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International Recipe Exchange



We are featuring Winter Soup recipes this month




Potato kale soup


6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste

1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.

2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.



Potato Soup

  • 3 - 4 slices bacon, diced
  • 1 onion, diced
  • 4 - 8 potatoes, large dice
  • 1 - 2 stalks celery, large dice
  • 2 - 3 carrots, large dice
  • 1 lb (approx.) meat, (see above)
  • 3 - 4 cups water or broth
  • salt, pepper, parsley 
  • In a large pot, saute bacon. Add onion and saute for several minutes, adding a bit of butter or olive oil if necessary. Add potatoes, celery, carrots, and meat. Add sufficient water or broth to cover.
  • Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally. 
  • Season to taste. 

    Onion Soup With Two Cheeses

    Makes 4 servings


    2 tablespoons butter
    5 cups onions, sliced
    3/4 teaspoon salt, divided
    2 cans (14 ounces each) beef broth
    1/4 cup dry red wine (or water)
    1 bay leaf
    1/4 teaspoon freshly ground black pepper
    4 slices 3/4-inch French bread, toasted
    1/2 cup (2 ounces)  Asiago cheese, finely shredded
    1 cup (4 ounces)  part-skim Mozzarella cheese, finely shredded
    3/4 teaspoon dried thyme

    Cooking Directions:
    Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

    Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

    Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.



    Root Vegetable Soup


    Makes: 4 to 6 servings

    Prep: 20 minutes
    Cook: 25 minutes



    • 3-1/2  cups vegetable stock or two 14.5-ounce cans vegetable broth
    • 2-1/2  cups water
    • 2  medium leeks, halved lengthwise and cut into 1- to 2-inch pieces
    • 1  medium rutabaga, peeled and cut into 1-inch pieces
    • 1  medium turnip, peeled and cut into 1-inch pieces
    • 6  baby carrots, peeled, or 2 small carrots, peeled and cut up
    • 1  small parsnip, peeled and cut up
    • 1/2  cup dry sherry, vegetable stock, or canned vegetable broth
    • 1  4-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed


    In a 4-quart Dutch oven combine the vegetable stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry, and rosemary.

    Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig.