Over a Cup of Coffee: More soup II | CraigDailyPress.com

Over a Cup of Coffee: More soup II

My mind is still on soup this week. Even though the weather has been summerlike warm the past few days, it won't be long until we'll be craving something that's hot and filling. That's where soup comes in. So this week's column features two more soup recipes from "1000 Recipe Cook Book," the book that was given to me years ago by a dear friend who used it a long time before that.

In the soup section of this cookbook, the author suggests cutting animal shapes out of bread with cookie cutters. Butter and toast to a golden brown under the broiler and then serve it to children with their soup. I think this might be a great idea to serve with meals at holiday time by cutting pumpkins, Valentine hearts, and so forth. If you plan to serve soup to kids, this week's "Potato and Frankfurter Soup" might be just the ticket.

According to a special section under the recipe, it is suggested that you can make the soup with pieces of salami or lunchmeat or use fresh sausage or bacon that is crumbled and fried crisp.

The nice thing about soups is that you can add your own ingredients, even use leftovers.

Do you have a soup recipe that you would like to share? If you do, call me at 970-824-8809 or write to me at Box 415, Craig 81626.

Vegetable Soup – Peasant Style

1 can condensed vegetable soup

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1 can condensed beans with bacon soup

2 cans water

Combine the soups. Add water and heat to boiling. Simmer 5 to 7 minutes. Makes 5 to 7 servings.

Note: I have made a similar soup but added Polish sausage slices.

From "100 Recipe Cook Book" (1951)

Potato and Frankfurter Soup

2 cups diced potatoes

1 small onion, sliced

1 1/2 cups boiling water

2 frankfurters

1 3/4 teaspoons salt

pepper

2 cups milk

2 tablespoons minced parsley

Cook the potatoes and onion in boiling water until soft. Put through a ricer or mash slightly. Cut frankfurters into 1/4-inch slices. Add the frankfurters, seasonings and milk to the potatoes. Heat thoroughly, add parsley and serve. Makes 4 servings.

From “1000 Recipe Cook Book” (1951)

Vegetable Soup – Peasant Style

1 can condensed vegetable soup

1 can condensed beans with bacon soup

2 cans water

Combine the soups. Add water and heat to boiling. Simmer 5 to 7 minutes. Makes 5 to 7 servings.

Note: I have made a similar soup but added Polish sausage slices.

From “100 Recipe Cook Book” (1951)