer" out of hot summer soups. Cream of Succotash Soup 1 large onion, chopped 3 tablespoons butter or margarine 1 cup fresh or frozen corn 1 cup fresh or frozen lima beans 2 cups cubed potatoes 1 cup water 1 teaspoon salt 1/8 teaspoon pepper 3 cups milk 2 tablespoons flour 1/4 cup water Chopped parsley (garnish)
Saute onion in butter or margarine in 4-quart pressure cooker unti slightly browned. Add vegetables, water, salt and pepper. Cover and cook for 2 minutes after control jiggles. Cool cooker normally for 5 minutes then place under faucet to reduce completely, or follow directions for vegetable soup for your own pressure cooker.
Remove cover. Add milk to vegetables and heat to boiling. Blend flour with water to make a smooth paste. Add to soup and cook 1 minute, stirring constantly. Garnish servings whith chopped parsley. Serves 4 to 6. Recipe can be doubled if using a 6-quart pressure cooker, to serve 8 to 12. Summer Vegetable-Beef Soup 1 1/2 pounds soup meat and bone 1 small onion, sliced 1 teaspoon salt 1/8 teaspoon pepper 1 quart water 1/2 cup sliced fresh carrots 1 cup green beans, cut in half 1/2 cup diced celery Parsley, chopped (garnish)
Place soup meat and bone, onion, salt, pepper and water in 4-quart pressure cooker. Cover and cook for 50 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet to cool completely or follow directions for meat with bone soup or stew for your own pressure cooker.
Remove bone and meat. Strain broth. Return broth and meat only to cooker.
Add vegetables. Cover and cook for 10 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet or finish cooking according to directions for your own pressure cooker. Serves 4 to 5. Recipe can be doubled if using a 6-quart cooker, to serve 8. Italian-Style Soup with Sausages 3 medium potatoes, peeled and cut in fine strips, about 3 cups 3 carrots, peeled and cut in fine strips, about 2 cups 1 parsnip, peeled and cut in fine strips, about 1 cup 2 cups cauliflorets 1/4 cup olive oil 1 clove garlic 4 green onions sliced 6 cups hot beef broth 1/2 pound Italian sausages, hot or sweet Salt and pepper Parsley
Grated Parmesan or Romano cheese Croutons or toast
Prepare all vegetables and set aside. Heat oil in heavy 4- or 5-quart kettle or Dutch oven. Add garlic and green onions. Saute, stirring, about 5 minutes. Add vegetables and saute 2 minutes.Put in slow-pot cooker with broth. Cover and cook on low 5 to 7 hours until vegetables are very tender.
Meanwhile, cook sausages according to package directions. Drain on absorbent paper and slice thin. Add to soup. Season with salt and pepper to taste and sprinkle with parsley. Serve with grated cheese and croutons, if desired, or with Italian bread. Makes about 3 quarts of soup.
Here is a microwave oven, easy-to-make version of Cioppino, the kind of Italian fish soup one might find on Fisherman's Wharf in San Francisco. Cioppino 1 tablespoon vegetable oil 3 small white onions, chopped 3 small garlic cloves, chopped 2 tablespoons chopped parsley 1/4 cup tomato juice, or mixed vegetable juice 3 medium fresh tomatoes, peeled, seeded and chopped 1/2 teaspoon oregano 1/8 teaspoon hot dry red pepper flakes 1 1/2 pounds cod or haddock fillets, cut into bite-size pieces Salt and pepper to taste
In microwave oven, heat oil 15 seconds in a 3-quart glass casserole. Add onions, garlic, and parsley and cook 2 minutes. Stir in juice, tomatoes, oregano and red pepper flakes. Cover and cook 4 minutes, stirring at 2 minutes.
STir in fish and season lightly with salt and pepper. Cook, uncovered, 6 minutes, stirring at 3 minutes. Let set, covered, 3 minutes. Soup is done when fish flakes easily. Taste for seasoning. Serves 4. Note: Cooking times given for soups cooked in the microwave oven are based on the use of 600- to 700-watt microwave units. If you own a 400- to 500-watt unit , add 30 seconds to each minute of cooking time. If you have a 500- to 600-watt unit, add 15 seconds to each minute of cooking time.