Monday, January 4, 2010

Soup's On! is COLD.  We're talkin' 32, 33, 34 degrees for a HIGH for days on end.  I could easily eat soup for lunch and dinner on days like this. (And today I did.)  For the past 2 weeks, while on vacation, I made several pots of soup.  I had friends over for lunch one day and we had soup and grilled pimento cheese sandwiches.  Then I went to my sister's for the weekend and made soup while there.  Tonight I came home from the first day back to work after two wonderful weeks off...and what did I do?  Made soup.  So I thought sharing some soup recipes might be blog-worthy...especially if there are folks like me out there wanting to make something hot and comforting...
I haven't even written down the potato soup I'll try to reconstruct in as orderly a fashion as possible:

 Exceptional Tater Soup

2 cans chicken stock
1 envelope Lipton Onion Soup mix
About 10 baby carrots sliced in 1/2 inch chunks
Center stalks of celery with leaves chopped
Salt and Pepper

Bring to boil and cook until carrots are slightly tender.

Add one package of Simply Potatoes Diced Potatoes with Onion.  Simmer for another 20 minutes.

Add about 1/3 teaspoon of coriander, about 1 teaspoon lemon juice and 1 small can evaporated milk.  Add about 1/3 cup of shredded sharp cheddar cheese.

  I wanted it to be thicker like potato soup is supposed to be...and some of the recipes that I scanned in my "Fix It and Forget It " cookbook used flour as a thickener for the potato soups.  So I used about 2 Tablespoons of flour and whisked it well with a small amount of water to avoid any lumps and added it to the mixture.  It thickened perfectly.  After adding the milk, it's important to only heat the soup through and then eat, and not let it cook or it will curdle.

I think that I've not forgotten anything that I turned out really really yummy.

My other favorite soup recipe that I've made several times lately is from my All-New Ultimate Southern Living Cookbook (2006 Oxmoor House).  It's easy and delicious and I usually have most of the ingredients handy.

Tomato-Basil Bisque

2 (10 3/4 oz.) cans tomato soup
1 (14 1/2 oz.) can diced tomatoes
2 1/2 cups buttermilk
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper

Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6-8 minutes, or until thoroughly  heated.  Yield: 7 cups

If you are like me and never buy buttermilk unless you need it for a recipe, you can make a substitution with regular milk with either white vinegar or lemon juice added...1 tablespoon per cup of milk...let stand 5 minutes.  I've made this recipe both ways - with real buttermilk and with my "homemade" buttermilk.  It tasted great both times.

So..there you have it...two of my best soups from the past few weeks....enjoy and stay warm!

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