HAM AND PASTA SOUP WITH LEEKS AND PEAS Protein:
1 pound chunk of ham, (preferably bone-in) shredded into bite-size pieces or cut into cubes Vegetables:
2 small leeks (about 8 ounces), halved lengthwise, sliced thin, and rinsed
thoroughly
8 ounces (scant 1 cup) frozen green peas Starch:
4 ounces pasta Herb:
1 tsp. dried thyme leaves
SAFFRON SHRIMP AND SAUSAGE SOUP WITH SPINACH AND POTATOES Protein:
1/2 pound medium shrimp, peeled and deveined, shells reserved and 1/2 pound Italian sausage Vegetables:
8 ounces spinach, stemmed and washed 8 ounces (scant 1 cup) frozen green peas Starch:
1 pound red potatoes (2 large), cut into medium dice Herb:
1 firm-packed teaspoon saffron leaves
Bring sausage, 1/4 cup water, (and oil, see note below) to simmer in a medium skillet. Cover and cook over medium heat until sausage loses its raw color, about 8 minutes. Uncover pan and cook sausage until liquid evaporates, 1 to 2 minutes longer. Fry sausage, turning it once, until it browns on both sides. Remove from skillet; cut into 1/2-inch slices.
Follow recipe for Quick Soup Formula Main Course Soup, adding shrimp just before soup is done.
Note: If using a lean sausage, add a couple of teaspoons vegetable or olive oil, along with the water, to help the sausage brown.
Follow recipe for Quick Soup Formula Main Course Soup, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup.
Note: If using chicken breasts, poach and shred them as you would the thighs, but add them only five minutes before the soup is done. Here, I've used two starches (chickpeas and potatoes), using half each. If you don't have one or the other, simply double the amount of the one you've got.
SPINACH SOUP WITH CHICKEN, RICE AND LEMON Protein:
1 pound boneless, skinless chicken thighs (about 6) Vegetables:
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice Starch:
1/3 cup long-or medium-grain white rice
Herb/Flavoring:
3 tablespoons juice from a medium lemon
Follow recipe for Quick Soup Formula Main Course Soup, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.
Note: For thicker soup, whisk a cup or so of the hot soup into 2 beaten egg yolks, then stir the hot egg mixture back into the soup. Heat on low until soup thickens. If it boils, however, the soup will curdle.
SAFFRON-FLAVORED CHICKEN SOUP WITH ZUCCHINI AND ROOT VEGETABLES Protein:
1 pound boneless, skinless chicken thighs (about 6) Vegetables:
1 medium zucchini (about 8 ounces), cut into medium dice
2 medium turnip roots (about 8 ounces), cut into medium dice Starch:
1 each red boiling potato and sweet potato (16 ounces total), cut into medium dice Herb:
1 tsp. (firm-packed) saffron threads
Follow recipe for Quick Soup Formula Main Course Soup, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, cut into bite-size pieces and return to soup.
SAUSAGE SOUP WITH SPINACH, CAULIFLOWER AND NOODLES Protein:
1 pound mild or hot Italian sausage Vegetables:
1/2 pound cauliflower, cut into bite-size florets
1/2 pound spinach, stemmed and washed Starch:
4 ounces bite-size pasta, such as macaroni, bow ties Herb:
None
Bring sausage, 1/4 cup water, (and oil, see note below) to simmer in a medium skillet. Cover and cook over medium heat until sausage loses its raw color, about 8 minutes. Uncover pan and cook sausage until liquid evaporates, 1 to 2 minutes longer. Fry sausage, turning it once, until it browns on both sides. Remove from skillet; slice 1/2-inch thick. Follow recipe for Quick Soup Formula Main Course Soup.
Note: If using a lean sausage, add a couple teaspoons of vegetable or olive oil, along with the water, to help the sausage brown.
WHITE BEAN SOUP WITH HAM (OR KIELBASA) AND ESCAROLE Protein:
1 pound chunk of ham, (preferably bone-in) shredded into bite-size pieces or cut into cubes or kielbasa sausage, cut into bite-size rounds Vegetables:
1/2 medium head escarole (about 8 ounces), rough chopped
2 medium carrots (about 8 ounces), cut 1/2-inch rounds Starch:
2 cans (16 ounces each) white beans, such as cannellini, drained and rinsed Herb:
2 tsp. minced fresh rosemary
