Homemade soups soothe the soul
Posted: January 13, 2013 at 6 a.m.
There is something inherently soothing about a large pot of simmering soup on the stovetop; the aromas linger long after the last spoonful is swallowed. Take the chill off this winter with one of these delicious soup recipes.
Dairy-free Sweet Potato Soup
3 tbsp. butter
1/4 cup shallots, chopped
1/2 medium onion, diced
2 celery stalks, sliced
6 cups vegetable stock
1/4 tsp. nutmeg
1 1/2 lbs. sweet potatoes, peeled and diced
1 cup Half-and-Half
3 tbsp. dry sherry
Pinch white pepper
1/2 cup pecans or walnuts, chopped
Melt butter in a large saucepan. Add shallots, onion and celery; cook over low heat about 6 minutes (keep stirring).
Add vegetable (or chicken) stock, nutmeg and sweet potatoes; bring mixture to a boil, then lower the heat and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth.
Put mixture into a saucepan and add the half and half and sherry; stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil.
Top each individual serving with chopped nuts.
Traci’s New England Clam Chowdah
3 cups onions, diced
3 cups celery, diced
5 lbs. potatoes, diced
6 cans cream-style corn
6 cans sweet corn, drained well
6 ozs. can minced clams with juice
4 1/2 sticks butter
2 1/4 cups unbleached white flour
3 quarts heavy cream
4 1/2 tsp. kosher salt
4 1/2 tsp. pepper, freshly ground
3 lbs. pepper bacon, cut into 1/2-inch pieces
2 tbsp. hot pepper sauce
6 round bread bowls, gutted.
Reserve the bread and make croutons.
Drain clams but reserve the juice.
Add bacon to a large stock pot and cook until almost crisp. Do not drain fat and add onions and celery. Cook until tender. Add potatoes, clam juice and just enough water to cover. Cover and simmer. Cook potatoes until just barely fork tender, being careful to not overcook.
In a separate 5-quart pan, melt the butter. Add the flour and whisk to blend. Cook for about 2 minutes and add cream. Stir using a wire whisk until smooth and thick.
Add the cream mixture, drained corn, creamed corn, clams and hot sauce. Stir to combine and enjoy.
Potato Bacon Soup
6-7 large potatoes, peeled and cut into bite-size pieces
1 medium onion, chopped
2 cans chicken broth
1 can cream of chicken soup
1 can cream of celery soup
8 ozs. cream cheese, softened and cubed
1 tsp. garlic powder
1/2 stick unsalted butter
Salt and pepper to taste
1/2 cup milk (optional)
1 pkg. real bacon bits
Cheddar cheese, shredded
Put potatoes and onion in a pot with chicken broth. Add enough water to cover and cook until tender. Once tender, mash most of the potatoes to thicken, leaving some chunks. Remove from heat and add cream cheese. Stir until cheese is melted. Return to low/medium heat. Add cans of soup, butter, spices and half the bacon. Cook another 10 minutes. Garnish with shredded cheddar cheese, bacon and green onions.
These recipes and more available at justapinch.com
Methods for freezing soup are available at favoritefreezerfoods.com/freezing-soup.html