|
The fireplace had a kettle of fragrant vegetables fresh from the garden or preserved during the winter and
every single scrap of meat was saved - not even a smidgeon could go to waste - the winters were harsh
and survival was the main concern.
But today's soups - come in cans, are frozen, dried
and then water refreshes them - but even in today's modern society, fresh made-home-made soup cannot
be beat. Its well worth the extra time and effort.
|
|
|
Vegetable-Cheese Soup:
1 cup butter, divided
1/4 cup each very finely chopped celery, carrot, onion, and green pepper
1/2 cup plus 1 tbs. flour
6 cups milk
1 10-3/4 oz. can chicken broth, undiluted
3 cups shredded sharp process American cheese
chopped fresh parsley
Melt 1/4 cup butter in pan; add vegetables and saute
until crisp-tender. Set vegetables aside.
Melt remaining 3/4 cup butter in large pot over low heat;
add flour, stirring until smooth, cook 1 min. stirring constantly. Gradually add milk and cook over medium
heat, stirring constantly, until thick and bubbly. Add enough water to broth to make 3 cups. Add chicken broth, cheese
and sauteed vegetables; simmer, stirring frequently, until cheese melts and mixture is well heated but do not boil.
Garnish with chopped parsley.
The colors are Seasonal and the taste is sensational!
For those special Autumn meals - when a touch of color and taste of the Season is just what is needed:
Winter Squash, Apple and Orange Soup:
2 tsp. olive oil
2 tsp. unsalted butter
2 shallots, chopped
1 Gold Nugget or butternut squash, peeled, seeded, and coarsely chopped
2 tart, firm apples, quartered, cored, peeled and coarsely chopped
4 cups homemade or canned chicken broth
salt and white pepper to taste
juice of one orange
1 tsp. finely grated fresh ginger (optional)
freshly grated nutmeg (optional)
paper-thin apple slices for garnish
In a large pot, heat the oil and butter; saute the shallots for
about 3 mins. or until translucent. Add the chopped squash and apples, stir 2-3 mins. and pour in the chicken broth.
Bring to a boil; reduce heat to medium-low, partially cover, and simmer until the apples and squash are tender and
falling apart, 30-45 mins.
Puree the mixture in a blender or food processor, in
batches if necessary, until very smooth. Return to the pan and add salt and pepper. Just before serving warm
the soup over low heat, then stir in the orange juice and heat through.
Add the optional ginger and nutmeg, adjusting the flavor
to suit you; garnish and serve.
Garnishing soup adds more vitality and appeal to all kinds
of soup:
|
