Baked Potato Soup

8 slices smoked bacon, cut into 1/2-inch pieces
1 c. diced yellow onion
2 tsp. minced fresh garlic
2/3 c. all-purpose flour
6 c. low-sodium chicken broth
4 c. diced baked potatoes (peeled)
1/4 c. chopped fresh parsley
1 tsp. dried basil
1 tsp. salt
2 tsp. coarsely ground black pepper
2 tsp. Louisiana hot sauce
2 c. heavy cream
1 c. grated cheddar cheese
1/4 c. thinly sliced green onions, green & white portions
Grated cheese, chopped parsley & bacon bits for garnish

Fry bacon until crisp. Drain on paper towels and reserve drippings. In a large Dutch oven, saute diced onion and garlic in reserved bacon drippings over medium-high heat until onions are translucent. Whisk in flour; stir frequently to prevent scorching. Cook mixture until golden (3 to 5 minutes). Gradually stir in chicken broth; bring to a boil. Reduce heat to a simmer and add diced potatoes, parsley, basil, salt, black pepper and hot sauce. Stir in heavy cream; simmer for 10 minutes. Add grated cheese and green onions. Simmer until cheese completely melts. Adjust seasoning to taste. Serve garnished with grated cheese, chopped parsley and bacon bits. Yields 8 servings.
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Cajun Chowder

1 lb. lump crab meat
1 lb. raw sm.-med. shrimp
Josef’s Cajun Seasoning
1/2 c. (1 stick) butter or margarine
1 lg. yellow onion, chopped
1 med. bell pepper, chopped
1 clove garlic, minced
1 (10-oz.) can diced tomatoes and green chilies, do not drain
6 (10¾-oz.) cans condensed cream of potato soup
3 (12-oz.) cans condensed milk
2 (15¼-oz) cans sweet kernel corn, drained
6 green onions, thinly sliced
Salt
Grated Parmesan cheese


Prepare ahead: Pick over crabmeat to remove any pieces of shell and membrane. Peel and devein shrimp. Place crab meat and shrimp into a mixing bowl. Sprinkle very lightly with Cajun seasoning; toss to evenly distribute seasoning and set aside.
To prepare chowder: Melt butter in an 8-quart saucepot (preferably non-stick) over low heat. Increase heat and saute chopped onions, bell pepper and garlic until tender. Add tomatoes and chilies and cook over medium-high heat for 10 minutes, stirring occasionally. Add undiluted potato soup and condensed milk. Reduce heat to medium and cook for an additional 10 minutes. (Do not boil.) Add corn, crabmeat and shrimp; continue to cook over medium heat for 15 minutes. Add green onions; reduce heat to low and simmer for 5 minutes. Adjust seasoning to taste with additional Cajun seasoning and salt, if desired. Ladle hot chowder into individual soup plates or bowls and lightly sprinkle with grated Parmesan cheese. Yields 8 to 10 servings as an entree.
Recipe Note: Serve with oyster crackers or Garlic Cheese Toast (see 'Recipe Index' for Garlic Cheese Toast recipe). Freezes beautifully.
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Cajun Potato Stew

1/2 c. vegetable oil
1/2 c. all-purpose flour
1 c. diced onion
1 c. diced celery
1/2 c. diced bell pepper
1/4 c. minced garlic
4 lg. potatoes, peeled and cubed
1/2 lb. Kielbasa or smoked sausage, cut into 1/4-inch slices
4 c. chicken broth
1/2 c. sliced green onions
2 c. (150–200 count) shrimp, peeled and deveined
1/2 c. chopped parsley
Salt and ground black pepper to taste

In a heavy bottomed Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a light brown roux is achieved. ( See technique for preparing roux ) Stir in onions, celery, bell peppers and garlic. Sauté for 5 to 10 minutes until vegetables are softened. Add potatoes and sausage; continue to sauté for an additional 5 minutes. Stir in chicken broth, one ladle at a time; bring to a low boil. Stir in green onions and reduce heat to simmer. Cook until potatoes are fork-tender (20 to 30 minutes). Stir in shrimp and parsley. Season to taste with salt and pepper. Continue cooking until shrimp are pink and curled, but not overcooked. Yields 6 servings
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Crab & Corn Bisque

1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper
1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (about 10 minutes). Whisk in flour, and then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, and then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Serve with oyster crackers, French bread or Crab Toast (see Recipe Index). Yields 8 to 10 servings. Freezes beautifully.

Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.
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Cream of Eggplant Soup

1 c. butter or margarine
2 to 3 med. eggplants, peeled and diced
2 c. diced onions
2 c. diced celery
1 c. diced bell peppers
3 T. minced garlic
1/4 c. peeled diced tomatoes
1 c. all-purpose flour
2-1/2 qt. chicken broth
1 pt. heavy cream
1 c. thinly sliced green onions
1 c. chopped parsley
Salt and ground black pepper to taste
1 tsp. curry powder, optional

Melt butter over medium-high heat in a 2 gallon stockpot. Stir in eggplant, onions, celery, bell peppers, garlic and tomatoes. Saute 5 to 10 minutes or until vegetables are softened. Whisk in flour, stirring constantly, and cook for 2 to 3 minutes. Add chicken broth, 1-cup at a time, stirring constantly. Bring to a low boil and cook 30 minutes. Stir in cream, green onions and parsley. Cook for an additional 10 minutes. Season to taste with salt and pepper; stir in optional curry powder, if desired. Yields 12 servings.
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Creamy Pumpkin Soup

1/2 c. canola oil
2 c. finely chopped onion
2 green onions, thinly sliced (tops included)
1/2 c. finely chopped celery
1 green chili pepper, chopped
6 c. canned chicken broth
2 c. pumpkin puree or 1 (16-oz.) can solid pack pumpkin
2 tsp. ground cumin
1 c. evaporated skim milk
1/2 tsp. salt
1/2 tsp. ground black pepper
Parmesan cheese
Fresh chopped parsley for garnish

Heat oil over medium heat in a 6-quart Dutch oven or saucepan. Add chopped onions, green onions, celery and chili pepper and saute until onions become translucent. Add broth, pumpkin puree and cumin; bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes;
stir occasionally. Add evaporated milk, salt and pepper; cook over low heat for an additional 5 minutes (do not boil). Adjust seasoning to taste. Serve hot garnished with grated Parmesan cheese and chopped parsley. Yields 6 to 8 servings
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Curried Zucchini Soup

1 T. olive or canola oil
1 c. chopped yellow onions
1 tsp. minced garlic
2 tsp. curry powder
1/8 tsp. ground cayenne pepper
1/2 tsp. salt
2 lbs. zucchini, trimmed and chopped
3-1/2 c. chicken broth
1/2 c. heavy cream
Chopped cilantro for garnish (optional)

In a heavy-bottomed pot, heat the oil over medium-high heat. Add onions and garlic. Saute, stirring, until soft (3 to 5 minutes). Add curry powder, cayenne and salt. Cook, stirring continually, until fragrant (30 to 45 seconds). Reduce heat to medium and add zucchini. Cook, stirring occasionally, until zucchini has softened (5 to 6 minutes). Add broth and bring to a boil; reduce heat to low and simmer until zucchini is very tender, about 20 minutes. Remove from heat and cool slightly. Puree soup with a hand-held immersion blender or in small batches in a food processor. Return to medium heat and stir in cream; simmer for 3 minutes. Adjust seasoning, to taste. Soup may be served hot or cold.

Recipe Note: To serve soup cold, pour hot prepared soup into a clean container and let it cool to room temperature. Cover and refrigerate until well chilled (4 to 6 hours). To serve, ladle into large cups and garnish with cilantro, if desired.
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French Onion Soup

6 T. vegetable oil
6 c. thinly sliced onions
1 T. granulated sugar
½ tsp. ground black pepper
6 c. beef broth
8 slices toasted French bread
3-4 T. butter or margarine, softened
½ c. shredded Parmesan cheese

Heat oil in a Dutch oven over medium-low heat. Add onions, sugar and pepper; cook until onions are caramelized (approximately 20 minutes); stir frequently. Add broth and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile, cut 8 (¾-inch thick) slices of French bread. Spread softened butter on one side of each bread slice and toast under broiler. Ladle hot soup into ovenproof bowls. Top with toasted bread and sprinkle with cheese. Broil until cheese has melted. Serve immediately. Yields 8 servings.
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Hearty Bean and Vegetable Soup

3 T. olive oil
2 c. chopped celery
2 c. chopped onion
1 tsp. dried thyme
1 tsp. dried rosemary, crumbled
2 cloves garlic, minced
8 sm. red potatoes, chopped
2 c. sliced carrots
1 lb. dried white beans, (i.e. Great Northern)
soaked overnight in enough cold water to
cover by 2-inches, drained and rinsed
5 c. vegetable or chicken broth
5 c. water
1 c. white wine
Salt and black pepper to taste
1/2 c. chopped parsley
Parmesan cheese, freshly grated

Heat olive oil over moderately high heat in a large pot or Dutch oven. Saute celery, onion, thyme and rosemary until celery and onion are translucent. Add minced garlic and cook for 1 minute. Add potatoes, carrots, soaked beans, broth and water; bring to a boil. Reduce heat and simmer (covered) for 90 minutes to 2 hours, or until beans are tender. Stir in wine and additional broth or water to achieve desired consistency. Puree 2 cups of the soup in a blender until smooth and stir into soup. Adjust seasoning to taste with salt and pepper and stir in parsley. Serve soup sprinkled with grated Parmesan. Yields 10 to 12 cups.
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Mushroom Bisque

 

1/2 c. butter or margarine
1/3 c. finely chopped onion
2 c. (8-oz.) sliced fresh mushrooms
2 cloves fresh garlic, finely chopped
1/2 c. all-purpose flour
1/4 tsp. coarsely ground black pepper
2 cans (14.5 oz. each) chicken broth
1 c. shredded carrots
1 c. heavy cream
1 c. whole milk
1/2 tsp. Louisiana hot sauce
Chopped fresh parsley for garnish

Melt butter in a 4-quart saucepan over medium heat. Add onion, mushrooms and garlic. Saute, stirring occasionally, until onion and mushrooms are tender (4 to 5 minutes). Stir in flour and pepper until smooth and bubbly (approximately 1 minute). Add chicken broth and carrots. Cook over medium heat until carrots are tender (8 to 10 minutes). Add heavy cream, milk and hot sauce. Continue to cook, stirring occasionally, until heated through (8 to 10 minutes). Sprinkle with parsley before serving. Yields 8 servings.
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Mexicana Chicken & Corn Chowder

1-1/2 lb. boneless, skinless chicken breasts
3 T. butter or margarine
1/2 c. chopped onion
2 cloves garlic, minced
2 chicken bouillon cubes
1 c. hot water
1/2 to 1 tsp. ground cumin
1 c. heavy cream
1 c. whole milk
2 c. (8 oz.) shredded Monterey Jack cheese
1 (16.-oz) can cream style-corn
1 (4-oz.) can chopped green chilies, undrained
1/2 tsp. Tabasco pepper sauce
1 med. tomato, chopped
Fresh cilantro for garnish (optional)

Cut chicken into bite size pieces; set aside. Melt butter in a Dutch oven over medium heat. Cook chicken, onion and garlic until chicken is no longer pink. Dissolve bouillon cubes in hot water; stir into chicken/onion mixture. Add cumin and bring to a boil. Lower heat, cover and simmer for 10 minutes. Stir in heavy cream, milk, cheese, corn, chilies, and Tabasco pepper sauce. Cook over low heat, stirring frequently, until cheese is melted. Stir in chopped tomato. Serve garnished with cilantro, if desired. Yields 6 to 8 servings (2 quarts).

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Oyster & Corn Bisque

½ cup (1 stick) butter or margarine
1½ cups finely chopped onion
4 tablespoons all-purpose flour
8 cups fresh corn (see Recipe Note 1 below)
2 teaspoons salt
1 teaspoon black pepper
1½ quarts heavy cream
¾ cup thinly sliced green onions
2 pints sm. to med. raw oysters (drain and discard liquid)

Melt butter in a 5- to 6-quart Dutch oven over medium heat. Sauté onions until translucent. Whisk in flour. Add corn kernels. Cook for 5 minutes, stirring frequently. Season with salt and pepper then stir in cream. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Do not boil (see Recipe Note 2 below). Add green onions and oysters. Return to a simmer, cover and cook for an additional 15 minutes; stir often. Additional seasoning may be added, if desired. Serve with oyster crackers or French bread. Yields 8 to 10 servings. Freezes beautifully.
Recipe Notes: (1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe. (2) Never allow bisque to come to a hard boil during preparation to prevent cream from separating.
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Potato Corn Chowder

6 bacon strips, cut into ½-inch pieces
1 med. onion, chopped
3 stalks celery, chopped
¼ c. all-purpose flour
1 qt. light cream (half-and-half)
4 med. potatoes, peeled and cut into ½-inch cubes
1 (10 ¾-oz.) can condensed cream of celery soup, undiluted
1 (10 ¾-oz.) can condensed cream of mushroom soup, undiluted
1 c. thinly sliced carrots
½ c. thinly sliced green onions
1 tsp. salt
1 tsp. ground black pepper
¼ tsp. ground Cayenne pepper
1 (14¾-oz.) can creamed corn
1 (14¾-oz.) can whole kernel corn, drained

Cook bacon over medium heat in a large Dutch oven until crisp. Remove with a slotted spoon to paper towels. Drain fat from Dutch oven leaving 2 tablespoons of bacon drippings. Sauté onion and celery in drippings until tender. Sprinkle in flour and stir until blended. Gradually add cream; stir in potatoes, undiluted cream of celery and cream of mushroom soups, carrots, green onions, salt, black pepper and Cayenne pepper. Bring to a slow boil and immediately reduce heat; cover and simmer until potatoes are fork tender (approximately 30 minutes), stirring occasionally. Stir in corn and cooked bacon; gently warm throughout. Yields 12 servings.
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Pumpkin Bisque

4 T. (½ stick) butter or margarine
1 c. finely chopped sweet onion
½ tsp. ground dried sage
½ tsp. turmeric
¼ tsp. salt
¼ tsp. ground black pepper
1 T. cider vinegar
1 (15-oz.) can solid-packed pumpkin puree
5 c. low-fat chicken broth
½ c. heavy cream
½ c. thinly sliced green onion

Melt butter over medium heat in a large Dutch oven or heavy saucepan. Add chopped onion and cook until golden brown, stirring occasionally. Stir in sage, turmeric, salt, pepper and vinegar; cook for 1 minute. Stir in pumpkin and add broth; bring to a slow boil. Reduce heat and simmer (uncovered) for 15 minutes, stirring occasionally. Stir in cream and green onion. Adjust seasoning to taste with additional salt and pepper, if desired. Continue to simmer bisque for an additional 5 minutes over moderate heat. Serve warm. Yields 4 generous servings or serves 6 as a first course.
Recipe Note: Bisque is best if prepared ahead (1 to 2 days before serving). Cool completely, uncovered, then refrigerate in a covered container. Warm gently over moderate heat before serving. Freezes beautifully.
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Rosemary Bisque

4 T. butter or margarine, divided
2 c. chopped onion
½ c. diced celery
½ c. diced carrots
2 garlic cloves, minced
6 ½ c. fresh or frozen corn, divided
6 c. canned chicken broth
1 T. crushed fresh rosemary or 1 tsp. crushed dried rosemary
¼ tsp. Cayenne pepper
1 med. red bell pepper
1 c. light cream (half-and-half)
Salt and black pepper to taste

Melt 3 tablespoons of butter in a large Dutch oven over medium heat. Sauté onion, celery, carrots and garlic until tender. Add 3½ cups of corn, broth, rosemary and Cayenne pepper. Bring to a boil, reduce heat and simmer (uncovered) for 30 minutes, stirring occasionally. Remove from heat and allow mixture to cool. Puree in batches in a food processor or blender. Return to Dutch oven. In a small skillet, sauté bell pepper in remaining tablespoon of butter until tender. Add to pureed mixture. Stir in cream and remaining 3 cups of corn. Heat throughout, stirring occasionally. Season to taste with salt and black pepper. Yields 8 to 10 servings.
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Slow Cooked Corn Chowder

6 slices smoked bacon, cut into 1/2-inch pieces
2 med. onions, peeled and chopped
2 ribs celery, chopped
2 med. potatoes, peeled and cut into small cubes
4 c. corn kernels, fresh or frozen
4 c. low-sodium chicken broth
1 tsp. salt
1/2 tsp. ground black pepper
2 T. butter or margarine
2 T. all-purpose flour
1 (13-oz.) can evaporated milk
1 c. grated cheddar cheese
3 green onions, thinly sliced
Additional cheddar cheese for garnish

Saute bacon, onions and celery in a large nonstick skillet over medium heat for 10 minutes or until onions are translucent. With a slotted spoon, transfer sauteed bacon and vegetables to slow cooker. Add diced potatoes, corn kernels, broth, salt and pepper to slow cooker; stir to combine. Cover and cook on ‘Low’ for 8 to 10 hours or on ‘High’ for 4 to 6 hours, until vegetables are tender. Melt butter in a saucepan over medium-high heat. Add flour and stir to make a smooth paste. Slowly add milk, whisking constantly to combine. Bring to a boil, whisking constantly until thickened. Reduce heat and stir in cheese until completely melted; remove from heat. Gradually stir cheese sauce into slow cooker. Adjust seasoning to taste with additional salt and pepper. Cover slow cooker and continue to cook on ‘High’ for an additional 25 to 30 minutes. Serve chowder garnished with sliced green onion and grated cheese. Yields 6 to 8 servings.
Recipe Note: Bacon in this recipe may be replaced with smoked link sausage or lean cooked ham.
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Slow Cooked Navy Bean Soup

1 (16-oz.) pkg. dried Navy or Great Northern beans
1 smoked ham hock
1 (15.25-oz.) can whole-kernel white corn, undrained
28 oz. low-sodium canned chicken broth
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1 lg. onion, chopped
3 ribs celery, chopped
3 carrots, finely diced
1 T. minced fresh garlic
1 (14.5-oz.) can diced tomatoes, undrained
1 (10-oz.) can diced tomatoes and green chilies, undrained
3 c. cubed lean ham
6 thinly sliced green onions, white & green portions

Soak beans overnight in enough cold water to cover. Drain soaking liquid from beans and place in crock pot with ham hock. Add corn, chicken broth, salt, chili powder, black pepper, and additional water or broth, if needed, to slightly cover. Cover crock pot and cook on HIGH for 4 hours. Add onion, celery, carrots, garlic, canned tomatoes and canned tomatoes and green chilies; mix well. Turn slow cooker to the LOW setting and cook for 4 additional hours. Remove lid
from slow cooker and mash some of the beans against the side of the liner to thicken the soup slightly; stir in ham cubes and sliced green onions. Adjust seasoning to taste. Cover and continue to cook on LOW for 45 minutes. Serve hot soup with corn muffins or over cooked white rice.
Leftover soup freezes beautifully.
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Spinach Bisque

1 (10-oz.) pkg. frozen chopped spinach
4 T. butter or margarine
¾ c. chopped onion
6 T. all-purpose flour
½ tsp. salt
Scant ¼ tsp. nutmeg
2½ c. whole milk
1 c. light cream (half-and-half)
1 c. cubed processed American cheese
Oyster crackers, optional

Thaw, rinse and drain spinach; set aside. Melt butter in a 3-quart saucepan over medium heat. Sauté onion in butter until tender. Add flour, salt and nutmeg; stir until smooth. Gradually whisk in milk and cream. Add cheese; continue to cook over medium heat until cheese melts, stirring often. Add spinach; lower heat and simmer (covered) for 10 minutes. Serve with oyster crackers, if desired. Yields 4 to 6 servings.
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Squash Bisque

6 T. butter or margarine
1 lg. onion, chopped
4 c. sliced summer squash
2 carrots, thinly sliced
2 med. potatoes, thinly sliced
3 T. all-purpose flour
6 c. canned chicken broth
¼ tsp. ground Cayenne pepper
Salt to taste
1 c. heavy cream
¼ tsp. grated nutmeg
Paprika

Over medium heat, melt butter in a heavy Dutch over or large soup pot. Add onion and sauté until translucent (approximately 5 minutes.) Add squash, carrots and potatoes; toss to coat with butter. Sprinkle flour over vegetables and stir to combine. Cook 3 to 4 minutes; stir in broth. Add Cayenne pepper and season with salt. Cover and cook until vegetables are tender (approximately 45 minutes). Remove from heat and let cool to room temperature. Puree in small batches in a blender or food processor. Return to soup pot. Stir heavy cream into pureed bisque. Taste for seasoning and adjust if necessary. Over low heat, gently warm bisque (do not boil). Stir in nutmeg and cook for an additional 3 to 4 minutes. Sprinkle paprika into the bottom of each soup bowl. Ladle hot bisque into bowls and stir bisque slightly to create a marbled pattern. Serve hot with French bread. Yields 8 servings.
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Sweet Potato Bisque

4 med. sweet potatoes or yams
4 c. water
1/4 c. (1/2 stick) butter or margarine
1 c. thinly sliced green onions (including green portion)
1 (14.5-oz.) can chicken broth
2 c. heavy cream, divided
1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/2 tsp. coarsely ground black pepper

Peel sweet potatoes and cut into 1-inch cubes. Bring water to boil in a 3-quart saucepan; add sweet potato cubes and continue to cook over medium heat until fork tender (10 to 15 minutes). Remove from heat; drain and transfer to food processor bowl. In the same saucepan, melt butter over medium heat until sizzling; stir in green onions. Saute, stirring occasionally, until tender (2 to 3 minutes); remove from heat. Meanwhile, process sweet potatoes until smooth (1 to 2 minutes). Continue processing, gradually adding chicken broth through tube, until well blended (60 to 90 seconds). Add onion mixture; continue sautéing for 30 seconds. Pour mixture in food processor back into saucepan. Stir in one-and-three-quarter cups of the heavy cream, thyme, salt and pepper. Cook over medium heat, stirring occasionally, until heated through (10 to 15 minutes). Do not boil. Remove from heat and serve. To serve, ladle bisque into individual bowls and swirl approximately 2 teaspoons of remaining heavy cream on surface of each serving with a spoon. Garnish with thinly sliced green onion, if desired. Yields 8 servings.
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Swiss Onion Soup

7 T. butter or margarine, divided
2 c. day old bread cubes
3 lg. onions, quartered then thinly sliced
1½ c. water
4½ tsp. chicken bouillon granules
1¾ c. whole milk, divided
¼ c. all-purpose flour
1½ c. (6 oz.) shredded Swiss cheese, divided
Ground black pepper to taste
Thinly sliced green onion for garnish

Melt 3 tablespoons of butter and toss with bread cubes. Place on a lightly greased baking sheet and bake at 350^oF for7 minutes; stir to turn cubes and bake an additional 7 minutes or until toasted. Remove from oven and set aside to cool. In a large saucepan, melt remaining 4 tablespoons of butter over medium heat. Sauté onions in butter until lightly browned (approximately 12 minutes). Stir in water and bouillon granules. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Combine ½ cup of milk with flour until smooth and gradually stir into onion mixture. Stir in remaining 1¼ cups of milk. Bring to a boil and stir until thickened (approximately 2 minutes). Reduce heat and add ¾ cup of Swiss cheese and pepper. Stir until cheese melts. Ladle hot soup into four ovenproof bowls; top each with ½ cup toasted croutons and sprinkle with remaining cheese. Broil 4 inches from heat until cheese is melted and bubbly. Garnish with green onion. Yields 4 servings.
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Tomato Florentine Soup

1 (10-oz.) pkg. frozen chopped spinach
2 (14-oz. each) cans clear chicken broth
12 oz. V-8 vegetable juice
1 (14-oz.) can diced stewed tomatoes
1 (10¾-oz.) can condensed tomato soup
1 T. granulated sugar
1 dash ground nutmeg
½ tsp. dried basil
Salt and black pepper to taste
½ c. uncooked small pasta shells

Allow spinach to thaw; rinse, drain and set aside. Using a wire whisk, combine broth, vegetable juice, stewed tomatoes, and undiluted tomato soup in a saucepan over medium heat. Stir in spinach, sugar, nutmeg, basil, salt and pepper. Gently heat mixture over medium-low heat until spinach is tender (approximately 30 minutes), stirring occasionally. Add pasta. Simmer over low heat (being careful not to let the soup boil) until pasta shells are done. Yields 6 servings.
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