It’s winter, last evening we had our first snowfall of the year. It was not a heavy snow but it was followed by verrrry cold weather, is there a better way to warm up than having some nice hot soup? Below is one of my favorites:
Creamy Potato Soup
Yields 4 servings
- 8 medium potatoes, mashed
- 1/4 cup margarine
- 1/2 cup flour
- 6 cups soy milk
- 2 teaspoons chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Parsley and basil for garnish
- Peel, cube, boil, drain and mash.
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, bring to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add the mashed potatoes.
- Sprinkle some parsley and basil, serve.
Having scoured the web, we bring you a few easy to make recipes but are truly delicious.
At Foodista.com – The Cooking Encyclopedia Everyone Can Edit I found the following recipe by Alisa Escanlar:
Vegetable Beef Soup
- 2 teaspoons cooking oil
- 1/2 pound lean ground beef
- 1 can (14 oz) whole tomatoes, broken up, with juice
- 10 ounces frozen mixed vegetables
- 1 cup onions, chopped
- 4 cups water
- 1 tablespoon beef bouillon powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme, ground
- Heat cooking oil over medium heat in large saucepan and add ground beef.
- Scramble fry until browned and crumbly.You can remove excess oil. Drain the hamburger and add back to pot.
- Add remaining ingredients and stir. Then, cover and simmer in medium to low heat.
- Simmer for about 20 minutes or until vegetables are tender but not too soft.
- Serve with crackers.
From South African cooking blog: KOEK! we bring you:
Pappa Al Pomodoro
- 8.5 ounces olive oil
- 3 garlic cloves, crushed
- 3 leeks, finely chopped
- 34 ounces meat stock (made with beef and chicken)
- 64 ounces puréed canned tomatoes
- Half a loaf of bread, thickly sliced
- Generous handful basil leaves, torn
- Sea salt and freshly ground black pepper to taste
- Extra virgin olive oil to drizzle
- Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.
- Stir in the stock and puréed tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
- Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.
- Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.
- 5. Ladle into bowls, drizzle with extra virgin olive oil and serve.
Enjoy, gentle reader, enjoy!