Broadmead Friends Meeting Recipes

Winter Soup

Mathilda

Cook in a crockpot on high for 3-4 hours:
  • split peas - 1 lb.
  • broth (chicken or veg.) - 2 1/2 qts.
  • The peas should disintegrate.

    Add:
  • carrots, sliced - 3/4 lb.
  • onion, chopped - 1/2 lb.
  • cabbage, chopped - 1/2 lb.
  • celery, sliced - 1 rib or more
  • salt - 2 t.
  • pepper - 1/4 t.
  • dry parsley - 1/4 c.

  • Cook until vegs. are tender (about an hour).
    This freezes well. It may be thinned with either milk or water.
    Fresh green beans make a nice addition.

    Homemade Vegetable Stock

    In a stock pot or other large pot combine 5 cups vegetables, seasonings, and 6 cups water to make 3 to 4 cups stock. Simmer until the vegetables are completely softened, 45 to 60 minutes. Strain, pressing down on the vegetables to extract the juices. Season with salt and pepper to taste (optional). Let cool uncovered, then refrigerate until ready to use.

    Recommended vegetables:
  • 2 medium onions, sliced
  • 1 carrot, peeled and sliced
  • 6 cloves garlic, peeled and smashed

  • Recommended seasonings:
  • A traditional bouquet garni: small bunch of fresh parsley, 8 sprigs fresh thyme (or 1 t. dried), 1 bay leaf, 2-3 celery leaves (optional). You make a little bag of cheesecloth 4x4 inches and tie the seasonings in it with string. This makes it easy to remove them afterward.

  • Not having all those fresh herbs on hand, I used 1/4 cup of dried parsley, 1 t. dried thyme, & 1 bay leaf. If you have a large tea egg you can put the seasonings in that if you don't have cheesecloth handy.

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