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Our Family Soup Recipes
Our Family Soup Recipes
Until recently, I never knew January was National Soup Month. Now that I know about it, it's a cause for celebration! Let's seize on every opportunity to celebrate something.
While it might not be a widely or universally celebrated holiday, it is appropriate for this month. In the Northern Hemisphere, things are chilling down and there is nothing like a nice hot soup to make you feel all warm and fuzzy inside.
I am going to share some old family recipes with you. As a bonus, I am going to share a recipe concocted by me. Someday, it may be an old family recipe. At least one of the soup recipes, is going to seem a little strange to you. Trust me, you will love it. All are super easy to make and have a minimum of ingredients. In fact, you might very well have all the ingredients you need on hand right now and be able to run off and make yourself a bowl of warm hearty goodness.
My pictures aren't blurry -- that is steam coming off of the bowls.
Warm, fragrant, home cooking goodness
Can you smell it?
Sauerer Sahne Soupe (Sour Cream Soup)
When I was a little girl, I watched my grandmother and my aunt eat this soup. To me, the whole idea was a turn off. Once I tried it, as an adult, I was pleasantly surprised. It doesn't sound good, but it is so good.
The sour cream (sauerer sahne) turns the water into a rich cream soup and the rye bread add zest. Try it. You have nothing to lose.
This is a quick and simple soup. It is a great recipe if you are making it for one person. If you want to make it for more than one person, simply multiply it.
- Prep time: 10 min
- Ready in: 10 min
- Yields: 1
- 1 slice of stale or toasted rye bread
- 3 Tablespoon of Sour Cream
- 1 cup water boiled
- If your rye bread is not stale and hard, toast it. Pour 1 cup of boiling water into a soup bowl. Add the rye bread. Top with a dollop of sour cream.
- Done! Eat!
Sour Cream Soup
When I was little, I remember seeing my grandmother make this for herself, for a quick lunch. My only thought was "ick".
Do you think you would like Sour Cream Soup?
Butter Dumpling Soup
Butter Dumplings - Schwamschen*
These are little dumplings full of buttery deliciousness.
Tradionally, they are dropped in a chicken soup or beef broth.
Our family came to the United States in the early 1900s. My great aunt used this recipe for dumplings but dropped them in Campbell's vegetable soup.
Again, this recipe is for one serving. It is quick and easy and can be easily multiplied
- Prep time: 15 min
- Ready in: 15 min
- Yields: 1
- 1 -1/2 cups of broth or soup
- 3 Tablespoons butter or margarine (softened)
- 6 Tablespoons flour
- 1 egg
- salt and nutmeg
- Cream butter or margarine. Add egg. Blend well.
- Gradually add flour.
- Add salt and nutmeg to taste. (Start with 1/4 teaspoon salt and an 1/8 teaspoon nutmeg. You can add more on your next batch if desired).
- Put soup or broth on the stove and bring to a boil.
- Drop the batter into the boiling soup by the teaspoon full. Simmer approximately 8 minutes.
The word "Schwamschen" should really have an umlaut over the "a". Unfortunately, the code used here for the font, won't produce it.
An umlaut is pair of dots above a vowel in German.
Butter Dumpling Recipe - Step by StepClick thumbnail to view full-size
Potato Pickle Soup
This is not an old family recipe. Maybe someday, it will be.
It was developed by me after I tasted it in a restaurant. You can tell it is one of mine as it uses ready made soup as the base.
- Prep time: 45 min
- Cook time: 30 min
- Ready in: 1 hour 15 min
- Yields: 4 to 5 servings
- 1 small chopped onion
- 2 sliced carrots
- 2 diced dill pickles
- 4 small diced potatos
- 2 Tbs butter
- 1 can Campbell's condensed Cream of Potato Soup
- 4 bay leaves
- 1 cup of water
- 1 soup can of milk
- 1/2 teaspoon pepper
- 1/4 cup chopped parsley
- Saute onions in butter until light yellow. Add carrots and potatos and a cup of water and bay leaves. Cook until they are half soft.
- Add slices of pickles, soup and soup can full of milk. Keep cooking until veggies reach desired softness. Add pepper and stir and stir in parsley.
Ounce to Gram Conversion Tool
Ounce to Gram Conversion
1 cup = 8 ounces
What's your favorite? Do you think you will try these?
All soup opinions welcome. Non-Hubpages members may also comment.
© 2012 Ellen Gregory