Reposted from 2012–back in the old blogger format. It’s a good recipe. It’s Creative Cooking! Entrant #2 in the Spring/Summer Soup Contest Last weekend we enjoyed a French provincial supper al fresco featuring Creative Cooking French Peasant Soup. (More photos here.) This is a hearty soup, perfect for supper after a day of farm work–
It’s Marica Cooks Monday which is by far my favorite. It’s the alliteration, don’t you know. My choices of split pea soup recipes came down to two. I liked the seasonings in the other so I’m changing this one up a bit. Instead of basil, I’ll make a bouquet garni of bay leaf, 8 springs
“Pepperpot is a patriotic dish originating in Pennsylvania and still much served in Philadelphia. It has a romantic history to tell. It was that bitter winter at Valley Forge; George Washington’s soldiers were in rags, food was ever lacking. Cooks made ends meet where there was nothing but ends and they met just over the
East Hampton’s chowders are all made from heirloom recipes that go back for centuries. Jeanette says that soup, as it is served there today (she doesn’t mean chowder), also the salads, are imported frills brought in by the summer people, the New York City folks who first invaded the village as a vacation spot back
This sound pretty danged good. Nice salad and a roll… CHICKEN VELVET SOUP I Serves 4 6 Tbsp butter1/3 C flour½ C milk½ C light cream or half and half3 C chicken stock 1 C cooked chicken, chopped fineDash pepperSnipped parsley, chopped pimento (drained if canned), for garnish Melt butter in saucepan, blend in flour
Good time of year for soup, don’t you agree? Put a bunch of good things in the slow cooker in the morning. Turn it on low. Come back hours later. Add a biscuit or roll and you’ve got a good hearty supper. SAUSAGE GREENS SOUP Serves 6 1 egg, beaten2 Tbsp milk¼ C fine dry
I am going to go way back in the archives this evening, and you are going to come away with some Fall & Winter Soup recipes. I’ll add some notes as we go along. The links to the recipes all seem to be working except for the Sausage Sauerkraut Soup which is here (with a
We have so many great soup recipes it’s impossible to pick a favorite. But this one ranks up there in our top five. Mellowed leftover is even better, and it freezes well. This was one of three soups we did for a tailgate serving about 120 a few years ago, so it multiplies well, too.
“It was in Marblehead [Massachusetts] that I went calling on the Samuel Chamberlains, yes, that Samuel who is the famous photographer and writer, his wife Narcissa, co-author, collector of recipes. It was the Chamberlains who gave me this Spite House Fish Chowder, a dish of high standing in Marblehead.”—Clementine Paddleford, How America Eats (1960) “Serve
Strange things happen here. I was looking at the stats and I saw someone had looked at this post. I hadn’t even been blogging a month at that time. I think we’ve had three or four soup contests. Some were fFall-Winter, some Spring. We had an excellent way of scoring and determining the winner. Maybe
No photos so you’ll have to trust me, this was not only a delicious soup, but an attractive one as well. Excellent for this time of year. This is one of those all day but not time consuming recipes. During the morning, I cooked the dry (unsoaked) cannellinis in the pressure cooker for about 40
This may not look like much but it is good, and perfect for last evening’s Heritage Night–when we enjoy mostly eastern European dishes. Unfortunately, we couldn’t find any leeks in town so we used a couple of bunches of green onions. “Thin Soup with Young Vegetables” LEEK SOUP WITH HAM ROLLS About 5 medium-sized leeks,
Went looking yesterday in the archives for some to make for Marica Cooks Wednesday. What a find! We both remembered this soup. So that’s what will be cooking Wednesday! Aha! Would you look at that. I already had a “peasant food” tag. Recipe: Creative Cooking French Peasant Soup Published on April 18, 2012 Last weekend we
As many times as we’ve had this, I cannot believe I’ve never posted a photo. Some notes. If you have giant kettles, this recipe is lends it self to doubling, tripling, etc. We once made this for a soup and sandwich tailgate feeding 120. I believe we offered three different soups. So… (120/3) / 8
This is a good Springy feeling soup. I actually remember it. Recipe: Marica’s Chicken Albondigas Soup Published on March 19, 2021 Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat
Mr. Big Food’s compilation of recipes is titled The Big Food Manual and Survivalist Flourishing Guide. It has tens of thousands of recipes he’s culled from his collection of old cookbooks. But in addition to the recipes, he’s also preserved a lot of information and history on food that those old cook books contained. Here’s
I was so anxious to plunge my spoon in I forgot tot take a picture! Comments. We used ham stock instead of water, and increased the initial amount by about 1C. We did not pre-soak the lentils and this may account for the fact that I added another cup of stock about three hours in.
It was a snap! Here’s what I did. Saturday I knew I wanted to make lentil soup, and that Monday’s schedule was still up in the sir. So I chose Crockery Lentil Soup. It cooks in the slow cooker 10-12 hours so scheduling issues, whatever they turned out to be, were of no import. Sunday
Those who have been around a while will not be surprised to learn that I have grocery store receipts dating back to 2011. No. I do not save all receipts! I am weird but not that weird. But I periodically save enough to have accumulated a pretty nice data set. And you know how I
This soup really is worth the effort of making your own Brown Soup Stock. Trust me. It’s time consuming, but you yourself aren’t involved too much at all. Recipe: The Frugal Gourmet’s French Onion Soup Published on January 12, 2016 [Individual photos here.] This soup, made with a proper beef stock, will not have that salty flavor
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