Recipes, memories and random thoughts from my kitchen
Tuesday, December 19, 2006
December 19 -- Christmas Eve Soup
I've been making this soup for probably 25 years or more. It all started years ago when I decided we needed some simple traditions for our own family -- not just going to Grandma's on the big day, but something especially our own. We decided to have a simple meal on Christmas Eve -- when we started, we invited grandparents and other close family, but now it is down to just us and any available children and grandchildren. The menu I chose that first year was this soup, muffins or biscuits, and, for dessert, ambrosia with Christmas cookies. Over the years, many things have changed -- the past couple of years I've eliminated the ambrosia in favor of ice cream, and last year we had cheese pizza instead of bread -- but this soup is a constant. I thought I would share the recipe a few days early in case anyone else would like to try this for Christmas Eve. So here it is:
CHRISTMAS EVE SOUP 6 cups sliced potatoes 1 cup sliced carrots 6 slices bacon 1 cup chopped onions 1 cup sliced celery 1 and 1/2 teaspoons salt 1/4 teaspoon pepper 2 cups milk 2 cups half & half cream Finely shredded cheddar cheese Parsley sprigs
Cook potatoes and carrots in boiling water until tender; drain. Saute bacon until crisp in skillet. Drain on paper towels; crumble. Pour off all but 2 tablespoons of bacon fat. Saute the onion and celery in the reserved bacon fat until tender but not brown. Combine potatoes, carrots, onion mixture, salt, pepper, and cream in a large kettle or Dutch oven. Simmer for 30 minutes; do not boil. Garnish with shredded cheddar , parsley sprigs and the crumbled bacon. Serves 4 to 6.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.