President Ronald Reagan’s Hamburger Soup
Source: PR Newswire, March 11, 1986
2 pounds lean ground beef
2 tablespoons butter
2 cups diced onions
2 cloves garlic, chopped
1 1/2 cups sliced carrots
1/4 teaspoon ground black pepper
10 ounces canned hominy
1 cup diced green bell pepper
3 quarts (12 cup) beef broth or water with bouillon cubes
16 ounces chopped tomato (canned or fresh)
2 cups sliced celery
Brown meat in butter in 6-quart saucepan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered.
Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more.
Makes 4 quarts.
Liberace’s Meatball Soup
1 1/2 pounds ground beef
1/8 pound ground pork
3 tablespoons chopped parsley
1 cup chopped onion
4 tablespoons flour, divided
1 teaspoon salt
1/4 teaspoon pepper
2 quarts salted water
1 bay leaf
1/4 teaspoon ground allspice
1/2 cup light cream
8 boiling potatoes
2 slices bread, soaked in milk and squeezed dry
Mix together beef, pork, parsley, half the onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls. Simmer in salted water with bay leaf, allspice and remaining onion for 30 minutes. Thicken broth with additional flour.
Remove 1/2 cup broth and mix with remaining flour until smooth. Return to pan and blend well. Simmer for several minutes. Remove from heat and stir in cream.
Serve over boiled potatoes.
Serve with a bowl of crisp salad or coleslaw.
Yield: Serves 8.
Martha Washington’s Crab Soup
Yes, the REAL Martha Washington. This was a favorite of Roosevelt and Eisenhower, among others, at the White House.
1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crabmeat to milk mixture and gently cook for 5 minutes.
Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.
Laura Bush’s Baked Potato Soup
6 cups left over mashed potatoes
2 tablespoons butter or margarine
1 medium onion, diced
1/2 pound bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red bell pepper, diced
2 cups sharp Cheddar cheese, grated
1/2 cup chives, minced
About 4 tablespoons sour cream
2 to 3 cups whipping cream, half-and-half or milk
Kosher salt and fresh ground pepper to taste
In a large soup pot, saut
Laura Bush’s Vegetable Soup
1 1/4 cups pinto beans, soaked overnight and drained
1 teaspoon salt
1 bay leaf
1 teaspoon dried oregano
1 pound tomatoes, fresh or canned, peeled,
seeded, and chopped – juice reserved
2 ancho chiles
1 pound mixed summer squash
4 ears corn (about 2 cup kernels)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons corn or vegetable oil
2 yellow onions, cut into 1/4-inch squares
2 cloves garlic, finely chopped
2 tablespoons red chili powder, or more to taste
8 ounces green beans, cut into 1-inch lengths
4 ounces jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish
Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth.
Prepare the tomatoes. Open the chile pods and remove the seeds and veins; then cut the chiles into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn.
Heat the oil in a large skillet, and saut
Joan Lunden’s Chicken Tortilla Soup
Joan: this is absolutely one of my favorite recipes – it brings back great memories of my college years in Mexico City. It is a delicious spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saut