Soup | FrogenYozurt.Com - Literature & Entertainment

Susan M. Voss’ Cooking Blog: Split Pea Soup

On October 11, 2011, in Gluten Free, Lifestyle, Recipes, Soups, Susan M. Voss, by Susan M. Voss

Soak peas overnight. Pour chicken stock in a large stock pot. Add drained peas and the ham bone. Bring to a boil and then simmer for about an hour. Remove ham bone and, when cool, remove and dice any ham left on the bone. Add carrots, potatoes, kielbasa, and seasonings. Cook, stirring occasionally, for a couple of hours.

Cooking & Baking: Susan’s Goulash Soup

On September 9, 2011, in Recipes, Soups, Susan M. Voss, by Susan M. Voss

Pour oil into the bottom of a Dutch oven. Add margarine and heat until melted. Add the onion and cook until soft on medium heat. Add the paprika and cook slowly for a couple of minutes, stirring frequently.

Another Sunday Menu!

On May 3, 2011, in Susan M. Voss, What's Cooking Today, by Susan M. Voss

I love Sunday dinner. We try to make it special – we eat in the dining room, there’s nice music on the stereo, sometimes there’s a nice bottle of wine… And I try to make a really special meal. This week was a beef roast. I marinated it in a simple marinade then laid it on top of a bed of chunked potatoes and sliced carrots covered with a beef broth with some tomato paste.

Friendship Soup

On May 2, 2011, in Gluten Free, Recipes, Soups, Susan M. Voss, by Susan M. Voss

To make this gluten-free, omit the barley and add extra lentils or split peas, use gluten-free broth or bullion, and add any small gluten-free pasta. Our local grocery store carries a small pasta called “Veggie Curls” that work really well in this soup.

St. Patrick’s Cheddar Potato Soup

On May 2, 2011, in Recipes, Soups, Susan M. Voss, by Susan M. Voss

Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.

Saint Patrick Irish Cheddar Soup

On March 14, 2010, in Cooking & Baking, by Wilfried F. Voss

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