Sweet Potato Soup

November , 2021

What is November known for?

It is Adopt a Turkey Month, National Diabetes Month, and National Novel Writing Month.  It is also National Peanut Butter Lovers Month and Author’s Day on November 1^st.  I’m going to use this one, Sweet Potato Awareness Month.  I have a great recipe for Sweet Potato Soup.  Give it a try.

 Sweet Potato Soup

1 Tablespoon bacon fat

1 cup onions, chopped

2 ribs celery, chopped

1 pound sweet potatoes, peeled and diced

5 cups chicken broth (or if you are vegan use vegetable broth)

Salt and pepper to taste

½ teaspoon nutmeg (I use a little more)

Sour cream for top

Saute onion, celery, and sweet potatoes in bacon fat for 5 minutes.

Add broth, cover and bring to a boil, simmer until tender.

Puree in blender and reheat.

Add salt and pepper, and nutmeg.

Serve with a dollop of sour cream on top

Serves 5-6

  

‘Cheesie’ Potatoes

 

6 medium potatoes, cooked but just a little firm

Salt and pepper to taste

½ cup melted butter or margarine

1/3 cup chopped onions

2 cups shredded cheddar cheese

1 pint sour cream

 

Cook potatoes (allow them to be just a little firm)

Grate them into a bowl.

Put shredded cheddar cheese in a bowl.

Melt butter and add to the cheese.

Fold into the potatoes.

Add sour cream.

At the same time sauté onions in some butter or margarin until soft.

Mix together.

Put mixture into an 8 x 10 oven dish.  (I use a fancy one)

Bake at 350 degrees for about 35 minutes.

Serves 4-6 hungry people.

 

 

February is a great month.  We have Valentine’s Day on the 14^th.  What else if February known for?  It is Fabulous Florida Strawberry Month, and National Cherry Month.  Here’s a funny one.  It is Return Shopping Carts to the Supermarket Month.  It is American Heart Month and National Hot Breakfast Month.  It is also Sweet Potato Month which I have a great soup recipe in my cookbook, Soups and Stews…Comfort by the Spoonful for you.  Give this one a try.

 

Sweet Potato Soup

1 Tablespoon bacon fat

1 cup onions, chopped fine

2 ribs of celery, chopped

1 pound of sweet potatoes, peeled and diced

5 plus cups chicken broth (or you can use vegetable broth)

Salt and pepper to taste

½ teaspoon nutmeg (you can add more)

Sour cream for topping

 

Saute onion, celery, and sweet potatoes in the bacon fat for about 5 minutes.

Add broth, cover and bring to a boil, then lower heat and simmer until tender.(can heat for 30-40 minutes on simmer)

Puree in blender and reheat.

Add salt and pepper to taste.

Add nutmeg.

Serve with a dollop of sour cream on the top.

Serves 5-6 

  

Potato and Pepper Casseroles

1 red pepper, cut in large strips

1 yellow or orange pepper, cut in large strips

1 medium onion cut in large pieces

4 Tablespoons olive oil

Salt and pepper to taste

2 pounds red skin potatoes (small, oval potatoes)

 

Boil potatoes until they are still a little firm.*

Put oil in pan, add onions and peppers.

Keep lid on and stir often.

Simmer slow for 5-8 minutes until onion are transparent and

   peppers are still crispy and coated with oil.

Put potatoes in casserole, toss onion and pepper.

Bake at 350 degrees for 30-35 minutes.

Serves 4-6

 

Curried Pumpkin Soup

1/3 cup chopped onion

1 teaspoon minced garlic

1 teaspoon curry powder

2 Tablespoons butter or margarine

1 cup pureed fresh  pumpkin ( or 15 oz can  of pumpkin)

¼ teaspoon nutmeg

1/8 teaspoon allspice

2 cups vegetable broth (or you can use chicken broth)

1 ½ cups milk

1 bay leaf

1 tablespoon cornstarch or arrow root or tapioca powder for

      thickening

2 Tablespoons heavy cream (optional)

Chopped chives for garnishing

 

In a large pan cook onion, garlic and curry in the butter or

       margarine for a few minutes until onion is tender.

Add pumpkin, nutmeg , sugar and bay leaf.

Stir in broth and bring to a boil.

Reduce heat and simmer uncovered for 15 minutes.

Take out bay leaf.

Stir in 1 cup of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining ½ cup milk and

      cornstarch ( or thickener) until dissolved., then add to  the pan.

Cook and stir until thickened and bubbly. Cook two  more minutes.

Serve with a dollop of sour cream on the top and garnish with chives.

Makes 4-6

 

Avocado-Key Lime Salsa 

2 ripe avocados, peeled and cubed
(I usually put lemon juice on the avocados so they don’t
    darken)
3 key limes, peeled, seeded, and chopped  
1 key lime for squeezing
1 red onion, diced
1 clove garlic, minced or finely chopped
1 teaspoon cumin
1 red bell pepper, diced
2-3  Tablespoons  fresh cilantro, chopped
2 Tablespoons  olive oil
Salt and pepper to taste

Combine all ingredients.
Squeeze key lime over salsa.
Refrigerate for one hour before serving.
It does not stay fresh for any length of time. Serves 4-6    


Serve with:

Fish
Chicken
Shrimp  


When traveling to Palm Island in the Windward Islands, a restaurant used this recipe. I asked the waiter if he could  me a copy. The waiter spoke me the recipe as I wrote it on a napkin. Of course there weren’t any amount of ingredients.  I’ve changed a few items.  I prefer red onions and I have added more cilantro.  Hope you enjoy this

January 2020
Happy New Year

What is January known for?
  It is also Get Organized Month and National Hot Tea Month.  January 20-26 is known as "Clean out your 'In Box Week' and also National Pecan Month.  But the best thing January is known for is National Soup Month  Wow. That's right up my alley.  Here is a fun soup with a great flavor.  Give it a try.  Enjoy!!

Chicken Enchilada Soup

¼ cup olive oil
1 large onion (Vidalia if in season) diced
1 garlic clove, minced
5 cups water (or substitute 3 cups chicken broth for water)
2 teaspoons chicken base (I use Better than Bouillon)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon cilantro
¼ teaspoon ground coriander
1/8 teaspoon cayenne pepper (or increase, if you like spicier)
1/3 cup masa harina*
8 oz Velveeta cheese cubed
2 cups cooked, cubed chicken breast
¾ cup pico de gallo**  (can substitute a can of green chilies)
6 Tablespoons Colby-Monterey Jack cheese, shredded

In a large pot, saute onion in oil until tender.
Add garlic and cook another 2 minutes.
Whisk masa harina and 1 cup of water until smooth.
Stir in pot.
Add the 4 cups of water (or broth) , chicken base, chili
   powder, cumin, coriander and cayenne to the pot.
Bring to a slow boil and stir until thickened.
Reduce heat and stir in Velveeta cubes until melted.
Add chicken and heat thoroughly.
Ladle into bowls and top with shredded cheese and topping.

December, 2019

The holidays are coming soon and there are lots of new things to cook for them.  Here is a great recipe for Cranberry-Orange Bread.  I make this and give some as gifts for the Holiday.
Enjoy!

Cranberry-Orange Bread

2 cups flour
Pinch of salt
½ teaspoon baking soda
1 cup sugar
1 ½ teaspoons baking powder
1 egg
1 unpeeled orange—clean the skin well and cut into eighths
2 Tablespoons margarine and add boiling water to make 1 cup
1 cup walnuts or pecans, chopped
1 cup fresh cranberries—put into blender and chop. Set aside

Mix flour, salt, baking soda, sugar, baking powder.
Set aside.
Put oranges and cranberries in blender with egg.
Pulse and blend until peels are finely chopped.
Add nuts to flour mixture and pour in orange/cranberry mixture, butter and water.
Mix together.
Bake one large loaf and one small loaf, or several smaller loaves.
Bake at 350 degrees for 1 hours 10 minutes for large loaf and 1 hour for smaller loaf.
Check with a knife several times to see if done.

November, 2019 

As the weather gets cooler, you would like to make some soups.  Here is a really tasty soup.

Sweet Potato Soup

1 Tablespoon bacon fat
1 cup onions, chopped
2 pieces of celery, chopped
1 pound sweet potatoes, peeled and diced
5 cups chicken brother (or you can substitute vegetable broth)
Salt and Pepper to taste
½ teaspoon nutmeg (you can add a little more if you’d like)
Soup cream for topping

Saute onions, celery, and sweet potatoes in bacon fat for around 5 minutes.
Add broth, cover and bring to a boil.
Reduce heat and Simmer until tender around 15-20 minutes.
Puree in blender and reheat.
Add salt and pepper to taste.
Serve with a dollop of sour cream on top. 
Serves 5-6

October, 2019

In Florida it should be getting a little cooler and in other states it is getting cooler.

Here is a Spinach Souffle that is really easy to make and a good Adition to the Entrée.  That’s the name of my first cookbook.

Spinach Souffle

1 package frozen chopped spinach, defrosted and drained
1 can cream of mushroom soup (not diluted)
½ cup butter or margarine, melted
1 egg
1 cup croutons (they can be plain or herbed)
1 oz grated mozzarella cheese

Mix all ingredient together.  
Put in a casserole dish.
Bake at 350 degrees for 50 minutes.
Serve 4-6

Variations:

Substitute a package frozen asparagus

Add 1 cup mushrooms

Add 1 can artichokes

Substitute for cream of mushroom soup would be cream of celery soup.

What is August known for?  It is National Goat Cheese Month, and National Read a Romance Novel Month.  It is also National Mustard Day on the 3^rd and Watermelon Day on the 3^rd.   It is also Zucchini Month and I’ll make something with zucchini.  

I have a great recipe for Zucchini and Fennel Soup that is easy and good tasting.  Give it a try.

Zucchini and Fennel Soup

1 large fennel bulb, 8 small fronds reserved for
     garnishing. Cored and slice in ½ inch thickness
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 ¾ pounds of zucchini, sliced and chopped into
    chunks
1 large yellow onion, thinly sliced
1 clove garlic, minced (I have put more in the soup)
4 cups chicken stock
Salt and pepper to taste
½ cup sour cream for garnishing

In a medium pot, cover the pieces of fennel with water. Add
     lemon juice.   Bring to a boil.
Cover and simmer over lower heat until fennel is
     tender, about 20-25 minutes.
Drain the fennel.
In a soup pot, heat oil and add zucchini, onion, garlic.
Cook over medium heat. Stir occasionally until
    softened, 15 minutes.
Add chicken stock and cooked fennel and bring to a
    boil.
Cover and simmer medium heat until vegetables are
    softened, about 10 minutes.
Puree the soup in food processor or immersion blender.  
Return to pot and season with salt and pepper.
Put in soup bowl and put a dollop of sour cream on
      each soup bowl and a fennel frond.
Serves 4-6

June

What is the month of June known for? June is Country Cooking Month, and Dairy Alternative Month.  June is also Turkey Lovers Month and National Soul Food Month.  Here’s one for you—World Naked Bike Ride Month.  I really don’t want to see this in our neighborhood. But the one I most love for June is Georgia Blueberry Month.  Love those Blueberries.  So give this summer  salad a try.  I love it.

Cool Blueberry Summer Salad for Two

2 cups baby spinach leaves
¼ cup blueberries
1 Tablespoon crumbled bleu cheese  (I love blue cheese so I sometimes add a little more)
1 or 2 Tablespoons low fat balsamic vinaigrette (or add to your taste)

Rinse and drain spinach leaves
Place spinach leaves in a low salad bowl.
Add the blueberries, bleu cheese, and drizzle it with the balsamic vinaigrette.
Serves 2

Very easy and very good!

What is the month of February known for?  It is Exotic Fruit and Vegetable Month, National Condom Month, and American Heart Month.  It is also Sweet Potato Month, Barley Month, Fabulous Florida Strawberry Month and Library Lover’s Month.  There are so many items to choose from this month to share a recipe with you.  I am choosing Avocado and Banana Month and making an Avocado-Key Lime Salsa.  It is great with many things.  You can serve with fish, chicken, shrimp and other items to your liking.   Here is something different to try and enjoy!

Avocado-Key Lime Salsa

2 ripe avocados, peeled and cubed
(I usually put lemon juice on the avocados so they don’t 
    darken)
3 key limes, peeled, seeded, and chopped  
1 key lime for squeezing 
1 red onion, diced
1 clove garlic, minced or finely chopped 
1 teaspoon cumin
1 red bell pepper, diced
2-3 Tablespoons fresh cilantro, chopped 

2 Tablespoons olive oil
Salt and pepper to taste

Combine all ingredients.
Squeeze key lime over salsa.
Refrigerate for one hour before serving.
It does not stay fresh for any length of time. Serves 4-6  



      

When traveling to Palm Island in the Windward Islands by boat, we stopped at a local restaurant.   The restaurant used this recipe with many of their dishes. I asked the waiter if he could give me a copy of the recipe.  The waiter verbally gave me the recipe and I wrote it on a napkin. Of course, there weren’t any quantity of ingredients. So I had to experiment some to get the amounts.  And I’ve also changed a few items.  I prefer red onions to white onions and I have added more cilantro. Give this recipe a try.  I think you will like the taste. 

January is the beginning of a New Year, 2019.  So what is January known for?  It is Get Organized Month and National Clean Up Your Computer Month. One of my favorites for January is National Hot Tea Month.  There are so many good tasting teas.  But the one I will use is National Soup Month.  This way I can have my choice of what soup I will chose from my cookbook, Soups and Stews…Comfort by the Spoonful. 

One of my favorite soups is Butternut Squash Soup.  It is creamy and has a great taste.  Give it a try.

Butternut Squash Soup

8 cups chicken broth (or use vegetable broth)

3 carrots, peeled and sliced thin

5-6 slices bacon, chopped

1 clove garlic, minced

2-3 stalks celery, chopped

2-3 teaspoons chopped parsley

½ teaspoon dried thyme

1 bay leaf

1 large potato, peeled and cubed

1 butternut squash, peeled, seeded and cubed

1 Tablespoon sugar

Salt and pepper to taste

3-5 Tablespoons dark rum*

2 Tablespoons fresh lime juice

Parsley chopped for garnishing

Put broth in a large soup pot over medium heat.

Add carrots, bacon, garlic, celery, parsley, thyme, bay leaf.

Bring to boil, cover and simmer 1 hour over medium heat.

Add potato, squash, sugar and salt and pepper to taste.

Cook 40-50 minutes or until vegetables are tender.

Let cook, remove bay leaf and bacon.

Put into a food processor or immerse blender and puree.

Stir in rum, lime juice, salt, pepper, simmer 7 minutes.

Garnish with parsley.  Serves 7-8

* Substitute dry wine for the rum.

You can also use some of the seeds from the squash as a garnish.  Makes it look great.

Variations:

• Add 2 cinnamon sticks. Add with potatoes.

Or

• Add 2 Tablespoons brown sugar

Or

• Add 1 Tablespoon fresh ginger root, minced. 

December Turkey Meatball Soup

December is a great month with all the holiday in it.  At some point you might be cooking a turkey and get into the spirit.  Here is a great soup to try during that time. I love turkey anytime of the year and usually cook it several times.  I  use turkey chopped meat a great deal.  You can also buy frozen turkey meatballs and use them.  Give this one a try.

Turkey Meatball Soup

10-15 turkey meatballs (you can use frozen ones or make fresh turkey chopped meat- meatballs)
2 1/2 cups chicken broth (or if you can find it turkey broth, but it is hard to find)
1 can (14 oz) strewed tomatoes
2 medium zucchini, cleaned, chopped in pieces
2 carrots, thinly sliced
2/3 cup corn (either frozen or canned0
1/2 cup green beans (either frozen or canned)
1 teaspoon dried basil (or use fresh if you have it, 2 T)
Salt and pepper to taste

In a large soup pot, combine the chicken broth, stewed tomatoes, zucchini, carrots, corn, green beans, basil, and salt and pepper.
Bring to a boil, then simmer, covered for 30-40 minutes or until the veggie are tender.
Add the meatballs, simmer until tender another 30-40 minutes.
Serves 5-6

I like to serve a nice piece of French bread or some other great bread with this soup.
Enjoy!

November 2018 

Sweet Potato Soup

1 Tablespoon bacon fat

1 cup onions, chopped
2 sticks of celery, chopped
1 pound sweet potatoes, peeled and diced in small pieces
5 cups chicken broth (you can also use vegetable broth)
Salt and pepper to taste
1/2 teaspoon nutmeg ( I add a little more as I really like it)
Sour cream for topping

Saute onion, celery and sweet potatoes in the bacon fat for around 5 minutes.

Add broth, cover and bring to a boil, then lower heat and simmer until veggies are tender.
Puree in a blender or use an immerse blender and then reheat.
When you serve put a dollop of sour cream on top.
Serves 5-6 people

September 2018

What is the month of September known for?  There are lots of funny and appetizing foods.

It is ‘Be Kind to Writer’s Month’—that one really hits home as I am a writer of two cookbooks and one novel.  It is also Eat Chicken Month and National Chicken Month.  It is National Bake and Decorate Month and National Fruit and Veggies Month.  The one I am going to use is National Mushroom Month.  There are lots of recipes in my Soups and Stews…Comfort by the Spoonful book and choosing one was difficult.  I finally decided to share my Mushroom Barley Soup recipe that I think you might like. It should keep you warm even through in Florida September is still hot.

Mushroom Barley Soup

2 Tablespoons olive oil

2 Tablespoons butter

1 yellow onion, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

½- ¾  pound fresh mushrooms, thinly sliced

10 cups mushroom broth*  (or beef stock or chicken stock)

1  ¼  cups pearl barley, rinsed in cold water

1 bay leaf

Salt and pepper to taste

½ teaspoon dried rosemary

2 to 4 Tablespoons parsley, chopped for garnish

In a soup pot, warm oil and butter and slowly saute the onion,

      celery, carrots until translucent, about 5 minutes.

Add sliced mushrooms and cook for 4 minutes until soft.

Add broth, barley, all herbs and reserved liquid.

Bring to boil, reduce, and cook 60 minutes slowly so barley is

      tender.

Remove bay leaf, add salt and pepper to taste.

Serve in bowl with parsley as garnish.   Serves 8-10

November

What is November known for?  Well we all know it is Thanksgiving and the turkey.

It is known for National Author’s Day on November 1^st.  Also  National Novel Writing Month and National Peanut Butter Lovers Month.  Gluten Free Diet Awareness Month and National Georgia Pecan Month.  The one I really like is Sweet Potato Awareness Month.  Using sweet potatoes is a lot of fun.  When the weather in Florida starts to get a little cooler. I really like to make soups.  I am using the Sweet Potato Soup recipe and passing it on for you to try.  Hope you enjoy.

 Sweet Potato Soup

 

1 Tablespoon bacon fat

1 cup onions, chopped
2 ribs celery, chopped
1 pound sweet potatoes, peeled and diced
5 cups chicken broth
Salt and pepper to taste
½ teaspoon nutmeg (can add more)
Sour cream for top

 Sauté onion, celery, and sweet potatoes in bacon fat for 5

     minutes.

Add broth, cover and bring to a boil, simmer until tender.

Puree in blender and reheat.
Add salt and pepper, and nutmeg.
Serve with a dollop of sour cream on top.  Serves 5-6

 

 

August

August is almost the end of summer.  Kids will start back to school, but it is still hot in Florida as well as in the North.  It will start cooling in September. 

What is the month of August known for?  It is Boomers making a difference month and we do make a difference.  It is National Catfish Month and National Goat Cheese Month.  It is National Read a Romance Month and National Psychic Week August 7-11.  So it would be time to read by book—The Bonnie Neuk Tea Room:  Friends and Uninvited Guests (Ghosts) ($10.00) for it psychic thread.  It is also National Oyster Day on August 5^th.  I love oysters and love cooking with them.  These two recipes with oysters are from my new cook book—Soups and Stews...Comfort by the Spoonful ($20.00).  You can get a copy of any of my books from me.  Contact me at conniehope@comcast.net for your copy.

 

Oyster Stew  Quick and Easy

 

1 or 2 cans oysters

Salt and pepper to taste
¼ cup onion, diced fine
1 Tablespoon Worcestershire sauce
6 cups milk
1 Tablespoon butter

 

In a medium soup pot, add the milk, oysters, salt, pepper,
onions, and Worcestershire sauce.
Bring to a slow boil, then simmer until onions are tender.
I simmer for about an hour very low.
Add butter and allow to melt.
Serve with oyster crackers.  Serves 4-5

Oyster Stew with Vegetables 

12-18 fresh oysters

3 potatoes, cubed
2-3 stalks of celery, diced
1 medium yellow onion, diced
2 cups half and half
2 cups milk
1 cup chicken broth
2 Tablespoons freshly chopped parsley
Salt and pepper to taste
¼ teaspoon thyme
Pinch of garlic powder
¼ cup of cornstarch for thickener (optional)

Saute diced vegetables and spices in chicken broth. 

Add milk and half and half.
Heat until warm.  Do not boil.
Stir in drained oysters and simmer for 25-30 minutes
Add cornstarch slowly continually stirring to desired
   thickness.  If it is thick enough, do not add more.

Serves 4-5