We’ve finally had some winter weather and we can’t complain since we’ve had a very mild winter so far.
I have some more soup recipes because this is the time for soups and stews.
You can make soups out of any kind of meat. I like to use beef or chicken bouillon cubes to season my broth. My two favorite soups are beef and hamburger vegetable soup and the cream of broccoli soup recipe I got from my friend, Sandy Kelly. It has kluski noodles, which makes it even better (but I’ve already published that recipe in a column).
My daughter Tonya makes a delicious soup with Italian sausage, potatoes, and kale. I could eat the whole pot myself. I have so many different broccoli soup and potato soup recipes and have tried many of them. Soups are generally healthy, especially the ones with lots of vegetables. I love bean soup made with great northern beans and ham shanks.
Sometimes I don’t rely on a recipe, just making dishes using what I have in my head. I’ve even made meals from leftover foods because I don’t like waste.
When my husband Philip was alive, he wanted different meals every night. If we had any leftovers he would eat them for lunch but never for supper. I would get up at 4 a.m. every day to make him biscuits and gravy, eggs, fried potatoes, and a meat. On weekends, I made fried apples. He would come home for lunch when he worked at the foundry to eat my leftovers.
This week’s column is all about soup recipes but in future columns I will include some low fat and healthy recipes for those who want to lose their winter weight.
Until next time, stay warm, remember spring is just around the corner, and enjoy these recipes!
New England Clam Chowder
• 4 medium potatoes, peeled and cubed
• 2 medium chopped onions
• 1/2 cup butter or margarine
• 3/4 cup flour
• 2 quarts milk
• 3 cans (6 1/2 oz. each) chopped clams, undrained
• 2-3 tsp. salt
• 1 tsp. each rubbed sage and ground thyme
• 1/2 tsp. each celery salt and pepper
• Minced fresh parsley
Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender, 12-15 minutes. Meanwhile, in a soup kettle or Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes and add to kettle. Add clams and remaining ingredients, then heat through.
Yield: 10-12 servings (3 quarts).
Note: Put clams in last as they will be too tough with extended heating. I also put chopped carrots and celery in mine.
Wisconsin Potato Cheese Soup
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 2 tbsp. butter or margarine
• 4 cups diced, peeled potatoes
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• Dash of paprika
• 2 cups (8 oz.) shredded cheddar cheese
• Chopped fresh parsley
In a large saucepan, saute celery and onions in butter until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Allow mixture to cool. In batches, puree potato mixture in a blender or food processor. Return to pan. Stir in milk and seasonings. Add the cheese and heat just until melted. Garnish with croutons and parsley.
Yield: 2 quarts.
Split Pea Vegetable Soup
• 1 1/2 cups dry split peas, rinsed
• 2 1/2 quarts water
• 7-8 whole allspice, tied in a cheesecloth bag
• 2 tsp. salt
• 1/2 tsp. pepper
• 6 large potatoes peeled and cut into half-inch cubes
• 6 chopped carrots
• 2 medium chopped onions
• 2 cups cubed, fully-cooked ham
• 1/2 medium head cabbage, shredded
In a soup kettle or Dutch oven, combine peas, water, allspice, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for one hour. Stir in potatoes, carrots, onions, ham, and cabbage then return to boil. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice before serving.
Yield: 16-20 servings (5 quarts).
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.