Community Cooking

Community Cooking by Marcia Passos Recipes to Warm Your Body & Soul

There is nothing more comforting during a long cold winter than a bowl of good homemade soup. These three recipes come from my collection of vintage community cookbooks. Note that some of these recipes have been modified by me to include fresher ingredients and to bring out the flavor by the French cooking methods of sautéing ingredients first and de-glazing the pan.

Grandma’s Vegetable Soup

(Original recipe by Marjorie Zinkand, given to her by Lillian Miller from the “Loaves and Fishes and Other Dishes” cookbook compiled by members and friends of the United Church of Acworth, 1981) 3 tablespoons olive oil, divided 1 pound beef stew meat 1/4 cup red wine (for de-glazing) 1 medium onion, cut up in small pieces 3 stalks celery, diced (peel strings from celery) 1 medium onion, chopped 2 carrots, diced 2 large beef bones 1/4 cup barley 1 pinch salt 2 cups frozen mixed vegetables 1 can (16 oz.) tomato puree 1/4 cup rice 1/4 head cabbage, diced small 1 small bunch of soup greens (fresh kale, collards, etc.) Water to cover all ingredients

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In a large pot heat 1.5 tablespoons olive oil and saute stew meat until deep brown on all sides. De-glaze pan with red wine. Remove meat with slotted spoon and set aside and poor all juices on top. Add another 1.5 tablespoons of olive oil to pot and saute onions, celery, carrots and cabbage until onions are soft. Add water, beef bones, barley, salt, mixed vegetables, tomato puree (or fresh tomatoes), rice, cabbage and soup greens. Turn up heat and boil. Turn heat down to low and add stew meat and juices and cook slowly for 1 hour, covered. After an hour, turn off heat and allow to stand for 3 hours. Taste for seasoning and add salt if needed. Heat up again before serving.

Great-Grandmother’s Fish Chowder

(Original recipe by Mrs. R. Clarke Smith from the “Out of Vermont Kitchens” cookbook compiled by the Trinity Mission of Trinity Church of Rutland Vermont and The Women’s Service League of St. Paul’s Church in Burlington, Vermont, 1948).

Serves 6

2 pounds haddock 6 medium potatoes, cubed 1 large onions, chopped 1/4 pound salt pork, diced 6 cups whole milk Salt and pepper to taste 1 round tablespoon flour

Boil potatoes in water to cover until potatoes are almost done. Break potatoes into small pieces. Throw in haddock, whole, and simmer together, tightly covered, for 1/2 hour. Make a paste of the flour and 1/2 cup of milk. Add mixture to fish and potatoes, stir. Add 4 cups of milk. Simmer.

In a separate skillet, brown the salt pork and onion together. Add 1.5 cups milk and simmer 1/2 hour. Strain the liquid from the salt pork/onion/milk mixture onto fish/potatoes mixture and cook slowly until ready to serve.

Not-Quite-From-Scratch Chicken Noodle Soup

(Original recipe by Patricia White-Hughes from the Historical Society of Gilsum’s “Treasured Recipes,” no date).

1 (13-14 oz. cans or boxes) chicken broth 1 whole chicken breast (about 1 pound), split 1/2 cup sliced celery 1/2 cup sliced carrots 1/2 cup finely chopped onions 1 cup water 1/2 cup egg noodles

Remove skin and extra fat from checken breast. Put all the ingredients except for the noodles in a large saucepan and bring to boil. Lower heat, cover pan and simmer for 30 minutes. Remove from the heat. Remove chicken from broth. When cool enough to handle, trim meat away from the bone and cut meat into bite-sized pieces. Add meat back into broth along with noodled. Simmer, covered, for 15 minutes.

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