Spring Fruit Soup
Spring Garden Soup
Spring Soup


Spring Fruit Soup

1 (46 oz.) can orange flavor fruit punch
6 whole cloves
1 (2-inch) piece stick cinnamon
4 tbsp. cornstarch
2 tbsp. lemon juice
1 pint (2 cup.) fresh strawberries, washed, hulled and halved
2 ripe bananas, peeled and sliced
1 cup halved green grapes

Makes 10 servings. Reserve 1/2 cup orange punch in a small cup. Pour
remaining punch in saucepan. Add cloves and cinnamon. Heat to boiling;
reduce
heat and simmer 5 minutes. Blend cornstarch in reserved punch to make a
smooth
paste. Stir into hot punch mixture. Cook stirring constantly, until
mixture
thickens and bubbles 1 minute. Remove from heat, stir in lemon juice.
Pour
into large bowl; chill completely. Remove spices with slotted spoon.
Just
before serving, pour liquid into large glass punch bowl; fold in
strawberries,
bananas and grapes. Ladle into small bowls or cups.



Spring Garden Soup

4 tbsp. butter
2 cup thinly sliced carrots
1 (49 oz.) can chicken broth
2 cup thinly sliced asparagus (can use frozen)
1/2 cup green onions & tops
2 cup frozen green peas
1/4 cup minced parsley

Melt butter in 5 quart kettle. Add carrots and cook, uncovered until
crisp
tender. Add broth and bring to a boil. Add onion, asparagus and peas.
Reduce
heat and simmer until asparagus is tender, about 5 minutes. Add parsley,
salt
and pepper. Makes 9 cups.



Spring Soup

4 tbsp. butter
3 tbsp. flour
1 qt. hot water (chicken, beef, or vegetable stock)
3/4 lb. mixed greens to include spinach, watercress, lettuce and parsley,
as available (washed and finely chopped)
2 egg yolks
1 cup Half and Half
Salt and white pepper to taste
3 hard-boiled eggs
1/4 cup grated Parmesan cheese

Melt butter in a heavy 2-quart stainless steel or enamel saucepan. When
hot and foaming, stir in flour, whisking until blended and cook about 3
minutes. Add hot water or stock all at once and stir with whisk until
smoothly blended. Add vegetables. Cover pot; bring to boil. Reduce heat
and simmer gently for 10-12 minutes or until all vegetables are soft, but
still retain their bright color. Do not overcook. Strain vegetables,
reserving stock; puree vegetables, add to stock and heat thoroughly.
Remove from heat. Beat egg yolks with 2 teaspoons water until thin.
Gradually ladle 1 cup hot soup into yolks, beating constantly. Pour egg
yolk mixture back into remaining hot soup, beating constantly. Stir in
Half and Half and heat thoroughly but do not boil. Season to taste.
Serve soup in heated bowls or cups, garnishing each serving with 2 slices
of hard-boiled egg. Serve cheese on the side. Makes 6 cups.


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