Winter Soup Recipes & Nebraska Kitchens Cookbook Volume 3
Warm up with these special winter soup recipes, then get ready to get cooking with our Nebraska Kitchens Cookbook, Vol. 3
Wintertime is for soups. The original comfort food, few things are better for warding off the bitter chill of winter than a steaming pot of goodness. More than a cold weather dish, soup has the remarkable power to bring people together by warming us to our very cores.
In the January/February 2015 issue of Nebraska Life Magazine, publisher Chris Amundson fondly remembers Sunday meals of his grandmother’s special fruit soup, a recipe that sparked the inspiration for Nebraska Kitchens Cookbook, Vol. 1.
“I asked how she made that soup, which I’d had nowhere else. That soup, she told me, was her father’s favorite. His German mother had taught his wife the technique when they were first married…when my grandmother was 16, her father became ill with lung cancer. His wife and that soup gave him comfort as he lingered.
A year later the Great Depression hit and her mother was left alone to run the family farm. I saw my grandmother in a new light, imagined my own little girl one day becoming a woman and learned a new and burning appreciation for family, community and the stories that connect us.
I owed it to fruit soup. I came back to the magazine and wrote a column asking readers for recipes and stories of family and community. Out of that project grew the first Nebraska Kitchens Cookbook.”
Since then, recipes and the stories associated with them have been a mainstay of Nebraska Life. Our Nebraska Kitchens cookbooks volumes 1 and 2 are packed with heaping helpings of tasty, warm-to-the-soul soup recipes. There’s also a cornucopia of recipes for desserts, baked goods, main courses and more – all from people with a love of both food and Nebraska. Order yours today for $23.95 each (Vol 1 | Vol 2) – or get the complete set for only $30.
After countless reader requests, we are proud to announce that work has begun on Nebraska Kitchens Cookbook, Volume 3 - and that means, we need your help! We’re asking you, dear readers, for the honor of publishing your most cherished recipes, and the stories that make them important to you. As a thank you, you’ll receive a signed copy of the new cookbook, and an invitation to a very special book release gathering.
Email your recipes and stories to firstname.lastname@example.org, or send them to our PO Box address!
6-7 cups water
½ cup raisins
½ cup prunes (pitted, fresh or dried)
2 apples, peeled, quartered
2 cups Bisquick mix
1 tsp salt, to taste
½ cup sugar
1 cup sour cream
Stew raisins, prunes and apples in 6-7 cups water for 15-20 minutes. Make dumplings according to instructions on box. Drop into fruit mixture spoonful at a time. Add ½ cup sugar. Finally, take a few spoonfuls of broth and put in sour cream dish to break it down. Then fold the sour cream into the soup. It’s the sour cream and sugar that give the soup its pizzazz.
Swedish Green Pea Soup
(From Assistant Editor Alan J. Bartels)
1 lb (16oz) dried whole green peas
1 ham hock (or other pork bones)
1 lb pork meat (rib/steak/shoulder) cut into bite-size pieces
1 large onion, diced fine
1 tsp salt
1 tsp marjoram
1 tsp thyme
2-1/2 quarts water
Rinse peas. Soak in 2-1/2 quarts water overnight. Bring to a boil; boil 10 minutes. Skim off any hulls. Add onion and seasonings. Add meat and bones. Bring to a boil. Reduce heat to low, cover and simmer 1-1/2 hours or until cooked well. Add seasonings to taste. Remove ham hock or bones. Flavors meld if refrigerated overnight. Freezes beautifully.