Soups on a cold day

It was only 13 degrees F. when we took Luigi to the groomer at 8:30 this morning. Brr...

Tonight we are going out to see Clint Eastwood's new movie about a female prize fighter.

I also completed making some ketsup / catsup that I started yesterday evening.

Made a couple soups from 1 lb. of lima beans, using the sacred pressure cooker.

1. Tomato Catsup mal. So, my first recipe:

• 2 28oz. cans tomatoes
• 1 large onion, diced

• 1 1/2 tsp. whole clove
• 2 stick cinnamon, broken
• 1 tsp. mace
  
• 1 tsp celery seed
• 1 1/2 tsp paprika
• 1/2 TB black pepper
• 1/4 tsp cayenne
• 1 - 2 tsp salt
• 2 tsp dry mustard
  
• 1/4 tsp each nutmeg, ginger powder

• 1 cup cider vinegar
• 1/2 cup brown sugar
  

Chop tomatoes. Saute tomatoes and onions until onions are transparent.
In a separate pan place vnegar, sugar, spices. Simmer "tea" until aromatic, let steep for 30 min. or more.
Cook down tomatoes and onions for 20 min.

Strain tea into tomato and onions. Simmer untill thick. Puree.

As it was not thick enough, I needed to heat it gently until thickend sufficiently. I did this by putting the catsup in a wide pan and sitting it in a 225 degree oven for several hours - close to 5!

Bottle. Tricky to do because it was now too thick. I had to push it through the stem of a funnel using a chopstick. It would be more efficient to use a pastry bag - I need to get one!


2. Lima Bean Soup
From COOKS.COM

---

1 lb. dry lima beans, washed / used only 1/2 of cooked beans.

Salt as needed

1 lg. can or package sauerkraut, drained and rinsed

Few diced potatoes, optional

GRAVY:

2 tbsp. butter, melted

Several Tbsp. flour

Wash beans and cover generously with water. Bring to a boil. Turn off heat and let set overnight. The next day, using the same liquid, bring soup to a boil again and boil for at least 1 1/2 to 2 hours. Test for softness. Salt soup as desired.

If desired, add diced potatoes and boil. Add sauerkraut to beans and add enough water to cover. Bring to boil then simmer.

To make gravy: combine melted butter and flour in skillet and brown slowly, until slightly brown. Turn off heat and cool before adding 1 to 2 cups water. Stir to thicken. Add to soup. Strain into broth if necessary.

NOTE: Chopped cabbage may be used in place of sauerkraut.

2. From The Foods of Greece, Aglaia Kremezi and the www.

Fassolada - Greek Lima Bean Soup

Notes in italics are from web recipes or are my added comments.

Ingredients:

• 1/2 lb dry lima beans; soak overnight or use quick-soak method and then cook for 20 min. in pressure cooker.
  
• 2 stalks chopped celery w. leaves
  
• 2 carrots sliced
  
• 1/2 cup olive oil
• 1-3 chopped onions
• 2 green bell peppers, diced
  
• 1 small hot pepper, minced (or dash of tobasco sauce)
• 3 tbs tomato paste
  
• 1 tbs dry mustard
  
• juice of 1/2 lemon or more
  
• Add'l recommendations from internet recipes:
  
• 1/2 teaspoon of oregano
• 3-4 cloves of minced garlic
• 1 bay leaf
• Note that I did not use these the first time
  

Directions:

Using 3 quarts of cold water, boil the mixed beans. Cook gently until skins barely slip but the beans are still firm. Drain. Cover with fresh water.

Saute the rest of the ingredients separately, except for the tomato paste and mustard, until the onions are transparent: about 3 min. Combine vegetables and beans and add the mustard and tomato paste. Simmer until all ingredients are tender. Puree 1 - 1 1/2 c. either in blender or with handheld blender. Serve with bread and red wine. I think it is best to wait a day to eat the soup, because the flavor is better.