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The Quilt Inn Country Cookbook
Aliske Webb
As the sun goes down, friends and family gather together and we serve our
Thanksgiving feast at an antique rectory table that seats fourteen at a squeeze. Two
hundred years later, we give thanks for our abundance and give thanks to the long
gone pioneers who built the little one room stone cabin in the woods.
Autumn is the time when I really enjoy making and eating soups. They make
light meals yet are warm and hearty fillers after a long brisk walk. Soups usually “age”
well and are even better the next day.
Never worry about not having stock or broth to make a soup. Many soups
taste just as good with water. You can make up for the richness that stock adds by
slightly decreasing the amount of water called for, or by adding a splash of wine.
I think country soups are best served in rustic crockery bowls. Always warm the
soup bowls before serving so the soup does not cool off too fast, and you can take
time to savor the flavor.
New England Clam Chowder
2
3
1
4
1
1
1
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2
6
3
onions, chopped fine
potatoes, peeled and diced
/2 cup all-purpose flour
cups milk
/4 cup butter
tsp. fresh thyme
/4 tsp. salt
/4 tsp. fresh ground pepper
tins clams, with juice
slices bacon, cooked crisp and chopped
green onions, chopped
croutons to garnish
Melt butter in saucepan. Add onions, cook untilfragrant but not brown. Add flour,
cook over low heat for 5 minutes. Cool slightly. Whisk in milk. Bring to a boil. Add
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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