Come Into My Kitchen
by

TO PROVE HOW TIMES have changed, in the 1920s, author P. Morton Shand wrote,

Hmm. Wonder how he would have worded that observation today.

Soup has always enjoyed a prominent and highly revered place in our culinary lives. Why is soup called soup? During the 10th century stewed chicken was eaten separately and one dipped hunks of bread in the broth; this was called "sop". It took two centuries before it dawned on people that the chicken broth tasted great in its own right. Then the term "sop or "soupe" was transferred to the broth itself.

I get my enthusiasm for soup from my father. Where he was concerned, if you had soup of any kind, you were adequately and richly fed. But it had to be hot, very hot. So soup was an integral part of our meal. Most of the time it was a hearty one made with plenty of beef and a huge marrow bone. The bone was always reserved for Papa who would bang it onto his plate and fish out the quivering little morsels of marrow and sprinkle them with salt.

Some cooks equate the coming of spring with the end of the soup season. Not me. January's cold spell provided me with the time and inclination to stock the freezer with several kinds of soup. There they sit in their little containers, resting comfortably, biding their time for the cold snap we always get in May. I have the secure feeling that in any emergency, I am prepared.

How satisfying it is to be able to call a friend or neighbor on short notice with the  invitation, "Come have a bowl of soup with me."
 

LOW-FAT POTATO SOUP

2 Tablespoons vegetable oil
2 medium onions, sliced
2 cans (10 oz.) chicken broth
2 cans water
2 or 3 large baking potatoes, peeled and  thinly sliced
1 cup low-fat milk
2 cups low-fat cottage cheese
Herbs or seasoning of choice

In large soup pot heat oil; add onions and saute over low heat until barely yellow. Do not brown or you'll ruin the soup. Add broth, water and potatoes. Cover and simmer over low heat about 30 minutes or until potatoes are quite tender. Remove from heat and put through blender until smooth. Cool slightly.

Pour milk and cheese into blender and puree until smooth. Transfer to large bowl and gradually add soup. Stir in salt and other seasonings you like such as pepper, dash of Tabasco, pinch of mixed herbs. A nice garnish is snipped chives, green onions or paprika. Serves 6.
 
 

BRUCE'S LAMB STEW

3 lb. lamb shoulder trimmed and cubed
2 Tablespoons margarine
2 medium onions, finely chopped
1 tsp. salt; 1/2 tsp. pepper
1 can (8 oz.) tomato sauce
3 cups chicken broth
1 tsp. thyme
1 large clove garlic
1 bay leaf
3 stalks celery, cut into small chunks
3 carrots, cut into chunks
1 lb. small white onions
1/2 lb. fresh mushrooms, quartered if large
1/4 cup chopped parsley

Saute onion in margarine until golden. Add lamb, salt and pepper. Brown. Add tomato sauce, broth, thyme, garlic and bay leaf. Cover and simmer 1 hour. Add vegetables; simmer 1 hour. Now add mushrooms and simmer 15 minutes.

Refrigerate overnight, then skim off congealed fat. You may want to add a bit more thyme when you reheat stew as some gets removed with the fat. Serve topped with minced parsley.
 
 

BUTTERBEAN SOUP

3 cups dried butterbeans (or large lima beans)
2 quarts water (salted)
2 Tablespoons butter
1 small onion, minced
2 or 3 whole parsley sprigs
1 can (10-1/2 oz.) chicken broth
1/2 tsp. dried thyme
1/2 tsp. dill weed
Salt and pepper

Soak beans in water overnight. Next day, drain beans; add the 2 qts. water andsalt; cover and simmer about an hour. In small skillet saute onion in butter until yellow; add to soup with parsley, chicken broth, thyme and dill weed. Cover and cook about 2 hours, or until beans are soft. Put about half the soup through blender, puree and return to soup pot. Cook about 20 min. longer, stirring occasionally, until soup is creamy in texture. Serves 10.

Sprinkle with paprika and a little dill weed. Very good served with crisp croutons.
 
 

TIP FOR THIN SOUPS

Sometimes, even when you have followed a recipe carefully, the soup ends up good but thin. Instead of thickening with traditional flour and water, try this: Put several slices of torn up bread (any kind) into electric blender. Add a cup or more of the soup (the thin part); blend until smooth, return to pot, stir well and check seasoning.
 
 

LENTIL SOUP WITH KIELBASA SAUSAGE

5 cups chicken stock or canned low-salt chicken broth
5 cups beef stock or canned broth
2 cups dried lentils
2 Tbsp. oil (pref. olive)
2 ribs celery, diced small
2 carrots, diced small
1 medium onion, chopped
8 oz. Kielbasa sausage, halved lengthwise, cut into 1/2 inch pieces
1 tsp. dried thyme
1 tsp. Creole seasoning

Combine both stocks and lentils in large pot over high heat. Bring to boil, reduce heat, cover and simmer 30 min.

Meanwhile, heat skillet over medium heat. Add vegetables; saute until onion is translucent and celery and carrot are tender. DO NOT BROWN.

Add vegetables, sausage, thyme & Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally - about 1-1/2 hours. Season with salt and pepper. Serves 6.
 
 

A DIFFERENT APPLE CRISP

7 to 8 medium-size tart cooking apples
Grated rind of 1 orange
1 cup light brown sugar
2 tablespoons orange juice
1/2 tsp. cinnamon
3/4 cup all-purpose flour
1/8 tsp. nutmeg
1 tablespoon fresh lemon juice
1/4 tsp. salt
6 tablespoons butter

Peel, core and slice apples into greased 9-inch deep-dish pie pan or shallow one-quart casserole. Mix 1/2 cup of the sugar with cinnamon and nutmeg and sprinkle over apples. Add lemon juice, orange rind and juice.

In small bowl, combine flour, salt and remaining sugar. Cut in butter and sprinkle over apples. Bake 45 to 60 minutes in a 375-degree oven until apples are tender and top is crusty and brown. Serves 6.