Asparagus Soup

1 pound asparagus, ends removed

1 quart water

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon flour

1 tablespoon butter

2 cups milk

toasted bread, diced

Add asparagus, salt, and pepper to one quart water. Bring to boil,
reduce heat, and simmer for five minutes. Remove asparagus from
water, mash with a fork, then return to cooking water. Heat milk,
add flour and butter, let cook for 5 minutes or until thick, then
add to mashed asparagus in cooking water. Bring mixture back to
a boil, reduce heat, and simmer for 10 minutes. Pour into bowls
over toasted and diced bread or add croutons to top. Serves four.

Bean Soup

1 pound navy beans

1 ham bone

2 medium onions

4 to 6 stalks celery

2 teaspoons salt (or to taste)

1 teaspoon pepper (or to taste)

1 cup potatoes, mashed

Soak beans overnight. Drain. In enough fresh water to cover,
combine beans and ham bone. Bring to boil, reduce heat, and
simmer for 2 hours. Chop onions and celery into ½-inch chunks.
Add to bean soup and bring back to boil. Reduce heat and simmer
until beans are tender. Serves four to six.

Simple Vegetable Soup

1 each turnip, carrot, onion

3 stalks celery

2 leeks

1 teaspoon cooking oil

dash of nutmeg

Scrape vegetables and chop into ½-inch pieces, then sauté in
cooking oil. Add a dash of grated nutmeg and cover with 3 pints
boiling water. Simmer for one hour. Strain or blend and serve as
broth. Serves four.

Hardy Vegetable Soup

Triple the quantity of vegetables for Simple Vegetable Soup and
add one can of tomatoes or tomato soup, 2 small potatoes
(chopped), and 2 beef bouillon cubes. Cook for 45 minutes. Don’t
strain vegetables from soup before serving.

Clam Chowder

2 cans clams (1½ cups)

2 strips bacon

4 to 6 stalks celery

2 to 3 carrots

1 onion

4 to 6 small potatoes

salt and pepper to taste

4 cups water

1 tablespoon corn starch

Drain clams, save juice, then dice clams. Fry bacon, add onion
and cook until bacon is crisp and onion is tender. Dice celery,
carrots, and potatoes and add with salt and pepper and clam juice
to water, then stir in bacon and onion. Bring mixture to a boil, let
simmer 20 minutes, then add clams. Cook another 10 minutes.
For thickening, remove some of the potatoes, mash, add corn
starch, then add ½ cup water to mixture. Slowly stir into chowder.
Cook 3 to 5 minutes longer. Serves six.

Cream of Tomato Soup

1 can stewed tomatoes

1 cup milk

1 teaspoon butter

½ teaspoon salt

¼ teaspoon pepper

Heat tomatoes, then strain. Return to heat and add butter, salt,
pepper, and thicken with flour, stirring until very thick. Heat
milk separately until boiling (be careful not to scorch), then add
boiling milk to tomato mixture. Serves four to six.

Cream of Onion Soup

2 medium sweet (Vidalia) onions

¼ cup butter

½ cup all-purpose flour

1 can clear chicken broth

1 cup milk

1½ cups water

½ teaspoon salt

¼ teaspoon pepper

Dice onions and sauté in butter until tender. Mix flour with
chicken broth and add to onion mixture. Add milk, water, salt
and pepper. Cook slowly 20 to 30 minutes. Serves six.

Chicken Soup

1 large (3 to 4 pound) chicken

2 to 3 ribs celery with leaves attached, diced

2 to 3 carrots, diced

1 onion quartered

8 whole peppercorns

1 tablespoon seasoned salt

1 (12 oz.) package wide egg noodles

4 quarts water

1 bouillon cube

1 tablespoon each parsley,

red pepper, and minced onion flakes

In a large pot, combine chicken, celery, carrot, onion, peppercorns,
and seasoned salt in water. Simmer until chicken falls apart.
Remove chicken from pot, cool, separate meat from skin and
bone. Chop meat into small pieces. Set aside. Strain broth, pressing
as much liquid from vegetables as possible through sieve, and
return to pot. Bring to boil. Cook noodles in boiling broth 6
minutes. Add bouillon cube, stirring to mix well. Sir gently to
dissolve lumps, yet not break noodles. Sir in chicken pieces. Add
parsley flakes, red pepper flakes, minced onion flakes, pepper and
additional salt if needed. Heat thoroughly. Serves six to eight.

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