Tag homemade soup

Stone Soup–using what’s at hand.

Anna--The Adventurer Leave a comment

The Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the fable is also known as axe soup, button soup, nail soup, and wood soup.

Stone Soup – Wikipedia

While I most certainty don’t go hungry, I don’t like to waste. While trying to figure out what I wanted to make for dinner this evening, I realized I bits and bobs of this that and the other. I didn’t have enough of any item to make a “proper dish” of anything, so I made stone soup at home of the bits and bobs from my refrigerator that needed to be eaten; while none of the ingriedients were any were near spoiled or bad, they still needed to be used an eaten.

What is included in this stone soup:

CHicken Bullion-water, carrots (diced)-half a large onion (course chunked)-medium tomato chunked-3 cups of raw kale-salt-pepper-2 medium red potatoes (chunky diced)-2tsp Italian seasoning

It was all simmered together for about 90 minutes (of course, while I caught up on my pen pal correspondence).

Stone Soup –potato vegetable soup

She Crab Soup, a Charleston Delight

Anna--The Adventurer Leave a comment

I found a postcard in Charleston with a delightful recipe I feel is worth sharing! I hope you also enjoy!!!

See recipe below

Charleston, South Carolina She Crab Soup (taken from the Postcard)

2 tbsp butter, 1 tsp. Flour, 1 quart milk, 2 cups white crab meat with roe, 5 drops onion juice, 1/4 tsp pepper, 1/4 tsp mace, 1/2 tsp sea salt, 1/4 pint heavy cream (whipped) , 4-5 tbsp dry sherry, grated rind of one lemon

In the top of a double boiler, melt butter and blend with flour until smooth. While stirring constantly, add teh milk slowly. Then add the crab meat and roe plus all the seasonings, except sherry. Cook over low heat for 20 minutes. Serve warm in cups with one teaspoon of Sherry, and a topping of whipped cream.