High Mountain Musing

So we were dumped on this week.  Long anticipated and well welcomed here.  Elsewhere in the Rocky Mountains is receiving winter’s wrath today. Storms are scattered throughout the country from west to east.  It is expected, in lesser or greater amounts, every year.  We have little excuse to be taken by surprise.  It is winter.

Closed roads, power outages, and communications down.  These things happen randomly, every year, across the country, at the whim of the weather.  We know few who have never experienced a part of it, in one way or another.  We know better than to think it couldn’t be me, it wouldn’t be here.

That pantry better be stocked.  Sure, maybe you don’t need 300 pounds of flour, but a few extra canned goods don’t take up that much space. Even when we’re down to the bare minimum, we can usually come up with something good to eat.  Get creative.  Think warm and comforting.  Think SOUP.

Here are three recipes for simple to make soups that can be made with canned goods and/or a few remaining items in the fridge.  Don’t hesitate to think of replacements. When we don’t have everything a recipe calls for, look around, substitute, and chances are, you won’t go wrong.

Carrot Soup

In a heavy large sauce pan or medium soup pan, heat:

            2 tablespoons butter

            ¼ cup olive oil

Add:

            1 onion, diced

            1 ½ pounds (less is fine if that’s all you have) carrots, diced

Cook over medium/high heat for about 8 minutes, stirring occasionally.

Then add:

            4 ½ cups vegetable or chicken broth

            ½ teaspoon ground ginger

            ½ teaspoon garlic powder

            a dash of nutmeg

Continue to cook over medium/high heat until the vegetables soften, about 10 or 15 minutes.

Stir in:

            Fresh ground pepper

            1/3 cup sour cream

Puree the soup in batches in a blender (yes, even I pull out the power tools for this job when I have power – otherwise, use a ricer).  Salt to taste.

Oyster Bisque

In a medium soup pan, melt:

            2 tablespoons butter

Add, and sauté until soft:

            1 onion, diced

            1 stalk celery

Stir in:

            1 tablespoon flour

Then add:

            2 8-oz cans whole oysters, juice and all

            3 – 4 cups chicken broth

            1 teaspoon parsley

            ½ teaspoon thyme

Cover and simmer for 10 minutes, stirring occasionally.

Then add:

            2 cups heavy cream (or a can of evaporated milk)

            Fresh ground pepper

            A dash nutmeg

Heat back to a simmer, remove from heat, and puree soup in batches in blender or ricer.

Salt to taste.

Tomato Basil Soup

In a medium soup pan, cook, stirring occasionally, until soft:

            ¼ cup olive oil

            1 onion, diced

            3-4 cloves garlic, chopped

Then add:

            2 cans diced tomatoes

            ½ cup white wine

            3 cups chicken broth

            ¼ cup fresh basil leaves, or 2 tablespoons dried, or a few dollops of pesto

            A pinch of cayenne pepper

            Fresh ground pepper

Bring to a simmer, stirring occasionally, and cook uncovered for 10 – 15 minutes.

Then add:

            2 cups ripped up sliced bread, or any stale leftover bread

Cook for another 5 minutes, then let sit for abut 15 minutes.

Stir in:

            ¼ cup grated parmesan cheese

Salt to taste.