Sunday, May 17, 2020

Leftover Soups Make a Perfect Picnic Meal

Savor homemade soups any season of the year. The leftovers are perfect for a quick picnic meal. This soup made yesterday develops full flavors overnight as it blends and mellows in the refrigerator.
Follow these steps to transport a soup meant to be served hot:

  • Heat water to boiling on stove top or microwave. Fill the thermos with water and close lid.
  • Heat the leftover soup on stove top. This one is not a cream based soup, so I heated it to boiling. (Cream based soups can curdle when too hot.)
  • Empty the thermos of boiling water.
  • Fill with hot soup.
This soup will remain hot for about 2 hours. 

Field Pea & Squash Soup

(Serves 5)

Turn on programmable pressure cooker and set to brown or saute. Add oil and allow to heat 3 minutes. Add onion and garlic and heat for 3 minutes. 
1/2 cup onion, diced
2 garlic cloves, minces
1 tablespoon olive oil

Stir in seasonings.
1/2 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder
1 teaspoon fresh, grated ginger

Add water, pulses, squash, apples and cinnamon stick.
6 cups water
1 cup dried pulses (mine has yellow split peas, red field peas and green lentils)
2 cups peeled and cubed butternut squash
1 cup apples, peeled and cubed
1 cinnamon stick
Tighten lid of pot and close the pressure valve. Cook at medium pressure for 30 minutes. Allow the pressure to release naturally, about 15 minutes. Switch pressure valve to open. When the steam is completely released, remove the lid.

Stir in tomatoes, juice and soy sauce.
3/4 cup diced fresh tomatoes
2 tablespoons lime juice
1 tablespoon soy sauce

Blend ingredients in high speed blender until smooth, taking care to cover lid with a dry cloth to prevent burning.

This soup is full of protein from the pulses and complemented with even more vitamins in the vegetables and fruit.

To round out the meal, serve with a good bread.  This bread is made with my sourdough starter discard.

Sourdough Whole Wheat & Paprika Buns

(Serves 8)

 In bowl of electric mixer with dough hook in place, add 1 cup flour, yeast, sugar and sourdough starter.  Slowly add warm water to bowl.  Beat at medium speed 2 minutes, scraping bowl down.
1/2 cup sourdough starter
1 cup whole wheat flour
2 1/2 teaspoon yeast
1 tablespoon sugar
5 ounces water, heated to 125 F

Add egg, oil, salt and 1/2 cup flour to bowl. Beat at medium speed 2 minutes, scraping bowl down.
1 egg
3 tablespoon olive oil
1/2 teaspoon salt
1/2 cup whole wheat flour

Turn speed to low and add remaining flour over the next 5-7 minutes. Scrape bowl down and knead until dough ball leaves the side of the bowl.
1 1/2 cup whole wheat flour
Place dough into a covered dish greased with olive oil spray. Allow to rise until double, about 1 hour.

On a floured surface, roll dough into a rectangle, about 10 X 7 inches long. Brush with melted butter mixed with paprika. 
1 tablespoon melted buttery spread
1/4 teaspoon paprika

Beginning at long end, roll dough into a log. Cut into 8 pieces. Arrange buns into a 8 or 9 inch cake pan, greased with olive oil spray. Brush top of dough with remaining paprika seasoned butter. Allow to rise about 30 minutes.

Bake at 350 F for 20-25 minutes.

While this pre-Memorial Day picnic turned into a hot 80 degree day, the picnic under the trees kept us cool enough to enjoy the meal and surroundings.


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