lyndalou
Head Chef
Jasper White's Clam Chowder gets my vote. It's terrific and can be made ahead .JUst add the cream or half and half when you have heated it up.
sc, how about escarole and white bean soup?
it's light and healthy, and very easy to make.
We make our kapusta / sauerkraut soup from onions fried in lard, add and brown a little flour, then add sauerkraut juice, soaked dried mushrooms, the strained water from the mushrooms and homemade egg barley.This might sound a bit nuts but what about kapusta? Sauerkraut soup? (Charlie D...you got a recipe here?)
I think the sour taste with the ham would be delish. Just my two cents though.
The best I can remember, Dad would chop up side salt pork (diced) and fry it a bit, then he would fry the sauerkraut a bit and there would inevitably be some butter in there. Then he would add it to some homemade broth, either chicken or beef. (I preferred the chicken myself) Sometimes he would add white beans and sometimes not. Also...something to occasionally make it a bit creamy?
Cottage cheese perhaps?
I'm off to see if I can find a recipe for you.