Our Stories: Women’s Super Supper Recipes
Prue’s Icelandic Fish Soup
Note that the original recipe gave quantities in grams (g) and deciliters (dl). I have converted to approximate measures more familiar in American kitchens.
600-800 g (21-28 oz) fish (Any white fish will do; I use cod.)
5 dl (2+ c) fish broth produced by cooking the fish
Boil the fish in water seasoned with salt. Keep 5 dl of the fish broth to use for the soup. Bone the fish and chop (or flake with a fork) and set aside while you prepare the rest of the soup.
1 tsp salt
100 g (4 oz) chopped celery
100 g (4 oz) chopped leeks
4 medium-sized carrots
1 medium-sized onion
70 g (2.5 oz) butter
1 tsp curry
2 Tbsp flour
Put the butter and curry in a large soup pot and simmer over a low heat until melted. Next, cut the vegetables into small pieces, add them to the pot, and turn the heat up. Let this bubble for 5-8 minutes over medium heat and then sprinkle the flour over the vegetables and stir everything together well.
1.5 tsp fish stock powder or 1 fish stock cube (I used a vegetable bouillon cube which was the closest thing I could find.)
3 egg yolks
7 dl (3 scant cups) white wine or whey
Optional: 6 oz shelled, cooked shrimp (Sometimes I use this although I didn’t when making the soup for you.)
Next, add the fish broth (see 1st step, above) and the fish stock (or veg cube) to the vegetables. Bring this mixture to a boil and simmer over low heat for 5 minutes. Add the cream and heat without boiling.
Stir the egg yolks together in a bowl and spoon a bit of the soup into the bowl. In this way you heat the egg yolks before adding them to the soup and thus prevent them from heating too suddenly and disintegrating or clumping. Now add the egg yolks to the soup and take care that it does not boil again.
Add the fish (and shrimp, if used) to the soup and mix in the white wine or whey. If needed, carefully heat without boiling.
Enjoy! And imagine you are in Iceland where I obtained this recipe.
Elena’s Meat Ball Soup
(For Souper Supper 2021, recipe was tripled.)
1 ½ lb combination of ground beef, turkey, and pork
3 cloves garlic minced
1 raw egg, whisked
½ c refrigerator style grated parmesan cheese
1/3 c plain bread crumbs
2 tsp oregano
½ tsp smoked paprika
¾ c spinach & baby kale processed in food processor.
(Measure after processing)
½ tsp salt
Black pepper to taste
Mix all ingredients in a large ball using your hands to
mix everything thoroughly.
Form meatballs rolling with hands about 1 ½ TB per meatball.
Spread on oiled sheet pan and broil for about 4 minutes.
2 TB olive oil
Small onion (1/2c chopped)
Carrots (2?) (1 c chopped)
1/3 green pepper, chopped
celery 2/3 c chopped
2 cloves garlic minced
6 c broth (chicken, beef, or vegetable)
1-28 oz can peeled tomatoes with juice
1 tsp oregano
½ tsp smoked paprika
½ tsp salt
Black pepper to taste.
Heat olive oil in large pot. Add onions, carrots, green pepper and
celery. Cook for 5 minutes. Add garlic, cook for 3-4 minutes.
Add broth, tomatoes, oregano and paprika. Cook over medium
heat for 10 minutes. Add meatballs and cook for another
Cary’s Hearty Vegetable Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
- 6 cloves garlic, pressed or minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- 1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
- 1 tablespoon lemon juice
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Prue’s Apple Walnut Cake
Apple Walnut Cake
Pour 2 Tbsp lemon juice over 4 c. chopped, peeled apples
3 c. flour
2 c. sugar
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. salt
Mix the following into dry ingredients:
4 beaten eggs
1 c. cooking oil
1 ½ tsp. vanilla
Fold into batter:
4 c. apples, prepared as above
¾ c. raisins
1 c. chopped walnuts
Bake in 2 regular loaf pans or in an angel food or Bundt pan.
350° for 1 hour 15 minutes
¼ c. brown sugar
¼ c. butter
½ tsp. vanilla
Dribble over warm cake.
Sprinkle with a few additional chopped walnuts.