Tuesday, July 26, 2011
A Souper Kind of Gal
I love soup anytime of the year. Yes, it was 103 degrees on Sunday and I still made a pot of homemade soup. It was probably the most popular soup I've made in a long time. Located on page 36 in the cookbook, "Soup Suppers," by Arthur Schwartz, this recipe made a big pot and it was gone within three days. I tweaked it a little bit and added my own touches. Yummy.
2 pounds of potatoes, peeled and cut into chunks
1 35 oz can of plum tomatoes, with juice, coarsely chopped
1 qt water
1/2 tsp sea salt
1/4 tsp pepper
3 T extra virgin olive oil
4 medium onions, thinly sliced
1 package Hot Jimmy Dean sausage, crumbled.
2 tsp minced garlic
How I made it:
In a Dutch oven, crumble sausage with minced garlic and brown, once browned add chopped potatoes, tomatoes, and water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, partially covered, stirring occasionally, for 1 1/2 hours, until potatoes are very tender.
In another pan, add olive oil and add the onions. Cook until the onions wilt, about 5 minutes, then lower the heat and let them fry slowly, until they turn a golden color. Don't let them burn. Let them cook about an hour. It really adds a nice flavor by cooking them this way.
Add the onions to the soup, and partially mash the potatoes. Let it simmer 10 minutes or so, and then it's ready to eat. We had butter bread with the soup and I'm not kidding I ate three bowls of it by the end of the day.
I love this cookbook and recommend to anyone who loves soup.
From Library Journal
Schwartz, author of What To Cook When You Think There's Nothing in the House To Eat ( LJ 12/91), is a New York City food critic and radio host. Here he offers 100 hearty, satisfying soups and stews, along with 50 or so recipes for accompaniments from breads and appetizers to desserts. James Peterson's impressive Splendid Soups ( LJ 9/15/93) with some 400 recipes is the undisputed first choice, but Schwartz's more homey compendium is recommended for most collections. BOMC selection.
Copyright 1994 Reed Business Information, Inc.
Paperback: 224 pages
Publisher: William Morrow Cookbooks; 1 edition (January 1, 1900)