SCOTTISH HARVEST FESTIVAL SOUP
In Scotland the Harvest Festival usually takes place during September. Offerings of fruit and vegetables are placed around the church altar for a thanksgiving service that would make sure there was a good crop for the next year. Congregation members who did not grow their own vegetables or fruit bring caned goods. After the service the offerings of fresh produce and canned goods are given to those less fortunate. People take great pride in decorating the churches and often keep the best of the harvest from their own backyard crops for this festival. At the end of the service the produce items that have been left as offerings are each blessed and sent to hospitals and other institutions for the sick and needy. In addition to taking lots of our garden produce to church, my mother used to make gallons of this soup and then hand-deliver it to some residents of our village who not only were less fortunate than we were, but also were too infirm to prepare foods for themselves.
Provided by Millereg
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.
- Dissolve the stock cubes in the water and pour over the meat and vegetables.
- Add the salt and pepper and simmer gently over a low heat for 1½ hours.
- Remove the soup from the heat if not needed immediately.
- To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
- The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.
SCOTTISH VEGETABLE SOUP
Growing up in Scotland certain things were staples in our diet. We ate a lot of root veggies because my aunt and uncle ran a farm. Herbs and spices also were not all that common when I was little. This is a very easy soup to make with the vegetables that grow very easily on the east coast of Scotland but are easily found in many grocery stores. We would eat it almost every weekend. The turnips and onion especially give it a phenomenal taste, precluding the use of stock.
Provided by Converting to vegan
Categories Vegan
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large pot, bring to the boil, then simmer for an hour.
- Add more salt and pepper if desired.
Nutrition Facts :
WINTER HARVEST VEGETABLE SOUP
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
SCOTTISH OXTAIL SOUP
You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
Provided by Millereg
Categories Lunch/Snacks
Time 2h50m
Yield 40 ounces, approximately, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
- Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
- (Equivalent dry herbs may be substituted).
- Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
- Remove from heat.
- Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
- Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
- Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
- Bring to the boil.
- Puree.
- Mix the flour and port together and add to the soup.
- Simmer for 5 minutes before serving.
Nutrition Facts : Calories 134.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 991.1, Carbohydrate 12.9, Fiber 2.2, Sugar 5.8, Protein 4.4
AUTUMN HARVEST SOUP
I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.
Provided by Galley Wench
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
- Pour off any excess fat.
- Add onions and garlic continuing to cook until onions are softened.
- Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
- Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
- Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
- Adjust final seasoning.
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