OKRA AND GREENS

Okra and Greens

What you need

• one onion, chopped
• two tablespoons of palm oil or any cooking oil, (palm oil gives the most authentic taste)
• one cup water
• one pound greens, cleaned, stems removed, ,and shredded: cassava leaves, kale, collards, or similar
• twenty okra
• two cups palm butter or nyembwe sauce, or canned palm soup base -- peanut butter can be substituted
• two or three chile peppers, chopped (or cayenne pepper)

What you do

• Heat oil in large pot. Saute onions until clear. Add water and bring to boil.
• Add all remaining ingredients. Cook until all is tender, stirring often.

Pozole

Pozole is one of the best known dishes of Jalisco, Mexico, but it has found its way into Mexican restaurants in Texas. Traditional pozole recipes can require most of a day to cook, but this version takes a little less time. Even so, slow simmering will allow the flavors to develop. Pozole is served with a garnish tray with fresh ingredients, so that each person adds the his own final touches.

2 tablespoons canola oil
2-1/2 pounds pork shoulder, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground mild red chile (New Mexico, Anaheim) or chili powder
3 cups canned white hominy, drained
Garnishes
thinly sliced radishes
shredded iceberg lettuce
finely chopped onion
chopped cilantro
lime wedges

Heat the oil in a large dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon and keep warm. Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.

Return pork to dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and add more chile powder or salt according to taste.

Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.

CREAM of ANYTHING SOUP

Cream of Anything Soup

Having the milk and broth properly heated makes this incredibly fast.  Cook the vegetables and/or meats for your soup until crisp tender in the broth.

***For the Soup Base***
4 Tbsp. butter
4 Tbsp flour
1 tsp. salt
1/8 tsp pepper
Dash of cayenne pepper
1 1/2 cups milk-have it hot
2 cups chicken broth or stock-have it boiling
1/2 tsp. seasoned salt
1 tsp. onion powder or 1 small. Onion


Cream of Asparagus:
2 cups asparagus
1 Tablespoon lemon juice
Dash of nutmeg

Cream of Green Bean
1 1/2 cup green beans
1/2 tsp. crushed savory

Cream of Broccoli or Spinach
2 cups broccoli or barely cooked spinach or 1/2 tsp. thyme
Dash of garlic powder
1 bay leaf
Add a whiff of nutmeg with the spinach

Cream of Carrot
1 cup carrots
1 Tbsp. parsley
1/2 tsp. basil

Cream of Cauliflower
2 cups Cauliflower
1/2 tsp.  curry powder

Cream of Zucchini
1 1/2 cups zucchini
Dash of nutmeg

Cream of Mushroom
1 1/2 cups mushrooms
Dash of nutmeg

In a soup pot, melt the butter and whisk in the flour.  Cook for five minutes to remove the raw flour taste.  Add salt,pepper and cayenne pepper.  Add hot milk, boiling chicken broth or stock, seasoned salt and onion powder or onion.

Choose one of the vegetables (puréed or chopped) and the corresponding seasoning and add it to the soup.

LASAGNE SOUP

Lasagna Soup
SERVINGS 4

1 lb bulk Italian sausage
2 cups onions, chopped

1 cup carrot, diced

2 cups mushrooms, sliced
2 tablespoons garlic, minced
4 cups chicken broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
1 (10 3/4 ounce) can tomato sauce
1 cup mafalda pasta or 1 cup campanelle pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
1⁄4 cup parmesan cheese, shredded (for garnish)
4 teaspoons thinly sliced fresh basil (for garnish)




Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

GAZPACHO

GAZPACHO 

Makes 12 cups

Seed and Dice:

3 1/2 cups tomatoes

Pulse separately in food processor:

2 cups cubed cucumber, seeded

2 cups cubed celery, trimmed

2 cups yellow bell peppers, cored and seeded

1/4 cup diced red onion

1 Tbsp. chopped garlic

Grate and add:

1/2 cup carrots, peeled

Chop in food processor and add:

1/2 cup pumpernickel bread

2 Tbsp. fresh basil leaves

2 Tbsp. fresh parsley leaves-Italian

Strain, the add:

2 Tbsp. lemon juice, freshly squeezed

Add:

1 46 oz can V-8 juice

1/3 cup tarragon vinegar

2 Tbsp. olive oil

2 Tbsp. Worcestershire sauce

1 teaspoon paprika

1 teaspoon Tabasco

Salt to taste

That's it!

MILLECOSEDDE

Millecosedde
Makes 8 to 10 servings

1/4 pound dried cranberry (Roman) or red kidney beans

1/2 pound dried cannellini or Great Northern beans

1/4 cup olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

1 medium rib celery, diced

1/4 pound mushrooms, white or cremini, cut in 1/4 inch dice

1/2 small head Savoy cabbage, or regular green cabbage, cored, shredded

1 (28-ounce) can Italian tomatoes, drained, juices reserved, chopped

1 tablespoon dried Italian seasoning

8 cups boiling water

1/4 pound lentils, rinsed and drained

1 (15- to 19-ounce) can chickpeas (garbanzo beans), drained, rinsed

1/2 pound tubetti, ditalini, or macaroni

1-1/2 teaspoons salt

1/4 teaspoon pepper

Romano or Parmesan cheese to grate on top

The night before place the dried beans in a bowl with water to cover by a few inches.  Let soak overnight, then drain and rinse the beans when ready to make the soup.

In a large, heavy pot saute onion, carrot and celery in the olive oil until softened, but not browned. Add mushrooms and continue cook until the liquid they give off evaporates and they begin to brown. Add the cabbage and sauté until the cabbage begins to wilt, about five minutes more. Add the chopped tomatoes and the Italian seasoning and continue to sauté for about five minutes.

Add boiling water to the pot, along with reserved juices from the canned tomatoes. Add beans. Bring to a boil, then reduce to a simmer, partially cover the pot, and simmer for 45 minutes.

Add lentils and continue to simmer, partially covered, until beans are tender, about one hour. Add extra water if the soup becomes too thick.

Add chickpeas and pasta. Season with salt and pepper. Continue to simmer until the pasta is cooked. Taste and correct seasoning.

Serve with the grated cheese.

CRAWFISH STEW

Crawfish Stew
The secret to this stew is to add the seafood stock cup by cup until you reach a thick, stew consistency.

3 pounds peeled crawfish tails
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tablespoons minced garlic
½ cup tomato sauce
1½ quarts seafood stock (canned or homemade)
1 cup chopped green onions
1 cup chopped parsley
2 teaspoons salt
2 teaspoons black pepper

In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately five to seven minutes. Add one-pound of the crawfish tails and cook for five minutes.Add tomato sauce and cook three to five minutes. Add seafood stock, cup by cup, stirring constantly. Bring to a boil, reduce to simmer, and cook 30 minutes, stirring occasionally. Add remaining two pounds of crawfish tails, green onions and parsley, season with salt and pepper, stir, and continue cooking for 20 minutes. Serve with rice. 
Serves 6

JAILHOUSE CHILI

Jailhouse Chili
Makes 8 servings

1-1/2 pounds coarsely ground beef 
1/2 pound coarsely ground pork
3 tablespoons vegetable oil
1 cup chopped yellow onions
2 jalapeno chiles, seeded and chopped 
2 (15-ounce) cans red kidney beans (puree one can in the food processor for a creamier chili) 
2 cups canned diced tomatoes with their liquid 
One 6-ounce can tomato paste
2 to 3 tablespoons ground chili powder 
Salt and cayenne pepper 
Water or beef broth as needed
Shredded Cheddar cheese for serving 
Crushed corn chips for serving 
Tabasco brand pepper sauce for serving 

Combine the ground meats in a medium bowl and mix well. Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the meat mixture in the pot until all the pink has disappeared. Add the onion and jalapenos, and cook, stirring occasionally, for 10 minutes, or until the onion is softened.

Add the kidney beans, the tomatoes and tomato paste. Add 2 tablespoons chili powder for a mild-tasting dish or 3 tablespoons for a more assertive one and season with salt and cayenne. Reduce heat to medium-low and simmer for 1-1/2 hours, adding water or beef broth if the mixture appears too dry. Adjust the seasoning with salt and cayenne.

Serve the chili hot in bowls, sprinkled with cheese and crushed corn ships. Pass the Tabasco at the table.

CHICKEN STEW

People often gather around tables for solace. It is a Louisiana country recipe, a standard Sunday dinner for the family, served with potato salad.

Chicken Stew
Makes about 8 servings

Instead of the onions, shallots and parsley, you may substitute a large container of pre-chopped Creole seasoning vegetables.
4 each chicken breasts, legs and thighs
Salt and pepper
Coarse garlic-parsley seasoning mix
½ cup oil
½ cup flour
1 to 2 chopped onions
1 small bunch shallots (green onions), chopped
1 small bunch parsley, chopped
4 or more toes (cloves) chopped garlic
1 can cream of mushroom soup
Cooked rice for serving

Wash and dry chicken pieces well, and remove some but not all of the skin. Leave it on the bone. Season chicken well with salt, pepper and the garlic-parsley mix.
Heat oil in a large pan until very hot. Add flour and stir with a whisk until the roux is the color of coffee with just a little bit of cream.

Add the chopped vegetables to the roux, stir well and let it cook down. Add the chicken and make sure the chicken is well covered with the seasoned roux mixture. Add water to cover.
Cover the pot and bring to a boil, then lower heat to a simmer and cook 1 ½ to 2 hours, until chicken starts to fall off the bone.

About two-thirds of the way through the cooking process, add the soup to thicken the mixture. Stir well.
Serve over rice.

CHICKEN TINOLA

Chicken Tinola
Makes 6 to 8 servings

8 to 10 chicken thighs
Salt and pepper
1 medium white onion, coarsely chopped
2-inch piece ginger root, coarsely chopped
1 bunch bok choy, coarsely chopped
Rice for serving

In a 4-quart pot, place chicken and add water to cover by 1 inch. Add salt and pepper to taste, onion and ginger root. Bring to a low simmer and cook 30-40 minutes, covered.

Turn off heat and add bok choy. Cover and let sit 5 minutes. Serve over rice.

To store leftovers, remove chicken from the soup.
For lunches, package chicken, soup and rice separately. Reheat at the same time in separate containers, then combine.

CHICKEN and DROP DUMPLINGS

Chicken and Drop Dumplings
Serves 8

1 (4-lb.) chicken, legs removed
Kosher salt and freshly ground black pepper, to taste
¼ lb. slab bacon, cut into slivers
2 tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced
4 ribs celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 fresh bay leaf
2 2/3…” cups flour
1 cup white wine
1 tbsp. baking powder
½ tsp. baking soda
5½ tbsp. melted butter, cooled slightly
¾ cup buttermilk
2 tbsp. finely chopped parsley

Instructions

1. Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12-15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).

Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8-10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8-10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18-20 minutes. Add a 2/3…” cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Whisk together remaining flour, baking powder, baking soda, 1½ tsp. salt, and ¼ tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumplings are cooked, 20-25 minutes.
Serves 8

1 (4-lb.) heritage chicken, legs removed
Kosher salt and freshly ground black pepper, to taste
¼ lb. slab bacon, cut into slivers
2 tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced
4 ribs celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 fresh bay leaf
2 2/3…” cups flour
1 cup white wine
1 tbsp. baking powder
½ tsp. baking soda
5½ tbsp. melted butter, cooled slightly
¾ cup buttermilk
2 tbsp. finely chopped parsley


Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12-15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).

Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8-10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8-10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18-20 minutes. Add a 2/3…” cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Whisk together remaining flour, baking powder, baking soda, 1½ tsp. salt, and ¼ tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20-25 minutes.Serves 8


1 (4-lb.) heritage chicken, legs removed
Kosher salt and freshly ground black pepper, to taste
¼ lb. slab bacon, cut into slivers
2 tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced
4 ribs celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 fresh bay leaf
2 2/3…” cups flour
1 cup white wine
1 tbsp. baking powder
½ tsp. baking soda
5½ tbsp. melted butter, cooled slightly
¾ cup buttermilk
2 tbsp. finely chopped parsley


Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12-15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).

Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8-10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8-10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18-20 minutes. Add a 2/3…” cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Whisk together remaining flour, baking powder, baking soda, 1½ tsp. salt, and ¼ tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20-25 minutes.

HEMINGWAY'S BLACK BEAN SOUP

ERNEST HEMINGWAY'S BLACK BEANS - CUBAN STYLE

Makes: 8 servings

1 pound black beans

1/2 cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 medium green pepper, seeded, chopped

2 tablespoons tomato sauce

Pinch of freshly ground black pepper

1 teaspoon ground cumin

1 large bay leaf

1 tablespoon sugar

1 teaspoon each: salt, vinegar, olive oil

1 pimiento (red pepper), sliced

1. Sort beans, discarding any rocks or other debris. Soak beans overnight in 10 cups water. Cook beans in a large pot in the same water over low heat 1 1/2 to 2 hours, until tender.

Get oil hot in a skillet over medium-high heat; cook together onion, garlic, green pepper, tomato sauce, black pepper, cumin and bay leaf until onion is soft. Add to cooked beans; cook over low heat, 20 minutes. Add sugar, salt, vinegar, oil and pimiento. Cook slowly 25 minutes, until mixture reaches thickness you like.

Read more here: http://www.sunherald.com/2015/07/01/6302587/searching-for-ernest-hemingways.html?sp=/99/160/175/#storylink=cpy

PUMPKIN SOUP in a PUMPKIN

PUMPKIN SOUP IN A PUMPKIN

1 pumpkin, 8 to 10 inches in diameter
8 tablespoons (1 stick) unsalted butter
1 medium onion, sliced
⅔ cup dry white wine
2 small white turnips, peeled and sliced
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
5 cups chicken stock (or water), or as needed
1 10-inch French-style baguette or 2 small rolls, crusts removed, thinly sliced
½ cup heavy cream
Salt and ground white pepper


Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place. 

In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover. 

Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.

Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.

Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth.

Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.

Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.

STUFFED GREEN BELL PEPPER SOUP

STUFFED GREEN BELL PEPPER SOUP

2 pounds lean ground beef 
2 quarts water 
1 small onion, chopped 
1 teaspoon crushed garlic 
1 (28 ounce) can diced tomatoes and liquid 
1 (29 ounce) can tomato sauce
2 cups cooked long grain white rice 
2 large green bell peppers, chopped 
1 cup beef broth 
2 TBSP. local honey 
2 TBSP. Creole seasoning of choice 
Parmesan/Romano cheese

In a 6 quart Dutch Oven, brown ground beef, Drain fat completely, Return meat to Dutch Oven. Add water, onion, garlic, diced tomatoes and liquid, tomato sauce, rice, bell peppers, beef broth, honey, and Creole seasoning. Bring to boil, stirring occasionally. Allow to boil for 30 minutes or until bell peppers are tender. Remove from heat and allow to cool for 15 minutes. Makes approximately 16 servings, 8 ounces each. When serving, garnish with Parmesan/Romano cheese.

FISH HEAD SOUP

Fish Head Soup

12 medium fish heads
2 medium onions
4 Tbsp. Flour
4 Tbsp. Oil
1 qt Red Gravy
salt and pepper to taste

Place hads in a large pan and combine with half of one onion and 1 tsp. Of salt. Add water to cover and bring to a boil. Simmer for 1 hour. Slice remaining onion. Make a roux with the flour and oil. Add remaining onions. Remove from heat. Strain fish heads; save stock. Let heads cool enough to remove the meat (and the eyes if you like). Add meat to stock and bring to a boil. Add onion mixture and red gravy. Simmer for 15 minutes. Salt and pepper to taste. Serves 8 to 10.

OYSTER and ARTICHOKE SOUP

Oyster and Artichoke Soup

½ stick butter
8 slices bacon, chopped
3 medium onions, finely chopped
4 ribs celery, finely chopped
4 toes garlic, finely chopped
1 can artichoke hearts, drained and rinsed
20 oysters, chopped, with their juice
2 bay leaves
½ tsp. Thyme
1/4 tsp. Oregano
1/4 tsp basil
2 tsp. Fresh rosemary leaves, chopped fine
½ tsp. Worcestershire sauce
Salt, pepper and hot sauce, to taste
3/ Tbsp. All purpose flour
2 qt. fish stock
2 bunches green onions, chopped
1 bunch parsley, chopped

Melt butter in large soup pot. Add bacon, onions, celery and garlic. Cook until lightly browned. Add artichoke and oysters. Cook about 25 to 35 minutes over a low heat. Add bay leaves, thyme, oregano, basil, rosemary, Worcestershire sauce, salt, pepper and hot sauce. Stir well; add flour while continuing to stir. Add stock, oyster liquor, green onions and parsley (reserve some parsley for garnish). Bring to a boil. Reduce heat. Cover and simmer for 50 minutes. Garnish with parsley. Serves 10.
　

EGGPLANT SOUP

Eggplant Soup
"I can take 50 cents worth of food and make it worth $30.

1 lb. Ground beef
1 medium onion, chopped
1 toe garlic, finely chopped
1 eggplant, peeled and cubed
3 carrots, chopped
3 ribs celery, chopped
1 large can whole tomatoes, chopped (about a quart)
4 cups vegetable stock
1 Tbsp. Salt
1 Tbsp. Sugar
½ tsp. Pepper
1/4 tsp. Nutmeg
Elbow Macaroni-a pound or 12 ounce pkg.
Grated Parmesan

Brown ground beef and drain
Brown ground beef and drain. Combine beef with remaining ingredients. Cover and cook for 30 to 40 minutes. Cook macaroni separately, drain and add to soup. Garnish with fresh Parmesan. Serves 6 to 8

SWEET POTATO SOUP

Sweet Potato Soup

3 cups fresh yams, cooked and mashed
3 Tbsp. Butter
1 tbsp. Sugar
1/3 cup onion, chopped
2 slices bacon
3 cups chicken stock
1 cup light cream
½ tsp. Salt
½ tsp white pepper
1 tsp. Nutmeg
Bacon for garnish

Cook yams and mash with butter and sugar. Cook bacon and saute onion in drippings. Combine bacon and onion with 2 cups bouillon, cream and spices. Bring to a boil and simmer for 5 minutes. Add yams and puree all ingredients together in a blender. If the yams are stringy, strain the soup before serving. Use the extra cup of bouillon to adjust the soup as needed, if too thick. Garnish with crumbled bacon. Makes 1 ½ qts.

OYSTER SOUP

I always add a splash of Tabasco.

OYSTER SOUP

2 quarts whole milk

2 sticks butter

8 dozen oysters with liquid, unwashed preferred 

Salt

Cayenne

1/2 cup parsley, finely chopped

1/2 cup shallots, finely chopped

Fresh cracked black pepper

Put milk, butter and oyster liquid in a large saucepan and cook over medium heat until butter has melted.  Add oysters.  Salt to taste depending on saltiness of oysters.  Add cayenne.  Cook slowly until edges of oysters begin to curl.  Add parsley and shallots and simmer for five minutes.  Serve in bowls and sprinkle cracked black pepper on top.  As a main dish this serves 8, or 16 as a soup course.

WILLIAMSBURG PEANUT SOUP

WILLIAMSBURG PEANUT SOUP

3 cups chicken broth

1/4 cup chopped celery

1/4 teaspoon salt

1 small onion chopped fine

2 Tbsp. butter

1/2 cup smooth peanut butter

1 cup milk

1/4 cup flour

1/4 cup water

1/4 cup chopped peanuts

Parsley for garnish

Combine stock and next four ingredients and cook 2-3 hours on low fire.  Add milk,flour and water, mixed together and peanut butter to above ingredients and cook on high for 15 minutes.  Stir constantly with wire whisk until smooth.  Serve in bowls and sprinkle with chopped peanuts and parsley.  Serves 4.