Boil, bubble and little trouble: easy broths spoil the cook

RECIPE FINDER

October 06, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

The soup is going to be on as a result of a number of requests being answered. Sauerkraut soup requested by Vera Greenberg Kelso, Wash., and Canadian Cheddar cheese soup requested by Peggy Parish of Baltimore may bubble up as your own favorites.

Susanne Trowbridge of Baltimore sent in Chef Gilles Syglowski's choice for the cheese soup.

Trowbridge's Canadian Cheddar cheese soup

Makes about 1 1/4 quarts

2 1/2 tablespoons butter or margarine

1 medium carrot, finely chopped

1 rib celery, finely chopped

1 small onion, finely chopped

1/4 green pepper, finely chopped

3 mushrooms, finely chopped

1/4 cup cornstarch

2 1/2 tablespoons flour

2 cups vegetable or chicken broth

1 cup milk

1/4 teaspoon paprika

1/8 to 1/4 teaspoon cayenne pepper

1/4 teaspoon dry mustard

L 8 ounces process sharp Cheddar cheese, cut into small pieces

In a large heavy soup pot melt butter or margarine and add next five ingredients. Cook over medium heat, stirring constantly, until vegetables are crisp and tender, about 10 minutes. Do not brown. Add cornstarch and flour and cook, stirring constantly, for about 3 minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne and mustard. Then add the cheese gradually, stirring constantly, until cheese is melted. Do not allow the soup to boil after cheese has been added because it will curdle. Season to taste with salt and pepper, if desired. Serve hot.

Chef Syglowski noted he prefers to replace the milk with heavy cream and to fry bacon bits to add before serving.

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When Vera Greenberg requested sauerkraut soup, she said she wanted a recipe which called for both sauerkraut and its juice.

Betty H. Cuthbert of Baltimore responded with a recipe which "came from an Amish cooking program on Maryland Public Television," she wrote.

Cuthbert's sauerkraut soup

1 pound smoked sausage (or kielbasa) ground with the casing

1 large onion chopped

1/3 cup flour

3 cups milk

1 cup half-and-half

1/2 teaspoon thyme

1 (8-ounces) can sauerkraut

Brown sausage and onion together. Add flour and brown. Add milk, half and half and thyme. Get mixture bubbling briskly and stir in the can of sauerkraut with juice and heat thoroughly. Serve with rye bread and Swiss cheese.

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Kari Fander of Towson responded with a Polish sauerkraut soup which the chef also liked.

Fander's sauerkraut soup

1 pound ham bone, cracked

1 medium onion, peeled and chopped

1 pound sauerkraut, drained with liquid reserved

1 tablespoon caraway seed, optional

8 cups water

4 tablespoons bacon fat or butter

6 large mushrooms, sliced

1 small onion, peeled and chopped fine

4 tablespoons flour

1 (10-ounce) package of frozen mixed vegetables, thawed

salt and pepper to taste

Combine first five ingredients in soup kettle and bring to a boil. Reduce heat and simmer, uncovered for 1 hour.

Heat bacon fat in a skillet and add mushrooms and onion, cooking until onions are golden. Stir in flour and cook a few minutes over gentle heat.

Add flour mixture to soup and stir until the soup is slightly thickened and is smooth. Add the vegetables and simmer for about 12 minutes or until they are tender.

Remove from heat, discard the ham bone. Season soup to taste with salt, pepper and the sauerkraut juice if desired.

Correction: In last week's Recipe Finder, there was an omission in the pineapple slaw recipe. The first ingredient should have been 3/4 cup mayonnaise. This was one of the first six ingredients to mix before adding the cabbage and shredded carrots.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

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Recipe requests

* Robin Leck, Bend, Ore., wants a recipe for a "pirates pie." "I remember as a child in the early 1960s the pie had a top crust possibly made from mashed potatoes with a tuna filling. I've looked for it since I was young," she wrote.

* M. L. W., Baltimore, wants recipes for peach cake and peach cobbler.

* Mary Lou Jones, Hartford, Ky., wrote that "I used to have a Hunt's recipe for party meatballs made with plenty of garlic that were out of this world. Please help me find it again."

* Christine Bethea, Fayetteville, N.C., wants a chocolate chip pecan pie recipe.

* Evelyn M. Schorr, Aberdeen, wants a recipe for green tomato preserves made with thin sliced green tomatoes and lemon.

* Caroline Brosius, Dornsife, Pa., wants a recipe for a Polish soup like the one served on Christmas Eve.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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