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Bad Manners and Brimstone
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#Post#: 62210--------------------------------------------------
Re: Soup Day!
DIR By: Gardensgrey
Date: December 31, 2020, 2:47 pm
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Wedding soup- a pain to make but soooo good.
V-8 stew- easiest recipe ever! Hardest thing is waiting for it
to cook in oven.
#Post#: 62223--------------------------------------------------
Re: Soup Day!
DIR By: jpcher
Date: December 31, 2020, 8:02 pm
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--- Quote from: Gardensgrey link ---
>
> Wedding soup- a pain to make but soooo good.
> V-8 stew- easiest recipe ever! Hardest thing is waiting for it
to cook in oven.
>
--- End Quote ---
This sounds intriguing. Please share the recipe.
#Post#: 62231--------------------------------------------------
Re: Soup Day!
DIR By: Gardensgrey
Date: January 1, 2021, 6:27 am
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V-8 Stew
2 to 2-1/2 lbs stew beef, bite-sized
6-7 carrots, bite-sized
4-5 sliced celery stalks
1 large chopped onion
4-6 potatoes
1 large can V-8 juice (46 oz.)
2 Tbsp Minute tapioca ( not pearl tapioca)
Chop all into bite sizes
Pour large can of V-8 into large pot and add 2 tbsp minute
tapioca
Add the (raw) beef and all vegetables except potatoes
Cover and bake at 350 for about 2-1/2 hours. May add water if
needed.
Add the potatoes the last hour.
#Post#: 62244--------------------------------------------------
Re: Soup Day!
DIR By: chigger
Date: January 1, 2021, 3:00 pm
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--- Quote from: Lilipons link ---
>
> My favorite is a Depression era relic from my Grandmother.
It’s red chicken soup and the proportions have never quite been
codified.
>
> Chicken broth made from the carcass.
> Chicken meat scraped off the bones.
> Coarsely chopped onion.
> Carrots
> Celery
> One can of crushed tomatoes.
> Seasoning to taste.
>
> When soup is almost ready to serve, stir in very fine noodles
to taste. We like to add so many noodles the soup is more like
a pasta sauce than a soup.
>
> This is best reserved for blizzard days.
>
--- End Quote ---
Out of curiosity, Lili, was your grandma German? I used to work
for a man that made "Red Noodle Soup", but it was beef based. He
made scratch very thin noodles to go in it, and if I recall
correctly, his mother put whole allspice in, which made the soup
redder. He said there was a small dish on the table to put the
allspice from the soup in, but since he was one of 5 brothers,
they would try to spit them at the dish, when Mom was not
looking!
#Post#: 62246--------------------------------------------------
Re: Soup Day!
DIR By: Lilipons
Date: January 1, 2021, 4:54 pm
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Several years ago a blizzard was predicted for a few days after
Christmas. It seemed the perfect time to make a pea soup. We
needed only some fresh yeast. We had everything else to make a
nice loaf of bread. A bag of dried peas and a ham hock from the
butcher shop were all we needed to make the soup. Onions,
carrots and celery we had left over from Christmas dinner.
It seemed a bit odd that there were fewer bags of peas available
than usual and yeast was a bit thin on the ground. Still, it
wasn’t until I went to the butcher, asked for a ham hock and got
the last one that it hit me.
Very many people were in the mood for pea soup and a loaf of
home-made bread. Hey, it would taste great and make the house
smell wonderful.
Okay, I’ll stop off for the bottle of wine and the pint of fudge
ripple ice cream.
#Post#: 62247--------------------------------------------------
Re: Soup Day!
DIR By: Lilipons
Date: January 1, 2021, 5:10 pm
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Yes, chigger, my Grandmother was German and she had to feed 5
children (and assorted relatives) on one salary. In the opulent
1950s I ate many of her Depression era dishes and found them
wonderful.
Red chicken soup was only one. She would make ‘Potato pancakes’
that didn’t include any potatoes. It was just fried dough with
a can of can of creamed corn spread on top, A similar dish we
called ‘Feed the Dutch’. I’m sure it had a better German name
but that’s how we knew it. It was the same fried dough with
canned tomatoes.
My mother had her own innovations. As a Catholic family, we did
not eat meat on Fridays. Often, we had what my mother called
‘Spanish Rice’. This was minute rice baked in a casserole dish
with a can of tomatoes and covered with slices of kraft cheese.
That did not taste quite as good as the things Grandma made.
#Post#: 62255--------------------------------------------------
Re: Soup Day!
DIR By: EmmaJ
Date: January 2, 2021, 6:32 am
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Tomato soup last night! I put halved tomatoes, onions, carrot,
garlic, a little red and yellow bell pepper, and a small
jalapeno on a sheet pan, tossed with olive oil and roasted. Pour
all into a saucepan with chicken stock and blitz with a srick
blender.
#Post#: 62258--------------------------------------------------
Re: Soup Day!
DIR By: oogyda
Date: January 2, 2021, 9:45 am
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A family favorite is a New England Clam Chowder based on a copy
cat recipe for Ivar's Clam Chowder that I got out of the
newspaper way back when we lived near Seattle. Loved Ivar's
Seafood!!
I've changed it to suit our tastes and DGD was pouting that she
didn't get any over Christmas. Hopefully, we'll be able to get
together soon and I'll make a big batch.
#Post#: 62261--------------------------------------------------
Re: Soup Day!
DIR By: EmmaJ
Date: January 2, 2021, 2:27 pm
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I love clam chowder, can you share the recipe?
#Post#: 63717--------------------------------------------------
Re: Soup Day!
DIR By: oogyda
Date: February 18, 2021, 6:35 am
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--- Quote from: EmmaJ link ---
>
> I love clam chowder, can you share the recipe?
>
--- End Quote ---
So sorry, EmmaJ. I just noticed your request. I think it's a
good basic recipe that could be enhanced in many ways to suit
what you and your family like.
Clam Chowder Ivar's Style
3 (6 1/2 oz) cans minced clams (I often substitute one can of
chopped clams)
1 cup finely chopped onion
1 cup finely chopped celery
2 cups finely diced potatoes
3/4 cup butter
3/4 cup flour
4 cups half-and-half, warmed
1 tsp salt
dash pepper
1/2 tsp sugar
Into a medium saucepan, drain the clams; set the clam meat
aside.
Combine clam juice with the onions, celery and potatoes. Add
enough water to barely cover vegetables. Cover and bring to a
boil. Reduce heat and simmer until the potatoes are tender.
About 20 minutes.
In a large saucepan, melt butter. Add flour and saute for about
2 minutes. Slowly add the warmed hafl-and-half, whisking until
smooth and thickened. About 5 minutes.
Add the vegetables with the cooking liquid, clams, salt, pepper
and sugar.
Stir well and adjust the seasonings to taste.
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