Cream of Tomato Soup

This is a recipe that has been passed down on my mother's side.  You make your own tomato juice first.  I actually can is by the quart so that I have it on hand and it is then super fast to make!  But you do not need to can it.  I hope you love it as much as we do.  It is perfect for this time of year.

TOMATO JUICE

Wash ripe tomatoes and cut off stem and any bad spots.  Do not peel.  Cut into quarters and put in large saucepan.  To the saucepan add 2 stalks celery (cut in chunks), one onion (cut in chunks).  Do not add water!  Put lid on saucepan and bring to a boil, turn down to med. low and simmer for 1 hours stirring occasionally.  Put through sieve (small enough that the seeds do not come through).  To 8 cups of juice, add 1 TBS salt, 1 tsp. sugar and 2 TBS lemon juice.  I know canning season is long gone but if you do want to can the juice, bring juice to boil, fill jars to ¼ inch headspace and process for 35 minutes after water has come to a boil.

Homemade Cream of Tomato Soup

Heat 1 qt. homemade bottled tomato juice in pan until hot, but not boiling.  In another pan make a white sauce:  Melt ½ cube butter over medium heat.  Add ½ C. flour, ½ tsp.  salt and a dash of pepper.  Add 2 C. milk and stir with a whisk until smooth and comes to a boil.  This mixture will be very thick.  Take off heat.  Take the hot tomato juice and add slowly to the hot white sauce (about ½ c at a time-slowly) Stir constantly until all tomato juice is used.

Baked Potato Soup

I think the rain and snow has finally stopped.  It will take a week before we get dried out here.  I am so glad I did not plant my garden last week!  I made this soup two nights ago when it was cold and dark out.  It was Perfect!

Ingredients

• 10 slices bacon
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 clove of garlic, minced
• 5 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1/2 cup celery, finely chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

Clean your potatoes with a vegetable brush.  Lightly coat them with olive oil, prick with a fork a few times and bake on 400 degrees for about 1 hour or until a fork can be inserted into the potato easily.  Cool slightly and then remove peal and cube.

In a stock pot or Dutch oven, melt the butter over medium heat.  Then add the garlic and saute for about 2 minutes.  Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes, celery and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Serve with garlic bread.

Clam Chowder in Bread Bowls

Bread Bowls

Ingredients

• 2 TBS active dry yeast
• 2 1/2 cups warm water 
• 1 tsp. sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 6-7 cups all-purpose flour
•  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.Punch dough down, and divide into 6 equal portions. Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Clam Chowder

1 cup celery, finely chopped

1 cup yellow onion, finely chopped

1 cup carrots, shredded

3 cups potatoes, cubed

2 cans of clams, drained or 12 ounces fresh clams

1 cube butter

3/4 cup flour

1 quart half and half

1 1/2 tsp salt

1 tsp pepper

1 tsp sugar

In a large pot combine vegetables and clams.  Cover with water until just covered.  Simmer until vegetables are tender.  In a large pot, over medium heat, melt butter and then add flour.  Stirring continually, cook for about 3 minutes.  Slowly add the half and half. (If you do not want it this rich you can use 1 pint of half and half and 1 pint of milk).  Then add salt, pepper and sugar.  Then add vegetables and all the liquid to the cream mixture.  Heat through and serve! 

The Best and Easiest French Onion Soup

If you are a fan of French Onion Soup than this is the recipe for you.  For years I would not make French Onion soup because it always seemed like way too much work but this soup is the easiest and most delicious recipe that I have tried.  Most of it is done in a slow cooker.  Although, the onions are cooked in a large frying pan on the stove so they are browned and soft and melt in your mouth yummy!  The rest of the soup cooking time is done in the slow cooker and the soup is finished in the oven. 

Recipe:

8 large yellow onions, Make sure to use YELLOW ONIONS, peeled, sliced in thin half-moons
3 TBS olive oil

3 TBS butter

1 1/2 TBS  sugar

1 1/2 TBS salt

32 oz. Beef Broth

32 oz. Chicken Broth

1 TBS Beef Bullion granules

1/2 cup white wine, dry sherry or Marsala 

1 dried bay leaf

4 sprigs thyme, tied with kitchen twine

1 tsp pepper

1 baguette, cut into 1/2 thick slices

1/2 cup shredded Gruyere cheese  for each serving

Combine oil and butter in a frying pan and put all 8 cups of onions in pan.  Add sugar and salt and toss to coat.  Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally.  You will know that they are done when they are golden brown and tender.  You can do this step ahead, and put in refrigerator until you are ready to make soup.

Add onions to slow cooker.  Add broth, bullion, wine, bay leaf, thyme and pepper to slow cooker and cook for 2- 3 hours on high.

Preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 15-20 minutes until dry. Increase oven temp. to 400 degrees.

Ladle the soup in the bowls and place baguette over the soup then top with cheese.

Put bowl on baking sheet and bake in oven until cheese is melted and brown, 10 minutes.