It’s getting to be that time of year again when the oppressive heat of summer is behind us and chilly mornings and afternoons are just around the corner. The change in seasons typically brings about changes in our meal planning.
At the top of the list for those chillier temperatures are soups and stews, often accompanied by warm sandwiches. These recipes for Baked Potato Soup recipe and Broiled Open-Faced Crab Sandwiches are great for welcoming in the next autumn season!
BAKED POTATO SOUP
3 strips bacon, sliced
4 green onions, whites and greens separated, chopped
2 cloves garlic, minced
1 tablespoon flour
8 cups low-sodium chicken stock
2 medium russet potatoes, baked (leftover potatoes work great)
1/2 cup half-and-half
Salt and black pepper to taste
Shredded cheddar cheese (amount to taste)
Tabasco sauce to taste (optional)
Heat a large soup pot over medium heat, add the bacon and cook for about 5 minutes, until crispy. Remove with a slotted spoon and reserve. Discard all but a thin film of the bacon fat.
Add the white part only of the green onions and garlic to the pot and cook for a minute or two, until fragrant and the onions are translucent.
Add the flour and stir to coat the ingredients. Pour in the chicken stock, whisking to help prevent any lumps from forming.
Remove the peel from one of the potatoes, chop and add to the pot. Use a potato masher to smash the potato into the broth. (For a smoother, more uniform soup, you can puree the soup in a blender.) Cube the other potato, leaving the peel on, and add to the soup, along with the half-and-half.
Season with salt and pepper to taste. Turn the heat all the way down and simmer for 5 to 10 minutes.
When ready to serve, ladle the soup into bowls and garnish with the bacon, tops of green onions, desired amount of shredded cheddar cheese and, if desired, a few shakes of Tabasco. Makes 4 servings.
BROILED OPEN-FACED CRAB SANDWICHES
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
1/8 teaspoon white pepper
1/4 cup mayonnaise
1 teaspoon lemon juice
1 (6-ounce) package fresh or frozen, salad-style imitation crab, thawed
3 slices whole wheat or sour dough bread, toasted
2 ounces (1/2 cup) shredded cheddar cheese
Fresh parsley, for garnish (if desired)
In a small bowl, combine green pepper, onion mayonnaise and lemon juice; mix well. Gently stir in crab and spread 1/2 cup mixture on each slice of toast; sprinkle with cheese.
Broil 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted and mixture is thoroughly heated. Garnish with parsley. Makes 3 sandwiches.
Note: One 6-ounce can crabmeat, drained and flaked can be substituted for imitation crab.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
