I've been going 'crazy' reading and putting into practice ideas found in my new vintage book, 'The
American Woman's Cook Book,' taken from my mother's bookshelf, written long before convenience foods were 'born.'
Did you know that
soups
made from bone/meat broths aid in digestion by stimulating the
digestive juices. Cream soups, purees, bisques and chowders are
valuable as they increase the nutrient content of your meal. A heavy
meal should begin with a thin soup (stock based) .. and a light meal
should begin with a heavier soup. Who knew there was such good
reasoning behind homemade soup. Economical and Nutritious! When I see
advertisements for products such as '
Joint Juice' .. for restoring joints I shout at the TV .. 'MAKE SOME HOMEMADE SOUP!'
Years ago a 'perpetual' stock pot was on the back burner day and
night. You could add any meat, bone scraps and/or vegetables to produce
a very flavorful stock. It is well worth the effort to
learn how make your own stock and and keep some on hand frozen for easy use.
Last night we started our meal with a thin chicken broth based
soup. To one quart of flavorful homemade stock I added a diced carrot,
leeks and fresh herbs. Now that was simple.
We've
started eating our meals in courses. The family is tickled at the whole
process as it makes dinner more enjoyable with anticipation. First a
small cup of soup is set on top of the dinner plate. Next salad plates
are taken from the freezer and the second course of fresh garden salad
is eaten .. followed by the third course (of Salisbury steak with a
little pan gravy and a piece of garlic toast). Dessert can be as simple
as a small dish of applesauce.
Tonight our soup was cream of asparagus. I have not so fond
memories of such soup from a can as a child. But made in about 15 minutes
on the stove with fresh milk and asparagus .. well ...it was the star of
the dinner. We started with a first course of chilled salad followed
by the soup and small grilled cheese sandwiches .. for dessert ..
freshly picked rhubarb turned into a quick sauce with a little raspberry
syrup.
Fresh Cream of Asparagus Soup
4 cups milk (I used whole)
2 tablespoons butter
2 tablespoons flour
2 cups chopped asparagus
1 small-medium starchy potato peeled and diced
3 tablespoons of thinly sliced leeks, shallot or onion
salt, pepper or other seasonings (I added fresh thyme)
Prepare asparagus by washing and
trimming off tough ends. The tough skin on the ends can be peeled away
exposing tender asparagus underneath that would otherwise get tossed
out. Cut into 1/2 inch pieces.
Add the butter to a medium sauce pan
(4-6 quart). Add the onion and saute for a minute until tender. Add
the flour and gradually stir in the milk, whisking to prevent lumps.
Bring to a light simmer and add the asparagus and diced potato. Cook at
a medium simmer until the asparagus and potato are tender. Add salt,
pepper and seasonings to taste. With a stick blender, blend the soup
into a puree in the pan (or cool slightly and blend a little at a time
in a blender. I picked up a stick blender at a thrift store for $4;
using it saves on washing dishes). Blending makes the soup thicken up.
Cook the soup for a few more minutes. If you let it sit for a bit and
reheat just prior to serving it will thicken up quite nicely. Store any
remaining soup in the refrigerator.
To aid in portion control, I have
started serving our meals from the stove and better judging how much
food to prepare so we don't have too many leftovers. This saves dishes,
calories, money and keeps us from eating second helpings. Serving in
courses .. ending with a tiny 'dessert' (fruit sauce, pudding, etc.)
gives everyone a satisfying meal and not feeling hungry before bed. No 'supersize me' portions allowed :)
The reasoning and common sense
approach to cooking nutrient dense foods was a standard in homes
worldwide prior to duel incomes that started relying on ready-made
food 'helpers' with the industrial revolution. These so called 'helpers'
have become so loaded with artificial ingredients they rarely have any
healing powers, instead tending to be highly addictive causing
degenerative diseases of all sorts. Get the stock pot simmering .. even
in the summer for soups that include the bounty of the garden. If it's
hot out, try a cold fruit soup. Think of peasant food as being
economical and good for the body and soul. Bon Appetite!
vintage image from here
