The Rural Voice, 2001-11, Page 24RURAL LIVING
Soup - easy to make, delicious to eat
Selected by Bonnie Gropp
It's getting cooler outside, and
nothing warms you inside as much as
a hot, hearty bowl of steaming soup.
Simple to snake, easy to serve,
delicious and healthy to eat, soup
comforts on a chilly autumn night.
FRENCH ONION SOUP
1/4 cup (50 mL) butter
6 medium cooking onions, thinly
sliced
l tsp (5 mL) sugar
1 tbsp (15 ml) all purpose flour
1 cup (250 mL) dry white wine
4 cups (1 L) beef broth
1/4 tsp (1 mL) pepper
6 - 1/2 -inch (1 cm) slices day-old
or lightly toasted French bread
2 cups (500 mL) grated Swiss
cheese
1/2 cup (125 ml) grated parmesan
cheese
paprika
In large Dutch oven over medium
heat, melt butter. Add onions and
sugar. Cover and cook, stirring
pccasionally, 30 minutes or until
onions are tender, but not coloured.
Uncover pan, increase heat
slightly and continue to cook, stirring
regularly until onions are rich
caramel colour (10 to 15 minutes). Be
careful not to let onions burn.
Stir in flour until well blended.
Gradually add wine. Cook, stirring
constantly, until mixture boils and
thickens. Stir in beef broth and
pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes.
Ladle soup into six 1 1/2 cup (375
mL) oven -proof bowls. Top each
with bread slice; sprinkle with Swiss
and Parmesan cheeses and paprika.
Place bowls on jelly -roll pan. Broil
until cheese melts and bubbles.
CORN CHOWDER
2 medium potatoes, cubed
1 cup water
2 tsps canola oil
1 large onion, chopped
1 clove garlic, minced
1 tbsp flour
2 cups soy milk
1 cube vegetable stock, crumbled
440 g creamed corn
22 THE RURAL VOICE
All -vegetable, low fat bouillon cubes may be used as a starter for great tasting
soups, sauces, casseroles and many other dishes.
440 g corn kernels, drained
1 tbsp fresh parsley, chopped
pinch salt and pepper
Place cubed potato and water into
saucepan and cook until tender.
Reserve liquid.
Heat oil in a large saucepan. Saute
onion and garlic until soft.
Add flour and remove from heat.
Gradually add soy milk, potato,
reserved potato water, vegetable
stock cube, corn kernels and creamed
corn. Stir over medium heat until
mixture boils and thickens.
Add parsley and serve hot with
fresh bread.
OLD-FASHIONED
POTATO SOUP
6 medium potatoes, peeled and
diced (about 2 lb/lkg)
2 cups (500 mL) chicken stock
1/4 lb (125 g) salt pork, rinsed or
4 slices bacon
1 medium cooking onion, chopped
2 tbsp (25 mL) all-purpose flour
4 cups (1 L) hot milk
1/2 cup (125 mL) whipping cream
chopped 'chives or parsley
In large saucepan over medium
heat, cook potatoes in chicken stock
for 10 to 15 minutes or until soft.
Without draining, coarsely mash in
pan. Set aside.
Meanwhile, dice pork and fry in
mtdium skillet until crisp; remove
with slotted spoon to drain on paper
towel. Set aside.
In same pan, saute onion until soft
about 5 minutes. Stir in flour and
cook, stirring for 2 minutes. Add
onions to potatoes and stir well, to
combine. Gradually add hot milk;
bring mixture to boil, stirring
constantly. Boil gently 1 minute.
Reduce heat to low and add cream.
Heat through. Do not boil.
Ladle into warm soup bowls; serve
garnished with reserved pork and
chives.
QUICK GARDEN CHEESE SOUP
2 tbsp (25 mL) butter
1 stalk celery, sliced
1 medium onion, sliced
3 cups (750 mL) chicken broth
1 1/2 cups (375 mL) chopped
broccoli
1 cup (250 mL) chopped
cauliflower
2 carrots, sliced
2 cups (500 mL) milk
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) water