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I think we’ve arrived at “soup season!” Y’know, there are probably millions of soups to be made in this world and I, for one, could eat a bowl of soup for lunch every day of the week and not get tired of it, except perhaps in the heat of summer when a hot bowl of soup doesn’t get my salivary glands going. I know, there are wonderful sounding recipes for cold soups and some recipes do make me want to try them but I’m just not a cold soup eater. I probably am missing out on some wonderful eating, but so be it. There’s no talk about making soups today from this side of the typewriter. (Yup, I’m still doing the typewriter bit as opposed to a computer as it’s getting harder to teach this old dog new tricks.)

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So, let’s make soup––hot soup! This cauliflower soup was one that mother would make when the cauliflower heads were ready to pick from the garden in late summer and fall. It’s not creamy, but it is delicious.

MOM’S CAULIFLOWER SOUP

1 small head cauliflower cut into very small pieces (using much of stem as well)

2 qts. water (8 c.)

2 medium carrots, sliced very thin or coarsely grated

3 T. snipped fresh parsley or 2 T. dried parsley flakes

3 T. butter or margarine

1/3 c. minced fresh onion or 3 T. dried onion flakes

2 T. flour

Combine first three ingredients in 3 qt. saucepan; bring to boil. Lower heat and cook 8-10 minutes. Add parsley and cook 5 minutes.

In a small fry pan, saute onions in butter until transparent but not browned. Stir in flour (mixture will be kind of dry). Take about a cup of cauliflower liquid and slowly add to onion mixture, stirring constantly until any flour lumps are dissolved. Boil one minute and add to cauliflower. Heat through. Makes 10 cups.

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I found this extraordinary soup recipe alongside a grocery ad in the Sunday paper sometime ago and it’s become one of our favorites. Freezes well, too.

ITALIAN SAUSAGE/ TORTELLINI SOUP

1 lb. mild Italian sausage, browned in a skillet and drained

1 c. coarsely chopped onions

2 cloves garlic, minced

5 c. beef broth (canned or made from bouillon)

2 c. water

1-15 oz. can diced tomatoes or 2 c. home-canned tomatoes

1 c. thinly sliced carrots

1 c. thinly sliced celery

1-1/2 c. sliced zucchini (I dice it.)

1 medium green pepper, diced (3/4 c.)

1 8 oz. can tomato sauce

1/2 t. basil leaves

1/2 t. oregano leaves

1/4 c. snipped fresh parsley or 2 T. dried parsley flakes

2-3 c. frozen meat or cheese filled tortellini, thawed

grated parmesan cheese (optional)

NOTE: You can also use a spicier sausage if you like a kick to the soup. I like it the way it is.

In Dutch oven or 5 qt. kettle, combine browned sausage and next eight ingredients. Bring to a boil; reduce heat and simmer for 20 minutes. Add zucchini and pepper; simmer 10 minutes. Stir in spices, tomato sauce, parsley and tortellini; simmer 10 minutes. Garnish each serving with parmesan cheese if you wish. Makes about 15 cups.

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Lentils are loaded with fiber and are similar to split peas. Don’t let the title of this soup scare you away. If you like split pea soup, you’ll like this as well. It’s delicious!

LENTIL HAM SOUP

1 c. sliced carrots

1 c. chopped celery

1 c. chopped onion

2 c. cubed cooked ham

2 bay leaves

1/2 t. dried thyme leaves

1/8 t. pepper

1-15 oz. can diced tomatoes or 2 c. home canned

7 c. water

1-1/2 c. dried lentils

1/4 c. mined parsley

Combine all ingredients, except parsley, in Dutch oven or 5 qt. kettle. Bring to a boil, covered, and simmer for 50 minutes or until lentils are tender. Add parsley; simmer 5 minutes. Discard bay leaves when ready to serve. Makes about 13 cups.

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Carrots are good for us, lots of carotene in them, which is said to be a good cancer fighter. This soup goes good with a hot tuna melt or grilled cheese sandwich.

CREAM OF CARROT SOUP

2 T. butter or margarine

1 medium potato, diced small

8 medium carrots, thinly sliced

1 clove garlic, minced

salt and pepper to taste

1 c. water

2 T. flour

2-1/2 c. milk

1/8 t. ground savory

2 T. chopped chives

2 T. snipped parsley

Melt butter in large saucepan; add next six ingredients; cover and cook until veggies are very tender. Combine milk, flour and savory, mixing until smooth.

Stir into carrot mixture; bring to a boil, simmer for 20 minutes. Add chives and parsley. Serve hot. Makes 4 servings.

NOTE: You can also serve without putting in blender.

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Thought for the day: The future has a way of arriving unannounced.

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