Avocado Soup

Good summer soup for warm weather.  This is another recipe that calls for that "secret sauce"  Yum!

1 ripe avocado
2 cups chicken stock
2 tbs. White Rum
1 tsp. curry powder
juice of 1 lemon or lime
salt and pepper
1 cup light cream

Combine the ingredients in the container of a blender and mix thoroughly.  If you do not use a blender, sieve the avocado and beat all together.  Chill the soup and serve with a sprinkling of finely chopped chives or a sprig of watercress.

Serves 4-5

Apple Sour Cream Cornbread

I am from the South, and I looove Cornbread!.
The basic recipe is for this is to make Sour Cream Cornbread, which is a lighter textured cornbread. The added ingredients will change this recipe to Apple Cornbread. Yum! Yum!

Remember that this is an older recipe , and uses Plain cornmeal and flour.  To use self-rising cornmeal and flour, remember to omit the baking powder, soda and salt.

3/4 cup yellow cornmeal
1 cup unsifted flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp soda
3/4 tsp salt
1 cup sour cream
1/2 cup milk
1 egg unbeaten
1 tbsp melted shortening

Preheat oven to 375 degrees.  Place all of the ingredients in a mixing bowl and mix with a wire whisk.  Pour the batter into a greased 9-inch square pan and baked for 25 minutes.  This can also be baked in muffin tins for about 20 minutes.


APPLE CORNBREAD:
Add 1 apple, peeled, cored and finely diced to the above recipe

Vermont Cabbage Soup

Yummy soup, with only a few ingredient and easy to prepare.

2 cups cabbage, chopped fine
1 and 1/2 cups water
2 cups milk
1 cup cream
juice of half a lemon
salt and freshly ground pepper

Cook the cabbage in water for 15 minutes, until soft but still green.  Add the milk, cream, lemon juice, salt and pepper.  Reheat and serve garnished with chopped parsley and a small pat of butter.

Serves 6

Apple Soup

This is a good soup for that cold winter day or for a hot summer day when chilled.

3 large green apples
1 large onion
4 stalks celery
2 tbs. butter
2 cups beef stock
2 cups chicken stock
1 tsp. curry powder
1 tsp. paprika
juice of half a lemon
1/2 cup thick cream

Chop onion and celery and cook gently in the butter until golden brown.  Pell, core and slice the apples and add to the vegetables.  Cook them in the oven for 20 minutes in a covered iron pan.  Add beef and chicken stocks, curry powder, paprika and lemon juice.  Season to taste and stir.  Strain and bring to a boil.  Take off head and finally add the cream.  Chill in the refrigerator if the soup is to be served cold. 

Serves 6