Reuben Soup

Reuben Soup

1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut -- rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper -- to taste Rye croutons -- optional
Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda. Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons
if de sired. Serves 12.

Bon Appétit!

Classic Pea Soup

Classic Pea Soup

A traditional dish that has long been associated with the habitants. The way the voyageurs made pea soup while travelling was by boiling peas until they burst and then adding pork strips and crumbled biscuits (Durnford, 138). This recipe is a little fancier than that, but it is still quite easy to prepare.

½ pound dried green peas	1 or 2 bay leaves
¼ pound salt pork	1 tbsp. dried parsley
7 cups water	½ tsp. savory
2 small onions, finely chopped	1½ tsp. salt
1 carrot, diced	¼ tsp. pepper

Wash & drain peas. Combine in large pot with salt pork, water, onions, carrot, bay leaves, parsley, & savory. Bring to a boil ; boil two minutes. Remove from heat and let stand 1 hour. Boil again, lower heat, and simmer 1½ hours or until peas are cooked. Remove salt pork and dice. Put pea mixture, salt, & pepper through potato ricer or blender. Stir meat back into pea mixture and reheat if necessary.

Bon Appétit!