Recipe: Smith Super Soup

My late Mother-in-Law was a cook, an entertainer and apparently so sweet sugar dripped off her. I never had the opportunity to meet her, though two of our three children are named for her it goes without saying she was pretty special. Reading her handwritten recipes she sent to my husband in his early post-college days, makes me feel as though I know some part of her.

And while I didn’t know her, I know two things from the five children she raised. She would have loved Lewis Smith Lake as it provides an outlet for families & friends to come together and she would be tickled to share with each of you this recipe for what is now our family’s favorite soup. 

Best served on a chilly winter night #lakeside. 

 Super Soup 

1 Can of each of the following:

·      1 Split Pea with Ham & Bacon

·      Beef Consommé (not bouillon)

·      Cream of Celery

·      French Onion

Pepper to taste

¼ teaspoon of Curry Powder

½ soup can of milk

 Directions:

In the blender, pour in ½ of the Ham & Bacon and ½ of the beef consommé and mix until blended. Add to the boiler. Add the other ½ of the Split Pea with Ham & Bacon soup, Beef Consommé and some of the French Onion and Cream of Celery, blending until smooth. Keep adding and blending remaining soup, curry powder, and pepper; finally adding the milk. Once all has been added, simmer for 45 minutes.

Serve with French Baguettes   

Recipe from the late:

Clara Walker Ralls Williams

Gadsden, Alabama