Earthly Eating

The definition of stupendous is: of astounding force, volume, degree, or excellence, marvelous. Amazingly large or great , huge. That’s how these soup recipes are…..Simply Stupendous!

1. Butternut Squash Soup
Serves: 6

3 pounds butternut squash, peeled and cut into 1 1/2-inch pieces
2 tbs. butter
1 cup chopped onions
2 tsp. curry powder
2 cans chicken broth
2 cups water
3 tsp. grated fresh ginger
Salt to taste
1/4 tsp. freshly ground pepper
1/2 cup plain nonfat yogurt optional

Partially roast squash in oven or microwave until the squash is soft enough to peel and cut. In a deep skillet, melt butter over medium heat. Sauté onions for 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt and squash. Increase heat to high and bring the soup to a rolling boil; reduce heat and simmer 15 minutes until the squash is tender.

Puree squash mixture in the blender in batches, not all at once. Transfer each bath to a large stock pot. Simmer for 5 minutes until heated through. Top each bowl with 1 tbs. yogurt, if desired. Swirl yogurt and soup together with the tip of a knife.

2. Creamy Peanut Soup
Serves: 10

3 tbs. butter
1 medium onion, diced
2 ribs celery, diced
3 tbs. all-purpose flour
2 quarts low-sodium chicken broth
2 cups creamy peanut butter (reduced fat variety)
3/4 tsp. salt
1 3/4 cups light cream
Peanuts, chopped

In a skillet, melt butter and add onion and celery and sauté until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not bring to a boil. Serve garnished with the chopped peanuts.

3. Split Pea Soup
Serves: 6

2 cups green split peas
8 cups water or vegetable broth
3 vegetable bouillon cubes
2 potatoes, chopped
1 onion, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1 tsp. sage
1 tsp. thyme
3 bay leaves
Salt and pepper, to taste

Combine all ingredients in a slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft. Remove the bay leaves before serving.

4. Barley Stew
Serves: 8

1 1/2 pounds beef, cut in 1/2-inch cubes
2 tbs. butter
1 1/2 cups chopped onion
1 or 2 garlic cloves, minced
1 can (28 ounces) tomatoes, undrained
3 cups water
2/3 cup barley
2 beef bouillon cubes
1 tbs. sugar
1 tbs. paprika, or to taste
1/2 tsp. salt, optional
1/4 tsp. caraway seed
Sour cream, for topping

In a 4-quart saucepan, brown meat in the butter. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients, except for the sour cream. Bring to a boil; reduce heat to low and cover.

Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired.

5. Oyster Stew
Serves: 6

4 cups whole milk
1 pint shucked oysters, liquid reserved
4 tbs. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch of sweet paprika

In a saucepan, heat milk over low heat. When the milk begins to steam, stir in oysters with liquid and butter. Simmer gently for about 1 minute, just until oysters begin to curl at the edges. Stir in salt, pepper, and paprika and serve at once.
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Earthly Eating Recipe

Egg less, Milk less, and Butter less Cake
Serves: 12

3/4 cup raisins
1 1/2 cups hot water
1 cup packed brown sugar
1/2 cup shortening
2 1/4 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 cup chopped walnuts

Heat oven to 350°F. Grease and flour 9-by-9-inch baking pan; set aside.

Combine raisins and hot water; let stand 15 to 20 minutes.

Using an electric mixer, thoroughly cream together brown sugar and shortening, about 5 minutes. Stir together flour, baking powder, allspice, salt, cloves, cinnamon and baking soda. Add dry ingredients to creamed mixture alternately with raisin mixture, beating after each addition. Fold in nuts. Pour into prepared pan. Bake 40 to 45 minutes, or until well done. Pour over Clove Cider Sauce while warm and serve.

Clove-Cider Sauce:
2 tbs. cornstarch
2 tbs. packed brown sugar
1/4 tsp. ground cinnamon
Dash of ground cloves
Dash of salt
1 1/3 cups apple cider or apple juice
In a saucepan, combine cornstarch, brown sugar, cinnamon, cloves and salt. Gradually blend apple cider into the mixture; cook and stir until thickened and bubbly.

Happy Eating!