Here’s one of our favorite soup recipes to get you through the last bit of winter
1 bag frozen corn
2 large potatoes in 1" dice
3 tablespoon olive oil
1 large sweet onion
4 cloves garlic
3 carrots, peeled and chopped
3 stalks celery, washed and chopped
1 red bell pepper, cored and diced
2 teaspoons salt
1 teaspoon fresh ground pepper
1 teaspoon oregano
4 cups vegetable broth (or chicken stock)
Put the potatoes in a pot of boiling water and let them boil until soft. In a stock pot, saute’ onion and garlic in olive oil until translucent. Reduce to medium heat and add vegetable or chicken stock, corn, carrots, celery, bell pepper, salt, pepper and oregano. While the vegetables simmer, drain cooked potatoes and transfer to a blender or food process. Blend until smooth. Begin to add potato puree to the soup until it’s thickened. If you want a traditionally creamier soup, leave the potatoes in a 1" dice and add to soup with the vegetables. Add 1/2 cup of heavy cream to make the soup a traditional chowder.
To freeze dry soup, pour cooked soup on the freeze drying trays and process. Break the freeze dried soup into small chunks and store in an airtight container until you’re ready to use. Stored properly, freeze dried food will last up to 25 years, so homemade soup is a great staple for your emergency food supply.
To re-hydrate soup, just add hot water until it returns to it’s original consistency.
