When the weather starts to get cold, I start making soup. Most of my soups started out as recipes to which my own ideas have been added over the years. The following soup tips have been submitted to the Dawson Creek Sons of Norway for entry into their cookbook.
When the weather starts to get cold, I start making soup. Most of my soups started out as recipes to which my own ideas have been added over the years.
The following soup tips have been submitted to the Dawson Creek Sons of Norway for entry into their cookbook. Home made with love is available from Donna Porada in Dawson Creek. Call 250-782-7751 or email [email protected] for details.
1. Save the liquid from the vegetables you cook for dinner. Use the liquid the next day in your soup or freeze it for future use.
2. Vegetable soup is best if you don’t forget to add tomatoes. And, of course, garlic, onions and bay leaf.
3. Buy old hens for making chicken broth. You stew the poultry for four to six hours with a few carrots, an onion (with a clove stuck at each end) and celery. And of course bay leaf and salt.
4. Cream of cauliflower soup looks best with grated cheddar cheese added for color. I also add curry powder just for fun.
5. Buy soup bones of lamb to make Icelandic soup. Cook the bones with the carrot, onion, celery, salt and bay leaf the night before. Turnip and green peas along with fresh carrots, celery, onion and garlic make your soup the next day for lunch.
6. We grew kamut and barley a few years ago, so I keep some of them cooked and then frozen to add to soups.
7. Instant potatoes can be used to thicken soups.
8. We grew field peas again this year. If you’re making a large pot of pea soup, boil the peas after dinner, drain them, and put them in the slow cooker overnight. In the morning, add the carrots, onions, potato, bay leaf and a ham bone. And more water if needed. You will have soup before lunch.
9. Sour cream is good with borscht and some people also like it with vegetable soup. If you don’t have beef broth, you can use Bovril.
10. Corn chowder is a staple food for us. I use half cream and half kernel corn. Brown some onion and bacon. Add them to a little vegetable broth from last night’s dinner and some leftover mashed potatoes. Add the corn and bay leaf. During the last 15 minutes, add milk but take care that it does not burn.
Quote of the week
“As we work to create light for others, we naturally light our own path. “(Marie-Anne Radmacher)
Ruby McBeth lives and writes in Fort St. John.