September Soups

Conni's Cooking Corner

By Conni Attwell

The first recipe was given to me and set me on the road for September Soups. The other recipes are from Canadian Living.

Russian Potato Soup

Peel and dice 4 large potatoes

Chop fine: 1 medium onion

In a heavy bottomed pot, place potato and onion.

Sprinkle liberally with dill weed (about 1 level tablespoon).

Add water to just below level of vegetables.

Add tablespoon of chicken or veggie stock.

Cook potatoes and onion until just done, then blend half of the potatoes and onion, all the liquid and one 250 ml container of sour cream in a blender or food processor and add back into the pot.

Season to taste.

Carrot And Dill Soup

Pack this quick nutritious soup in a vacuum bottle to enjoy with a slice of whole wheat bread for a warming lunch.

2 tbsp butter

3 celery stalks, chopped

2 onions, chopped

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

5 cups (1.25 L) chopped carrots

8 cups  vegetable or chicken stock

1/4 cup (60 mL) chopped fresh dill

In large heavy saucepan or Dutch oven, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes.

Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes.

In food processor or blender, pour soup, in batches, until smooth. 

Carrot, Leek and Rice Soup

This soup is so simple, so easy to simmer up and so good.

1 tbsp butter or vegetable oil

3 cups  sliced carrots

2 leeks, (white and light green parts only), chopped

2 cloves garlic, minced           

1/2 tsp dried thyme

1/4 tsp dried oregano

1 bay leaf

1/4 cup parboiled rice

4 cups chicken or vegetable stock

1 cup peas (optional)

In large heavy saucepan, melt butter over medium-low heat. Add carrots, leeks, garlic, thyme, oregano and bay leaf; cover and cook, stirring occasionally, for about 8 minutes or until leeks are softened.

Add rice; cook, stirring, for 2 minutes. Pour in chicken stock; bring to boil.

Reduce heat, cover and simmer for about 30 minutes or until rice is tender, adding peas for last 5 minutes (if using). Discard bay leaf.