Don’t know about you guys, but I’ve been waiting all summer for the weather to cool enough to make soups and stews.
Adam Ragusea explores the origins of soups and stews [13:22]
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Monday Youffraita
I really like Tipper Pressley. Calls ‘em as she sees ‘em.
Cabbage Patch Stew from Celebrating Appalachia
I’ve always been a fan of cabbage and I’m sure that’s what made me try the recipe in the first place. I made dumplings as the recipe suggests the first few times I made the dish back when I still lived with Granny and Pap, but I haven’t made them in years. We usually eat the stew with crackers. It’s also really good with cornbread.
blindpigandtheacorn.com/...
Recipe is at the link above. [13:41]
😺 😺 😺
Lasagna Soup from Ree Drummond
This looks amazing, and I never would have thought of it. Recipe is in the YouTube description [17:54]:
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Cock-a-Leekie Soup from Chef John
One of my all-time favorites. Don’t skip the prunes! You don’t have to eat them, but they add a lovely richness to the broth.
While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France.[1] By the late 16th century,[2] it had made its way to Scotland, where the onions were replaced with leeks.[3] The first recipe was printed in 1598,[3] though the name "cock-a-leekie" did not come into use until the 18th century.[4]
en.wikipedia.org/...
[11:00] Recipe here: www.allrecipes.com/...
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Chicken and Oatmeal Soup from The Wee Larder
The oatmeal in this soup gives it such a lovely creamy consistency without any cream and it thickens it up nicely. It also thickens the next day if you have leftovers kept in the fridge and is our favourite recipe for using up our chicken leftovers.
angiemilne.com/...
Recipe is at the link above. [7:38]
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Cheddar Cheese Soup from Flavor Lab
This is a version of a soup I’ve loved since college. Use vegetable stock instead of chicken to make it vegetarian. Recipe is in the YouTube description. [5:00]
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Potato Soup from Celebrating Appalachia
The chilly temps that have moved into western NC made me start wanting a big pot of soup. ✂️
I’ve had potato soup thickened with flour, made with onions, made with left over mash potatoes, and made with cream cheese. For the most part I’ve liked every variation of potato soup I’ve ever had.
The recipe I use is simple and tasty. I believe I found it in a Country Living magazine, but I’m not positive where it came from.
blindpigandtheacorn.com/...
Recipe is at the link above. [8:55]
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Have a lovely day!