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Converted from paper version of the Broad Ripple Gazette (v07n25)
Recipes: Then & Now - Soup - by Douglas Carpenter
posted: Dec. 17, 2010

Recipes Then and Now header


Soup

I have been keeping busy lately and having fun in the process. As you may remember I am working on a cook book of my own and that work has become an enjoyable undertaking for me. I also have been working on a future article which has got me vexed. But with a little effort and perseverance I am sure I will find my way through.
This time of year is definitely the occasion for 'indoor work'. A steaming bowl of hearty soup is just the right thing to keep me going. I love to have fresh, home made soups waiting in my freezer; ready to defrost and heat in the microwave. Made at home is so much better than canned, at least most of the time. This recipe makes a lot of soup so I can have just that. If you want to cut it down by half use the numbers in brackets for the ingredient amounts. The instructions will be the same.


Split Pea Soup

2 pounds (4 cups) dried split peas {2 cups}
3 to 4 quarts water {1 ½ to 2 quarts}
1 12 ounce can Spam, diced {1/2 can}
2 cups finely chopped onion {1 cup}
2 cups finely chopped celery {1 cup}
2 cups thinly sliced carrots {1 cup}
½ teaspoon turmeric {1/4 teaspoon}
½ teaspoon thyme {1/4 teaspoon}
1 teaspoon dried parsley flakes {1/2 teaspoon}
1 bay leaf
1 teaspoon salt {1/2 teaspoon}
½ teaspoon pepper {1/4 teaspoon}

Sort through the dry split peas and remove any foreign material and rinse well. In large stockpot or Dutch oven, heat peas and 3 quarts water to boiling. Add the Spam, onion, celery, carrots, and seasonings and return to boiling. Reduce heat; cover and simmer 1 1/2 to 2 hours or till done and soup is of desired consistency. For a thinner soup stir in additional water. Season to taste with salt and pepper. Makes 8 or more servings.

Here is another simple soup. I have not yet tried it but it does sound good. So I thought I would share it with you. Let me know if you try it!


Carrot Soup

1 tablespoon vegetable oil
½ cup chopped onion
1 minced clove garlic
3 cups chicken stock or broth
2 cups sliced carrots
½ teaspoon nutmeg
2 tablespoons peanut butter
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce

Heat oil in a large saucepan and sauté the onions till soft but not brown. Stir in the garlic and cook for another 30 seconds or until fragrant. Stir in the stock or broth and add the carrots, peanut butter, nutmeg, Worcestershire sauce and Tabasco. Simmer until carrots are tender, about 15 minutes. Remove half of carrots and puree the rest of the ingredients. Add reserved carrots and reheat before serving. Garnish with chopped peanuts, apples and green onions. Makes about 4 servings.

Recipes: Then & Now - Soup - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Soup - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan




Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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