Wednesday, June 13, 2007

Soup and Bread

Is there anything more comforting than a good soup with a still-warm-from-the-oven bread?

This is why God gave us air conditioning - so that we can do this in the middle of June, and not have to wait for winter (although, soup and bread on a freezing cold, cloudy, snowy or rainy day is heaven as well).

On tonight's menu? We'll be going heavy on the starches - Creamy Potato Soup and Dill Bread.

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Dill Bread

(Not a quick bread, but at least you don't have to knead it, making it mostly hands-off. This recipe came from the Atlanta Journal-Constitution several years ago. I double the recipe and make it in 2 regular loaf pans. Don't be surprised when it doesn't rise as high as a regular loaf of sandwich bread; it's a bit more dense. Dave is addicted to this bread. He's constantly asking me to make it. )

1 pkg dry yeast
1/4 cup warm water
1 cup creamed cottage cheese, lukewarm
2 T sugar
1 T instant minced onion
1 T butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2 1/4 cups all-purpose flour

Soften yeast in water. Add all other ingredients but the flour. Mix well. Add flour and mix well to form a stiff dough. Cover and let rise until doubled, about 1 hour.

Punch down, turn into well-greased round 2-qt casserole. Let rise 40 min.

Bake at 350F for 40-50 minutes until golden.

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Potato Soup

(I will do the best I can with this - I don't follow a strict recipe. Feel free to play with it and make it work for you.)

2 T butter
1 onion, minced
garlic, minced (optional - as many cloves as you like - usually I put in about 4)
32 oz. chicken broth
2 cups water
4-5 pounds potatoes, peeled and chopped
milk or heavy cream
salt and pepper to taste (I happen to go a bit heavy on the pepper - potato soup handles pepper very well)

Melt the butter and fry the onion. When the onion is soft, add the garlic and fry just until it starts to really smell good.

Add broth, water, and potatoes (don't add all the potatoes at once - eyeball it and stop when you think you've got enough in there). Bring to a boil over high heat, then reduce heat to an active simmer, add salt (1-2 tsp or so - you can always check it later) and cook for 25-30 minutes (depending on how small you cut your potatoes; check them with a fork at about 20 minutes to see how they're coming along).

If you want a thicker soup, when the potatoes are done you can puree a couple of cups of the soup in a food processor or blender, then add it back to the pot.

Add milk or cream - anywhere from 1/4 to 1/2 cup or more. I usually do about half a cup.

Taste for seasoning, add more salt if you want it, and put in plenty of pepper.

Enjoy!

1 comment:

Kerrie said...

Oh gosh, okay, just one more comment - are you sick of hearing from me yet? LOL!
I'm putting this meal on my menu plan for next week.
(And resolving to check in more regularly, especially if you'll keep posting poetry and yummy recipes!)