r WIIITI3Y FREE PRESS. WEDNESDAY. JANUARY 6.-1988. PAGL -;S~ >S picyPizza soiU -one -Of many uses, foasai'n soupS,., for Soup, cuisine'S kindest course- I FOOD S IM P L Y Rccîci..'sfon CaniplI s Citpixocod Cream of Green Bean Soup - elegant, easy appetizer. Served as a first course or as the meal itself, the restorative powers of a colorful, steaming soup are univer- sally appreciated. No food says 66welcome and bon appétit" so elo- quently as does soup. Now that the days are cooler, it's time to bring out the soup pot and try new combinations to delight your family. Puréed soups, such as this Creamn of Green Bean Soup, are classie appetizers for multi-course meals. Few appetizers are as quick and easy to prepare as this soup. But don't limit this delicious soup to special occa- sions. It's just as wonderful served with a sandwich for lunch. Crearn of Green Bean Soup 1 can (398 mL/14 oz) Cut Green Beans, undrained 2 î'bspfinely chopped on ion 1 tbsp butter or margarine 1 tsp chicken bouillon powder 1 cup halfand halfct'eam (18% B.FE) or milk Seasoned croutons In food processor bowl with metal blade or in blender container, purée green beans until smooth. In medium pan, sauté onion in butter until tender. Stir in puréed beans and bouillon; cook over medium heat just until soup begins to bubble. Add cream or milk. Heat gently, stirring frequently; do not boil. Garnish each serving with croutons. Makes 3 to 4 servings. Meal-in-a-bowl Soup which is a meal in itself thrives on a variety of components. Com- mon sense and a bit of discretion usu- ally yîeld a tasty concoction from foods on hand in your own Kitchen. If you don't feel confident in creatiflg such a "from scratch" soup, try this recipe. You'Il flnd most of the ingre- dients already in your cupboard or refrigerator. The unique blcnd of' colorful ingredients and flavors will make this recipe a family favorite. Mexican Meatball Soup Meatballs: J lb (500 g) ground beef 4 cup uncooked niec 2 tsp chilipowder 1 tsp sait '/4 tsp oregatio 1 clove garlie, chopped 1 egg, beaten Soup: 1 tbsp vegetable oil '/2 cup coarsely chopped onion M/2 cup sliced celery 1 clove garlic, chopped 4cèups beefbroth 1 can (213 mL/7 V½ oz,) i'orato sauce '4 tsp oregano J medium green pepper, cut into'/2 - inch squares 1 cup sliced zuechini an original recipe by Ann 1loosterman South Mill Delicatessan 400g (close to 1 lb) green peas 1 pork hock (rinsed) 1-2 bay leaves 1 to 1-1/2 tbsp salt pepper te taste 2 leeks 1 celery root 2 celery stalks ch, with the leaves 1 potate dried hopped 1 cati (341 miL/12 oz) Whiole Kerinel 1 can (398 miL/14 oz) Beans wilh Pork in Tomato Sauce 1 large tomnato, peeled, chopped coarsel v V2 (up grated clieddlar cheese In large bowl, combine 7 meatball ingredients; mix well. Shape into 1- inch meatballs. In a large skillet, brown meatballs; drain on paper towels. In large pot. sauté onion, cclery and garlic in oil until tender. Stir in beef broth, tomato sauce and ore- gano. Bring to a boil; stir in meat- balls and greenl pepper. Reduce heat; cover and simmer 20 minutes. Stir in zucchini, cornl. heans and tonato. Simmer, uncovcred, for an addi- tional 8 to 10 minutes or until zue- chini is tender-crisp. Serve sprinkled with cheese. Makes 6 to 8 .erviflgs. 300g (littie more than 1/2 lb.) smoked sausage. Soak peas (after rinsing tili clear water cornes off) at least 12 hours in 7 cups of cold water (1-1/2 liter). Bring the peas with the water te a boil, add pork hoeks, bay leaves, sait and pepper. Let simmer for 1-1/2 heurs in a closed pan. Stir once in a while. This soup taste better if made one or two days before. IIcr .lIorhcurî lare anîd rIci Pe-s ,tcb Il Cor ii l-nt.rnle aind Ba-.-e \ Ct erablc Soup leiiie lil îetc!i\. e,, ies nd at îssmiand are mire bwan bo .1hli (n an ChiCrCan 11 cup 112 cup Itsp l)ash ground ibcd' quick-cook ng rnec. un ncoketd cgg. sliglhtlyl beatenl chili powder chopped oflion cubd green pepper large clove garlie. imined grourid cumIinl pepper Bcan with Bacon Soup 1 cati 110 oz/284 nLI ('amplbcll's Condcnsed Tonato Soup Il1/2 soupeaflswater 1cati il4 oz1398 miUL)baby cars of corn. undrained '150 ilL 15 i 125m 12 5 iiiL I)ashi I 1/2 Thoroughly combine bcd'. rice. egg anjd cili powdcr: shaýpe into 24 meathulls. In large saLcepati. brown mecatbails and cook onion andt Jreen pepper with scasonings until tender <use oil if necessaryt: spoon oIT l'uat. Add lrernaining ingredients. Cuver:. bring to boil. Reduce heacsimmner 20 minutes or until done.Stir occusionallk. Serves.4-5. When1 you think of pasta in soups, it may conjure uP thoughts of ItalY's popular .minestrone soup, or just goo old chicken noodie - but YOur imagination shouidn't stop there! Pasta's convenience and versatility complimente virtualiY a ny kindý of sotxp, from savory hroths, cream-based vegetabie soups to meat stews. Ohoose from over 50 different shapes te add speciai interest, te soups. For fun and . variety, experiment with wagon wheeis, tiny stars, alphabet letters, bowties and rings. And, when combined in soups with vegetables, meat, fish or cheese, pasta stretehes your protein dollar with flair. To satisfy even the most discriminating young palate, try the following recipe for zesty Pizza Soup. Chock full of everyone's favouite . pizza toppings, this international crowd pleaser makes a hearty main dish meal when served with crusty bread and a side salad. For m ore tempting and nutritious recipes write for your free copy of "Pasta Lightstyle", OId World recîpe for Pea Soup Bloor Street West, Suite 1505,. Toronto, Ontario, M5S 2V1. 1 cup uncooked elbow '250 'MI macaroni 1 tbsp, vegetable oil 15 mi 1 small onion, chopped- 1/2 cup sliced mushrooms 1/4 cup chopped green '50 MI. peppers 1 can 'tomatoes (19 fi.* oÎ/54O ml) 3 cups beef stocèk. 70m 1/2 tep,. basil 2xi 1/2 cup tbinly sliced 125 mi pepperofli 2 cups shredded mozzarella cheese 500 mi Cook and drain- macaroni according to package directions. Heat oul in saucepan and saute onion, mushrooms and green peppers untii soft but not brown.. Add'tomatoes, inciuding juice, beef stock, pepperoni, basil and' cooked pasta. Cook until heated through. Ladie -soup înto 4 ovenproof- dishes. Sprinkle each with eheese. Broil 2 to 3 minutes or until -cheese bubbles. Serve immediateiy. Calories per serving: 420. Serves 4