at The Creative Cupboard.

*This soup looks like a lot of work, but, it can be made with leftover chicken or packaged cooked chicken cuts (which is what I use). The response from your Sno~folk will make it all worth the effort!

FRENCH CREAMY CHICKEN NOODLE SOUP

2 Tablespoons butter

1 leek, including one inch of green, cleaned and finely diced

1 Granny Smith apple, peeled, cored and finely diced

2 Tablespoons applejack (may substitute Dry Sherry)

1 Tablespoon cider vinegar

3 cups chicken broth

1 cup apple cider

12 ounces boneless, skinless chicken breast, diced*(see above paragraph)

2 cups fine egg noodles, dry

1/2 cup heavy cream

1/4 cup grated Gruyere (optional)

salt and pepper to taste

chives for garnish

Heat butter in a saucepan; add leeks and apple. Cover and simmer until tender; about 5 minutes. Add the applejack and reduce until almost evaporated. Stir in the cider vinegar, broth and apple cider; bring to a simmer. Cook noodles separatly according to package directions. Do not allow to get too soft.
Add chicken and egg noodles to the broth. Cover and cook about 5 minutes, until chicken is cooked through. Skim off any fat from the surface. Stir in the heavy cream and, if desired, the Gruyere cheese. Season to taste and serve garnished with chives.

CREAM OF PEA SOUP

1 lb frozen petite peas

Pinch of baking soda (to keep green color of peas)

1 oz butter, softened

1 oz flour

Scallion

2 cans chicken broth

Chop scallion finely and let wilt in a little butter. Add broth. Let come to a boil and then add frozen peas and a pinch of baking soda. Cook for about 15 minutes. Then mix flour and butter together to form a roux and add to broth. When broth is thickened, then put mixture into a blender until it gets a smooth and creamy consistency. Serves 6

Don't throw away that left-over ham bone! Split Pea Soup is a real "stick to your ribs" Winter~Warmer!

SPLIT PEA SOUP WITH HAM

1 left-over ham bone or ham hocks

1 quart of chicken broth

2 T. olive oil

1 medium yellow onion (chopped)

1 one pound pkg. of split peas

1/4 c. dry white wine

1 clove garlic

3 bay leaves

Remove excess ham from bone, dice and set aside. Heat a 5-6 quart stock pot, add olive oil, onion, and grate garlic into the oil. Do not let the garlic brown. Add the wine and stir. Add the bone, and cover with chicken broth, and fill the rest of the pot with water. Add the peas, and bay leaves and let simmer until the peas are cooked and the soup has a creamy consistancy. Stir in the remaining diced ham,salt & pepper to taste, and serve with croutons or toast. Hmmmm!

CURRIED BUTTERNUT SQUASH SOUP

2 pkgs. frozen mashed butternut squash (defrosted)

2 T. butter or margarine

1/4 c. Dry Sherry

1 apple diced(green or red..I use Rome for the color)

i small yellow onion (diced)

3 cans chicken broth

1 pkg. of powdered Curry Sauce OR 2-3 T. Curry Powder

(Curry Sauce can usually be found where they sell powdered gravy mixes and soups)

In a 3 quart sauce pan, saute onion and half of the diced apple in the butter until translucent. Add the sherry, and stir a bit more, then add the chicken broth. Transfer the mixture to a blender and puree until the onion and apple have disappeared. Return to pot, and add the defrosted butternut squash and the Curry Sauce. Simmer to an easy boil. Serve with a bit of the diced apple as a garnish.

MINTY COCOA

1 packet of your favorite instant cocoa

1 tsp. peppermint extract

dash cinnamon

peppermint stick

Prepare cocoa as directed, stir in peppermint extract, sprinkle with cinnamon and garnish with peppermint stick.
For the adult version, substitute one Tablespoon of Peppermint Schnapps for the extract.

IRISH COFFEE

6 oz. prepared hot black coffee

1.5 oz. Irish Whiskey

1 T. Brown sugar

Heavy Cream beaten to a custardy consistancy..not fluffy whipped

In an Irish Coffee glass or mug, mix sugar and whiskey, add coffee, stir then top with heavy cream. The cream should lay on top, and the liquid sipped through the cream..do not stir.

HOT BUTTERED RUM

A big hit at the ski lodges, this recipe will yield 4 servings

1 c Butter

1 c Brown sugar

1/2 c Sifted fruit sugar

1 t Ground nutmeg

1 t Ground cinnamon

2 c Vanilla ice cream, softened

Rum

Boiling water

In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well.

SPICED CIDER

To one cup of heated apple cider, add any or all of the following:

1/8 tsps. of cinnamon, powdered cloves, nutmeg

1/2 tsp. vanilla

Don't go yet...there's more to come!