BARBARA AKERS SAUSAGE SOUP

Butternut Squash Soup

1 large red onion, rinsed and chopped (3 cups)
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream

1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!

Annual Fish Soup!

The last few years one of my dearest friends has come to our home and prepared this soup. It is simple and wonderful!


Fish Soup

2 T minced garlic
2 pounds of Tilapia fillets cut in chunks
2 pounds medium raw shrimp
1 pound large raw shrimp
6 medium-sized Yukon Gold potaoes
1 medium head of cabbage cut in half and then cut in 6 large slices each
4 stalks of celery sliced
2 large yellow onions cut in half and each half cut in 3 sections
6 roma tomatoes cut in quarters
3 large dry chilies
10 small dry chilies
4 limes cut in wedges
cooking oil
3 quarts of water

Use two tamale pots

In one pot bring the water to a rolling boil and then turn down to a high simmer and place all the shrimp. While they are cooking start cutting up the vegetables.

In the other pot put enough oil to coat the bottom of the pot and turn on the heat. Add the potatoes to this pot first and stir so that they do not stick. Next add the onions. When the onions just start to glaze add the celery, then the cabbage.

Pull the shrimp out on to a large cookie sheet or serving tray so that they can begin to cool. In the shrimp pot add the tilapia chunks to cook.

Keep stirring the veggies so that they do not stick. Add the tomatoes, garlic and chilies.

Begin peeling the shrimp. Pull the tilapia out when it turns white. Pour the water/broth over the veggies and let it simmer for about 15 minutes.

Serve in a broad bowl and sqeeze a wedge of fresh lime over the soup just before you eat it.

This is so good with fresh cracked wheat rolls, french bread, or thick flour torillas.

Sweet Potato and Ham Soup

I went to lunch today with a good friend of mine and we had incredible soup! It was a great day for it because the weather is cold. The fog is crawling down the mountains and the contrasting blue sky above is breath taking. We sat and talked like girls over our soup and salad. Anyhow the soup was so good I ran home and this is what I put together............Trust me it is good.

3 quarts of water
1 slice of thick-cut ham diced
Place in a dutch oven and turn on medium heat

Meanwhile, add these to your pot of water

3 Mexican green onions, sliced
3 large sweet potatoes, peeled and cut in chunks
1/2 cup uncooked yellow lentils
1 can sweet yellow corn with liquid

salt and pepper
1/4 tsp garlic salt
2 T parsley flakes

Bring to a low boil for 45 minutes.

Add 1 cup of frozen spinach
1 cup spinach penne pasta
3 T wild rice
1 cup crushed taco chips

Cook for 1 hour...........ummm!

Onion Soup