Welcome The Return Of Soup Weather

IN THE KITCHEN

Advertisement

With the blessed rainy weather last we had last week, I pulled out my soup cookbooks. I was in search of a fast, simple potato soup recipe.

Nothing I came across fit the bill, but I did find some recipes that sounded pretty good.

I think the best soups are the ones put together at a leisurely pace and allowed to simmer long and slow, while a loaf of bread dough rises and I read a good mystery novel. Then bake the bread and serve it hot with the soup.

Chicken Soup with Swedish Dumplings

6 cups chicken stock

2 cups diced, cook chicken

1/2 cup chopped celery

4 tablespoons flour

1 cup milk

1 teaspoon salt

1/4 teaspoon nutmeg

1 tablespoon sugar

2 tablespoons butter or margarine

1 egg

8 blanched almonds, chopped finely

2 tablespoons fresh parsley, minced

Bring stock, chicken and celery to boil in large saucepan.

Make dumplings in a separate saucepan by blending flour and a little milk to make a paste. Add remaining milk, salt, nutmeg and sugar. Cook until thickened, stirring constantly. Add butter and stir until melted. Remove from heat. Add egg, mix well and cool. Add almonds and parsley.

Drop the dumpling mixture by the tablespoon into the boiling soup.

Cook for two minutes or until the dumplings rise to the top.

Split Pea Soup

2 cups split peas

8 cups water

1 pound ham hocks

2 medium onions, chopped

1 medium carrot, chopped

1 stalk celery, chopped

3 tablespoons chopped parsley

salt and pepper

2 medium potatoes, peeled and sliced raw

Cover peas with water (not that called for in recipe) and soak overnight. Drain and rinse.

Put the peas, 8 cups of water, ham hocks, onions, carrot, celery and parsley in a large saucepan. Cover and cook over a low heat for 90 minutes.

Season to taste with salt and pepper.

Add the potatoes and cook for another 45 minutes or until cooked.

Remove the ham hocks and put the soup through a sieve or puree in an electric blender.

If soup is too thick, add some boiling water.

Potato & Mushroom Soup

2 large potatoes, cubed

1 onion, finely chopped

1 stalk celery, finely chopped

2 tablespoons butter, margarine or bacon fat

2 tablespoons flour

5 cups chicken stock

1/2 pound mushrooms, chopped

salt, pepper and celery salt

caraway seeds

1 tablespoon minced parsley

Boil the chicken stock.

Cover potatoes, onion and celery with water and simmer until tender.

In another saucepan, brown the flour in the butter.

Add the cooked potatoes, onion and celery, with the liquid in which they were cooked, to the browned flour.

Mix well and pour into the boiling chicken stock.

Add the mushrooms, salt, pepper, caraway seeds and a dash of celery salt.

Before serving add parsley.

Onion Soup

3 large onions, minced

3 tablespoons butter or margarine

1 tablespoon flour

2 cups cream

2 cups milk

salt and pepper

toasted rounds of bread (sourdough is best)

1 cup grated Gruyere cheese

In large saucepan, saute the onions in the butter for five minutes.

Blend in flour. Add cream and milk and bring to a boil. Reduce heat and simmer for 10 minutes.

Season to taste with salt and pepper.

Place toasted rounds in each bowl and pour soup on top. Sprinkle with grated cheese.

Commenting has been disabled for this item.