|Cheesy Dill Potato Soup
4 - 5 lbs. potatoes, peeled and sliced
1 med. onion, chopped
Boil potatoes and onion in water until tender. Drain excess water. Use pastry
blender or masher to mash up cooked potatoes and onion. Then add:
1/2 stick butter or margarine
salt and pepper to taste
2 Tbsp. dill weed
Milk to cover.
2 cups shredded Cheddar or Colby cheese.
Heat to desired temperature and serve.
Split Pea Soup with Herbs
1 lb. dried split peas
1 small onion, chopped
2 potatoes, cubed
2 carrots, cubed
1/2 to 1 lb. ham or smoked sausage (optional)
1 - 2 bay leaves
1 good sprig of lovage, fresh or dried
2 - 3 tsp. All-Purpose vegetable seasoning (see recipe below)
Salt and pepper to taste.
Wash and drain peas and put in pan. Cover with 2 inches of water and put over
medium heat on stove. While cooking, add onion, potato, carrots, and all of the
herbs. Simmer until vegetables are all cooked tender and flavor is good. Add salt
and pepper to taste.
All-Purpose Vegetable Seasoning
2 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. Thyme
1 Tbsp. Marjoram
1/2 Tbsp. Sage
Blend all together and store in jar. Use in vegetables, butters, casseroles, and