Yooper Food

Soup

Basic Historical Soup Tips

The basis of all good soups is the juice of the meat. This may be made by boiling the cracked joints of uncooked beef, veal, or mutton; to these may be added the cracked bones of cooked game or underdone beef or mutton, but for juices and nourishment depend upon the juices of the uncooked meat, the rest being only added for flavoring. To extract the juices, cut the meat into small pieces, break the bone the whole length, put into cold water, without salt, and let heat very slowly. When it once comes to a boil, let it be well skimmed, and then put the pot where it will simmer slowly until the meat is thoroughly done and freed from the juices, keeping the pot closely covered the while. The next day, when the soup is cold, remove the fat, which will harden on top of the soup. All soups are better for being made one day before using, and the next day put on the stove and the vegetables added.

This is the basis of almost all gravy soups, which are called by the name of the vegetables that are put into them: carrots, turnips, onions, celery, and a few leaves of cabbage, make what is called spring soup; to this is a pint of green peas, or asparagus, or French beans cut into pieces, or a cabbage lettuce, is an improvement. With rice, Scotch barley, or vermicelli, macaroni, or celery, cut into lengths, it will be the soup usually called by those names. Or turnips scooped, round or young onions, will give a clear turnip or onion soup. The roots and vegetables used must be boiled first, or they will impregnate the soup with too strong a flavor. Seasoning for those soups is the same, viz., salt, and a little cayenne pepper.

Caramel (which is only a fancy name for burned sugar) eggs, and slices of bread, fried to a crisp in butter, are also sometimes added, and impart a savory relish to the soup.

To make soup attractive, therefore palatable, always strain it before sending to the table. Do not uncover until ready to ladle out the soup and be sure to have the soup plates heated beforehand. --1881

Straining & Filtering Not Necessary

The fancy "Cook-Books" talk about straining soups, and some even of filtering through a hair sieve after straining. The straining will remove fully one-half of the nourishing properties used, but it "style is preferable" to the strength which would otherwise be obtained from the thicker parts of the soup, by all means both strain and filter them. One point more, and I am done with the general ideas of soup-making - it is this: for healthy people it is not essential to trim off the fat from soup meats, nor the oily particles from the top of soups; but for invalids both these must be done, either by making the day before and removing the fat when cold from the top, or by dipping off as much as possible, while hot. --1884

Almond Soup

One quart sweet milk, 1 heaping tablespoon flour, 1 heaping tablespoon butter, ½ pint of blanched, browned and ground almonds. Melt butter, add flour, then milk (cooking in double boiler). When this begins to thicken, add almonds. Serve with bread sticks. --1920

Bean Soup

• 3 lbs. beef
• 1½ pints black beans
• 1 onion
• ¼ lemon, sliced
• 6 white cloves
• 12 cayenne peppers
• 1 tbsp. parsley, chopped
• 1 tbsp. salt
• 4 quarts cold water

Pick over the beans, then let them stand for an hour in a bowl of cold water. Put the meat, along with a shin bone, if available, in a large soup kettle with 4 quarts of cold water, and bring it to a boil. Fry an onion, and put that in, along with 6 white cloves, a dozen cayenne peppers, some parsley, and a tablespoon of salt. Let it boil for two hours, skimming whenever necessary. Add hot water as the water boils away. Once it has finished cooking, strain the soup through a colander, mashing up the beans, but keeping out the meat and the beef shin. Add the strained soup to a serving pan, along with the meat, and a few slices of lemon. Serve hot.

Beef Bouillon

• 4 lbs. lean beef
• 5 lbs. shin bone
• 1 potato, cut
• 1 carrot, cut
• 1 small onion, sliced
• ¼ cup celery, cut
• 1 bay leaf
• 1/16 tsp. red pepper
• 4 quarts water

Place the meat and the bone in a soup kettle, add the cold water, and let stand for one hour. Slowly bring it to a boiling point, and simmer slowly for four hours. Add the vegetables, along with some dried onion peel, and boil one hour longer. Strain it all through a sieve, and season when cold. Skim off the fat. Serve hot.

Beef Soup Stock

• 2½ lbs. beef plate, or brisket
• ¼ cup onion, diced
• ¼ cup carrots, diced
• ¼ cup celery, diced
• ½ cup tomato, raw or stewed
• 1 tbsp. green or red pepper, chopped
• 1 tsp. parsley, chopped
• 1 tbsp. salt
• ¼ tsp. pepper
• 3 quarts water

Wipe and salt the meat, place it in a soup kettle, and let it stand for an hour. Add the cold water, and let stand for half hour. Place on the stove, let it come to a boil. If clear soup is preferred, skim now, but keep in mind that this scum contains the chief nutritive value of the soup; if allowed to remain, a large part of it will pass through the strainer. Let the soup simmer for three hours or longer, then add the vegetables, and cook another hour, adding hot water to replace that which has boiled away. Strain, cool, skim off the fat, add seasonings, including a few dried pieces of onion peel; reheat and, just before serving, add the parsley. If the meat is to be served at the table, remove from soup as soon as tender and serve with any well-seasoned sauce.

• 2 lbs. beef shin (½ meat, ½ fat & bone)
• 1 small carrot
• 1 small onion
• 1 sprig parsley
• 1 piece celery root
• ½ tsp. peppercorns
• 2 tsp. salt
• 2 quarts cold water

Wipe the meat, cut it into small pieces; place it, along with the salt, into the cold water, and let it stand for a half hour. Simmer for 5 hours, then add the vegetables, cut fine, and the seasoning. Cook one hour longer, strain, and cool. Skim off the fat. When ready to use, bring the stock to a boil, adding more salt if necessary.

Beef Vegetable Soup

• 3 lbs. hamburger, lean
• 8 cups potatoes, diced
• 4 cups carrots, diced
• 3 cups green beans
• 2 cups tomatoes, stewed
• 1 cup whole kernel corn
• 1 gallon water
• 3 tbsp. beef base
• 2 tsp. salt
• 2 tsp. pepper, freshly ground

If fresh and uncooked, first cook the green beans and the corn separately. Do not use the same water that the vegetables cooked in. Brown the hamburger with the onions, salt, and pepper. Drain any excess fat. Add to a large pot, along with a gallon of water, and the vegetables. Slowly add 2 tablespoons of beef base, to taste. Simmer for 45 minutes to an hour. Makes about 1½ gallons of soup.

Cabbage Soup

• ½ lb. bacon]
• ½ head cabbage, coarsely chopped
• 2 potatoes, peeled and diced
• 1 white onion, chopped
• 1 bunch green onions, chopped
• 4 oz. Swiss or Jarlsberg cheese
• 2 oz. Gouda or sharp cheddar cheese
• 5 cups chicken broth
• ¾ cup heavy cream
• ½ tsp. dried dill
• 1½ tsp. fines herbes
• ¼ tsp. cayenne pepper
• salt and black pepper, to taste

Sauté the bacon in a Dutch oven or skillet, over medium heat, until partially crisp. Drain all but 3-4 tablespoons of

Fines herbes - Combine 1 tbsp. each of marjoram, savory & thyme with 1 tsp. sweet basil and a pinch of crushed sage.

the fat. Add the chopped onions and the cabbage. Sauté for five minutes, or until the onions are soft. Stir in the potatoes, then the chicken broth, the fines herbes, the salt and the pepper. Bring it to a boil, then immediately reduce the heat, and simmer, uncovered, for thirty minutes, or until the potatoes are tender. Shred the cheeses, and just before serving, slowly add them, stirring until the cheese is melted, but do not allow to boil. Add the remaining ingredients and adjust the seasoning to taste.

Chicken Soup

• 4 lbs. chicken
• 2 stalks celery, diced
• 1 onion
• 1 tbsp. salt
• ¼ tsp. pepper
• 1/8 tsp. nutmeg
• 4 quarts cold water

Singe, clean, and joint the chicken; add salt, and let stand for several hours. Add the chicken to a large soup pan, add the cold water, and bring it to a quick boil. Skim thoroughly, if you want a clear soup, then let it simmer slowly for three hours. Add the vegetables, and boil for one hour. Strain, remove the fat, and add seasoning, to taste. Remove the chicken before it falls to pieces, and use it for salads or croquettes. Serve the soup with noodles, dumplings, or nearly any kind of soup garnishing.

Chicken & Dumpling Soup

• Soup
• ½ chicken
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• ¼ cup parsley, chopped
• 6 chicken boullion cubes
• 1 tsp. salt
• 1 tsp. pepper, freshly ground
• 1 gallon water
• Dumplings
• 4 cups flour
• 4 eggs
• 1/8 tsp. baking powder
• water, enough to make dough

Place the chicken, the onion, the carrots, celery, parsley, and bouillon cubes in a large pot, with one gallon of water. Cook over medium heat until the chicken is done. Remove the chicken from the pot, and let it cool slightly; remove the skin and the bones, and dice the meat. Return the diced chicken pieces to the pot, adding the salt and the pepper, and bring it to a slow boil. To prepare the dumplings, combine the flour, baking powder, and eggs, with just enough water to make a soft dough. Drop the dough mixture into the soup by ½ teaspoonsful, and cook an additional ten minutes. Serve hot.

Consomme

• 2 lbs. lean beef, middle of round
• 2 lbs. veal bone
• 2 lbs. marrow bone
• 3 lbs. chicken
• ½ cup onion, diced
• ½ cup carrot, diced
• ½ cup celery, diced
• ¼ tsp. pepper
• ¼ tsp. nutmet, grated
• 1 tbsp. salt
• 6 quarts cold water

Clean the chicken, separate it at the joints, and place it in a soup kettle, along with the veal bones. Cut the beef into small pieces, and brown in a skillet, along with the marrow from the marrow bones; then add to the soup kettle. Add the cold water, and heat quickly to the boiling point. Skim at this point, if a clear soup is desired. Let simmer slowly for 5 hours. Fry the vegetables in 1 tablespoon fat for 5 minutes, then add them to the soup kettle, and boil one hour longer. Strain, season to taste. When cool, skim the fat. The chicken should be removed as soon as it is tender. It can be served with any well-flavored sauce, or used for salads or croquettes.

Corn Chowder

• 2 cups fresh corn
• 4 potatoes, sliced
• 2 onions, sliced
• 2 cups water
• 3 cups scalded milk
• 3 tbsp. butter
• 2 tbsp. flour
• salt and pepper, to taste

Sauté the onion in butter, add flour, stirring often to prevent burning. Add two cups of water and the potatoes. Cook until the potatoes are soft. Add the corn and milk, then cook another five minutes. Season with salt and pepper.

• 2 cups fresh corn
• 4 red potatoes, cubed
• 1 medium onion, chopped
• 1 stalk celery, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 2 tbsp. flour
• 2 cups chicken broth
• 1½ cups light cream
• ½ milk
• 3 tbsp. butter
• ½ tsp. dried basil
• ½ tsp. crushed sage
• ½ tsp. dried marjoram
• ½ tsp. black pepper
• 1 tsp. salt
• 2 tbsp. bacon bits

Sauté the onion in butter until soft, using a soup kettle or large saucepan. Add the potatoes, celery, and bell peppers; and cook for five minutes, stirring occasionally. Stir in the flour, and cook for another two minutes. Stir in the corn, the milk, the cream, the salt, and the pepper. Serve hot. If you need to reheat, do not bring to a boil.

Cream of Mushroom Soup

• ½ lb. mushrooms
• 1 quart chicken broth
• 4 tbsp. butter
• 1 cup cream
• 2 tbsp. flour
• salt & pepper, to taste

Melt 2 tablespoons of the butter in a skillet. Add the mushrooms, peeled, chopped, or ground; and cover. Let simmer for five minutes. Add to a saucepan, and cook for another five minutes. Put the rest of the butter in the saucepan, and then the flour. When it bubbles, stir in two-thirds of the mushroom mixture, stir, and then add the rest of it. Add cream and seasoning.

Cream of Potato Soup

• 3 potatoes
• 2 onion slices
• 1 quart milk
• 3 tbsp. butter
• 2 tbsp. flour
• 1 tbsp. parsley, chopped
• 1 dash of cayenne pepper
• 1/8 tsp. black pepper
• 1½ tsp. salt
• ¼ tbsp. celery salt

Cook the potatoes until they are soft. Scald the milk and onion in a double boiler. Drain the potatoes, then add the milk, having removed the onion. Rub the mixture through a strainer, and then put back into double boiler over the fire. In a separate saucepan, melt the butter, add the flour, stirring all the time. Pour some of the hot milk mixture over the thickening, then mix it in with the rest, add the rest of the spices, except for the parsley, and cook another five minutes. Add 1 teaspoon of chopped parsley, and serve hot. If you need to thin the soup, add hot water or milk.

Cream of Tomato Soup

• 1 pint tomatoes
• 1 quart milk
• 2 tbsp. butter
• 2 tbsp. flour
• ¼ tsp. soda
• 1 tsp. salt
• 2 tsp. sugar
• ¼ tsp. white pepper

In a skillet or saucepan, cook the onion with the milk. In a soup kettle, heat the butter, add flour and seasonings, 2/3 cup of the hot milk mixture, and then the rest of the milk gradually. Heat the strained tomatoes, add the soda; and when the bubbling stops, add the tomato. Simmer slowly for one minute, and serve hot.

Eleanor's Potato Soup

• 5 potatoes, cut small
• 3 tsp. onion, chopped
• 2 tsp. celery, chopped
• 2 tsp. parsley, chopped
• ¾ tsp. salt
• ½ tsp. white pepper
• 1½ tbsp. flour
• 1¼ quarts boiling water

Melt the butter in a soup pan, add the onions and celery, and let simmer for ten minutes, stirring to prevent burning. Add the potato, cover, and cook for two minutes. Add the water, and boil for one hour. Add more boiling water to replace that which will evaporate. Mix flour and butter, add some potato liquid, and cook. Combine the mixture, and serve hot.

Fish Chowder

• 1½ lbs. raw halibut
• 6 large potatoes
• 6 large tomatoes
• 2 large onions
• ½ pint double cream
• 2/3 cup butter
• salt and pepper, to taste
• 3 pints cold water

Cut the fish and vegetables into small pieces. Add the cut up ingredients to a soup kettle or large saucepan, with the water, as well as some salt and pepper, and cook for one hour. Add the cream, the butter, and perhaps a dash of paprika, and then cook another five minutes.

Fayette Fish Chowder

• 2 cups cooked salmon
• 1 cup cooked albacore tuna
• 1 cup sharp cheddar cheese, grated
• 4 red potatoes
• 4 green onions, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 1 lb. tomatoes, stewed
• 2 tbsp. flour
• 3 cups milk
• 2 tbsp. butter
• 2 tbsp. parsley, chopped
• ½ tsp. thyme, crumbled
• 1½ tsp. salt
• ½ tsp. black pepper, freshly ground

Do not peel, but dice the potatoes, and parboil them about half. Melt butter in a large, heavy saucepan, or Dutch oven, and sauté the onions, celery, carrots, and potatoes until tender, stirring to prevent burning. Add the herbs, seasonings, and flour, and stir. Add the tomatoes, and let it simmer for two minutes, then add the milk and the fish. Reduce the heat to a low simmer, then stir in the cheese and parsley. Adjust the seasoning to taste. Serve hot.

Hamburger Soup

• 2 lbs. lean hamburger
• 2 large carrots, diced
• 1 small onion, diced
• 1 stalk celery, diced
• 4 sprigs parsley, minced
• 1 tsp. salt
• ½ tsp. pepper
• 4 quarts cold water

Slowly sauté the hamburger in the bottom of a soup kettle. Pour off any fat that may accumulate. Add the water and bring to a boil, then simmer for one hour. Skim off any froth that may gather. Add the vegetables, salt, and pepper; and cook for another half hour.

Hamburger & Barley Soup

• 1 lb. lean ground beef
• 6 strips bacon
• ¼ cup barley, uncooked
• 2 lbs. tomatoes, stewed
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup cabbage, chopped
• ¼ cup onion, chopped
• ½ tsp. basil
• ½ thyme
• ½ salt
• ½ pepper
• 1 tbsp. brown sugar
• 2 tsp. vinegar

In a Dutch oven or kettle, brown the beef so that it is no longer pink. Add the remaining ingredients, except for the brown sugar and vinegar. Cover and bring it to a boil, immediately reducing the heat. Simmer for one hour. In a skillet, brown the bacon until it is crisp. Break the crisp bacon into small pieces and add it, along with the brown sugar and vinegar, to the soup. Adjust the seasoning to taste.

Hamburger Bean Soup

• 1 lb. hamburger
• 1 cup navy beans, soaked overnight
• 1 small tomato, diced
• 1 tbsp. flour
• 8 cups water
• 1 tbsp. butter
• 3 cloves garlic, minced
• ¼ cup parsley, chopped
• ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. rosemary
• 1 tsp. Accent

Sauté the hamburger in the butter until slightly browned. Add the rosemary, parsley, and garlic; then sauté another 5 minutes. Sprinkle the flour over the sautéed meat and herbs, stirring well. Add the diced tomato, salt, pepper, and Accent. Slowly add the water, bringing it to a rolling boil; then turn the heat down to simmer. Add the drained beans, and simmer for 2 hours. If the soup is too thick, add water. The beans should break easily against the side of the kettle when the soup is done. Serve with croutons or crackers.

Hamburger Cauliflower Soup

• 1 lb. hamburger
• 1 head cauliflower
• ¼ cup chopped onion
• 1 small tomato, diced
• 1 cup elbow macaroni
• 8 cups hot water
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. Accent

Wash the cauliflower under running water. Break into blossom pieces, and let stand in a dish of salted water. Heat the butter in the bottom of a soup kettle, and add the hamburger. Brown the hamburger slightly, and add the onion and diced tomato. Drain the cauliflower and add it to the meat mixture, along with 2 cups of the hot water. Cover tightly, and simmer for a half hour; then add the salt, pepper, and Accent. Add the remainder of the water, along with the macaroni. Cook until the macaroni is tender. Sprinkle grated Parmesan cheese on each bowl if you’d like.

Hamburger Chowder

• 1 lb. hamburger
• 3 large onions, sliced thin
• 4 stalks celery, cut into ¼-inch pieces
• 4 medium potatoes, raw & cut into ½-inch cubes
• 2 packages frozen mixed garden vegetables
• 1 tbsp. butter
• 3 cups water
• 1 tsp. salt
• ¼ tsp. black pepper
• 4 peppercorns
• 1 tsp. Accent

Using a large saucepan, slowly sauté the hamburger in the butter until it is a rich dark color. Add the onions and celery; then cook until the onions are slightly glazed. Add the water and the diced potatoes; and cook until the potatoes are slightly transparent. Add the salt, pepper, peppercorns, and Accent; simmer for 5 minutes. Add the two packages of frozen vegetables; and cook uncovered for 10 minutes. Leaving the cover off of the soup during the last 10 minutes of cooking gives it the best look, while covering it will change the color of the vegetables from bright to drab. Serve with crackers. For variation, try adding 2 fresh tomatoes, diced in ¼-inch pieces.

Hamburger & French Onion Soup

• ½ lb. hamburger
• 10 medium onions, sliced thin
• 1 can beef consommé or stock
• 2 beef bouillon cubes
• 1 tbsp. butter

Brown the butter in the bottom of a soup kettle. Add the hamburger and fry until very brown and well separated. Add the sliced onions, consommé, water, and bouillon cubes; and simmer for a half hour. You might want to top it with Parmesan cheese.

Hamburger Minestrone Soup

• 1 lb. hamburger
• 2 medium onions, sliced thin
• 2 cans red kidney beans (#2 can)
• 1 can tomatoes (#2 can)
• 2 cups shredded white cabbage
• 1 cup cooked rice
• 1 clove garlic
• ½ bay leaf
• 2 tbsp. olive oil
• 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. Accent
• 1/8 tsp. sweet marjoram

Sauté the hamburger in the olive oil until it is broken up. Add the onions, marjoram, garlic, and bay leaf; and sauté for 5 minutes longer. Mash the kidney beans in their own liquid, using a potato masher, and add to the meat mixture, along with the tomatoes. Cook over a very low flame for 45 minutes, while tightly covered. 10 minutes before serving, add the shredded cabbage and the rice; simmer for 10 minutes. At this point, if you think the soup is too thick, add water and simmer for a few minutes longer. Add the salt, pepper, and Accent just before serving. You may want to garnish it with a teaspoon of Parmesan cheese on each bowl.

Hamburger Pea Soup

• 1 lb. lean hamburger
• 1 can baby green peas, not drained (#2 can)
• 1 small head of lettuce, shredded fine
• 1 medium leek, cut thin
• 1 medium onion, sliced thin
• 3 tbsp. parsley, chopped fine
• 2 cups beef stock or 4 bouillon cubes, dissolved
• 2 cups half and half cream
• 1 tbsp. butter
• 1 tsp. sugar
• ½ tsp. salt
• ¼ tsp. pepper

Melt the butter in a skillet and cook the onion until it is glazed. Add the meat and cook until it loses its reddish color; then set aside. In a soup kettle, place the green peas, liquid and all. Add the lettuce, leek, parsley, sugar, salt, and pepper. Add the meat stock and bring to a rolling boil. Cook, uncovered, for 10 minutes, or until the vegetables can be mashed with a fork. Strain the vegetable mixture through a fine sieve. Work the vegetables through the sieve until they are reduced to a smooth paste. Return to the soup kettle, and add the hamburger. Bring to a simmer for 5 minutes. Now take a half cup of the mixture and stir it into the cream; then add the cream to the vegetables and simmer for 5 minutes longer. This is to prevent curdling and to give the soup a creamy consistency. Serve with toasted croutons.

Hamburger-Potato Soup

• 1 lb. hamburger
• 4 slices bacon, cut into ¼-inch pieces
• 8 medium potatoes, cubed to ½-inch
• 2 medium onions, sliced thin
• 2 springs of parsley, minced
• 1 tbsp. cornstarch
• 2 cups milk
• ½ tsp. salt
• ½ tsp. pepper

In a soup kettle, sauté the small pieces of bacon over a low flame until the bacon is golden brown; then drain off any excess fat. Add the hamburger and cook, stirring until it is all uniformly broken into small pieces and is just beginning to get brown. Add the water, salt, and pepper. Bring to a boil, and add the onions and potatoes. Turn down the heat, and simmer for a half hour. Do not overcook the potatoes. Remove from heat when the edges of the potatoes begin to look slightly transparent. Stir the cornstarch into the milk, making sure that it is dissolved. Slowly add the cornstarch-milk mixture to the soup, while stirring. Cook for another 5 minutes. Stir in the parsley just before serving.

Hamburger, Potato, & Leek Soup

• 1 lb. lean hamburger
• 8 leeks, white part only, sliced thin
• ½ cup celery, chopped fine
• 3 cups potatoes, sliced raw
• 3 cups meat stock, or 3 bouillon cubes, dissolved
• 2 cups half and half cream
• 2 tbsp. butter
• ½ tsp. salt
• 5 whole black peppercorns
• 1 tbsp. parsley, chopped
• 1 tbsp. chives, chopped

Melt the butter in a large saucepan. Add the hamburger and cook until it loses its reddish color. Add the leeks, celery, potatoes, and stock. Add the salt and peppercorns. Cover and simmer until the potatoes can be mashed with a fork against the side of the kettle. Add about a half cup of the soup broth to the cream; mix well, then add the cream mixture back to the soup, while stirring. Simmer for 10 minutes. Serve in a large soup tureen garnished with chopped parsley and chives. Serve hot, with saltines.

Hamburger & Red Bean Soup

• 1 lb. hamburger
• 2 cans red kidney beans (#2 can)
• 2 medium onions, sliced thin
• 2 medium potatoes, in ½-inch cubes
• 1 egg, beaten
• 3 tbsp. butter
• 1 cup heavy cream
• 1 tsp. salt
• ½ tsp. pepper
• 4 cups water

Sauté the hamburger in the butter until slightly browned and separated. Add the kidney beans along with the liquid. Add the onions and potatoes. Add the water, and bring to a boil for 10 minutes. Add the salt and pepper; then remove from the heat and cool for a few minutes. Combine the cream and egg; and add ½ cup of broth from the soup. Stir well, then add this mixture to the soup, stirring constantly. Return to heat for 5 minutes. Serve hot. Garnish with grated Parmesan cheese, if you’d like.

Hamburger Spinach Soup

• 1 lb. hamburger
• 2 packages of frozen chopped spinach
• 2 tbsp. cornstarch
• 2 cups milk
• ¼ cup water
• 1 tbsp. butter
• ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. nutmeg

Brown the hamburger in the butter. Add the frozen spinach, and cook until thoroughly defrosted. Do not cover. Stir in the milk, and add the salt, pepper, and nutmeg. Simmer for 5 minutes. Thoroughly mix the cornstarch and water. Very slowly add the spinach-meat mixture, stirring until thickened. Serve with a dash of nutmeg over each bowl, if you’d like.

Ham Hock & Sausage Soup

• 2 ham hocks
• 1 lb. smoked Polish sausage, sliced thin
• 2 cups dried beans, well rinsed
• 2 cups tomatoes
• 10 carrots, chopped
• 2 onions, chopped
• 1 bunch celery, chopped
• 1 pint sour cream
• 1-2 cups chicken broth
• 1 tsp. basil
• 1 tbsp. salt
• 1 tsp. pepper
• 1 fresh parsley, chopped

Into a large soup kettle, place the ham hocks, onions, and celery. Add enough water to barely cover. Bring it to a boil, then lower the heat, and simmer, covered, for 2-3 hours, or until the beans are tender. Remove the ham hocks, and set them aside. Dice the tomatoes in a small bowl or dish, and add them, including their juice, to the soup. Add the carrots, the broth, and the seasonings. Simmer, covered, for fifteen minutes. While simmering, remove the meat from the ham hocks, discarding the fat. Skim as much of the fat from the soup as possible, then return the meat to the soup, along with the sausage and zucchini. Simmer for five minutes. When serving, top each steaming bowl with a dollop of sour cream and some chopped fresh parsley for color.

Lentil Soup

• 1½ lbs. smoked ham hocks
• 6 strips bacon, chopped
• 1 lb. lentils
• 2 large onions, chopped
• 4 stalks celery, chopped
• 4 carrots, chopped
• 3 potatoes, grated
• 2 lbs. tomatoes, stewed
• 2 bay leaves
• 3 chicken bouillon cubes
• 3 quarts water
• 3 tbsp. cider vinegar
• ¼ cup brown sugar
• 1 tsp. thyme
• 1 tsp. salt
• 1 tsp. black pepper, freshly ground

Wash, drain, and soak the lentils. Sauté the bacon in a soup kettle or large saucepan until the bacon browns. Add onions, celery, and carrots. Cook until the onions are soft, stirring as needed to prevent burning. Add the lentils, and the remaining ingredients. Simmer, covered, for two hours. Remove the ham hocks, pick the meat from the bones, and return both the meat and the bones to the soup. Adjust the seasoning to taste.

Mulligatawny Soup

• 3 lbs. raw chicken
• 2 sour apples, sliced
• 1 cup tomato, strained
• ½ green pepper, chopped
• 2 cloves
• ½ cup onion, sliced
• ½ cup carrot, diced
• ½ cup celery, diced
• ¼ tsp. pepper
• 1 tsp. salt
• 1 tsp. curry powder
• 1 tsp. parsley, chopped
• 1 tsp. sugar
• 1/8 tsp. mace
• 1 tbsp. flour
• ¼ cup butter
• 4 quarts cold water

Cook the chicken and the vegetables in a skillet until browned. Move to a large soup pot, add all of the rest of the ingredients, and cook slowly until the chicken is tender. Remove the chicken, and cut the meat in small pieces. Strain the soup and rub the vegetables through a sieve. Add the chicken back to the strained soup. Season, and serve hot.

Pea Soup

• 3 lbs. smoked brisket of beef (ham or sausage will do well, too)
• 2 cups dried split peas
• 1 small onion, cut fine
• ¼ cup celery, diced
• 2 tsp. salt
• 1 tsp. sugar
• ¼ tsp. white pepper
• 2 tbsp. butter
• 2 tbsp. flour
• 3 quarts cold water

Pick over, and wash the peas, soaking them in cold water overnight. Place in a soup kettle along with the meat, add the cold water, and let it boil slowly, but steadily, for four hours or longer. Add the celery, and cook until the peas and meat are tender. Remove the meat when it is tender. Skim the fat off the top of the soup. Heat 2 tablespoons of fat in a frying pan, add the onions, and brown; add the flour, and gradually a cup of the soup. Mix, and add it all back to the soup. Season to taste, and serve with smoked meat. Or, cook peas until they are tender, add smoked sausage, boil a few minutes, and serve hot with the soup.

Split Pea Soup

• 1 ham bone (or 2 lbs. smoked ham hocks)
• 2¼ cups (1 lb.) dried split peas
• 1 large onion (1 cup), chopped
• 2 stalks celery (1 cup), chopped
• 3 medium carrots, sliced
• 1 tsp. salt
• ¼ tsp. pepper
• 8 cups water

Heat the peas and water to boiling in a Dutch oven. Boil uncovered for two minutes, then remove from heat. Cover, and let stand for one hour. Stir in the onion, celery, salt, and pepper. Add the ham bone; heat to boiling, then cover and simmer for 1-2 hours, or until the peas are tender. Remove the ham bone, remove the meat from the bone, trim the fat from the meat, and cut the meat into ½-inch pieces. Add the meat and the bone (but not the fat) back to the soup; then the carrots. Heat to boiling, then cover and simmer for a half hour, or until the carrots are tender and the soup is of the desired consistency.

Tomato & Rice Soup

• 1 quart fresh tomatoes
• 1½ cups cooked brown rice
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped or grated
• 1 clove garlic, minced
• 2 cups chicken broth
• 1 cup light cream
• 1 tbsp. butter
• 1 tbsp. oil
• 2 tbsp. whole wheat flour
• 1 tbsp. brown sugar
• ½ tsp. basil
• ½ tsp. oregano
• salt & pepper, to taste

In a soup kettle, sauté the onion, celery, carrot, and garlic in butter and oil until the onion is golden brown. Stir in the flour and the rice, and continue to sauté until the rice is lightly browned. Add the remaining ingredients, except for the cream, and simmer, covered, for one hour. Stir in the cream. If reheating, do not bring to a boil.

Tomato Soup

• 6 large tomatoes, peeled
• 3 green onions, chopped
• ½ cup light sour cream
• 1 tbsp. lemon juice
• 1 tsp. marjoram
• 1 tsp. thyme
• 1 tsp. salt
• ½ tsp. sugar
• 1 dash parsley, chopped

Coarsely chop enough tomatoes to make 4 cups puréed. Blend with onions, salt, sugar, herbs, and lemon juice. Pour into a bowl, then whisk in the sour cream. Chill. If the mixture thickens too much, thin with chicken broth. Serve hot or cold.

Wild Leek Soup

• 2 cups wild leek bulbs, split
• 6 oz. Swiss cheese, thinly sliced
• 5 tbsp. butter
• 4 cups hot beef bouillon
• 1/3 loaf French or potato bread, sliced
• 1 tsp. sugar
• 1 tsp. salt
• black pepper, freshly ground, to taste

Preheat the oven to 350 F. In a large saucepan, sauté the leeks in 2 tablespoons butter. for about fifteen minutes. Sprinkle them with sugar and pepper, then add the hot bouillon, the salt, and simmer for ten minutes. Cut the bread slices in half. In a Dutch oven or casserole dish, layer the bread slices, topping each with a slice of cheese. Slowly pour the wild leek mixture over it, dot with the remaining butter, and bake, uncovered, for one hour.

Visit our Sister Site: Pasties, Plain & Simple