Tangy Rosemary Butternut Squash Soup

tangy rosemary squash soup

When butternut squash is in season, I am constantly looking for ‘different’ ways to prepare it.  This recipe qualifies. The zingy flavor of the lime combined with the homeyness of rosemary makes this recipe one that will be repeated.

1 cooked butternut squash – deseeded, peeled and blended in the blender with as much
chicken broth as needed for desired thickness

1 palm-full (about 1 12/ tblsp.) of fresh rosemary leaves – crushed into the finest powder possible

juice from 3 limes

salt to taste

*Topping in the photograph is hemp seeds.

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Leek & Potato Soup

potato leek soup

1 cup leeks – chopped – sautéd in 2 tblsp. bacon drippings
4 cups water
1 bay leaf
2 tblsp. catsup
2 cups potatoes – chopped
1 small onion – chopped
1 stalk celery – chopped
1 bunch fresh parsley – chopped

salt & pepper to taste
sprinkle of paprika

1/2 to 1 cup lemon roux

to water add, leeks, bay leaf & catsup – simmer for 20 minutes
add remaining ingredients – bring to boil – reduce heat once potatoes are done.

add roux or other cream sauce

top with home made croutons & a splash of cilantro sauce

Chicken Noodle Soup – Jeanette

Place one whole chicken – about 3 lbs +/- in a large potice

Add water until chicken is covered.

Add
1 Tbsp salt
¼ tsp pepper
½ onion chopped
½ head of celery chopped

If desired, add 2-3 fresh sage leaves, slightly chopped.

Bring to a boil, then turn down low and simmer 1 hour, covered.

Allow to cool a little.

Either chill this in the refrigerator overnight for convenience and continue the next day OR

Pour everything through a strainer into a large bowl to capture all of the chicken parts and vegetable debris.

Transfer the broth back to the pot.

Bring the broth back to a boil and add 2-3 sliced carrots and a few stalks of chopped celery. No need to overcook these. 10 minutes will do.

While broth is heating and vegetables are cooking, separate the chicken meat from the bones. (Remove the large breast pieces- otherwise you will have too much meat in the soup) Cut the chicken into bite-sized pieces and add to broth when vegetables are done. Your soup is ready to serve. Add noodles to each bowl separately. If you cook the noodles in the broth, your broth will disappear!

Jeanette: I make home-made chicken soup a lot and one of my ongoing conundrums to getting the same outcome each time is how much water to how much chicken to use when stewing it, then if and how much water to add after. Sometimes I use a whole chicken, sometimes I buy a tray of bony parts like the wings (party wings, or drummettes).

 

 

 

 

 

snow 1969

 

 

Ham & Bean Soup – Grandma’s

Fill large pot with watergrandpa and old car
add 1 – 2 cups white navy or pea beans (washed)
add
celery – chopped
onions – chopped
desired amount of ham – preferably with bone

bring to boil and simmer till beans are soft – about 1 hour or more

slice desired amount of potatoes into small cubes –  add to soup and cook till done (about 10 min.)

salt and pepper to taste

serve with vinegar so folks can add to taste

 

grandpa wedding

 

bushia jaja house wisconsingrandpas childhood home

Chili Soup – Grandma’s

1 lb. hamburgerIMG_0719
1 onion chopped
1 can chopped tomatoes
1 can tomato paste or sauce
dash of cayenne pepper
dash of chili powder
salt & pepper
1 bay leaf
4 stalks celery chopped
spaghetti pasta
kidney beans

fry hamburger with onions, tomatoes, sauce or paste and celery

cook at least 1/2 hour before adding pasta noodles (broken up small)

add kidney beans at the very end.

 

 

chili soup

Carrot Soup

carrot soup with goat cheese rabit 10-12 carrots cut into chunks

1 onion – chopped

several celery stalks – chopped

1 cup cream (or milk or soy milk)

1/4 cup butter

fresh lemon juice, salt and pepper to taste

cinnamon or nutmeg if desired

Add all chopped vegetables to 8 cups boiling water. Boil until vegetables are soft.
Use a food processor or blender to puree. Add butter, dairy, lemon juice and seasonings.

To Make the Rabbit:

Shape rabbit face out of soft cheese – use black peppercorns for the eyes; red for the nose.
Use a vegetable peeler to make the whiskers and to shape the tiny carrot at the bottom.
Hollow out a space at the fat end of the tiny carrot to insert a celery leaf or two.
(The white and blue part of the eyes were drawn in digitally)

Spicy Sunrise Soup – Mushroom, Tortilla Strips & Egg

 


Cut cor tortillas into thin strips. Generously coat with herb infused olive oil ( I used garlic, parsley, basil & rosemary olive oil). Cook in oven on low heat until golden brown. While still warm, sprinkle with lemon, Tabasco Chipolte flavored sald.

Salt: Lemon zest, Tabasco pepper sauce & salt

Sautee in herb infused olive oil, garlic, onions & mushrooms. place in a mound in bottom of bowl.

Heat chicken stock & thicken with corn starch.

Pour stock around mound. Place fried egg on top. Crush some of the tortilla strips & finely chop cilantro & mix with lemon zest.

Fill a poultry injector with Tabasco sacue and swirl around in chicken stock.

garnish egg with alternating “ray’s of crushed tortilla & cilantro / lemon….dip remaining tortill astrips in tabasto sauce and place along back of dish.