You are here: Home / soup It was an enjoyable meal. Tasty, too. The soup is nothing special–it’s a Jiffy Soup, though this particular one isn’t posted in the list. But the additions spiff it up a bit. Do add the butter pat, and increase the savory and basil as you see fit. (I used about 1 tsp. each.) “A tomato
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It was spectacular and worth the effort. Accompanied by French Pear Bread which I didn’t think was all that pear-y. Quite good. Recipe coming. Soup recipe
It’s Marica Cooks Wednesday. Last weekend, when I was looking through the folder, I came across this recipe. I think about it from time to time but have not made it in years–probably over 40. The recipe originally comes from one of Dionne Lucas’s cookbooks (hit the link to that infallible source–interesting person) but my
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This turned out to be fantastic and a perfect dish for yesterday’s rainy day supper. Recipe. One change. Rather than do the one-hour stovetop presoak of the cannellini beans (also a change from the recipe which calls for cranberry beans) I did them in the pressure cooker. This is a recipe that’s easy to do
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Sometimes you just want a nice warm, cozy supper. Campbell’s Tomato Bisque Soup made with milk (not water) with a salad and good sandwich. This is basically a grilled cheese with a twist. Homemade white bread. Velveeta cheese. Thick cut bologna. The twist is that you whip up a simple French toast batter (eggs &
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From January 2014. Please pardon the formatting, 2014 was a long time ago in WordPress land. Recipe for Fluffy Dumplings is at the link in the photo caption. Topped with Fluffy Dumplings Well, this is embarrassing. This soup was of course a contestant in our 2013/14 Fall and Winter Soup Contest. (More soup recipes at
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From November 2013. Comment at the time was that this is easily veganized. This was the first of our 2013 Fall & Winter Soup Contest. It’s a simple idea and a lot of fun. Have one soup meal each week for five or six weeks. It helps to keep notes. Each person ranks the soups
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A repost from 2016. A cold front in coming in on Monday. I decided what we’ll need for supper on Marica Cooks Wednesday will be soup & grilled cheese sandwiches. I landed on this most excellent cream of tomato. I’ll skip making real crème fraîche and instead just use the immersion blender to whip some
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I cannot believe I have never posted this recipe before. It’s a classic and a Big Food Favorite. We made it for a soup tailgate one year and I was surprised to hear how many people knew of the restaurant. From Pea Soup Andersen’s, the famous restaurant in Buellton, CA PEA SOUP ANDERSEN’S SPLIT PEA
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It’s been a couple of years since I last posted this. And today is Marica Cooks Wednesday. Guess what we’re having for supper? I probably should bake bread today, too. We’ll see. A nice thick slice slathered in butter would be good. Across the Garden Soup is my variation on my mother’s. As its name
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I made the best soup yesterday, completely winging it. Started with a pot of cold water to which I added a good sized onion, quartered, rinsed but not peeled–the way the Frugal Gourmet does it–about four bay leaves, at least a tablespoon of white pepper corns, another of dried rosemary leaves, and about a half
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Tortilla Ball Soup and Bean Soup with Tamale Dumplings from Old El Paso Sun Country Mexican Cookbook (1978). TORTILLA BALL SOUP I Serves 6 10 tortillas, torn¼ C milk1 small onion, cut up1 clove garlic1 egg½ tsp salt1/8 tsp pepper4 oz chopped green chilies¼ C (1 oz) shredded cheddar or Monterey Jack cheese (or use
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ELEGANT SOUPS From The Creative Cook (1978) If bread is the staff of life, soup is the food that restores the spirit. It can be made in wondrous variety. There is truly a soup to fit every nuance of mood, to set perfectly the spirit of the occasion. Soup goes back to the very earliest
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Again with the substituting fresh if you have it. FIVE BEAN SOUP Serves 8 15 ½ oz can red kidney beans15 oz can garbanzo beans15 oz can navy beans8 ½ oz lima beans (can use canned)9 oz cut green beans (can use frozen)1 C onion, chopped4 oz diced green chilies (drained if canned)4 tsp chili
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This recipe has a lot going for it, I think. Mixed vegetables–whatever you happen to be picking right now. I’d use fresh herbs if you have them, and certainly substitute fresh tomatoes for canned VEGETABLE BARLEY SOUP I Serves 5 3 C vegetable stock14 ½ oz diced tomatoes (undrained if canned)10 oz mixed vegetables (can
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Absolutely delicious. Served with BLTs on homemade oatmeal bread. The recipe is here. I changed it up ever so slightly. It instructs to combine the flour and stock separately (I suppose shake it up in a jar). I prefer the roux-ish approach, so added flour to the cooked veggies and then slowly added the stock.
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It’s early Saturday evening as I’m scheduling all of these cold soup recipes to post Sunday morning. Earlier I’d told Mr. Big Food about the focus on cold food this week. I just walked into the kitchen, where he’s making our salads, and said, “Cold Cherry Soup.” He smiled, chuckled and asked, “Wonder what The
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I include this because I understand some folk like beets Even “buttermilk haters” will like this delicious and low-calorie soup. (Recipe contest entry: Ruth Gordon, Carpinteria, CA) The Garlic Lovers’ Cookbook (1980) COLD BEET AND CUCUMBER SOUP 1 lb can julienne beets, drained, juice reserved8 oz carton low-fat yogurt1 quart buttermilk4 large cloves fresh garlic,
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I was looking at the soup recipe, guessing the chicken flavor just comes through since there’s no chicken called for. I think you could boil the chicken for the loaf and use the stock for the soup, making sure you’ve got enough stock for the quart the soup calls for, plus 2C reduced stock for
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COLD CELERY POTATO SOUP Serves 8-10 3 C celery, sliced1 C onion, sliced2 Tbsp butter3 C chicken stock2 C water1 tsp salt½ tsp dried tarragon½ tsp chervil½ tsp summer savory3 C potatoes, peeled and diced½ C milk or creamFresh tarragon, chopped (for garnish) Sauté celery and onion slowly in butter for 10 minutes, add chicken
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