It seems a bit crazy with temperatures pushing into the high 80s in my neck of the woods to think about soup, but that’s exactly what’s on my mind. Blame author Michelle Douglas for bringing up the subject of soup. Last week she shared a picture on Facebook of the soup she’d just prepared, and asked what everyone’s favorite soup was. Of course I love lobster bisque and clam chowder, but you won’t catch me making those because they’re too dang hard!
That got me to thinking, what is my favorite homemade soup? Turns out I have three current favorites based on number of ingredients, level of difficulty (easy!), and good, flavorful taste. Since I’m sick of writing blogs about my books, I decided to share my top three soup recipes with my blog readers.
Here’s the recipe:
6 cups reduced sodium chicken broth
2/3 cup uncooked orzo
1 large carrot, diced
1 ½ cups diagonally sliced asparagus (bite-sized pieces)
1 cup frozen green peas
4 medium scallions, sliced
1/3 cup fresh, chopped dill
2 Tbsp. fresh lemon juice
¼ tsp table salt
¼ tsp freshly ground black pepper, or to taste
Bring the broth to a boil in a large saucepan over high heat. Add orzo and carrot; boil 7 minutes. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. Remove from heat; stir in scallions, dill, lemon juice, salt, and pepper.
Next is a recipe for Hearty Potato Soup given to me by my mother many years ago. I’ve been making it since my grown up kids were little tykes.
6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 tsp salt
½ tsp pepper
1-1/2 cups milk (I use non-fat milk and it works just fine)
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, sauté onion in butter until soft. Stir in flour, sald and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. (I always need more than one cup of vegetable broth, be generous and save some for thinning the soup the next day, as this soup thickens as it cools). This serves 8 with hearty bowls. Think about adding a salad and making some cornbread for a complete meal!
And the last soup I discovered in Family Circle Magazine. It’s another great and easy soup!
I hope you’ll try one or all of these recipes. If you do, let me know what you thought about them.
Until next time, make it a great one!