First big rain! Time for soup!
7 months ago
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7 months agoRelated Discussions
First big rain - how nerve-wracking.
Comments (7)Even as I write this, quarter-size hail is pummeling my vegetables for the THIRD time in 2 weeks!! My poor plants! My heart broke when the hail just pulverized my squash plants. My tomato plants snapped in two. I am down to 5, yep 5 nectarines. The new leaves in my blue berry plants are utterly destroyed. I don't know how my pepper plants have withstood the assault but only them, the onions, and the potato plants have escaped serious damaged. My watermelon and canteloupe seedlings (2nd batch) are covered in hail and I will probably have to sow them again. AGGGGGHHHH!!! All I can do now is hope at least one plant of each survives. Anyway...sometimes the aprehension of a big storm is well justified. I hope your garden fares better than mine this spring....See MoreSoup time !!!!
Comments (12)the baking soda is to cut the acid so your milk doesn't turn into cottage cheese when you add it. This is the way my grandmother's family made it on the farm. Her family had a farm and little money, they raised and canned the food they needed. Very few things were store bought: spices,flour. tea. coffee. I still remember that if they planned to have fried chicken for Sunday dinner you killed and dressed the chickens saturday. I have no idea how old the recipe is but I'm in my 60's and I can't remember the first time I ate it. I really like the large pieces of tomatoe and flavor. By the way goes great with grill cheese sandwiches. mike...See MoreRed Soup, Cheese Sanwich, Big Chocolate Cookie, Smokin'....
Comments (13)Thanks all y'all! Does this site still have some kinks in it? I know for sure I responded last night.....strange. It could have been me too. Just bought a new laptop and haven't had much time to play with it and add ad blocker yet. Several post I've opened the text run into the ads on the right. What a pia. Maggie,I had never heard of smoked bologna until we moved south. Thinking it's a Oklahoma/Texas thing as most bbq joints serve it down here. Thanks Annie! Between the dinner/buffet, his favorite band playing for free and donations they raised a good sum of money for his wife and kids. Ci lantro, those Brach's Stars have been hard to find forever it seems. I was glad to find the dark ones but I guess they are becoming a thing of the past. Popcorn in the soup, oh yeah, I/we have done that more than once. Allye is a hoot and she will talk your ear off for sure. Thankfully she is potty trained now too. Not a fan of changing "muddy diapers" here...although I've done it many times over the years even though I don't have kids. LOL! Good to be back friends! David...See MoreTime for Soup!
Comments (82)Here are a couple of soups we've been making. Both are recipes from Elephant's Deli here in Portland, favorites of daughter and mine. Elephant's publishes the recipes, so we decided to duplicate them at home. The exact wording is not Elephant's, I simply copy/pasted from ''My Recipes'' on Calorie Count where I've been storing recipes lately. I've noted where I tweaked the recipe a bit. Also, my serving sizes may be inconsistent. Mama Leone's Soup Makes 6 servings, each 160 calories. 1/2 lb chicken breast 15 oz canned diced tomato 1/2 cup flour 3/4 cup heavy cream 1 onion 3 stalk celery 1 tbsp garlic 1/2 tsp oregano 1/2 tsp tarragon 2 tsp paprika 1/2 tsp black pepper 2 tsp salt 1 tbsp vegetable oil 1 tbsp butter 6 cups chicken stock 2 cups spinach 1. Lightly salt and pepper chicken breasts, bake 20 minutes at 375F, dice meat and set aside. 2. In large pot over medium heat, heat oil, melt butter, and cook onions and celery (both diced) until onions translucent (about 7-10 minutes). 3. Add garlic (minced or crushed), tarragon and oregano (dry or fresh), paprika, black pepper, and 1 tsp salt. Stir and cook a few more minutes. 4. Add flour, stir until absorbed. 5. Add chicken broth, stirring and scraping bottom of pot. Bring to boil. 6. Add tomato with the sauce (I give the tomatoes a buzz in the food processor to smooth them out) and cream, stir, reduce heat and simmer for at least 30 minutes. 7. Add diced chicken and simmer for at least another 10 minutes. 8. Adjust seasoning, adding rest of salt if desired. 9. Finely slice or shred spinach, add shortly before serving. 10. Note: 11. Chicken may be dark meat. 12. Cream may be replaced with half and half, but it won't be as good. Elephant's Tomato Orange Soup Makes 6 servings, each 220 calories. 1/2 cup butter 1 onion 28 oz canned diced tomatoes 1 tsp salt 1/2 tsp pepper 1/4 tsp baking soda (I omit this, because I never have any around) 1 tsp dried thyme 3/4 cup orange juice (recipe says 1 cup, I find that a wee bit much) 1/2 cup heavy cream 1. Melt butter, add diced onion, cook to translucent. 2. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes. 3. Puree in a food processor or blender. If you want a particularly smooth soup, strain through a sieve or food mill. 4. Return to pot and add orange juice and cream. Adjust seasonings, and serve. Lastly, this is a tomato orange soup that does not use cream or butter. Not an Elephant's recipe. Tomato Basil Orange Soup, Creamless Makes 8 servings, each 80 calories. 56 oz canned whole tomatoes 1 medium onion 3 cloves garlic 1 tbsp basil 1/2 tsp red pepper flakes 1 tbsp brown sugar 3 cup chicken stock 3 slice bread 1/2 tsp salt 1 tbsp olive oil 2 tbsp orange juice 1. Place canned whole tomatoes (two 28-oz cans) on baking sheet, sprinkle with brown sugar, roast at 375F for 45 minutes. Save the canning juice. 2. Roughly dice bread, after removing crust. 3. Heat oil in large pot on medium heat. 4. Rough chop onions and garlic, cook in oil until soft. Add a bit of stock as needed to avoid burning. 5. Add reserved canning juice, basil, red pepper, bread, and salt. Reduce heat to low, add 1 cup stock, and simmer. 6. Add roasted tomatoes and any juice released during roasting. Roughly mash tomatoes, simmer for 20 minutes. 7. Transfer to blender and puree to smooth. Add remaining stock as needed to achieve desired consistency. 8. Squeeze orange and add juice slowly, stirring and tasting as you go. The juice adds a bright, sweet, tart flavour, which you can make subtle or bold. 9. Serve with garnish of bread cubes, chopped chives, and/or orange peel/zest. 10. Notes: 11. Basil may be fresh or dried. A tangerine may be substituted for the orange, as can commercial orange juice. Vegetable stock may be used. I've also recently made the above soup as a sweet tomato bisque, leaving out the bread and orange, but adding plenty of brown sugar and/or honey and some cream....See More
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7 months agoSoups are common all summer in the NorthEast coastal oceanside...EasternShore all the way up through Maine and coastal Canada. Chowders and Fisherman stews/soups. 75-85ºF days but can be light jacket/sweater weather when the sun sets...55-65ºF.
Winds off the cooling waters. Fall months starting Sept are prime for local seafood....
My delivery window is 6-8am tomorrow....i have just a few hours to update my cart, oy...so many choices....
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