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Makes 4 servings

This is delicious served with Fried Chicken (page 190).

¼ cup vegetable oil

1 medium green pepper, coarsely chopped

1½ cups coarsely chopped broccoli

1 cup coarsely chopped onion

1 large clove garlic, finely minced

2 large tomatoes, scalded, peeled, and chopped

3 tablespoons cider vinegar

½ teaspoon dried basil, or 2 tablespoons fresh basil, chopped finely

4 cups precooked pasta

Put 3 quarts of water in a large pot and bring to a boil. Heat the oil in a large heavy skillet. Add pepper, broccoli, onion, and garlic to the skillet. Sauté the vegetables until tender-crisp.

Add the tomatoes, vinegar, and basil. Cook for 2 minutes. Keep warm.

Drop the pasta into the boiling water. Return the water to a boil. Turn off the heat and let the pasta remain in the water for 1 minute.

Drain the pasta. Top with vegetable sauce and serve.

Squash Bisque

Makes 6 to 8 servings

2 tablespoons butter

1½ cups diced onion

1 cup diced celery

1 cup chopped mushrooms

3 tablespoons chopped fresh parsley, or 1 tablespoon dried

¼ cup chopped green pepper

¼ cup chopped sweet red pepper

2 cups mashed, cooked winter squash

2 cups chicken stock, bouillon, or water

Dash of cayenne pepper

Salt

Pepper

1 cup milk

¼ cup light cream

Melt the butter in a 4-quart saucepan. Sauté the onion, celery, mushrooms, parsley, and green and red peppers until the onions are limp but not brown, about 5 minutes.

Add the squash, stock, cayenne pepper, and salt and pepper to taste. Simmer for 15 minutes.

Add the milk and cream, and reheat just to boiling. Serve.

Dutch-Style Green Beans

Makes 4 servings

3 slices bacon, diced

1 medium onion, diced

2 teaspoons cornstarch

¼ teaspoon salt

¼ teaspoon dry mustard

½ cup chicken broth or water

1 tablespoon cider vinegar

1 tablespoon brown sugar

2 cups chopped cooked green beans

1 hard-boiled egg, chopped

Sauté the bacon in a large skillet until crisp. Remove from the pan. Add the onion to the pan drippings and sauté until tender.

Blend in the cornstarch, salt, and mustard. Stir in the broth and cook, stirring constantly, until thickened.

Stir in the vinegar and sugar; add the beans and heat until bubbly. Serve with bacon and chopped egg.

Lettuce and Green Pea Soup

Makes 4 to 6 servings

2 cups fresh peas (frozen peas may be substituted)

8 cups shredded crisp head lettuce

½ cup sliced green onions

1 clove garlic, minced finely (optional)

2 cups chicken broth or bouillon

1 teaspoon sugar

1 teaspoon salt

½ teaspoon dried chervil

Dash pepper

1½ cups light cream

Shell the peas.

In a heavy 4-quart Dutch oven, combine the lettuce, peas, onions, garlic, if using, and broth. Cover the kettle and bring the contents to a boil. Reduce the heat and simmer for 15 minutes.

Pour half of the mixture into a blender and purée until smooth. Pour into a bowl. Put the balance of lettuce mixture in the blender with the sugar, salt, chervil, and pepper. Purée until smooth.

Return all the lettuce mixture to a saucepan if you are going to serve it warm and mix well, or mix well in a bowl to serve cold. Add the cream. Reheat or chill. Serve.

Fifteen Creamed Vegetable Soups

Each soup makes 4 servings

Many delicious, fresh summer soups can be made from vegetable purées. These soups can be served hot or cold, as appetizers or as the main meal. Either way, they are quick and satisfying. They take just 10 to 15 minutes to make with prepared purées from fresh cooked, canned, or frozen cooked vegetables. On the chart on the following pages, you will find suggested ingredients and amounts for 15 different creamed vegetable soups. In each case, to make the purée, combine 3 cups of cooked vegetables with 1 cup of stock or water and purée in the blender. Purées for soup are best made with chicken stock, but vegetarians may wish to use water and increase the seasonings for extra flavor, or use vegetable stock.

Sauté the onion in butter until tender but not brown.

Place in the blender with half of the purée and half of the cream or milk. Blend until smooth. Pour into a saucepan