• Camembert and Champagne Soup
• Chilled Strawberry Soup
• Cold Zucchini Soup
• Cream of Cheddar Soup
• Creamy Potato Leek Soup
• Herbed Zucchini Soup
• Newport Clam Chowder
• Silky Sweet Potato and Apple Bisque Recipe
• Sweetnicks Beer and Cheddar Soup
• Tortellini Soup in Light Broth
• Tortellini Soup with Prosciutto and Peas

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Chilled Strawberry Soup

• 1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
• 2 tablespoons sugar
• 1/3 cup white wine or white grape juice

In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yield: 2 servings.

Cold Zucchini Soup

• 4 young, dark green zucchini (6-7 inches long)
• 1 green bell pepper
• 3 medium onions
• 2 large garlic cloves
• 4 tablespoons butter
• salt
• freshly ground white pepper
• 2 tablespoons fresh thyme, chopped
• 6 cups chicken broth
• 1 cup heavy cream
• fresh chives or parsley, minced

Slice 3 zucchini, green pepper and onions. Mince the garlic. Saute the vegetables in 3tablespoons of the butter over very low heat in a heavy pot. Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned. Add salt and pepper to taste and thyme. Stir in the chicken broth and simmer, uncovered, for about 15 minutes. Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green. This should take about 3 minutes - stir and watch closely that it doesn't overcook and go mushy. Immediately turn the sliced vegetables out onto a plate to cool quickly.Reserve. Cool the soup slightly and puree it in a blender. Stir in the cream and the sliced cooked zucchini. Adjust the seasoning - the soup should be rather highly seasoned as chilling intensifies the flavor. Chill covered for 24 hours and serve with a scattering of fresh herbs (chives of parsley).

Sweetnicks Notes: First made in July 2005. From Eating Well magazine, yummy and healthy.

Creamy Potato & Leek Soup
Served October 2005, Recipe from Zarina
Rated 5 stars by Supper Club Members (taken from average of 7 votes)

• 6 potatoes, peeled and cubed
• 2 (14 oz) cans of chicken broth
• 2 leeks chopped (don't use real hard, dark pieces)
• 2 teaspoons butter
• 1-1/2 cups heavy whipping cream

In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. Meanwhile, in a skillet over medium heat, saute the leeks in butter for 5-10 minutes or until tender. Add the leeks and cream to the potatoes and stir well. Mash potatoes with a potato masher to slightly thicken soup, if desired. Ladle into bowls to serve. Yield: 4 servings

Herbed Zucchini Soup

• 3 cups chicken broth
• 1-1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
• 1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
• 3/4 cups shredded Cheddar Cheese (3 oz) (I used Jack cheese)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

Sweetnicks' Notes: Tasty, simple to make and packed with veggie goodness.

Silky Sweet Potato and Apple Bisque Recipe
Recipe from Christie December 2005 Supper Club

• 1 tablespoon canola oil
• 2 cups chopped onion
• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
• 3 cups chicken or vegetable broth
• 3/4 cup apple juice
• 1 teaspoon EACH dried thyme and dried basil, crushed
• 1/4 teaspoon freshly ground black pepper

Directions: In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.

Sweetnicks Beer and Cheddar Soup
4 starter servings

• 2 tablespoons margarine or butter
• 1 large onion, chopped
• 2 medium carrots, finely chopped
• 1/4 cup all purpose flour
• 12 oz. beer
• 2 cups beef broth
• 1/2 teaspoon salt
• 1 cup sour cream
• 2-1/2 cups shredded sharp Cheddar cheese

Melt the margarine in a 3-quart saucepan over medium heat. Cook onion and carrots in margarine, stirring occasionally, until tender. Add flour and stir to coat vegetables. Gradually stir in beer, broth and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove saucepan from heat and stir in sour cream and cheese; continue stirring until cheese is melted. Serve.

Sweetnicks Note: One of our favorite tummy-warming soups. Great for chilly nights, and easy meal for busy weeknights.

Cheeseburger Soup

• 1/2 lb browned ground beef
• 4 cups diced potatoes
• 3/4 cup chopped onions
• 1/4 cup flour
• 3/4 cup shredded carrots
• 8 oz Velveeta
• 3/4 cup diced celery
• 1-1/2 cup milk
• 1 tsp dried basil
• 3/4 tsp salt
• 1 tsp dried parsley flakes
• 1/4 tsp pepper
• 3 cups chicken broth
• 1/4 cup sour cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.

Sweetnicks' Rich and Creamy Mushroom Soup

• 1/2 lb mushrooms, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon tarragon
• 1/4 teaspoon nutmeg
• 3 tablespoons butter
• 1/4 cup flour
• 2 cans beef broth
• 1 cup (8 oz) sour cream
• 1/2 cup half-and-half
• 1/2 cup milk
• 1 teaspoon lemon juice
• dash hot pepper sauce
• salt and pepper

In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it's smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings.

Sweetnicks Notes: Rich and creamy, one of my favorite soups for cold weather.

Tortellini Soup in Light Broth
Yield: 8 servings Courtesy: Giada DeLaurentiis

• 8 cups chicken broth
• Freshly ground black pepper
• 2 (9-ounce) packages refrigerated tortellini
• 2 tablespoons chopped fresh Italian parsley leaves

Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

Parmesan Crisps:

• 1/2 cup grated Parmesan

Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool. Yield: 8 to 10 crisps

Tortellini Soup with Prosciutto and Peas
Recipe courtesy of Giada DeLaurentiis

• 1 box frozen green peas
• 1 medium onion, finely sliced
• 1 tablespoon butter (more to serve)
• 1/2 lb of prosciutto, diced (ask the deli to cut it in one piece for you)
• 2 cups chicken broth
• Parmesan cheese
• Tortellini, cooked

Defrost the peas. Cut onion in half and finely slices. Fry onion in 1 tablespoon of butter on low heat until softened and starting to slightly brown (about 5-6 minutes). Add the prosciutto and chicken broth and bring to boil. Reduce heat, add the cooked tortellini and peas and simmer for 3-4 minutes, until the peas are heated through. Season to taste with salt and pepper. Divide between 4 warmed bowls and add a little piece of butter to each. Serve with parmesan cheese.

Sweetnicks Notes: Great, comforting soup for cold weather nights.

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