For the Long, Hot Summer

Too hot to go outside? Raining on your vacation cabin? Make soup!

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An elegant way to enjoy carrots...

Cold Carrot Soup

1 lb sliced carrots

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped pickled ginger

Lime juice

16-20 oz chicken broth (Kitchen Basics is a good brand)

Saute carrots, celery, and onion in 2 Tbsp. butter

Puree the pickled ginger

Add 4 or 5 cups chicken broth and pureed pickled ginger

Add lime juice to taste

Serve cold. Makes 4-6 servings.

The Bounty of Summer

Fresh Tomato Vegetable Soup

1/4 cup finely chopped celery

1/4 pound bacon

1/2 cup finely chopped fresh onion

3 tomatoes, peeled and quartered

5 cups water

1 Tbsp. Salt

1/4 tsp pepper

1 tsp sugar

2 ears corn, husked and cut off cob

1/2 cup sliced celery

1/2 cup sliced pared carrot

1 potato, pared and sliced

2 cups peeled and chopped tomatoes

1 cup fresh green beans cut in 1 inch pieces

1/4 tsp dried leaf thyme

In large saucepan or kettle, cook bacon until lightly browned. Remove and drain; crumble and reserve.

Pour off all but 2 Tbsp. fat. Add chopped onion, celery, and quartered tomatoes; cook over low heat, stirring occasionally, until vegetables are tender. Add water, salt, pepper, and sugar. Simmer uncovered over low heat 30 minutes. Add remaining ingredients and bacon; simmer 30 minutes longer, until vegetables are tender. Makes 4-6 servings.

Serve with homemade cornbread or buttered French bread.