Ingredients:
4-5 slices of smoked bacon, minced
2 large onions, minced
4 ribs celery, minced
1 cup of butter
1/2 cup of flour
2 quart shucked clams
4 large potatoes, diced
1 bay leaf
1 teaspoon thyme
2 tsp parsley
2 quart of milk or half & half, scalded
salt, pepper

Preparation:1.    Fry bacon in a large saucepan until crisp. Add onions and celery and brown lightly.

2.    Add butter; melt. Stir in the flour. Add clams, potatoes, clam liquid, bay leaf, thyme and parsley. Simmer for 20 minutes or until the potatoes are tender.

Chicken Noodle Soup

Ingredients:
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
egg-noodles

Preparation:1.    Cover chicken with water in a large stove top pan. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done.

2.    Remove chicken and debone. Place chicken back in pot.

3.    Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles.

4.    Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.  

Ingredients:
1/2 kg (1 lb) all-purpose flour
5 eggs

Preparation:1.    Beat eggs. Add enough flour to make a very stiff dough.

2.    Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.

3.    Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.

 A kitchenAid pasta attachment will help with this recipe! 

 Broccoli, Asparagus or Cauliflower Soup

2 tbsp. butter

2 tbsp. flour

1 bunch (10 oz.) fresh broccoli

1 sm. onion, finely chopped

2 tbsp. butter

1 qt. chicken stock or broth

1/2 c. heavy cream, warmed

Salt and pepper

  Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan sauté onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and add salt and pepper if needed.  Serve. 

 Broccoli Soup

8 strips bacon

1/4 c. flour

4 c. milk

20 oz. pkg. frozen mixed vegetables

10 oz. pkg. frozen broccoli, chopped fine

Onion (chopped)

Garlic (optional)

  Boil frozen mixed vegetables and broccoli (chopped fine).  Set aside to drain.  Fry bacon until crispy.  Set aside bacon.  Pour enough bacon grease in soup pan to cover bottom of pan.  Simmer onions until clear.  Mix 1/4 cup flour.  Then add 4 cups milk.  Stir well.  Add vegetables and bacon.  Simmer until soup is thickened. Salt and pepper to taste.  This soup has better flavor when eaten the next day. 

Soup recipes