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Secrets of Soul Satisfying Soup Making

Lehman's
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A friend of mine said she had to get to the supermarket to stock up on tinned soup and such when the big snow was forecast here in Ireland.

“Why bother when homemade is so much better?” I replied.

It tastes better, you can control the amount of sodium added and you can avoid additives that can adversely affect some sensitive folk (mostly children.)

Even with just two of us in this household I always make a batch of soup. Then when some brave soul does make the break for it (like our friend Will the other day) or friends with jeeps bring supplies you can offer them a bowl to warm up.

Secrets of Soul Satisfying Soup Making

A friend of mine said she had to get to the supermarket to stock up on tinned soup and such when the big snow was forecast here in Ireland.“Why bother when homemade is so much better?” I replied. It tastes better, you can control the amount of so...

Author: Lehman's

Ingredients

1 onion
1 garlic clove
3–5 ribs of leafy topped celery
1–2 lbs of potatoes
1 quart vegetable stock
1 pack frankfurters
3 bay leaves
Black pepper
Mace
Nutmeg

Directions

Chop onion, garlic and celery up fine and begin to sauté in oil or melted butter over a low heat.
Season with coarse ground black pepper, mace, nutmeg and add three bay leaves.
Chop potatoes into bite size pieces and add to pot. Remember that small persons have small mouths!
Add vegetable stock. Remember that however much liquid you add affects how “knife and fork” the soup will become in the process!
Ten minutes before serving time, chop up a pack of frankfurters and warm them through the soup.