By Kevin Williams
Amish kitchens are home to many flavorful soups. Potato soup is a favorite year-round, but they tend towards heartier chowders during winter. The soups are more plentiful during winter, hot and hearty and meaty. Whereas in summer they tend to be more veggie heavy. Although I will say that the Amish homemaker’s tendency to do a lot of home-canning and freezing means that the bounty of summer’s garden can be enjoyed year round.
This particular soup is a favorite from the Amish365 archives and with most of the United States enduring teeth-chattering cold right now, what better time is there to enjoy this “Winter’s Day Soup.” This soup features homemade chicken broth as its meat base while incorporating plenty of veggies. You can cut corners and use homemade broth, frozen veggies, etc.
Karen P in North Carolina (where she reported it was 11 degrees high in the western mountains) tested this recipe for us and reports: “This soup is easy to make, made easier by buying pre-packaged fresh broccoli and cauliflower florets and a carton of chicken broth instead of homemade broth. The aroma that fills the kitchen while the soup simmers is tantalizing. The soup is very good and filling.” Karen did add a non-Amish twist and added a tablespoon of dry Marsala wine, saying that the wine gave the soup some extra “zing”, which is never a bad thing in my book! Karen calls it an “excellent 4-star soup!”
Winter’s Day Soup
1 tablespoon vegetable oil
3 cloves garlic
5 cups homemade chicken broth
2 teapoons Worcestershire sauce
4 tablespoons flour
1 medium head cauliflower (chopped)
1 medium bunch broccoli (chopped)
3 medium potatoes (diced)
2 cups heavy cream
2 cups grated extra sharp cheese
DIRECTIONS: In a large pot, heat the oil and add the onions and cook for five minutes. Add the garlic and cook for one minute. Add the chicken stock, Worcestershire sauce and vegetables and simmer gently for approximately 20 minutes or until vegetables are tender. Stir flour with a little soup broth and add mixture along with the cream to the broth, stirring through. Add cheese a little at a time, stirring until completely melted. Enjoy with thick sliced bread