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
This is really quite hearty! Veganizable. “This makes a delicious soup and quite as nourishing as if made with soup meat.” FRENCH MEATLESS VEGETABLE SOUP 5-6 quarts stock (of any sort, or water)1 bunch fresh carrots (about 6), washed well but not peeled, chopped3 turnips, washed well but not peeled, chopped4 celery stalks, choppedSmall cabbage
We have so many great soup recipes it’s impossible to pick a favorite. But this one ranks up there in out 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.
This is one of those recipes that you look at and say, “No way this is going to be good” but it is! And it’s perfect for this time of year. Takes no time to prepare, filling, and pretty festive looking, too. So as you start to get busy doing all of the things, keep
Originally published January 2020, so excuse the references to Spring. This is one fine soup and I do believe this is a great time of year for soup. Yesterday’s Swiss Potato-Leek Soup turned out wonderfully! Paired with a nice salad, it was perfect. That one took about 30 minutes to prepare early in the morning,
SWISS POTATO-LEEK SOUP Makes 8 to 10 servings 6 C potatoes, peeled if desired, cubed2 leeks, washed, sliced into 1-inch pieces1 large onion, chopped½ C carrots, scraped, diced½ C celery, diced1 celery top5 C chicken stock 6 sprigs parsley2 tsp salt1/8 tsp pepper1/3 C (2/3 stick) butter13-oz can evaporated milkChopped chives (to garnish individual servings)
“Wonderful recipe for leftover turkey or for ready-made roasted chicken. From the Washington Post Food Section, Thanksgiving issue, from AT LEAST 20 years ago.”—Posted by: Cricket, The Deplorable Gourmet by The Horde (2017) “This recipe is very flexible in terms of how thick or thin you want the soup to be. Add more stock to
Across the Garden Soup is my variation on my mother’s. As its name implies, the soup changes subtly with the seasons, so go ahead and stroll across the garden to create the soup you like. This is a great soup to have simmering in the background. In my humble opinion, it tastes better after it’s
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 it Chopped, rather than minced, onion etc. Increased amount of stock to ~8 cups (used part veggie stock) Doubled amount
Perfect for this time of year! Originally published on January 30, 2020 We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So–
Lots of folks on the world wide web commenting on the cooler weather. Perfect weather for a tasty soup and a sandwich. Here’s a different take on tomato soup. More Jiffy Soup recipes.
Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes (1968) one
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