Harvest Vegetable soup

Instructions

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   Melt butter in saucepan. Add onions and garlic. Cook but do not brown. Add carrots, celery, zucchini, potatoes, tomatoes, and half the parsley. Bring to boil, cover, reduce heat and simmer 25 minutes or until vegetables are tender. Puree soup in blender. Return to heat. Add milk. Cool thoroughly but do not boil. Season to taste. Serve with a Chablis wine and cornbread. Garnish with remaining parsley. Grampa’s I Hate Pea Soup When I was a very little girl I hated peas. Who doesn’t? My Grampa used to tell me that they were good for me and would “put hair on my chest”. Somehow I knew that I didn’t want hair on my chest. Fortunately, I learned to like peas anyway, much to the surprise of my family! 1 1/2 cups dry yellow split peas 4 cups chicken stock 2 cups cooked ham, chopped 1 cup carrots, shredded 1 cup onion, chopped 1 cup celery, chopped 2 tbsp. butter 3 cups milk salt and fresh ground pepper to taste Wash peas and place in saucepan. Add stock, ham, carrots, onion, celery and butter. Bring to boil. Reduce heat, cover and simmer 3 hours or until peas are tender. Stir in milk. Add salt and pepper to taste. Reheat to serving temperature. Serve with croutons and parsley garnish and chilled Chablis. Yankee Doodle Minestrone Soup

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   (When informed that it was actually a feather that he put in his hat and called “macaroni”, Michael’s response was, “A noodle’s a noodle!” Ed.) 4 slices bacon, cooked crisp and diced 1/2 onion, chopped 1 clove garlic, minced 2 1/2 cups condensed beef broth 1 large can spaghetti sauce 1 can kidney beans 1 cup water 1 cup carrots, sliced thin 1 cup zucchini, sliced 1/2 tsp. Italian seasoning 1/2 cup shell pasta 2 cups milk 2 tbsp. flour salt and fresh ground pepper to taste Cook bacon until crisp. Set aside. Cook onion and garlic in bacon drippings until tender. Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and seasoning. Bring to boil. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Add pasta. Cover and simmer 10 minutes until pasta is tender. Stir small amount of milk into flour to make a paste, gradually stir in remaining milk. Add to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Add salt and pepper to taste. To serve, sprinkle bacon pieces and garnish with Parmesan cheese. Serve with a red Chianti wine.