Ham and Lettuce Soup
This recipe is simple and absolutely delicious. In the spring I always have a lot of extra lettuce in the garden, so I was looking for different ways to use it. I browsed through my gardening cookbook and saw an array of recipes for cooking with it. After much thought, this is what I came up with.
Creamy Ham and Cabbage Soup
This is an excellent soup and easy to make with left over ham and cabbage. When I make ham and cabbage I place the cabbage and sliced onions around the ham in a roasting pan and bake for 1 1/2 hours. For this soup, you simply take the left over cabbage with juices and 1 cup of chopped ham. Place them all in a blender and puree’. Pour into pan, heat and add 1/2 cup of cream or half and half, along with 2 TBSP of Soup Seasoning. Simple, but delicious!
Cucumber, Leek and Ham Soup
There is nothing better than a cool cucumber soup in the summer, but this one I created in the winter to serve warm. I was using my usual method with chicken flavoring and cucumbers and my husband asked if I could add some chunks of ham, it was delightful. Read More »
Split Pea and Basil Soup
This recipe reminds me of my mother whenever I make it. Her recipe was a little different than mine is, but I always remember eating her creamed soups and absolutely loving them. So I guess you can say she inspired me to create my own. Fresh basil is the best, but if you don’t have it my basil blend is a nice substitute.
Pumpkin Soup
This is one of my favorite fall soup recipes that I am sure you will also enjoy. I hope you will use fresh pumpkin in place of the canned as the results will astound you. To use fresh, de-seed and bake skin side up until tender, then remove the pumpkin and puree until smooth. I am confident you will be surprised by the savory taste and aroma of this soup.
Lucy’s Leftover Turkey Soup
What are you going to do with that left over turkey or chicken? Here is a great way to use it up, simply, wisely and with little time. I have created a soup sack which has fresh dried veggies from my organic garden and a little herb wreath. All you need is the left over meat, soup stock and you’re ready to go. I think you will be surprised at how fresh it tastes and your family will love it.
Irish Stew
Well here is a recipe for all you leprechauns out there! This dish is a great way to celebrate St. Patrick’s Day. I was inspired to create this stew after spending my honeymoon in Ireland and enjoying it on numerous occasions. Enjoy in small portions as it is quite filling. This combines lamb with a couple of my blends which I know you are going to enjoy.
French Sorrel Soup
I am sure you have heard of French sorrel, but you probably have not seen it in many kitchens in western Nebraska. This is a great herb and one of the earliest greens to appear in the garden. I like sorrel in salads, stir fried dishes, sauté’s and it is especially wonderful as it’s own soup along with potatoes. Removing the stems is a little taxing, but it is worth the effort.
Creamy Zucchini Soup
This soup can be made as hot as you want to. For my husband, I can’t make it as hot as he likes it, if I did, I wouldn’t be able to it eat it, so he always sprinkles more Spicy Pepper Blend on his serving at the table. This is a great combination of flavors and another creative way to use zucchini when your garden is giving you plenty.