Good Bread, Hearty Soups & Pear Cobbler, to Warm You in the Fall Chill

 

Sarah's Beef Vegetable Soup

 

Sarah was our cook, friend, and part of our family. We loved her cooking and especially her beef-vegetable soup. Even though we were in the Deep South, Sarah would cook this soup in summer using garden vegetables and in winter, using canned vegetables. I make it just like this all year round. This is real comfort food.

 

This recipe is as close to Sarah's soup as I could get, without her standing over my shoulder and telling me what she puts in it. I hope you will enjoy it as much as I have for over 60 years. Now, just go make your pot of soup and some good cornbread to put in the middle of the bowl. Sit down at the table and eat until contented.

I like to use 6 cups of College Inn Beef Broth, and if I don't have that available, I use 2 1/2 tablespoons of Better than Bouillon Beef with 6 cups of water.
Publix and most major grocery stores carry the frozen bags of soup mix and gumbo mix.

 

 

Sarah's Beef Vegetable Soup

 

2 pounds ground sirloin 

¼ cup butter 

¼ cup flour 

6 cups beef broth, OR 2 1/2 tablespoons Better than Bouillon Beef with 6 cups water

1 (15 ounce) package frozen soup vegetables with okra

1 (15 ounce) package frozen vegetable gumbo mix 

1 (28 ounce) can diced tomatoes 

1 (15 ounce) can tomato sauce 

1 to 2 teaspoons salt or to taste 

Freshly ground pepper to taste

Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the beef broth OR Better than Bouillon Beef with six cups of water. Add the remaining ingredients. Simmer covered for 1 hour. Freezes Well. 

 

 

Broccoli-Potato Soup

 

This soup is so good. Both broccoli and potatoes in a creamy chicken broth makes this fall and winter worthy for sure. You can use frozen broccoli florets, but just weigh them to insure 20 ounces. In fact, I use a brand called Today's Harvest. It comes in a two pound clear package and it's packaged in Birmingham, Al.

The recipe makes a lot of soup, but you can keep if for several days in the fridge.

 

 

Broccoli-Potato Soup

 

20 ounces of frozen broccoli florets

1 onion, finely chopped 

4 medium potatoes, peeled and cubed

7 cups chicken broth
1 chicken bouillon cube

 Salt and pepper to taste

Roux:

4 tablespoons butter

5 tablespoons flour

1 cup milk

1 cup heavy cream

 

Cook broccoli, onion, and potatoes in the broth (plus cube), uncovered until the potatoes are soft, (fork tender). Make the roux while the soup is simmering.

To make the roux, in a medium saucepan, melt the butter and add the flour. Cook for 2 minutes, stirring constantly. Add milk and cream slowly while whisking, and continue to cook until thickened. Add milk mixture to the broccoli. Cook the soup until thick and creamy. This may take up to 10 minutes, depending on amount of liquid. Serve with grated cheddar. 

 

English Tea Bread
 

What can I tell you? I love everything English. This bread is made from a recipe in Avner Laskin's book, The Easy Way to Artisan Breads & Pastries. And, believe me, this could not be easier if you have a mixer that has a dough hook. In fact, almost every recipe in this book is made in a mixer. Every recipe I've tried has worked perfectly. If you do not have his book, please think about getting it. It's wonderful.

 



English Tea Bread

1 cup cold water

1/4 cup cold milk 

3 tablespoon sugar

1 tablespoon dry yeast

1 egg yolk

1/4 cup butter, room temperature

3 1/2 cups bread flour*

2 teaspoons salt 

1 egg, beaten, for brushing

Additional flour for assorted task
 

In the bowl of a standing electric mixer with the dough hook attached, mix the water, milk, sugar, yeast, egg yolk, butter, and flour at low speed for 3 minutes. With the machine running, add the salt and continue kneading for 12 minutes. (Linda note: Measure your flour carefully. If you find that the dough is dry, sprinkle it with a little water).

Transfer the dough to a floured bowl, cover with plastic wrap, and let rest for 2 hours.

Place the dough on a floured work surface and flatten it out with the palm of the hand to remove air pockets. (In the front of Mr. Laskin's book, there are extra details that you can use for any bread or pastry making.) Form a ball of dough and place the palms of the hands on top of it. Roll the dough backward and forward, keeping hands in the same position, easing the ball onto an oval shape about 12 inches long. Place in a greased 12-inch loaf pan, brush with beaten egg, and let rise for 1 hour, or until the dough rises above the edge of the pan. Bake in a preheated 400 degree oven for 45 minutes, or until deep brown and shiny.(Linda note: I remove the bread from the oven about 10 minutes before the cooking time ends and check it for doneness. Bread is done if you use an instant read thermometer down into the center of the bread and it reads 200 degrees.) Let cool in the pan for 10 minutes and then remove to a wire rack for at least 1 hour before serving.

(Linda note: I use a smaller bread pan such as an inside measured 10 x 5 x 3 inches deep. It works fine. * I also use King Arthur Flour. Using an electric knife makes slicing so easy.)

 

 

 

Pear Cobbler

 

This is my cousin, Sandra's recipe. I've used it for years for peach cobbler, but one day I had pears and used those instead. It was even better. It will not have the juiciness that fresh peaches have, but this cobbler has the most delicious flavor, and you'll really love it with a scoop of French vanilla ice cream on top.

 

Pear Cobbler 

 

4 tablespoons butter 

2-3 small, peeled and thinly sliced ripe pears (one layer) 

1 cup self-rising flour 

3/4 cup sugar 

3/4 cup buttermilk

 

Preheat the oven to 350 degrees. Melt the butter in an 8 x 11-inch baking dish. Add the pears to the bottom of the dish in one layer. Mix the flour, sugar and buttermilk together into a batter. Pour over the pear slices, and bake until the batter is cooked through in the center. Test with a cake tester or toothpick. Serve warm. 

 

More Recipe available in Seasoned in the Kitchen by Linda Rogers Weiss
(e-book) $2.99 at Amazon.com