Monday, November 25, 2013

Soup Basic Recipe

As a chill hits the air, soup sounds mighty good. Here is a basic soup recipe that can be altered by adding chicken, beef or seafood. Add your favorite spices to make it your personal recipe.

Another wonderful recipe in Tastes & Treasures is Rustic Tomato Soup from historic El Chorro Lodge.

1 onion
1 cup  chopped celery
1 cup chopped red, yellow or orange sweet pepper
1 large potato
Ham (a little over a cup)
1/2 gallon of milk
1 cup frozen corn
1/2 cup frozen carrots
Flour 3-4 tablespoons
Salt and pepper to taste

Cook onions in some butter or oil until translucent or brown them for a caramelized flavor.
Add celery, sweet pepper and potatoes and cook for several minutes until you see some browning on the potatoes.
Add milk and watch closely. Once the milk heats up, remove about a cup of liquid and mix with 3-4 tablespoons of flour. Blend well and add back to the soup. Small lumps are ok and won't be noticeable. Remember it will thicken more as it heats but you can always adjust by adding more flour or milk depending on how thick you want it.
Add ham, corn, and carrots.
Being to a simmer but watch closely. The flour makes the milk more stable but it can still curdle if it gets too hot.
Simmer lightly until potatoes are cooked.

Additional ingredients: any kind of beans, split peas, top with grated cheese . . . use your imagination!