December Recipes

Tomato Soup
32 oz canned diced tomatoes (different flavored/seasoned tomatoes create interesting flavors)
9 oz chicken broth
1 oz butter
2 TBSP sugar
1 TBSP chopped onion
1 pinch baking soda
2 cups cream or half/half – I use ½ half & half and ½ milk

Mix together every thing but cream, and simmer 1 hour. Warm the cream before adding to the hot tomato mix.

Lentil Soup
1 lb. lentils
6 TBSP olive oil
28 oz can tomatoes, crushed or puree
1 large onion chopped fine
3 cloves garlic
1 stalk celery
2 carrots
1 lb sausage (can use left over diced ham)
1 can broth - beef, chicken or vegetable (about 14 oz)
2 bay leaves
1/2 TSP rosemary
2 Quarts water
1 can broth - beef, chicken or vegetable (to be added later in the recipe)
salt and pepper to taste

Barely cover lentils with water and boil gently for 5 minutes. Remove from heat and drain in colander. Put olive oil in pot and saute onion and garlic until onions are firm but cooked. Add meat and brown. Add vegetables and saute another 5 minutes. Do not cover.

Add tomatoes, water, broth, bay leaves, and rosemary. Heat to a gentle steady simmer for 25 minutes. Stir occasionally. Add lentils. Stir to coat well. Add second can of broth and pepper to taste. Cover pot. Adjust heat to cook at gentle, steady simmer for about 45 minutes, stirring occasionally. If necessary, add more water. When lentils are done, add salt and oregano.

Salmon Cheese Chowder
3 tablespoons butter- I use olive oil
1/2 C diced celery
1/2 C diced carrot
1/4 C finely chopped onion
2 TBSP flour
1 2/3 C chicken or vegetable stock
2 C diced potatoes
12 to 16 ounces diced fresh salmon or canned flaked salmon*
1 C peas – I use frozen
2 C half & half - I use 2% milk
2 C shredded Cheddar cheese – or any kind of cheese you prefer.
1 TBSP fresh chopped parsley
salt and pepper, to taste

Heat butter over medium-low heat. Add celery, carrot, and onion and sauté for 5 to 7 minutes, until celery is tender. Stir in flour until well blended. Stir in chicken broth. Add potatoes. Cover and simmer, stirring frequently until potatoes and carrots are tender. (about 15 minutes. Takes me a little longer since I prefer my vegetables in chunks a little bigger than ‘diced’.)

Add the salmon and peas, cook, stirring, for 2 minutes. Add half-and-half (or milk,) along with cheese and parsley. Cook, stirring, until cheese melts and the soup just begins to bubble.
Salt and pepper to takes.

*If using canned salmon, drain off some of the packing water.

I have also made this using left over fried or baked fish and tuna! When using tuna, I leave out the potatoes and serve it over toast, biscuits or rice.