Taste of Americana

Barbie Butz

THE SEASON OF SOUP

January — the beginning of a new year and on an average, known to be the coldest month of the year. When I think about all the rich meals, all the holiday parties, and all the decadent desserts, I’m ready for a simple, warm bowl of soup.

Just picture yourself sitting by a cozy fire, sipping a delicious soup, served with a slice of fresh bread, and a glass of your favorite wine.

I love to make soups, so I watch for new recipes or scan through my cookbook collection in search of a new idea. I did just that for this January issue.

Old Fashioned Split Pea Soup

Ingredients 4 quarts chicken broth 2 pounds dried split peas 1 cup chopped ham ½ cup chopped onion1/2 cup chopped celery 2 teaspoons salt 2 teaspoons black pepper

Directions Place all ingredients in a slow cooker. Stir well to combine. Cover; cook on low 8 to 10 hours or on high 4 to 6 hours; or until peas are soft. Mix with hand mixer or hand blender on low speed until smooth. Serves 8

Crab Bisque

Ingredients 1 can Anderson potato soup 1 can cream of asparagus soup 1 can cream of mushroom soup 1 can king crab or fresh crab 1/3 package frozen chopped spinach 2 green onions, chopped ½ cup grated Cheddar cheese Dash cayenne ½ cup white wine

Directions Mix all ingredients together and heat.

Mushroom Soup

Ingredients 2 tablespoons olive oil 2 large Vidalia onions, coarsely chopped 1 package (10 ounces cremini mushrooms 1 package (10 ounces) button mushrooms Kosher salt and black pepper 2 tablespoons butter 6 to 10 cloves garlic, peeled and coarsely chopped 2 tablespoons sherry 4 cups beef broth

Directions Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms and season well with salt and pepper. Cook vegetables, stirring often, until cooked down and fragrant, about 8 to 10 minutes. Add butter and garlic and cook gently another 1 to 2 minutes. Add sherry to pan and stir to scrape up any bits stuck to bottom. Transfer sherry and vegetables into a slow cooker and add broth. Cover and cook on low 5 to 6 hours or on high 3 to 4 hours. Serves 4-6 Serves 4-6

Savory Leek Soup

Creamy Onion Soup

Ingredients 4 medium leeks (white portion only), chopped ½ cup minced chives ½ cup butter 4 cups chicken broth 2 cups mashed potatoes (prepared with milk and butter) 2 tablespoons minced fresh savory or 2 teaspoons dried savory 3 cups half-and-half cream Salt and pepper to taste

Directions In a large saucepan, saute leeks and chives in butter until tender. Add the broth, potatoes and savory; bring to boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Cool slightly. Process in batches in a blender or food processor until smooth; return to pan. Stir in cream, salt and pepper; heat through. Serves 8-10

Ingredients 8 medium onions, thinly sliced 1/3 cup butter 2 tablespoons allpurpose flour 1 teaspoon salt ½ teaspoon pepper 8 cups chicken broth 1 cup (8 ounces) sour cream ½ cup milk 12 slices french bread (1-inch thick), toasted 1 cup (4 ounces) shredded mozzarella cheese

Directions In a large kettle or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread in each soup bowl; ladle soup over bread. Sprinkle with cheese. Serves 12 Fix a cup of soup and enjoy the month of January. Cheers!