That’s especially true when the weather has been as cold as it has this week! Thank goodness we have warmer days ahead. Cold, damp weather just calls for good, hot soup. And there are many good soups to choose from.
I really believe we have three winners this week, and my photographer Bob Crisp agreed with me when we sampled these after they were photographed.
All three are just a little different from recipes I’ve seen before. For instance, adding a dash of chili powder to the black-eyed pea soup, or some instant potatoes to the potato soup, making it thicker and heartier.
I found a great chicken soup that I believe you and your family will really enjoy. It’s called Williamsburg Chicken Soup. The cream that’s added at the end of preparation really makes this an “elegant” soup.
The potato soup recipe is simple and the soup has a nice creamy texture, with a warm, cheesy flavor.
Black-eyed pea soup is one of my favorites and the dash of chili powder I was telling you about gives it a special flavor.
All you have to do is make a little cornbread or open a package of crackers and you’re good to go!
To make cornbread on top of the stove you will need a non-stick skillet. In a mixing bowl, combine 2 cups self-rising cornmeal, one egg and three fourths cup buttermilk and mix well. Place one fourth cup cooking oil in the skillet and heat until oil is hot. Pour in mixture, reduce heat to low and cook slowly until top of the pone is fairly dry. Flip it over and brown the other side. This makes delicious pone of cornbread that’s just right for a pot of soup!
So here’s to good soup and the expectation of warmer weather!!
WILLIAMSBURG CGHICKEN SOUP
2 large chicken breasts
4 chicken thighs
3 qts. water
½ c. butter or margarine
½ c. flour
1 onion, chopped
1 c. uncooked rice
1 ½ t. salt
1 t. black pepper
2 cups half & half
Place chicken and onion in a large pot, add 3 quarts of water and bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove chicken from broth and pick meat from bone. Measure broth and add water to make 3 quarts. Set broth and meat aside.
Melt butter in a Dutch oven; add flour and cook over medium heat stirring constantly for 5 minutes. (Roux will be a light brown color.)
Add broth, chicken, rice, salt and pepper and bring to a boil. Cover, reduce heat and simmer for 20 minutes or until rice is tender. Add half and half and cook until soup is thoroughly heated.
Cheesy Potato Soup
5 medium potatoes, peeled and diced
1 onion, peeled and diced
1/2 t. black pepper
1 & ½ t. salt
1 c. cheese, (I used grated, mild cheddar)
3 c. milk
½ stick butter or margarine
¼ c. instant potatoes
Boil potatoes and onion in 1 quart water until tender. Mash slightly with potato masher. Add butter, cheese, milk, salt, pepper and instant potatoes. Stir well and return to a boil slowly, stirring often.
BLACK-EYED PEA SOUP
2 cans black-eyed peas, undrained
2 cans diced tomatoes, undrained
1 c. water
1 & ½ t. salt
½ t. black pepper
1 clove garlic, minced
1 c. smoked sausage, diced
Dash chili powder
Combine all ingredients in a medium pot. Cook slowly for about 1 hour, stirring occasionally.