Some Soups

Aunt Tressie’s Nibblies
Aunt Tressie (below, right) was Dad’s older sister. She and Uncle John lived in Emporium and we often went to their house to watch parades. This recipe was sent to me by Mary, their daughter. They are little egg dumplings. In The Old mermaid’s Tale Clair talks about making “Spatzel”, this is pretty much the same thing.

With a fork mix together:

1 ½ generous cups of flour
1 tsp salt
1 tsp baking powder
3 whole eggs
When well blended, drop the dough from a fork into boiling chicken soup. If you like you can add grated carrots to the soup about 10 minutes before the dumplings.

Mom’s Whopper Soup
I have no idea where the name “whopper” came from. Actually, these are Mom’s version of spatzels. She made this all the time and we all loved it. It was a standard on Christmas Eve.
Make a big pot of homemade vegetable soup. Mom made it with beef cooked until it fell from the bone and then potatoes, carrots, onions, celery, cabbage, corn and tomatoes. When the soup is simmering and the vegetables are ready it is time to make the whoppers. Mix:
2 c. flour
2 t. salt
2 eggs
1 t. baking soda
Mix well and drop by teaspoonsful into the boiling soup. Cover and simmer for 15 minutes.

Sauerkraut Soup
I used to make this for our Christmas Eve dinners. My mother absolutely loved this.
Boil 1 plump chicken in 6 cups water. Remove chicken to cool and set aside 1 cup of the broth.
1 cup chopped celery
½ cup sliced carrot
1 cup chopped onion
4 chicken bouillon cubes
Simmer until tender.
Reduce heat and stir in 1 1/2 cup whipping cream. Bring to a gentle simmer. Cut chicken into bite-sized pieces and add to soup. In small saucepan melt 1/4 cup butter and stir in 1/4 cup flour to make a roux. Blend in reserved liquid. Heat until thick, add to soup while whisking. Add in 2 cups rinsed sauerkraut. Heat through. Add salt and pepper.

Mom’s Homemade Egg Noodles
Break a dozen eggs into a bowl and beat until frothy. Add 3 tblsp salt. Start folding in flour a little at a time until the dough becomes stiff enough to roll out. Divide the dough into balls about the size of an apple. Roll out on a floured board until 1/4" thick and cut into narrow strips. You can either roll the dough up and slice off ½" noodles or use a pizza cutter to cut strips. Toss lightly and hang up to dry. Mom would balance a broom between the backs of two chairs and hang the noodles up.

Add to rapidly boiling chicken broth.

Mary Cuneo Brophy’s Hearty Lentil Soup
Mary (left in 1952) is Aunt Tressie and Uncle John’s daughter. She lives in Williamsport, PA where she teaches music.
Saute 1 pound ham cut into small pieces and 1 large onion chopped up in a little butter until the onion is tender. Add a 29 oz. Jar of spaghetti sauce with sausage and peppers and 2 jars full of water. Add 1 pound dried lentils. Bring to a boil then reduce heat and simmer for 2 ½ hours until the lentils are very tender. This is a very thick soup. You can reduce the amount of lentils if you like a thinner soup.

Easy Delicious Sweet Potato Soup
This is the easiest thing in the world to make and has a surprise ingredient.
Peel and slice 2 large sweet potatoes. Place in 1 quart of chicken stock and simmer until tender. When potatoes are tender put them in a blender with some of the stock and blend until liquified. Add 2 tblspns natural, unsweetened peanut bitter and stir well. Add white pepper and salt to taste. This is also good with sliced, sauted kielbasa added or leftover ham.


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