There’s just something about that first snap of cold air in the fall. It feels like a mixture of a visit from an old friend and an invitation for discovery of something totally new.
The leaves change, gourds appear on porches, and chili simmers on the stove as we grab our sweaters from our closets.
In celebration of the season, we’ve pulled together some family recipes that celebrate the unique tastes and produce available as the days get shorter. Below, we start with soups. In the second part of this series, we’ll share sweet treats to pull out in time for the influx of company in November.
Submitted by Frances Howell of High Point, NC
2 small red potatoes, peeled 4 oz. Canadian bacon, finely chopped
& diced in ½ inch pieces 4 ears corn or 3 c. canned or frozen corn
2 medium carrots, pared and cut 4 Tbsp. flour
in ½ inch pieces 3 c. chicken broth, heated
8 tsp. butter 2 c. half and half
2 small jalapeno chilies, cored, seeded 1 c. grated parmesan cheese
& minced freshly ground pepper
2 small onions, chopped fine
2 tsp. hot pepper sauce
Combine potatoes and carrots, add ½ teaspoon salt. Cover with water and bring to a boil. Simmer on low heat till tender. Saute onions in butter, then add flour and add that mixture plus all other ingredients to the carrots and potatoes. Simmer about 30 minutes more to heat completely before serving.
Submitted by Wendy Downing of Aberdeen, NC
1 small head cabbage, cut up 2 28 oz. cans diced tomatoes
1 can of corn, drained Ham pieces or fat back for seasoning-
1 bag frozen cut up okra optional
1 bag ford hook lima beans
Boil cabbage for about 15-20 minutes with seasoning. Add lima beans and let boil for another 10 minutes. Add corn, diced tomatoes, and last okra. Let simmer 30-45 minutes. Corn bread with great with this soup.
Submitted by Bryte Efird of Stanfield, NC
¼ lb. butter 2 c. water
2 c. finely chopped onions 1/3 tsp. thyme
46 oz. chicken broth-canned or homemade 1 bay leaf
½ c. all-purpose flour salt & pepper to taste
2 tbsp. parsley flakes 8 oz. heavy cream or canned milk
In medium saucepan melt butter and slowly cook onions until tender, taking care not to burn them. Add chicken broth. Combine flour and water and add to pan, stirring until well blended. Add thyme, bay leaf, salt and pepper. Cook over low heat for 20 minutes. Add cream and heat, but do not boil. Remove bay leaf and serve. Makes 6 servings.