Thursday, January 28, 2016

More recipes to keep warm with

Cream of Thing Soup
Sounds very much like something from an episode of The Munsters from the late 1950s, but it tastes different from your run-of-the-mill "Cream of ..." soup, which is a major plus when you've been feeding people soup and stews for what probably seems like forever!

Can be Chicken, Mushroom, or Celery. Substitute whichever you like!

Half a medium onion, chopped2 heaped teaspoons of chopped garlic
Heaped tsp Summer SavouryHeaped tsp Nutmeg
1 Tsp Pepper2 litres of Milk
Half stick of butter2 cans of condensed Thing soup (e.g. Campbells)
Two or three slices of brown bread
You can use Herbes de Provence instead of Savoury.
You can use soy milk instead of cow's milk.

  1. Melt the butter in a pot that will comfortably hold all the milk.
  2. Add the onions and garlic and gently fry until the onions are beginning to become soft and translucent.
  3. Add the pepper and herbs, mix, and let cook in for maybe five minutes.
  4. Add the soup and the milk and raise the heat to medium.
  5. Use a whisk to stir up the mixture so that the soup completely dissolves in the milk.
  6. Break up the bread into smallish pieces and add it to the soup.
  7. Keep whisking gently to aerate the soup as it warms. 
  8. When the soup is hot enough you'll see tiny bubbles around the edge of the pot - they're the hottest places and are beginning to boil.

This should provide a good portion of soup for four. Enjoy!!