SOUP RECIPE - 552
JAN'S
LENTIL
SOUP
12 ham hocks
1 lg. onion, chopped
3 med. cloves garlic, crushed
1 (1 lb.) pkg. dried lentils
1 Kielbasa or frankfurters, thinly sliced
1 c. sliced carrots
Soak lentils overnight.
Rinsing 2 or 3 times.
Add 10 cups of water, lentils, ham hock, 1/2 teaspoon salt (optional) and 1/8 teaspoon pepper and 1 cup of
carrots.
Bring to boiling; reduce heat.
Simmer, covered 12 hours.
Remove ham hock from the soup and strip off as much meat as possible.
Add the meat back to the soup and add cooked Kielbasa.
This soup can simmer all day, be made ahead a day or frozen.
Noah Western
SOUP RECIPE - 553
CREAM
OF
BROCCOLI
SOUP
1 c. diced onions
1/4 c. butter
1 tsp. Lawry's salt
Dash of pepper
2 c. chopped broccoli (fresh) or 2 boxes frozen broccoli (or more if you want
2 c. half and half or light cream
1/2 c. chopped celery
1 (10 1/2 oz.) can condensed chicken broth
Dash of garlic
2 to 4 tbsp. flour
Saute onions and celery in butter.
Add chicken broth.
Add broccoli.
Cook until tender.
Combine flour and cream until smooth.
Add to broccoli.
Add
salt, pepper and garlic.
Heat thoroughly.
Makes 6 to 8 servings.
*For cream of broccoli and cheese soup, add 1 cup grated Cheddar cheese.
SOUP RECIPE - 554
CHEDDAR
CHOWDER
3 c. water
3 chicken bouillon cubes
4 potatoes, diced
1 onion, diced
1 c. chopped carrots
1/2 c. diced green pepper
1/3 c. butter/margarine
1/3 c. flour
3 1/2 c. milk
4 c. or 1 lb. grated Colby cheese
1/4 tsp. Tabasco sauce
Salt and pepper
Dissolve bouillon in water.
Bring to a boil.
Add and cook potatoes, onions, carrots and green pepper.
Add butter and flour.
Gradually add milk and cook until thickened.
Add cheese and stir until melted.
Add Tabasco sauce.
Do not boil.
Serves 8.
Margie Johnson
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