On these chilly winter days nothing is more appealing than hot soup, a cozy fire and home.
Dill weed, garlic and other spices leave the room scented with their own sweet tangy perfume.
The soul of homemade soup that makes the tasty stock is the spices.
Did you know that an aluminum tea ball caddy can be filled with your soup’s spices and immersed when cooking?
After cooking re-move the caddy and your soup will be free of floating bay leaves, and spices will still have all the delicious flavor.
To remove any excess fat from soup just drop in a lettuce leaf let it remain until the grease is absorbed. Remove lettuce leaf before serving.
So simple and effective these little tricks make you feel more confident in your kitchen. Here are a few more:
If you add mashed potatoes to any cream soup it will act as a thickener. Replacing the use of flour. It also adds taste and not as many calories.
To bring out the tang of your tomato soup, add a little sugar and for an instant cream sauce substitute one can cheddar cheese soup or cream of mushroom celery or chicken broth plus ¼ cup milk.
Try my favorite “sit at home and enjoy” soup recipes below. When their aroma begins to tickly your nose you will remember what is so special about these frosty winter days.
OYSTER STEW
1 PINT MILK
½ CUP CREAM
¼ CUP BUTTER
1 PINT OYSTER
1 TEASPOON SALT
DASH OF PEPPER
Heat milk and cream to scalding. Just before serving, melt butter in saucepan add oysters and liquid. Cook gently just until oyster edges curl. Add to scalded milk and cream. Season with salt and pepper. Serve immediately.
BEEF BARLEY SOUP
2 POUNDS BEEF SHORT RIBS
5 CUPS WATER
1 LARGE ONION, SLICED
1 16-OUNCE CAN TOMATOES, CUT UP
1 TABLESPOON INSTANT BEEF BOUILLION GRANULES, SALT AND BASIL. SIMMER COVERED ONE AND ½ HOURS.
In Dutch oven slowly brown short ribs on all sides. Drain off excess fat. Add water, undrained tomatoes, onion, bouillon granules, salt, and basil. Simmer covered 1-1/2 hour.
Add carrot, celery, green pepper, barley, and parsley. Simmer covered 45 minutes. Remove meat and bones. Chop meat. Discard bones. Skim excess fat from soup. Return meat to cooker. Season soup to taste with additional salt and pepper.