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Did you know soups are divided into two main groups: clear and thick? Clear soups are bouillon (made from water; stock vegetables such as onions, carrots, celery; and herbs) and consommé (concentrated stock). Thick soups are purées (vegetable soups thickened with starch), bisques (puréed shellfish or vegetables thickened with cream), cream soups (thickened with béchamel sauce); and veloutés (thickened with eggs, butter, and cream).
I worked in a restaurant through high school and college, and we served a variety of delicious soups. I remember the traditional French onion soup, a cold apple soup made with vanilla ice cream mix as the base, and a crab bisque called She-Crab Soup. Everyone loved this bisque. One night after the manager went home, a customer offered one of the waitresses $100 for the recipe. She tore the kitchen apart but couldn’t find it.
My mother made the best turkey noodle soup with the leftover Thanksgiving bird, and her pea soup with chunks of ham is too die for. But my mom isn’t the only soup aficionado. Veteran television host, entrepreneur, and public speaker Kim Gravel told us, “I love all the winter food—stews, cornbread, vegetable soup. I have a great vegetable soup recipe from my mother, Jo.” She graciously offered to share her mother’s recipe.
Jo’s Veggie Soup
Ingredients
2 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1 1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium vegetable or beef broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups potatoes, peeled and diced 1/2-inch thick (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Directions
Here’s another great soup recipe. When my grandmother passed on in the late 1980s my sister and I got many of her recipes. This one is from a Betty Crocker recipe card library my grandmother bought in the 1970s. I’ve made it several times and it’s very good, but peppery! The photo below shows a whole tomatoe. You can also use canned tomatoes (they break apart when cooking and give the soup a rosy color).
Autumn Soup (serves 6)
Ingredients
1 lb ground beef
1 cup chopped onion (1 small)
4 cups water
1 cup cut-up carrots (about 2)
1 cup diced celery (about 2 stalks)
1 cup cubed potatoes, peeled (1 large)
2 tsp salt
1 tsp bottled brown bouquet sauce
1/4 tsp black pepper (reduce to 1/8 tsp if you don’t want it real peppery)
1 bay leaf
1/8 tsp basil
6 fresh tomatoes or 1 (28 oz) can whole tomatoes (undrained)*
Directions
*If you use the canned tomatoes, reduce water to 3 cups and add tomatoes with remaining ingredients.
Enjoy!
Troy
QVC editor
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