Carolyn Westbrook: Soup's On Sundays

Brrr! It's cold here and rainy, which makes it the perfect day for a hearty stew. We made it through Thanksgiving feast, and now we are hungry for some beef...that's for sure. This is my husband Joe's favorite thing in the world, is beef stew. He even wants this in the heat of summer, but so much better on a cold, rainy day. I have memories of my mama cooking this stew. One day when I got home from school late and it was cold, and there was a fire blazing in the fireplace, and the table was set with these charming red enamel bowls, filled with this recipe. I still remember it to this day and this is one of those comfort recipes that fills you up and warms your insides. Hope y'all enjoy! xo Carolyn

Carolyn Westbrook: Soup's On Sunday

Here it is, already November. Hard to believe that we will soon be celebrating the holidays. Today I'm posting my recipe for Broccoli Cheddar Soup, which is my daughter Alexandria's favorite soup. Well, it might be a toss up between potato soup and this one. She does love thick and hearty soups. Ok, ok...I know that I said that I did not like thick soups, but I guess I must rethink that because I love this one. This soup is absolutely delicious and one that I think that you will love. It is filled with lots of good vegetables, with sweet carrots, onions, and celery and of course the star of the show, broccoli, which is smothered in an amazing cheesiness. Some people call for cheddar, but being from the South, you know we all love a hunk of Velveeta.

It is looking like fall here in Texas, finally. It is still warm though, which I am savoring. I like the cooler weather in the evening, but still enjoying the temps. in the 70's during the day. We are still getting plenty of squash and peppers from the garden which is so good for fall dinners. I have said before, how much I love Thanksgiving and all of the decorating with fall branches, leaves and pumpkins from our garden. Pumpkins line the steps up to the back porch and sit in urns on the front, adding a happy bright orange color to our fall décor. Time to pull out the cozy blankets, plaid throws and warm blankets for the chill that comes at night fall. I love to throw a plaid throw across a tabletop and have a centerpiece of pumpkins and fall leaves that would look beautiful as you serve a bowl of delicious soup for supper. Y'all enjoy!
xo
Carolyn

Carolyn Westbrook: Soup's on Sundays

 

Carolyn Westbrook: Soup's On Sunday

Since their is a bit of chill in the air, it is time for our new endeavor, Soup's On Sundays. I love soup. I can eat it year round. My family not so much...except for Joe. He likes soup as much as me. When the day's get cooler, everyone in the family is wanting soup, so we decided to do our  Soup's On Sunday and post one of my favorite soup recipes to share with y'all. The one today is, Creamy Texas Clam Chowder. This recipe is tried and true and Joe says that he could eat this every day. It is my take on Clam Chowder and is really more of a soup, as it is thinner and has more broth than a chowder. I am not one for thick soups, I like mine thinner. Hope that y'all like it too.

 

 

 

                           Creamy Texas Clam Chowder

6 Pieces of thick sliced bacon chopped                           ¼ cup of flour

2 Tbsp. oil                                                                              2- cans of clams

1 Clove of garlic minced                                                   ½ teaspoon Thyme

1 Medium Onion Chopped                                              ½ teaspoon of salt and pepper

3 Potatoes Diced                                                              3 cups of Cream

1 Box of Chicken Stock

Put oil in stock pot and heat to medium. Add chopped bacon and brown for a couple of minutes. Add onion and garlic and diced potatoes. Brown until bacon is still soft but cooked through. Onions should be translucent and potatoes softened a bit. Add salt, pepper, and Thyme. Then sprinkle with flour while stirring and cook for 1 minute while continuing to stir. Add chicken stock and heat to bubbling. Keep stirring. Add cream. Cook on low heat for 30 minutes while stirring occasionally. Add clams and cook for 3 minutes more. Serve in a beautiful bowl with oyster crackers. Delicious.