Egg Drop Soup

Egg Drop Soup
from: http://baskersfunfoods.blogspot.com/2008/05/egg-drop-soup.html

4 cups chicken broth
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten

I would also throw in a handful of corn niblets, even better if you have some left over from last night!

Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!

 

Cream of Potato Soup

I found this over at http://www.cooks.com. I needed it for pot pies – using up that leftover turkey!

CREAM OF POTATO AND GREEN ONION SOUP

Use 1 pound potatoes and 1 large bunch fresh green onions. Reserve about 1/2 cup green onion tops, cut crosswise into fine rings, to be added to soup just before serving. Cut up rest of onion into small pieces and combine with potatoes cut into small pieces and 3 cups water. Cook gently in a covered saucepan until very tender, about 1 hour. Then put through a food mill or ricer. Add to potato mixture enough milk or cream to make 4 cups.

In a medium size saucepan melt 1/4 cup butter, add 1/4 cup sifted flour and slowly add potato and milk mixture, a small amount at a time. Let cook slowly to simmering point, season with about 1 1/2 teaspoons salt and continue to cook several minutes. Just before serving, fold green onion tops into soup. Serves 4 to 6.

 

Chilled Cucumber Soup

Serves 4 to 6
Total time: about 20 minutes, plus chilling time
This recipe is from Los Angeles Times test kitchen director Donna Deane.

2 European cucumbers (about 1 lb. each), but into 2-inch chunks
2 c. plain yogurt
1 clove garlic, finely mined
1 tsp. white wine vinegar
3/4 tsp. salt
1/4 tsp. white pepper
2 tbsp slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips

In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
Cover and refrigerate several hours or overnight until well chilled.
To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

 

Clam Chowder

From the kitchen of:  Lisa

2-3 Lg potatoes, peeled and diced
1 med onion, diced
1-2 stalks celery, diced
6 slices bacon, diced
1 clove garlic, diced
1/4 c. flour
1/4 tsp. Dill weed or dried parsley
1/8 tsp. paprika
Salt and Pepper to taste
6 c. Whole Milk or Half n Half
2 cans chopped or minced clams

Cook potato and celery in boiling water for 10 minutes. In Dutch Oven or Stock Pot cook bacon, onion and garlic til browned. Add seasonings and flour to bacon and onion. Cook over low heat until smooth an bubbly. Add drained potatoes, celery and milk. Bring to boil over med -low heat. Boil one minute. Add chopped clams with juice and heat through. Don’t over cook clams they will get tough. Serves 4-6.

For Potato-Cheese soup instead of Clam Chowder, omit clams.
Turn off heat, add 6-8 slices of American Cheese.

After I put it in the bowls I crunch up crackers in the soup, more for the kids to make it thicker so it is easier for them to eat.  Now, if only I’d had a loaf of extra sourdough bread…mmm!

 

Vegetable Beef Soup

from Taste of Home’s Simple & Delicious

4 cups cubed peeled potatoes
6 cups water
1 lb. ground beef
5 t. beef bouillon granules
1 can (10-3/4 oz.) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 T dried minced onion

In a Dutch oven or soup kettle, bring potatoes and water to a boil.  Cover and cook for 10-15 minutes or until tender.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

Add the bouillon, soup, vegetables, dried minced onion, and beef to the undrained potatoes.  Reduce heat; simmer, uncovered for 8-10 minutes or until heated through, stirring occasionally.

Yield:  14 servings

I made this last night and it was very good.  I had some fresh white boiling potatoes so I just cubed those with the skins on, I skipped the okra (I need to put that on my list for something new to try), and steamed fresh carrots that I’d just harvested from my garden.  It was more of a stew which was great for us!  Next time I may try it with all canned veggies including the potatoes, just because we have a lot of canned items.  It does make a lot so be prepared for leftovers or invite friends.  It is perfect for a cool rainy fall day!

 

Cheddar Corn Chowder

I saw this on Barefoot Contessa today and it is a limited time recipe. It looks delicious and I think I’ll try it tonight!

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

 

Split Pea Soup

I found this very easy crock pot recipe for split pea soup from my friend and yours, Flylady. Here is the recipe. I cooked a ham last Sunday and used some of the leftovers in the soup. As she recommends, it is best served with grilled cheese sandwiches or some Rhodes dinner rolls. Since you would be starting the soup early it is easy to set the rolls out to thaw and rise at the same time. Chris always likes to crunch up some saltines in his bowl and also adds some cracked pepper. Enjoy!

 

Italian Stew

Serves: 4

1 ½ lbs. beef cubes
2-3 carrots, cut in 1-in. chunks
3-4 ribs celery; cut in 1-in. chunks
1 c. coarsely chopped onions
14 ½ oz. Can stewed, diced tomatoes
1/3 cup minute tapioca
1 ½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Worcestershire sauce
½ tsp. Italian seasoning
Combine all ingredients in slow cooker.Cover. Cook on low 8-10 hours

I always throw in some diced potatoes and 1/2 cup of water. I guess if you like it thinner you could always use V-8 or tomato juice… Enjoy!