Category Archives: Soups and Chowders Plus Stews

Spleen Stew4 cups diced cooked spleen1 onion, chopped2 tablespoons fat2 tablespoons flour1 cup spleen broth1 cup waterSalt and pepper to taste1/4 teaspoon thyme1/4 teaspoon celery seedSelect a beef spleen, or 5 or 6 pork spleens.

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Swedish Cherry Soup1 Can (16 ounces) red tart cherries1/2 cup sugar1 orange, sliced1 cinnamon stick (about 2“)8 whole cloves1 teaspoon lemon juice1 can (16 ounces) sliced peaches, drained (reserve liquid)1 teaspoon cornstarchCombine cherries and juice,

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Quick Peachy Soup1 can (1 pound 5 ounces peach pie filling)2 cups apricot nectar2 1/2 tablespoons orange liqueur or apricot brandy1/8 teaspoon nutmegPut all ingredients in a 1 1/2 quart saucepan. Heat thoroughly (about 8

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Scotch Barley SoupBreast of lamb1/2 onion, chopped2 teaspoons pearl barley1 turnip, diced1 carrot, dicedSalt and pepperSelect a lamb breast that includes the foreshank. Remove the fat. Crack the bones. Put the lean meat and bones

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Oxtail Soup2 or 3 oxtailsFatBay leaf1 quart diced vegetablesSalt and pepper to tasteWash the tails and cut into short lengths. Brown the pieces in fat, put them into a large kettle, cover with water, add

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