Soup Night by Maggie Stuckey Read Free Book Online Page B

the leek, thyme, and salt and pepper to taste to the pot and sauté until the leek is softened, about 5 minutes.
3. Stir in the potatoes, milk, and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.
4. Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.
5. Serve hot.
    Variations: Elizabeth suggests, “This soup can be dressed up by adding mushrooms or shrimp.” When the corn is tender, stir 1 ⁄ 2 cup sautéed mushrooms or 1 cup cooked shrimp into the soup, bring up to heat, and serve.
    Make ahead? Prepare through step 3, but remove from the heat just before the potatoes are completely cooked. Refrigerate. Rewarm at serving time, simmering until the potatoes are totally tender.
    For large crowds: This recipe is easily doubled or tripled. To economize, use chopped parsley or chives as garnish in place of the shrimp.

Smoky Chili
    Recipe from Elizabeth Newland, Civano Soup Supper , Tucson, Arizona
    Serves 4–6
    Elizabeth says: I created this recipe in desperation. I can’t eat any kind of fresh or canned peppers, and I spend four months of the year in the Southwest, where heated discussions of proper chili recipes can lead to blows. This in no way meets a cowboy’s standards for a proper chili, but I’ve never had any complaints, and it always disappears on potluck nights. Best of all, I can eat it!
Ingredients
3 bacon strips, diced
1 small onion, chopped
1 garlic clove (or more to taste), minced
1 1 ⁄ 2 pounds lean ground beef
1 ⁄ 2 –2 teaspoons chili powder
1 1 ⁄ 2 teaspoons ground cumin
1 1 ⁄ 2 teaspoons smoked Spanish paprika
1 ⁄ 2 teaspoon cayenne pepper
1 teaspoon salt
1 (14.5-ounce) can fire-roasted crushed tomatoes
1 (8-ounce) can tomato sauce
1 cup Pilsner beer
1 teaspoon Worcestershire sauce
1 (14.5-ounce) can pinto beans, drained; or 2 cups cooked pinto beans (see page 27 )
Garnishes
Grated cheese
Sour cream
Sliced scallions
Nacho chips
Instructions
1. Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off some of the fat, if you like, keeping at least 1 tablespoon in the pot.
2. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute longer. Add the ground beef, stirring to break up the meat, and sauté until browned.
3. Add chili powder to taste, cumin, paprika, and cayenne, and season with salt to taste. Cook for 1 minute, and then add the crushed tomatoes, tomato sauce, beer, and Worcestershire. Simmer for 30 minutes.
4. Add the beans and heat through. Serve hot with any or all of the garnishes.
    Make ahead? Liz says this is actually better if made a day ahead, refrigerated, and gently reheated.
    For large crowds: You can expand this indefinitely, but for economy you might wish to increase the proportion of beans and decrease relative amounts of ground beef.

Salmon Chowder
    Recipe from Maureen Ruddy , Fairfax, Virginia
    Serves 6–8
    Maureen says: Serve with a crusty loaf of bread and enjoy!
Ingredients
2 tablespoons butter
2 leeks, trimmed and chopped (see page 186 )
1 ⁄ 2 sweet onion, such as Vidalia, chopped
2 tablespoons all-purpose flour
4 cups vegetable broth
3 red potatoes, cubed
2 ⁄ 3 cup whole milk
1 pound salmon fillet, skinned and cut into bite-size chunks
Chopped fresh dill
Salt and freshly ground black pepper
Instructions
1. Melt the butter in a large soup pot over medium heat. Add the leeks and onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes to make a light roux.
2. Add the vegetable broth and potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 10 minutes.
3. Add the milk and return to a gentle simmer. Add the salmon and simmer until the fish is cooked through, 2 to 3 minutes.
4. Stir in dill to taste. Season with salt and pepper to taste and serve hot.
    Make ahead? Prepare the chowder base, but do not add the salmon.