By Kevin Williams
Handwriting, in particular, cursive, is an endangered species among most people. But not the Amish. In Amish kitchens and recipe boxes across Plain America, beautiful cursive still holds sway. To think of her just taking a pen and rather hurriedly writing these recipes, but still having them turn out beautifully, is an art in itself.
What I think makes this recipe interesting is the cottage cheese as an ingredient. Not something you see all the time. So here is the recipe exactly as the Amish cook wrote it (which means instructions may take a little deciphering but the soup will be well worth it, I tried it a time or two and it was delicious!),
She did have a note written in the margins that beating the cottage cheese with a wooden spoon can take a long, long time and that those with blenders or food processors might have better luck!
Serves: 6 servings
- 2 cups chopped celery
- 1 cup finely chopped onion
- 10 ounces of chopped broccoli
- 1 cup cottage cheese
- 2 cups whole milk
- 1 can cream of chicken soup (undiluted)
- 1 teaspoon salt, if desired
- ⅛ teaspoon pepper
- Cook celery, onion and broccoli until tender.
- Set aside.
- Beat cottage cheese with a wooden spoon until smooth and creamy.
- Add milk while beating cottage cheese.
- Add chicken soup to cottage cheese and milk mixture.
- Add mixture to cooked, undrained vegetables and heat over medium heat until warmed thoroughly.