SOUP!
Have you had much rain in February? We may very well reach last February's record breaking rains here in Nashville.
And a cold rainy day is perfect for soup. Did you notice that the 1938 ad for Campbell's Vegetable Soup above says "a steaming plate"? I've noticed in many of my vintage magazines that a soup bowl is called a plate.
I make a big pot of vegetable soup regularly, every time I want to use up everything in the produce drawer of the fridge before a trip to the grocery store.
We have to have a pot of chili once...
and chicken chili...
But vegetable soup appears at least once a week around here and is my personal favorite. We also have some type of legume soup every week, and chicken one night, and fish several nights a week.
But there comes a day when RH asks "Where's the beef?"
That's when only the old beer-braised roast beef from an old Bon Appétit recipe will do and I cook a bottom round roast.
After searing the roast I take it out of the pot and sauté a chopped onion and shallot in the drippings. Then I add a large can of fire-roasted diced or crushed tomatoes and cook 5 minutes.
Then add one bottle of Guiness Stout, oregano, bay leaf and 1 tablespoon of Worcestershire sauce and freshly ground black pepper. Put the roast back in the pot and stir in beef stock to cover.
Bring just to a boil, cover, and reduce to simmer for about two hours. Add one cup chopped parsley and cook 30 minutes more, or until fork tender.
I made this last week and the first meal of it was delicious, as were the sandwiches I made of it for three people for lunch, but the best meal of all was the vegetable-beef soup I made from the sauce the roast was cooked in. I make two other recipes for roast beef but the soup made from the leftovers of this recipe is the best. RH even eats it leftover for breakfast.
A favorite easy bread we like to go with both the first meal and then oven-toasted for the soup are rolls made from frozen Bridgeford rolls. Have you ever tried them? I think they're the best frozen rolls you can buy. They need to rise at least 5 hours so I put them in a pan early in the day.
Last week I tried a trick I read in the February 1944 Woman's Home Companion. After putting the rolls in the pan to rise and brushing them with melted butter, I sprinkled celery seed and celery salt on them. They were delicious and reminded me so much of the salty yeast rolls I ate at Wednesday night supper at church when I was growing up, a little different from my mother's good homemade rolls recipe.
I like to use Mikassa's Black Forest plates in winter after I put Christmas china away. I only have three plates of it, all from Goodwill, but it seems perfect for January and early February with my old USA soup bowls.
It's fun to use these old Arby's glasses with them too, with their Currier & Ives prints.
And I just have to show you my new green Staub Dutch oven with a pine tree etched in the lid. Isn't it cute? And it's just right for a small pot of soup or a small pot roast without having to get out my huge fennel green Le Cruset.
Has soup been on your table lately during a cold rainy or snowy winter day?
What is your most special soup? Will you tell us about it?
Thank you!















































