Monday, October 26, 2009

Cold Weather Soup

I have made these two easy soups lately and they are fantastic!! Thought I would share with you all to enjoy.

#1 Creamy Tomato Soup

1 small onion, minced
2 cp water
1-2 bullion cubes
15 oz tomatos (crushed, sauce, puree)
1/2 can evap milk (NOT sweet condensed)
1 cp milk
1 Tbsp sugar
cornstarch in water for thickener
garlic powder
black pepper

I sautee the onion in butter for about 5 minutes, til it gets pale and soft. I add the water and the bullion and simmer for another 5 minutes. Add the spices the tomatoes and the sugar and simmer on low heat for 5 minutes. Add the milk and bring back up to near boiling (note, sometimes, the milk seems to curdle due to the acidity in the tomatoes. But not always. If it does, ignore it and proceed. It will still taste good). Pour in thickener--not a lot as you want this soup creamy, but still soup--not pudding....Stir as it begins to get just thick enough to cling to the spoon. Serve with grilled ham and cheese.

#2 Ham and Potato Soup

1 good sized uncooked ham steak, cubed
1 large onion, minced
beef bullion (2 cbs)
1 1/2 qt water
five medium potatoes, smallishly cubed
1 can evap milk
black pepper
grated cheese
Sautee ham and onion in butter til onion is soft. Add water and beef bullion and potato cubes. Bring to a simmer and cook potatoes til tender. Add evap milk, and spices. Reheat til barely boiling. Add cornstarch and water for thickener, stirring til creamy. Add couple handfuls of grated cheese--cheddar colby, whatever..
Stir in cheese til melted. Serve

These are both easy and tasty. I will warn you all--I don't measure when I make soup. I guesstimate. I eyeball it. I sprinkle of this and a dash of that. These amounts are my hypothesis of what I think I used...Any of you who are soup makers, feel free to adjust accordingly! If you are not a soup maker, pick my brain if something doesn't come out right, and I will try to tweak it for you.

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