Contest-Winning Hearty Hamburger Soup Recipe

This is home cooking at its best - economical, nourishing, yummy and straight from the garden!

Source: adapted from Taste of Home

1 lb. ground beef

4 c. beef stock

1 can (14-1/2 oz.) diced tomatoes, drained

3 medium carrots

2 medium potatoes, peeled and cubed

1 medium onion, chopped

1/2 c. chopped celery

1-1/2 t. sea salt

1/4 t. pepper

1/4 t. dried oregano

1 c. fresh or frozen beans

In large saucepan, brown beef; drain.  Add remaining ingredients except green beans; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender.  Add beans.  Cover and simmer 15 minutes longer or until beans are tender.

Yield:  8 servings (2 quarts)

Chicken Corn Soup

Most people in Lancaster County, PA do not need a recipe for Chicken Corn Soup, but I'm not one of them!  I don't recall my mother making this soup, and didn't know the secret to great flavor.  In fact, when I went to search for a basic recipe, only one of my cookbooks even included a recipe.  Of course, everyone has their own cherished way to make this comforting soup, and this now is mine.  

Source:  Adapted from Mennonite Country-Style Recipes

Cook together until tender, about 20 minutes:

1 qt. corn stock* or chicken stock

3 medium potatoes, diced**

1 small onion, chopped

1/2 stem celery, chopped (or a sprinkle of celery seed)

Add and heat to a good rolling boil:

1 to 1 1/2 c. chopped cooked chicken

2 c. corn

1/2 t. poultry seasoning

1 clove garlic, minced and sauteed in olive oil until fragrant

1 1/4 t. salt

1 T. chopped fresh parsley

additional sea salt and pepper to taste

Yield:  6-8 servings

* The corn stock is perfect for this and gives fabulous flavor!!

**You may substitute 2 c. noodles for the potatoes, but I liked using potatoes to keep the dish local/in-season, not to mention nutritious.

Luxurious Mashed Potatoes

I had seen this Everyday Foods video on how to make these mashed potatoes just before Thanksgiving, but didn't get around to trying them until now.  Oh my, after making mashed potatoes with their method (using a ricer and Yukon Gold potatoes), I will NEVER go back to making mashed potatoes using any other method or with any other variety of potatoes.  "Luxurious" doesn't even begin to describe these.  Divine....  Comforting....  Too amazing for words....   I won't even admit how many days in a row I've made these!  Using raw cream and high quality butter takes them to yet another level....

Source:  Everyday Food magazine, November 2009

2 lbs. Yukon God potatoes, peeled and cut into 1/2" pieces

coarse sea salt and ground pepper

1/2 c. (1 stick) unsalted butter, cut in pieces, at room temp

1 - 1 1/2 c. heavy cream, warmed

In a large pot, cover potatoes by 2" with salted water.  Bring to a boil; reduce to a simmer and cook until potatoes are tender (mushy, but not water logged), about 12 min.  Drain thoroughly; put back into pot to dry a bit.  Pass potatoes through a potato ricer into pot.

Over low heat, add butter and stir until melted.  Continue to cook, stirring constantly, until potatoes are stiff, about 1 min.  Gradually add cream, stirring constantly to combine.  If you wish, you may pass the potatoes through a fine-mesh sieve, using a rubber spatula, for a finer consistency.  (I don't bother.)  Season with salt and pepper.

Serves 6

Roasted-Vegetable Salad with Poached Eggs

Source:  Everyday Food Magazine

3/4 lb. fingerling potatoes, halved lengthwise

1 medium yellow onion, diced medium

2 carrots, cut into 1/2-inch rounds

1 large beet, scrubbed, peeled, and cut into 1/2" wedges

1 large sprig rosemary

3 T. olive oil, divided

sea salt and pepper

4 large eggs

1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces

1 T. lemon juice plus wedges for serving

Preheat oven to 425 degrees.  On a rimmed baking sheet, toss potatoes, onion, carrots, beets, and rosemary with 2 T. oil; season with salt and pepper.  Roast vegetables until golden and tender, about 30 min.

Meanwhile, in a straight-sided skillet, heat 2" water over medium until a few bubbles rise to the top.  Crack eggs, one at a time, into a small bowl and gently pour into skillet.  Cook, undisturbed, until whites are just set and yolks are still runny, 3-4 min.  With a slotted spoon, transfer eggs to a paper-towel-lined plate.

Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice and remaining 1 T. oil; season with salt and pepper.  Divide among four plates; top with poached eggs, and serve with lemon wedges.

Cream of Green Bean Soup

This recipe works great with fresh green beans that are a little on the mature side.

Source:  adapted from food.com

1 large onion, chopped

2 garlic cloves, minced

3 T. butter, melted

4 c. chicken broth

2 lbs. fresh green beans, cut into 2" pieces

2 medium baking potatoes, peeled and diced

1/2-1 c. heavy cream

1 T. lemon juice

1/2 t. dried tarragon

1/4 t. pepper

Saute the onions and garlic in butter in a medium skillet over medium heat, stirring constantly until tender.  Set aside.

Bring the chicken broth and green beans to a boil in a large saucepan.  After about 15 min., add potatoes.  Cook until tender.  Add the reserved onion and garlic mixture.  Stir well.

Transfer mixture into blender jar; cover and process until smooth.  Repeat with remaining mixture, if necessary.  Return pureed mixture to the saucepan and bring to a boil.  Stir in cream, and lemon juice and tarragon.  Cook until thoroughly heated.  Garnish with a dollop of cream and freshly ground black pepper.

Creamy Leek and Potato Soup

What a crazy winter!  One of the perks was that the mild temps allowed these 2 leeks that struggled last summer to mature over the winter.  This was my first attempt at growing leeks, so I'm not even sure how the winter affected their flavor, but I decided they were certainly worthy of eating if they made the effort to survive the winter.
:)

Source:  foodandwine.com

2 T. unsalted butter

4 large leeks, white and tender green parts only, thickly sliced

1 baking potato (1/2 lb.), peeled and cut into 2" chunks

5 c. chicken stock

1 c. heavy cream

slat and freshly ground pepper

chervil or parsley sprigs, for garnish

Melt butter in large saucepan.  Add leeks and cook over low heat, stirring occasionally, until softened, about 8 min.  Add the potato and chicken stock and bring to a boil.  Cover partially and simmer over low heat until the potatoes are tender, about 15 min.  Add cream and simmer for 10 min. longer.  Working in batches, puree soup in a blender, then return to pan.  Season with salt and pepper.  Garnish with parsley and serve.

Serves 6

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Dublin Potato Salad

Made with freshly-dug Yukon Gold potatoes, green onions and a freshly-picked head of cabbage, it just doesn't get any better than this!!

Source:  Mother

2 T. vinegar

1 t. celery seed

1 t. mustard seed

3 medium-large potatoes

2 t. sugar

1/2 t. salt

2 c. finely shredded cabbage

1 12-oz. can corned beef, chilled and cubed*

1/4 c. finely chopped dill pickle

1/4 c. sliced green onion

1 c. mayonnaise

1/4 c. milk

1/2 t. salt

Combine vinegar, celery seed and mustard seed; set aside. Meanwhile, pare (optional) and cook potatoes in enough boiling, salted water to cover for 30-40 minutes until done. Drain and cube. While potato cubes are still warm, drizzle with vinegar mixture.  Sprinkle with sugar and the first 1/2 t. salt; chill thoroughly. Before serving, add cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and the second 1/2 t. salt. Pour over corned beef mixture; toss lightly.

* Note - roasted chicken breast works nicely as a substitute for the corned beef. 

Cream of Asparagus Soup

This recipe needs a bit more tweaking, but it's a start.  Maybe the fact that I substituted onions for the leeks affected the flavor....

Source:  adapted from allrecipes.com

3 medium leeks (white part only), chopped

3 T. butter

4 c. chicken broth

1 1/2 lbs. fresh asparagus, trimmed and cut into 1" pieces

2 c. diced peeled potatoes

1/2 t. dried thyme

1/8 t. white pepper
additional sea salt and pepper to taste

 Garnish:

heavy cream

fresh parsley

In a large saucepan, saute the leeks in butter.  Add broth, asparagus, potatoes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

In a blender, process soup in batches until smooth; return to the pan.  Adjust seasonings.  Ladle into bowls and garnish with cream and parsley.

Warm Spinach Salad with Fried Egg & Potatoes

I love breakfast salads - probably because it's often closer to lunch by the time I get around to eating breakfast on a weekend morning!  I have just a little bit of Swiss chard left in the garden - perfect for this recipe.  The soft-cooked egg yolk makes a yummy "sauce" for the salad.

Source:  Adapted from Everyday Food magazine

4 T. olive oil

2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2" cubes

sea salt and pepper

2 T. red-wine vinegar

1 T. Dijon mustard

1 shallot, minced

2 lbs. flat-leaf spinach, torn

2 oz. Parmesan, shaved with a vegetable peeler

4 large eggs

In a large nonstick skillet, heat 2 T. oil over medium heat.  Add potatoes; season with salt and pepper.  Cook, tossing occasionally, until potatoes are tender and browned, 12-14 minutes.

Meanwhile, in a large bowl, combine remaining 2 T. oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine.  Add spinach and Parmesan (do not toss); set aside.

When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet).  Toss salad until spinach is slightly wilted, and divide among four plates.

Heat skillet over medium heat, and gently crack eggs into skillet without breaking yolks; season with salt and pepper.  Cook until whites are almost set, about 1 minute.  Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more.  Top each salad with a fried egg, and serve immediately.

Update 12/11/10
This is excellent with sweet potatoes in place of the white potatoes!

Roasted Potato Mix

This is such a simple recipe, but always gets rave reviews.  It's great for company or for just you!

Source:  Mary Beth W.

1 large russet potato, peeled and cubed

1 large sweet potato, peeled and cubed

1 c. diced onion

1/2 t. salt

1/4 t. pepper

2 T. butter

2 T. olive oil

Melt butter and olive oil in 9x13" pan.  Toss with potatoes, onion, salt and pepper.  Bake at 375 degrees for 25-30 minutes.