Soup Soup n’ More Soup

Even more soup recipes

Russell Farms Market CowichanFall makes me want to make soup. On rainy days I want to eat it.

As the weather gets colder, and things become damp, there’s nothing quite like a big pot of hot n’ steamy potage simmering away on the stove.

Creamy soups are my favourite and these veggies are still available locally grown.

That’s a win win in my books, so let’s start with those…

Recipes for cream of cabbage soup, cream of carrot soup, cream of mushroom soup and cream of onion soup.

Would most definitely love to hear back from anybody that makes one, two, three or all of these soups!

Potage Creme aux Choux – Cream of Cabbage Soup

  • 4 tablespoons butter
  • 1 1/2 cups sliced potatoes
  • 4 cups shredded cabbage
  • 3/4 cup sliced onions
  • 6 cups chicken broth
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1 cup heavy cream
  • paprika

Melt the butter in a saucepan. Add the potatoes, cab­bage and onions.

Cover and cook over low heat 10 min­utes, shaking the pan frequently. Add the broth, salt and pepper; cover again and cook 30 minutes.

Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream.

Heat and taste for seasoning. Serve sprinkled with paprika.

Serves 6-8.

Cream of Carrot Soup

  • 3 tablespoons butter
  • 3 cups sliced carrots
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 4 cups chicken broth
  • 1 cup light cream
  • 1 tablespoon minced parsley
  • 1 hard-cooked egg, chopped

Melt the butter in a saucepan; add the carrots, salt, sugar and pepper. Cook over low heat 10 minutes, stir­ring frequently. Add the broth; cook over low heat 30 minutes.

Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning.

Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6

Cream of Mushroom Soup

  • 1 pound mushrooms
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1/4 teaspoon white pepper
  • 3/4 cup heavy cream

Wash and drain the mushrooms. Chop the stems and half the caps. Slice the remaining caps thin.

Melt the butter in a saucepan; sauté the chopped mushrooms and onion 5 minutes.

Blend in the flour; add the broth, stir­ring steadily to the boiling point. Add the sliced mush­rooms and pepper; cook over low heat 15 minutes.

Mix in the cream; taste for seasoning.

Serve sprinkled with parsley, if desired. Serves 8-10.

Cream of Onion Soup

Cream of Onion Soup RecipeMelt the butter in a saucepan; sauté the onions over low heat about 20 minutes, until browned.

Mix in the flour and sauté another 5 minutes.

Add the water, salt and pepper. Cover loosely and cook over low heat 25 minutes.

Beat the egg yolks and cream in a bowl. Gradually add about 3 cups of the soup, stirring steadily to prevent curdling.

Return to balance of soup. Heat, mixing steadi­ly, but do not let boil.

Serve with a bowl of grated cheese.

Serves 6-8.

More Soup Recipes

Cucumber; Did you know?

The cucumber did not originate in one particular place…

They were found in many parts of the world and as far back as prehistoric times. The Bible contains a very early cucumber reference.

Cucumber People by BreannaThere are Chinese writings dating back fifteen hundred years that reference the cucumber. The Romans had cucumbers, small and gnarled, but cucumbers nonetheless.

When explorers came to the New World they found cucumbers growing everywhere.

Many of the imperfections, the knobs and prickles, the spines and warts, that originally adorned cucumbers, have long been eliminated by selective horticulture. Most new cucumber varieties are quite straight rather than curved in the shape of a half-moon like their ancestors.

Hadn’t really intended on discussing cucumbers in particular 😉 Plan was to share two dressing or dip recipes and then let you know I’ve added a new page of salad recipes…

Cucumber Dressing or Dip

  • 1 cup finely chopped cucumbers
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon minced dill (optional)
  • 1 cup sour cream

Drain the cucumbers very well. Mix with the salt, lemon juice and dill. Fold into the sour cream. Chill. Serve with sea food or vegetable salads. Makes about 2 cups.

Parsley Dressing or Dip

  • 3 tablespoons minced parsley
  • ¼ cup finely chopped dill pickle
  • ¼ cup chopped tomatoes
  • ¼ teaspoon salt
  • 1 cup sour cream

Mix together the parsley, dill pickle, tomatoes and salt. Fold into the sour cream. Chill. Great served with sea food. Makes about 2 cups.

Veggies for dipping

Select a variety of crisp, chilled fresh vegetables such as cucumber slices, celery stalks, carrot sticks, cauliflower flowerets, Bel­gian endive, artichoke leaves, radish roses, green and red pepper sticks, tiny plum tomatoes and small mush­rooms. Arrange them attractively around the dip.

Salad Recipes

Hope you enjoy the recipes!

Take care,

Shelley

PS- Remember to shop local…support your community, your neighbours & your friends! Pretty please 😉

Support Local Farm Markets in your area

Veggie Recipes

Artichokes for Sale at Market at Campo De' Fiori

Recipes Using Frozen Artichokes

As fresh garden veggies become a thing of the past (well a past season that is) it’s time to start being creative with frozen vegetables. They can be a great off-season alternative to fresh vegetables. Frozen vegetables are available all year round. We don’t have to wait until summer to enjoy garden fresh taste. But… Quality is really important.  Try choosing vegetables that have been frozen within an hour or two of being picked (with no additives). Check for local farm produce that is also available frozen.


 Here are a two nummy artichoke appetizer recipes.

Marinated Artichokes and Shrimp Recipe

Cook the artichokes 1/2 minute less than package directs. Drain well and chill. Beat the egg yolk in a bowl; add the oils, mustard and vinegar, beating steadily. Mix in the scallions and parsley, and then the shrimp and artichokes. Marinate in the refrigerator 4 hours, basting occasionally. Serves 6.


Artichokes a la greque Recipe

Let the artichokes thaw sufficiently to separate. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for seasoning. Pour into a dish (not metal), cool, then refrigerate until needed. The artichokes will keep about 2 weeks. Serves 4-6.


  Serve With Main CourseSauteed Artichoke Hearts

Partially defrost the artichokes. Mix together the flour, salt and pepper. Lightly roll each artichoke in the mix­ture. Heat the oil in a skillet; sauté the artichokes until browned. Serves 3-4.

Vegetable Combination

Recipe Artichauts a la Mirielle

Heat the oil in a deep skillet; sauté the onions 10 min­utes, shaking the pan frequently. Add the artichoke hearts, broth, salt, pepper and tomatoes. Bring to a boil, cover and cook over low heat 15 minutes. Sprinkle with the parsley. Serves 6-8.

Easy Frozen Vegetable Recipes

Dry the artichokes on paper towels. Heat the oil in a skillet; lightly brown the artichokes in it. Add the garlic, peas, lettuce, salt and pepper. Cook over low heat 10 minutes, adding a very little water if necessary to keep from burning. Serves 8-10.

 

Artichokes for Sale at Market at Campo De' Fiori
Artichokes for Sale at Market at Campo De’ Fiori

Click here for some Frozen Broccoli Recipes

Broccoli Sicilian Style or with Lemon Butter Sauce Recipes

How to get kids to eat their broccoli. This first one is an incredibly easy way to add some flavor to your “green trees” as my daughter likes to call them…

broccoli with lemon butter sauce

Cook the broccoli 1 minute less than package directs; drain.

Heat together the butter, lemon juice, salt and pepper; pour over the broccoli and sprinkle with the egg yolk.

Serves 4-6.


 Broccoli Sicilian Style

1 large bunch broccoli, or 2 packages frozen  

1 teaspoon salt

Broccoli, Sicilian Style

Wash the fresh broccoli thoroughly.

Remove the coarse leaves and tough lower portions of the stalks.

Split lengthwise. Place in a skillet with the salt and boiling water to a depth of ½-inch.

Bring to a boil and cook over low heat 5 minutes. Cover and cook over low heat 15 minutes, or until tender. Drain and keep hot.

Cook frozen broccoli 1 minute less than package directs; drain and keep hot.

Prepare the sauce while the vegetable is cooking.

Heat the oil in a saucepan; sauté the onions and garlic 5 min­utes.

Blend in the flour and pepper.

Gradually add the broth, stirring steadily to the boiling point; cook over low heat 5 minutes.

Mix in the cheese until melted, then stir in the anchovies and olives.

Pour over the broccoli. Serves 4-6.


 Baskets of Fruits and Vegetables

Baskets of Fruits and Vegetables

 

 

Eggplant Caviar Recipe

Eggplant Caviar Ingredients
Eggplant Caviar Ingredients

If you’re looking to impress company with a delicious vegetable appetizer, how does Eggplant Caviar sound? Fancy right? It’s a much easier recipe than the name implies.

Wash and dry the eggplant. Place on a baking sheet and bake in a 400° oven for around 45 minutes, or until the skin is browned and split. Turn several times.

Peel the eggplant, then chop with the onion until very fine. Sea­son with the salt and pepper; beat in the olive oil. Mix in the lemon juice and parsley.

Taste for seasoning. Serve with buttered pumpernickel (find fresh bread or recipe ingredients at the Duncan Farmer’s Market).

Makes about 2 1/2 cups.

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