Pair these two recipes together and you’ll have the perfect combo for a quiet night in!
Fransozensuppe ohne Fleisch / Light French Vegetable Soup
2 quarts vegetable stock (page 46), chicken broth (page 45), or instant chicken bouillon
2 quarts shredded or finely chopped cabbage (1 large head)
3 medium onions, chopped fine
3 medium carrots, chopped fine
1 large can tomato juice (46 ounce)
Dash salt and pepper
Prepare stock or broth and, if necessary, add water to increase to 2 quarts. Bring slowly to a boil; add vegetables and tomato juice. Simmer until vegetables are tender. If you are using instant bouillon, do not add salt. If you are using homemade stock, you may want to add a dash of salt and pepper. Taste your soup before adding the salt.
Yields 12 servings.
Linda Selzer, Homestead
Note: Mrs. Selzer adapted the original Fransozensuppe recipe to conform to her family’s low-fat diet.
Cheese Ball
16 ounces cream cheese
1 chopped green pepper
8 ½ ounce can crushed pineapple (well-drained)
Form all ingredients into a ball and roll into walnuts or pecans.
Betty Martens
Innkeeper Bonnie notes that “I make a similar cheese ball and add small ham bits in it for added flavor, and roll it in shredded cheese.”
The Light French Veg Soup recipe is from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe.
The Cheese Ball recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.
