Soup Recipes

Chicken and Masa Dumpling Soup

Soup
1 tablespoon Pure Corn Oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 (14 1/2 oz.) cans chicken broth
1 (10 oz.) can tomatoes and chiles (like Rotel), undrained
1 (4 oz.) can chopped green chili peppers, drained
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 cups chopped, cooked chicken
2 tablespoons snipped fresh cilantro

Dumplings
1 1/2 cups corn masa flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
1 1/4 cups reduced-sodium chicken broth
3 tablespoons chopped cilantro
1/4 cup sour cream

For soup: Heat oil in large saucepan over medium heat. Add onion and garlic, cooking and stirring, until tender. Add chicken broth, tomatoes, chili peppers, oregano and cumin. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cilantro.

For dumplings: Combine masa flour, baking powder and salt in medium bowl. Add softened butter, gently mixing to combine. Stir in chicken broth and cilantro to make a soft dough. Divide into 16 dumplings using a rounded tablespoon. Shape, by hand, into balls.

Drop dumplings into soup. Heat to boiling. Cover and simmer 10 minutes or until dumplings are cooked through. Serve with a dollop of sour cream, if desired. Makes 4 servings

Zucchini-Potato Soup

1 medium leek
4 bacon slices
1/2 cup chopped celery
1 garlic clove, minced
4 cups chicken broth
1 pound zucchini, sliced (about 3 small squash)
1/2 pound small new potatoes, quartered
1 cup half-and-half
1/3 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain. Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tbsp. drippings in Dutch oven. Crumble bacon.

Sauté leek, celery, and garlic in hot drippings 3 to 4 minutes or until tender. Add chicken broth, zucchini, and potatoes, and simmer 20 to 25 minutes. Stir in half-and-half, parsley, salt, and pepper. Remove from heat, and cool 5 minutes.

Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Sprinkle with crumbled bacon, and serve immediately, or if desired, cover and chill 4 to 6 hours. Makes 7 cups

Sausage and Cabbage Soup

12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick
1 onion (6 oz.), peeled and chopped
1 large clove garlic, peeled and minced
5 cups fat-skimmed chicken broth
1 bottle (12 oz.) wheat beer (hefeweizen)
1 pound thin-skinned potatoes, scrubbed and quartered
1 1/2 quarts finely shredded cabbage
1 cup sliced carrots
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns
2 tablespoons chopped parsley
Whole-grain mustard

In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Add onion and garlic to pan; stir often until limp, 3 minutes.

Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste. Makes 11 to 12 cups

Notes: Don't substitute a dark ale or stout for the light beer here; it can be too bitter. For quick preparation, buy a package of shredded cabbage and sliced carrots. Chop the onion and garlic while the sausage browns.

Beef Stew

2 pounds meaty beef soup bones (beef shanks or short ribs)
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1/2 cup medium pearl barley
1 can (28 ounces) plum tomatoes, undrained
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water

Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours.

Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender.

Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 10 servings.

Frogmore Stew

5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
Cocktail sauce

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce. Makes 12 servings

Vegetable Soup with Corn Dumplings

Soup:
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper

Dumplings:
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
1/3 cup frozen whole-kernel corn, thawed

To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil). Makes 8 servings

Broccoli and Cheese Soup

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces processed cheese, cubed (such as Velveeta)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Makes 8 servings

Ham and Bean Soup

1 pound dried navy beans
2 medium onions, chopped
2 teaspoons canola oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk and butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.

In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.

Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup. Garnish soup with parsley. Makes 12 servings (3-3/4 quarts).

Potato-Kale Soup with Gruyère

2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese

Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese. Makes 6 servings

Mexican Ham and Bean Soup

1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender. Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro. Makes 8 servings

Curried Butternut Soup

8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14 1/2-ounce) cans chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Preheat oven to 400°. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese. Makes 4 servings

Vegetable Soup with Corn Dumplings

Soup:
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper

Dumplings:
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup milk
1/3 cup frozen whole-kernel corn, thawed

To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil). Makes 8 servings

Turkey Noodle Soup

Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired. Makes 4 servings

Hominy Chili with Beans

2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded sharp cheddar cheese
4 teaspoons minced fresh cilantro

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.

Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (15.25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans. Makes 4 servings

Asparagus Soup

1 pound fresh asparagus
Olive oil cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons butter
1 sweet onion, diced
2 medium-size red potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste

Preheat oven to 400°. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.

Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.

Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Makes 8 servings

Turtle Soup

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-cooked eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside.

Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Makes 4-6 servings.

Stone Soup

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese. Makes 12 servings.

Roasted Chicken Noodle Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons Olive Oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup evaporated milk

In a stockpot, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer.

Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Makes 8 servings.

Broccoli Potato Soup

2 cups broccoli florets
1 small onion, thinly sliced
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese

In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted. Makes 4 servings.

Reuben Chowder

1 small onion, sliced
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) beef broth
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
5 ounces deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese

In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.

Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Makes 4 servings.

Roasted Butternut Squash Soup

1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
4 pounds butternut squash
2 cups diced yellow onion
1 cup diced celery
3 cloves minced garlic
1 tablespoon unsalted butter
1 quart low sodium chicken broth
1 tablespoon brown mustard
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 cup heavy cream
1/4 cup sour cream

Preheat oven to 400 degrees. Drizzle olive oil, salt, and pepper over the peeled, seeded, and chopped squash. Roast on a cookie sheet lined with aluminum foil for 40 minutes. Meanwhile, sauté the diced onion, celery, and garlic in butter over medium heat until the onions are translucent, about 5 minutes. Set aside one cup of chicken broth for later use.

Blend squash and onion mixture with the remaining chicken broth in four batches to avoid overloading the blender. Strain each batch once, reserving the solids each time. Once all batches have been blended, blend the solids once more with the reserved one cup of chicken broth. Combing the blended solids, the strained soup, mustard, honey, and cinnamon.

Bring to a simmer over medium heat. Once at a simmer, remove from heat and allow to cool for 5 minutes. Whisk in the heavy cream and sour cream. Adjust the seasoning to taste with salt and pepper. Portion into bowls and garnish with a dollop of sour cream and a dash of cinnamon. Makes 10 servings

Yellow Squash and Ham Soup

2 lbs. yellow squash, sliced into rounds
6 tablespoons butter
1 large onion, sliced
4 carrots, sliced thin
1 can evaporated milk
1/2 cup sour cream
1/4 teaspoon nutmeg
1/2cup white cheddar cheese, grated
1 1/2 cups vegetable stock
2 cups cooked ham, diced (do not use country ham)
Salt and pepper to taste

In a large soup pot, melt butter. Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock. Makes 4 to 6 servings

Ham Dumplings

The bone from a whole ham or 3 pounds ham hock or knuckle
3 quarts water
1 large white onion, peeled and halved
1 large carrot, peeled and cut in large chunks
6 whole peppercorns, plus whole black pepper in a mill
Dumplings (recipe follows)
1 cup leftover boiled (or raw) country ham cut into julienne
1/4 cup chopped parsley plus 2 tablespoons for garnish, optional

Put the bones into a large stock pot and pour the cold water over them. Turn on the heat as low as you can get it and bring the water slowly to the boiling point, carefully skimming off the scum as it pops to the surface. It will take about 45 minutes.

Add the onion, carrot, and peppercorns. Simmer slowly for at least 1 hour, 2 is better. Strain, discarding the solids, return the broth to the pot, bring it back to a boil, and reduce it to 1½ quarts (about half).

Make the dumplings according to the recipe. Drop them a few at a time into the simmering broth and let them simmer for 5 minutes. Add a dusting of freshly milled pepper, stir in the ham and parsley, and simmer for 2 to 3 minutes more. Ladle onto a serving platter or individual soup plates, sprinkle with more parsley, and serve at once. Makes 6 servings

Dumplings
10 ounces (about 2 cups) unbleached, all-purpose flour
½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
4 tablespoons lard, shortening, or unsalted butter
1 cup whole milk buttermilk

Sift or whisk together the flour, soda, baking powder, and salt into a mixing bowl. Cut in the lard with a pastry blender until it resembles coarse corn meal. Make a well in the center and pour in the buttermilk or yogurt. Using a wooden spoon and as few strokes as possible, quickly stir the ingredients together.

To shape flat dumplings (sometimes called “slipperies”) turn the dough onto lightly flour a smooth work surface. Flour you hands and gently push it away from you to flatten. Fold it in half, gently press flat with the heel of your hand, and give it a quarter turn. Repeat this until just smooth, about 12 to 15 folds. Dust the work surface and the dough with more flour and roll it out to a thickness of 1/8-inch. Quickly cut into 1-inch strips, and then cut them into 2-inch lengths. Cook immediately. Makes 6 servings

Minestrone Soup




1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cans of beef or chicken broth, optional

In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Makes 6 servings.

Minestrone Soup




1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cans of beef or chicken broth, optional

In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Makes 6 servings.