Saturday, February 5, 2011

Vegetable Soup

Lloyd Soup

One medium onion, chopped

3 stalks celery, chopped

3 or so cloves garlic, grated          Fry until soft in 2 T butter in large soup pot

5 or 6 carrots, diced or sliced

Wedge of cabbage, sliced thinly   Add along with 4 cups water

Dice 4- 5 potatoes, toss in, and bring water level to just over the veggies

Add one can cream corn,

1-2 Tbsp chicken soup base instead of salt

Simmer gently one-two hours

This soup is one I copied out of a friend’s cookbook.  It was her mother’s, who made it  once a year or so.  It is currently my favorite homemade soup. Very adaptable. No cabbage?  Leave it out. (Len’s favorite) No cream style corn? Use regular, or frozen corn, although cream style is best, I think.  Too busy to fuss with vegetables?  Half a bag or so of mixed frozen veggies, and the same of hash browns.  Chalsea likes this one flavored with curry.  I prefer a handful of frozen dill and green chives, added at the very end.  Top with slices of white cheese in the serving bowl.  And, like most homemade soups, it is even tastier the next day.

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