Winter Soup

Valentine’s Day week, 2021, remember that?!  The Big Freeze!  Snowmageddon! The Snowpocalypse!  The events seem blurry to me now but it was big deal, at the time.  Here, in the deep South, we were crippled by the massive arctic blast. 

My wife and I somehow found a way to commute to work, when others couldn’t, or were too scared to try.  We’re just rugged, that way, I suppose.  We came home, tired and hungry each day and our dinners were slapped together quickly with whatever food we had in the house and we went to bed early, only to face another day of bitter cold and icy roads.

It wasn’t until the end of the cold snap that I decided to make this suitable “cold day” meal. 

Ingredients:

1 large yam

2 medium yellow squash

3 green onions

1 cup broccoli

2 Tbs butter

¼ cup milk

2 Tbs heavy cream

1 cup turkey or chicken broth

Directions:

Wash and rinse vegetables.  Chop the vegetables into 1 to 2 inch pieces. 

Melt the butter in a large saucepan over low heat.  Add the vegetables to the pan and sauté for about  15 minutes, or until the vegetables begin to soften.

Add the turkey or chicken broth.  Simmer for 30 minutes.

Pour the vegetables and broth into a mixer and puree.

Return the pureed mix to the sauce pan and simmer at low heat.  Add a the milk and cream and simmer for a few more minutes, while stirring gently.

Remove to a serving bowl. 

Serve with warm bread and butter.

Creamy Potato and Celery Soup with Ham

Ingredients:

8 small russet potatoes, peeled and roughly chopped

1 Tbs olive oil

1 medium sized onion, chopped

5 cloves garlic, minced

6 stalks celery, chopped

1 Tbs butter

2 Tbs flour

4 cups vegetable broth

2 cups chicken broth

½ cup half-and-half (whole milk and cream)

1 cup smoked ham, chopped into ½” cubes

5 oz white cheddar cheese, grated

4 green onions, chopped

salt and pepper to taste

Directions:

Bring a pot of water to boil and add the diced potatoes.   Boil the potatoes until cooked through and softened.  Strain the potatoes in a colander.

In a large pot over high heat, add olive oil, garlic and onions.  Cook and for a minute or two, until the onions are translucent.

Add the chopped celery stalks and cook for another 3 minutes.

In a small bowl, add 1 tablespoon of butter to 2 tablespoons of flour. Mix and mash together with a fork. Add a splash of broth and mix a little more. Add the mixture to the pan. Stir to combine.

Add the vegetable broth and chicken broth.  Stir and bring to boil.  Cover and simmer on low heat for 30 minutes.

Pour the soup into the blender and add the potatoes.  Puree until smooth.  This may need to be done in batches, depending on the capacity of the blender. Return the soup to the pot.

Add the half and half and the ham.  Heat at low temperature for a few minutes while stirring occasionally.

Turn the heat off and add the shredded cheese.  Slowly stir the soup once or twice.  Do not over-stir.  Allow the cheese to melt without much interference.  Add salt and pepper to taste.

Top with diced scallions.