Fall and dessert soups

More Stove Stories from my late mother's unpublished cookbook.
When I make the fish chowder I often add corn or make it with corn without the fish.

My mother also loved dessert soups.

BAKED FISH CHOWDER

This is in no way your traditional New England fish chowder, but it is easy and delicious. I've tried

adding salt pork to the original recipe given me. It seems to make this chowder even better.

Really, I don't remember which aunt contributed this many years ago, but I do know it's a favorite with family and friends.

• 1/4 lb. at least of salt pork
• 2 lbs of haddock or cod fillets
• 2 medium potatoes, peeled and diced
• Several  chopped celery leaves
• 1 bay leaf
• 1/2 cup butter
• 1/4 dried dill seed
• 1/4 tsp. freshly ground pepper
• 1/2 cup Vermouth
• 3 cups boiling water
• 3 cups light cream

Bake the fish until flaky.

Add all ingredients to 3-quart sauce pan with 3 cups boiling water.

Simmer until vegetables are done.

Add Vermouth and 3 cups light cream. (Note: there's chopped parsley in the photo)

 COLD CHERRY SOUP

• 2 one-pound cans pitted tart cherries
• Juice from a third can of cherries
• 1 cherry can of water
• 1/2 cup sugar
• 6 whole gloves
• 6 allspice berries
• 1 lemon sliced
• 1 two-inch cinnamon stick
• Dash of salt
• 1 tbsp. flour
• 2 cups light cream
• 1/2 bottle white wine such as Medoc

In a kettle combine the two 1-pound cans of cherries, the juice from the third can, 1 cherry can water, the sugar, cloves, allspice, sliced lemon, cinnamon and salt.

Bring to a boil.

Blend 1 tbsp. smoothly into the 3 cups light cream and stir the mixture into the cherry combination.

Add the 1/2 bottle white wine and bring to a boil stirring constantly.

Remove from heat and chill thorough.

Serve with 1 tbsp. whipped cream on each serving.

Will keep for 2 weeks refrigerated.

Makes 12 small servings.

 STOCKPOT SOUP

I had an uncle with whom I had great rapport although we argued constantly (but without rancor) at

the drop of a word, any word.

Financially very comfortable, he was the ultimate in contradiction. He never buttoned any sweater he ever owned. The elbows might be worn but the buttonholes were as they came from the men's shop.

Three cups of tea from one teabag was his cardinal rule but he'd pay $400 for a postage stamp without blinking an eye. He'd have loved the economical way with leftovers.

Keep a soup "stockpot" in your refrigerator by pouring in a suitable kettle all juice from vegetables, canned, fresh or froze. Also add any leftover bits of meats and vegetables. At the end of the week simmer the stock with either a packet of dry soup mix or add fresh vegetables any kind of cooked pasta or whatever suits your fancy. An easy meal with a salad and French bread of hot rolls.

SALAD (SPRING) SOUP

This must be the most ingenious leftover ever devised. It is always different and always delicious.

Don't tell your family you're serving them the remains of yesterday's salad or that's why those little leftovers have vanished from the refrigerator. If they insist on knowing what it is, tell them it's "Spring Soup."

• 1 1/2 cups green salad more or less with dressing remaining in bowl
• Lettuce leaves (5 or 6 large)
• 1/2 to 2 cups leftover cooked vegetables
• 2 to 3 tbsp. vegetable oil
• 1 to3 cans chicken broth or stock
• Salt
• Freshly ground pepper
• 2 drops Tabasco

Heat oil in a heavy sauce pan and add leftover salad and vegetables.

Saute over medium heat 5 to 10 minutes, stirring occasionally until lettuce is wilted.

Pour this mixture into a blender with some of the chicken broth and puree thoroughly. Return to the broth remaining in the sauce pan and bring to moderate boil.

Add, salt, pepper and Tabasco.

Serve with croutons if desired.

The measurements are flexible and dictated by the amount of ingredients you have on hand.

GRACE'S CARROT SOUP

Even people who don't like carrots like this.

• 1-1/2 cups carrots, cut up, cooked
• 1/2 cup milk
• 1/2 cup light cream
• 1 cup chicken broth
• Dash nutmeg
• Dash cinnamon
• 1 tbsp. brown sugar
• Salt and pepper to taste

Blend carrots, broth, spices. Heat. Add cream and milk and simmer. Do NOT boil.

CHEDDAR CHEESE SOUP

 Get out the soup kettle and prepare to see your reputation soar to new heights. The first hint of autumn

absolutely dictates this soup, although I actually make it all year round. It's that good.

• 1 large onion
• 2 tbsp. butter
• 1 tbsp. flour
• 1/2 cup chicken stock (or beef)
• 4 cups milk
• 1/4 SHARP cheddar cheese
• 1/8 tsp. dry mustard
• 1/8 tsp. freshly ground pepper
• 1/4 tsp. salt
• Paprika
• Worcestershire sauce
• Sauteed mushrooms (optional)

Chop the onion medium fine and saute in butter in a heavy kettle over low heat. Don't let them brown.

Sprinkle with flour, stir in a smooth paste.

Gradually stir in chicken (or beef) broth.

Add milk slowly, stirring  constantly until thickened.

You can use a double boiler to be safer if you'd prefer.

Grate in SHARP cheddar cheese, add dry mustard, stir constantly.

Heat until cheese melts and remove from the stove at once.

Season with salt, pepper, paprika and two or three stops of Worcestershire.

Add sauteed mushrooms if you wish.

Six servings. you'll wish you'd doubled it.

PINK STRAWBERRY SOUP

Pretty as a picture, this is a party soup or for romantic dinners for two. Call it a glamorous soup, call it

exotic, call it elegant.

• 1 pound fresh ripe strawberries
• 4 cups Port
• 1 1/4 cups water
• 1 cup sugar
• Pinch of salt
• 3 tbsp. arrowroot

Hull and wash strawberries and put in a saucepan with 4 cups Port and one cup of water.

Bring to a boil.

Mix the arrowroot with with 1/4 cup water and stir into the hot soup.

Reheat and stir until it thickens.

Serve the soup chilled and topped with a small dollop of whipped cream and/or a sprinkle of chopped walnuts.

Serves six to 10 depending on the role it plays in your menu.