Thanksgiving Soups

Pumpkin Soup With Cloves & Honey

2 tablespoons butter
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 lbs pumpkins, peeled seeded, chopped (about 6 cups)
6 cups chicken stock or vegetable stock (or more)
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey


Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.

Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey and bring to simmer. Season to taste with salt and pepper.

Swirl a little cream decoratively into each bowl of soup for an elegant presentation

Turkey Rice Soup

4 cups turkey broth, or chicken
2 to 4 slices cooked bacon, diced
2 cans (14.5 ounces each) diced tomatoes, undrained
1/2 cup diced or matchstick carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup rice
1/2 teaspoon salt or less if using purchased broth
1/2 cup frozen corn kernels
1 to 2 cups diced cooked turkey

In a crockpot or slow cooker, combine turkey broth with diced bacon, tomatoes, carrots, celery, onion, rice, and salt. Cover and cook on low for 6 to 7 hours. Add corn kernels and turkey; cover and cook an additional 45 minutes to 1 hour.

Harvest Soup

9 c. water
1 lg. onion, chopped
2 lg. cloves garlic, minced
2 stalks celery, chopped
2 c. squash, cubed
1 sm. cauliflower
4 med. carrots, sliced
4 med. zucchini, sliced
3 med. white potatoes, sliced
1 sm. head cabbage, sliced thin
1/2 tsp. dried thyme
1/2 tsp. dried basil
2 tbsp. vegetable bouillon
1 tsp. sea salt
Dash of nutmeg
2 tbsp. fresh lemon juice

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.

Manhattan Clam Chowder

2 tomato sauce
1/4 c. diced bacon
1/4 c. minced onion
2 cans clams and liquid
2 c. diced potatoes
1 c. water
Some mushrooms
Some milk
1/3 c. diced celery
1 (16 oz.) can tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In large saucepan, cook and stir bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and celery. Cook until potatoes are tender. Add clams, tomatoes and seasonings. Add about 2 tablespoons butter. Heat until boiling.

Golden Cheese Soup

1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.

Hamburger Noodle Soup

1 lb. ground beef
1 onion
1 carrot
2 stalks celery
1 tsp. time
1 tbsp. parsley
1 oz. tomato puree
1 lb. can tomatoes
Noodles as wanted

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

Hearty Turnip Onion Soup

4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown.

Add turnips and continue cooking until turnips light brown and onions caramelized to nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn't smell. Freezes well also.

Microwave Potato Soup

4 strips bacon
2 c. potatoes (Idaho), cut into 1/2 inch cubes
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. water
1 tsp. salt
2 tbsp. flour
1 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. parsley, chopped
Pepper to taste

Microwave bacon on High until crisp. Crumble and set aside. Combine potatoes, onion, celery, water and salt in a 2-quart casserole. Cover with a tight fitting lid or plastic wrap. Microwave on High for 10 to 12 minutes or until vegetables are tender. Mix flour, milk, chicken broth, and parsley until smooth. Stir into potatoes.

Microwave, uncovered, on High for 15 to 20 minutes or until desired thickness. Stir occasionally during cooking. Garnish with bacon.

Broccoli Soup

8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped fine
Onion (chopped)
Garlic (optional)

Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.

Corn Chowder

6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips

Fry bacon until crisp. Remove bacon. Sauté onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sautéed onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.

Thanksgiving Cooking

Cooking Notes



 © Cooking Notes 2006