Simply Lovely Soups

Is there anything on this earth that can evoke feelings of home and comfort more than a large pot of soup simmering away on the stove. The aroma of different meats, vegetables and spices filling the house with mouth watering anticipation. There is a certain satisfaction I find, in knowing that a big kettle of soup is at the ready for hungry children trekking in from an afternoon of jumping in leaves or sledding in snow. Hunks of crusty homemade bread accompanying these lucious bowls of nourishment, completes the picture of pure domesticity and family life. I know this sounds a bit corny but it works for me and makes me feel like a Mum who has done a bang up job of nourishing my family:-) So I share two of my favorite soup recipes, both chicken based and very easy . They are always welcomed heartily by the hungy little bellies here. Following are links to recipes by some other talented ladies who also take joy in nourishing their families. Thank you for submitting your recipes for the rest of us to enjoy!

Suzanne's Chicken Soup

1 3-4 lb whole chicken

1 bunch celery

1 lb carrots

1 large onion

4 cloves garlic crushed

chicken bouillon cubes to taste

S&P to taste

One box of tubetinni or dittalini pasta (about 1/2 box)

Fresh parsley--about 1/2 cup chopped fine

*1 each can of College Inn broth roated garlic and lemon

(*if you can't find the above substitute with an additional 2 cloves of crushed garlic and the juice of one lemon)

Parmesan cheese (optional)

Prepearation:
Boil the chicken in a pot of water until done. Remove the chicken and allow to cool. (Save the carcass for another soup). Chop veggies and add to the pot with the rest of the ingredients except pasta and cook until done. Add the pasta and chicken you have removed from the bones and torn into chunks and simmer this until done and heated through. Garnish with a little fresh parmesan cheese and serve .

Corgi Cottage Soup
~The Tasha Tudor Cookbook

" I love to make soup and can say with pride that I am famous for it. This is a real winter standby if you live in a cold climate. I make a large iron potful at least once a week, either on the wood stove or over the fire, which burns all winter." ~Tasha Tudor, The Tasha Tudor Cookbook, Recipes and Reminiscenes from Corgi Cottage.

Stock:
1 chicken carcass
2 large onions, quartered
2 carrots, cut into large chunks
2 ribs celery, cut into large chunks
6 cloves garlic, minced
5 bay leaves
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh sweet basil
1/2 teaspoon chopped fresh taragon
S&P to taste

Place the chicken carcass and all of the ingredients for the stock into a large stock pot. Bring to a boil and then simmer all day long, 6-7 hours. At the end of this time, remove the chicken carcass and strain the broth.

Ingredients:
1 cup frozen or fresh lima beans
2 cups frozen peas and carrots
2/3 cup white rice, uncooked
2/3 cup elbow macaroni or dittalini, uncooked
1 receipt Mashed Potatoes
1 28-ounce can B&M baked beans, salt pork removed
1 or 2 Knorr's chicken bouillon cubes
1 large potatoe , optional
2 teaspoons each fresh chopped parsley, oregano, tarragon, and sage

Place the frozen veggies in a small pot, cover with water, and bring to a boil. Add the rice and macaroni and cook until tender, adding more water as needed. Continue to cook slowly until all of the water is boiled away, then add the vegetables, rice , and macaroni to the stock.
While the vegetables are cooking make the receipt for mashed potatoes. These will be the thickener for the soup.
Pour some of the broth from the soup into the mashed potatoes, stirring to keep the mix smooth. Stir the mixture into the soup broth and add the baked beans. Be careful not to let the soup scorch, as potatoes burn easily. Crumble in the bouillon cubes.
If the soup is not thick enouth, add1 large raw potatoe , grated and simmer for a bit.
Taste and add salt and pepper, and small amounts of herbs as you desire , taking care not to add too much tarragon.

Mashed Potatoes
~The Tasha Tudor Cookbook, pg 62

4 medium potatoes
S&P to taste
1/4 cup milk
1/2 stick butter
4 tablespoons cream cheese

Peel and wash the potatoes and place them in a med -sized pan. Add enough water to just cover them, and a small bit of salt. Place the pan over medium-high heat until the water begins to boil, then lower the heat to medium to keep the water to a gentle boil. Cook the potatoes for 20 minutes or so , until fork tender. In a small saucepan , warm the milk, butter and cream cheese. When the potatoes are done , drain off the water and mash. Add the warmed milk mix and whip the potatoes with a wooden sppon intil light and fluffy. S&P to taste.
*(I do not warm the milk mix, just throw it all in the cooked potatoes and it comes out fine without the extra step:-)~Suzanne

More lovely soup recipes: There are some links in the comments too!

http://donnahowey.typepad.com/moments_like_these/2008/01/soups-on.html

http://learning2lean.typepad.com/eileen_on_him_at_least_i_/2008/01/no-fuss-hot-and.html


http://acupofteawithanne.blogspot.com/2008/01/simply-lovely-soups.html


http://schamelotkitchen.blogspot.com/search/label/soup

http://ebeth.typepad.com/kitchen_comforts/soups/index.html

http://goeasttheysaid.blogspot.com/2008/01/simply-lovely-fairs-submission.html

http://thinkaboutthesethings.blogspot.com/2008/01/loveliness-of-soup-night.html#links