Very cold this morning! Soup time is here I do believe!
I am going to share 2 of my favorite soup recipes with you today. They aren't my hubbies favorites, as he is a meat and potato man and there is no meat in these soups. But he still eats them and goes back for seconds :) I have started sauteing a piece of fish in a pan with butter for just a few minutes for him when I have something like this.
This is a recipe I got from Nova Scotia:
Newfoundland Style Pea Soup with Doughboys
2 cups split yellow peas
1 onion, chopped
1 cup celery, chopped
1 cup potato, diced
1/2 cup turnip, diced
3 carrots diced
1 1/2 cups flour
1/4 cup butter
3 tsp. baking powder
1 tsp. salt
1/2 to 3/4 cup milk or water
Simmer peas and vegetables in approximately 6 cups water (use salt if desired) until peas have gone to mush and veggies soft. Add more water if soup is too thick. Turn up heat while preparing doughboys.
Cut butter into flour, baking powder and salt. Add enough water or milk to make a soft dough. Roll small balls (they'll double or triple in size), drop them into the bubbling soup and watch the fun begin!
After sinking, the doughboys magically rise to float on the surface. Cover tightly and cook another 15 minutes.
Hint: In Newfoundland, they say the hotter the soup, the less the chance of getting soggy doughboys.
|Click on Image to check out Newfoundland! An amazing place!|
This Scottish recipe I found in the newspaper. Here is the little write up that went with it:
If you have an abundance of vegetables in your garden, here is the perfect recipe. In 1991, I had the privilege of spending three days at Kinlock Castle on the Isle of Rum, off mainland Scotland. During the day we hiked up the mountain and delved into rare books in the library; evenings we spent savoring magnificent five course dinners. This soup was served to us on our last night. I loved it so I asked the chef, a lovely woman named Kathleen, for the recipe. She gladly obliged and wrote it on castle stationary. It still sits in my prized recipe box. A friend, whose tomato garden is bountiful, recently asked for it again. This rich red soup was served with fresh heavy cream 'floating' in the center. Outside, the wild miniature ponies of the island were grazing just beyond the dining room window.
|Kinloch Castle, Isle of Rum (click on image)|
Kinlock Castle Fresh Tomato Soup
6 large tomatoes
3 medium size zucchini
1 large onion
1 large red pepper
3 cups vegetable stock
Heavy cream to taste
Salt and pepper
Chopped fresh parsley
Cut up all vegetables into large (at least 1 inch square) pieces and put in a large pot. Saute in 2 tbls. of butter or olive oil for 15 min.
Add stock and cook 1 hour
Blend with a food processor or stick blender to a very thick consistency. Add a wee bit of heavy cream to taste (just to make it smooth, Kathleen said) and salt and pepper.
Serve with a sprinkle of fresh chopped parsley and a drizzle of heavy crem in the center.
Serves 4 to 8 depending on the size of the tomatoes and zucchini
Two very healthy creamy soups for those cold evenings on the way! Hope you enjoy them as much as I do!
This post is linked to Beth Fish Reads: Weekend Cooking. Hop over and see what's cooking!
Leave a comment and a link to your recipes!