Sunday, September 23, 2012

Soup House



Today's picture shows a group of men who work as Ice Cutters on a frozen lake. The little house pictured is the "Soup House" where men can go for a hot bowl of soup. I have never been an ice cutter, but I imagine if you had that job, nothing would be better than a hot cup of soup.

My favorite soup is Green Chili soup. In the fall the Chili Roasters come from New Mexico to our local grocery store for one weekend. They bring a truckload of Green Chilies, and a big roaster. We buy a 50 pound bag of green chilies and have them roast them. We then put them in the freezer and then make green chili soup all winter long. The soup starts with lots of garlic, onion and green chilies. It has just a little bit of chicken, and some tomatoes and hominy. I really like having it with a pan of home made Corn Bread. You can check out the Corn Bread Recipe and the Green Chili Recipe. Both are delicious. 

8 comments:

  1. Thanks for the Green Chili Soup recipe. I'm going to make it as soon as the highs drop below 95 degrees!

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  2. Well we had our first frost/freeze of the fall.
    It got down to 25 above this morning and is still 27 as I write this.

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  3. In the previous picture I spoke of cold and dreary days. Today’s photo would come under that classification, but it needs a bit more when it comes to the soup. In this case that would be rum soup. There are lots of recipes out there but never forget the main ingredient. The rum doesn’t keep you warm, but it sure helps you forget the cold.

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  4. We probably won't get frost for another month or so, but who can say with this zany weather.

    I like corn chowder. Fry around four slices of bacon in a large pot, add a chopped up onion when almost done, drain the grease off. Add a large diced potato and just enough water to cover it and simmer until tender.
    Add a can or two of creamed corn, or scrape the corn including the milk off two or three fresh ears of corn. Add about two quarts of milk and salt and pepper to taste.

    Sometimes we add carrots or mushrooms. We really play around with the soup recipes. Sometimes we add clams or oysters.

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  5. Looks like some brand new kerosene lamps next to the building. I see they have a few boxes of Dietz motor car lamps there.
    They must work the crew all night also

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  6. To be honest, I like some of the Campbells soups, in particular the bisque of tomato soup. I crumble saltines into it and serve it with whatever kind of grilled cheese sandwiches I'm cooking that day. Very good, light meal.

    However, here is a recipe from an old Aglow cookbook, published in 1976, called "Gone All Afternoon Stew".

    2 lbs. stew meat, 3 med. carrots sliced, 2 onions chopped, 3 potatoes peeled and quartered, 1 pkg frozen peas, 1 can tomato soup, 1/2 soup can water, 1 tsp salt, dash of pepper, 1 bay leaf, 1/4 cup sour pickle juice.

    Mix in large casserole, cover, bake for 5 hours (we use a large crock pot). We use leftover vegetables in this stew. We also prefer it thinner than an average stew, more like a hearty soup, so we aren't shy about adding water.

    It has an interesting flavor, not like your typical beef stew. We think of it as a Colorado style stew. Colorado style chili can also be thinner and have onions and corn and whatever.

    Will from Lafayette

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  7. I love green chilies but have never tried this soup. Can't wait! Jan

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