Winter Soups and Stews, Part 1
Ah, hello my readership. After a couple weeks break after all the festivities of the New Year I thought it was time to get back to some winter basics of food. The holidays are over, the house is clean again, and everyone has gotten back in routine. Which means we have hearty meals planned for the rest of winter, especially as the country digs out of feet of snow. The winter is a great time for hearty stews and nice soups.
Cameron’s Stew
1 lb Beef cubed (or stew meat)
1 large onion chopped
1 Carrot chopped
1 stalk of celery chopped
1 stalk of Kale chopped
1 cup of beef consumme
2 potatoes cubed
1 cup green beans
1 cup corn
1 tbsp oregano
1 tbsp tyme
Sautee the beef and onions together until brown. Season with half of the oregano and tyme. Add the consumme and vegetables until they are soft. Let simmer for about 30 minutes until well warm and combined.
Tomato Bisque (one of my very best dishes and a favorite)
2 cans whole tomatoes chopped finely
8 oz. Tomato paste
1/2 c. onions, chopped
1 tbsp. sugar
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cloves
1/4 c. butter
1/4 c. flour
1 qt. milk
In medium pan, simmer tomatoes, onions, salt, pepper, cloves, and sugar for 10 minutes until paste.
Melt butter in large pan and whisk in flour; add milk. Simmer until hot and thick.
Add hot tomato mixture to hot milk mixture. Serve hot.
