'I am simply a 'book drunkard.' Books have the same irresistible temptation for me that liquor has for its devotee. I cannot withstand them.' L.M. Montgomery

'There are no faster or firmer friendships than those formed between people who love the same books.' Irving Stone



Saturday, December 10, 2011

Weekend Cooking

SOUP IS SIMMERING ON THE STOVE!

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

doughboys:
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
4 carrots
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!

17 comments:

  1. Both of these soups are for me. Totally! I just love the story that goes with the tomato soup. It made me want to visit Kinlock Castle. I've never had doughboys but I can't wait to try them.

    ReplyDelete
  2. Doughboys sound like dumplings to me - are they? Either/or, these are soups I'd love. Especially on a cold, overcast day like today. No, wait, I see the sun is trying to peek through the clouds. :)

    ReplyDelete
  3. Yes Yvette doughboys are dumplings, but doesn't doughboys sound neater!?

    Beth, I can't wait to visit Scotland. Someday - Scotland and Ireland. I've started a folder of places and things to see and do when I get to go. Doesn't Isle of Rum sound like one of those!?

    ReplyDelete
  4. I love these soup recipes! And because there isn't any meat in them, I can give them a try :) Thank you!

    ReplyDelete
  5. Thank you for two heartwarming soup recipes.

    ReplyDelete
  6. A great way to get your veggies into your diet!

    ReplyDelete
  7. Both soups sound delicious! That is a very cute bowl!

    ReplyDelete
  8. It's always soup season here in Scotland and I have the Newfoundland soup in my soup pot at the moment - minus the dumplings, which we call dough balls. The 'Scottish' soup sounds lovely and I'm going to add that to my collection but we can't grow peppers very well here, not even in a greenhouse so I wouldn't say it's a traditional Scottish recipe. Newfoundland looks great!

    ReplyDelete
  9. Pea soup and Tomato soup are two of my favorites. There's a different twist to each of them. I'll definitely try them. Thanks for sharing.

    ReplyDelete
  10. Doughboys sound a lot like dumplings! Soup sounds good to me!

    ReplyDelete
  11. I love the pea soup recipe and will definitely try it out. Thanks for sharing.

    ReplyDelete
  12. Ah, soup, perfect for the season :) Both recipes sound delish! I'd never heard of doughboys before, but they sound tasty and easy to make :)

    ReplyDelete
  13. I am all about both of these soups! As the weather gets colder, it does become the dinner of choice for me :)

    ReplyDelete
  14. As Katrina said, we call them dough balls here, but either way, we love them! I make ours with vegan suet, but not TOO often as I hate to think of all the calories! :( I must try that soup! I LOVE soup and this sounds like a good one to add to my repertoire!

    ReplyDelete
  15. I love making homemade soup. I do it often in the cold months. I haven't made split pea soup in a while--you're inspiring me to make that soon. I put potato and carrot into mine as well, but what a great idea to add turnips, too! I never know where else to 'hide' them when we get them in our co-op box! haha! (I'm not a fan.) ;)

    ReplyDelete
  16. The tomato soup sounds really great... pea soup however I just can't get a love for! ick!

    ReplyDelete
  17. My husband has been on a huge soup kick lately so I'm going to try the pea soup recipe. doughboys sound interesting--maybe like dumplings? Sorry for the late comment but thank you for sharing!

    ReplyDelete

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...