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Creamy Sweet Potato Soup

2 cups sweet potatoes, peeled & cubed
1 1/2 cups leeks, thinly sliced
1 1/4 cups fat-free chicken broth, divided
2/3 cup evaporated skim milk
1 1/2 cups Dijon mustard
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
Chopped leek (optional)
In a 1 3/4 quart casserole, combine sweet potatoes, sliced leeks and 1/4 cup bro
th; stir well. Cover and microwave on high for 10 minutes, stirring after 5 min
utes. Place sweet potato mixture in a blender and blend until smooth. Add rema
ining ingredients except chopped leek; process for 30 seconds or until blended.
Garnish with chopped leek. Serve warm.
Yields 4 servings.
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Roasted Bell Pepper Soup
1 yellow bell pepper
1/4 cup orange juice
1/2 cup onion, chopped
1/3 cup carrot, chopped
2 teaspoons margarine, melted
1 1/2 teaspoon flour
1 cup fat-free chicken broth
1/2 cup 1% milk
Salt, pepper & paprika to taste
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper h
alves, skin side up, on a foil-lined cookie sheet; flatten peppers with hand. B
roil for 15 minutes or until blackened. Place peppers in zip-top plastic bag; s
eal. Let stand for 20 minutes; peel. Place peppers and orange juice in blender
. In a small saucepan, saute onion and carrot in margarine until carrot is tend
er. Add to blender; process until smooth. In a medium saucepan, combine flour,
broth and milk; whisk until blended; bring to a boil. Reduce heat; add bell pe
pper mixture, salt, pepper and paprika; simmer for 10 minutes, stirring occasion
ally.
Yields 2 servings.
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Cream of Broccoli & Mushroom Soup
1/4 pound mushrooms, sliced
6 tablespoons butter
2 (10-ounce) packages frozen broccoli, thawed, reserve liquid
2 onions, sliced
2 shallots, minced
2 (10 3/4-ounce) cans chicken broth
1 1/2 cups half & half
Pinch garlic powder

Pinch dried dill weed

Salt & pepper to taste
In a large skillet over medium-high heat, saute mushrooms in 2 tablespoons melte
d butter until tender, about 4 minutes. Remove from skillet using slotted spoon
; set aside. Melt remaining 4 tablespoons butter in same skillet. Add broccoli
, onions and shallots; saute until tender, about 10 minutes. Transfer 1/3 brocc
oli mixture to blender. Add 1/3 broth and 1/3 reserved broccoli liquid; puree.
Pour into a large saucepan. Repeat with remaining broccoli mixture, broth and
liquid. Stir in half & half, garlic powder and dill weed. Bring to a simmer, s
tirring frequently. Reduce heat to low and simmer for 10 minutes. Season with
salt and pepper.
Yields 6 servings.
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Christmas Cheese Soup
1 1/2 quarts water
4 chicken bouillon cubes
1 cup celery, diced
1/2 cup onion, diced
2 cups potatoes, peeled & chopped
1 (20-ounce) package frozen cauliflower, carrots & broccoli blend
2 (10 3/4-ounce) cans cream of chicken soup
1 1/2 pounds Velveeta cheese
In a large pot, combine water, bouillon, celery, onion and potatoes; boil for 20
25 minutes. In a medium saucepan, boil the vegetables for 10 - 12 minutes unti
l tender. In a separate saucepan over low heat, combine soup and Velveeta chees
e until cheese is melted. Add vegetables and soup mixture to pot. Stir well to
combine.
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Oyster Stew
1/2 cup potatoes
1/4 cup onion, chopped
1 tablespoon olive oil
2 pints oysters, reserve liquid
2 tablespoons fresh parsley, minced
2 tablespoons garlic, minced
11/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon Tabasco pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions, finely minced
Cook the potatoes in 3 cups of boiling water until tender; peel and dice. In a
large skillet over high heat, saute the onion in hot oil for 30 seconds. Add th
e reserved oyster liquid and cook for 30 seconds more. Add the parsley, garlic,
potatoes, salt, white pepper and black pepper; bring to a simmer. Stir in the
Tabasco and Worcestershire sauces and simmer for 1 minute. Add the cream and co
ok for 3 minutes. Fold in green onions and oysters and cook until the edges of
the oysters start to curl, about 2 minutes; don't overcook.

Yields 4 servings.
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5-Pepper Oyster & Seafood Stew
2/3 pound bay scallops
4 tablespoons butter, divided
2 teaspoons Italian seasoning, divided
1 (8-ounce) can oysters, undrained
2 cups milk
Cayenne pepper to taste
White pepper to taste
Black pepper to taste
Tabasco pepper sauce to taste
Paprika to taste
1 (4-ounce) can tiny shrimp
1 (4-ounce) can crabmeat
1 (8-ounce) can mushrooms, stems & pieces
1 (15-ounce) can cream-style corn
In a medium skillet, saute scallops in 2 tablespoons butter and 1 teaspoon Itali
an seasoning for 2 - 3 minutes; set aside. Meanwhile, in a large pot, cook oyst
ers with liquid in 2 tablespoons butter and 1 teaspoon Italian seasoning for 3 4 minutes; add milk, peppers, Tabasco and paprika. Cook for 2 more minutes. R
inse shrimp in colander; add to pot. Add scallops, crabmeat and mushrooms; stir
in corn. Cook until stew is hot.
Yields 4- 6 servings.