Today’s Fearless Female prompt from The Accidental Genealogist is to:
Share a favorite recipe from your mother or grandmother’s kitchen. Why is this dish your favorite? If you don’t have one that’s been passed down, describe a favorite holiday or other meal you shared with your family.
I have a number of recipes that have been passed down in my family, but this is the one that I make the most often. I typically make it several times a year in the fall and winter; in fact, one of the few things I like about cold weather is making this soup. This recipe comes from my great-aunt Thelma, by way of my mother. I’ve modified it slightly over the years, but the core recipe is still true to Aunt Thelma’s original.
2 sliced celery sticks
1 medium onion, chopped
2 teaspoons butter
6 medium potatoes, cubed (I like to use Yukon Gold)
1 1/2 to 2 cups water (enough to barely cover potatoes)
2 sliced carrots (I use a handful of baby carrots, sliced)
5 chicken boullion cubes (I use 5 tsps. organic chicken base)
1/2 to 1 tsp. crushed whole thyme
1/2 to 1 tsp. crushed rosemary
1 clove garlic, crushed
2 cups milk
1 cup shredded cheese (I use extra-sharp cheddar)
dash freshly cracked black pepper
Saute celery and onions in butter until soft, but not brown. Add next 7 ingredients (through rosemary). Bring to a boil, then simmer until potatoes and carrots are tender. Remove from heat and mash lightly with a potato masher (you want it to be lumpy, not pureed). Add milk and cheese and stir until cheese is melted.
Garnish with a sprinkling of shredded cheddar cheese and serve with a crusty French or Italian bread and white wine.
This post was written for Women’s History Month. To see all posts in this series, click here.