The Quilt Inn Country Cookbook

Aliske Webb

tbsp. fresh parsley, chopped

/4 tsp. thyme

tsp. salt

tsp. fresh ground pepper

Melt butter in saucepan. Add onions and garlic. Cook but do not brown. Add

carrots, celery, zucchini, potatoes, tomatoes, and half the parsley. Bring to boil, cover,

reduce heat and simmer 25 minutes or until vegetables are tender. Puree soup in

blender. Return to heat. Add milk. Cool thoroughly but do not boil. Season to taste.

Serve with a Chablis wine and cornbread. Garnish with remaining parsley.

Grampa’s I Hate Pea Soup

When I was a very little girl I hated peas. Who doesn’t? My Grampa used to

tell me that they were good for me and would “put hair on my chest”. Somehow I knew

that I didn’t want hair on my chest. Fortunately, I learned to like peas anyway, much

to the surprise of my family!

1/2 cups dry yellow split peas

cups chicken stock

cups cooked ham, chopped

cup carrots, shredded

cup onion, chopped

cup celery, chopped

tbsp. butter

cups milk

salt and fresh ground pepper to taste

Wash peas and place in saucepan. Add stock, ham, carrots, onion, celery and

butter. Bring to boil. Reduce heat, cover and simmer 3 hours or until peas are tender.

Stir in milk. Add salt and pepper to taste. Reheat to serving temperature. Serve with

croutons and parsley garnish and chilled Chablis.

Yankee Doodle Minestrone Soup

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Country Cooking