Coldest Night of the Year Stone Soup & Lemon Pound Cake
Stone Soup Recipe
Ingredients
1/3 cup oil
4 cloves garlic, chopped
2 onions, chopped
1 celeriac or 4 stalks celery, chopped
4 carrots, chopped
2 large potatoes, chopped*
1 cup dried red lentils
1 bunch parsley, chopped
1 small jar "Better than Bouillon" (about 150 ml)
Juice of 1 lemon (optional)
1 stone, rinsed
salt and pepper, to taste
Serve with Fresh Baked Crusty Buns*
Directions
Heat oil in an 8-qt soup pot and sauté onion and garlic until soft and translucent. Add stone.
Add carrots, celery, potatoes and cook until just softened, about 10 minutes
Add lentils and bouillon. Fill the remainder of pot with hot water (about 7 L) and bring to boil.
Once boiling, reduce heat and simmer for at least 20 minutes. Add bouillon.
Before serving, stir in parsley, lemon and adjust salt and pepper to taste.
Instant Pot Alternative (8qt):
Using 'sauté' function, heat oil and fry onion and garlic until translucent.
Add remaining ingredients (except parsley and lemon) and fill with water to the "fill" line (8qt)
Set on high for 20 minutes. Allow natural release.
Stir in parsley and lemon juice. Adjust seasonings as necessary.
*Do not put stone in Instant Pot during cooking.
Recipe credit: Shuswap Food
*In Flyer February 27-March 5, 2022.
Lemon Pound Cake
Ingredients
1 box Betty Crocker Super Moist yellow cake mix*
1 package (3 oz.) Kraft cream cheese, softened*
1 cup water or milk
1 tbsp. lemon zest*
3 eggs
Glaze
1 3/4 cups icing sugar
1/4 cup Fresh lemon Juice*
Zest of one lemon*
Pinch of salt
Directions
Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray and dust with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
Mix all glaze ingredients together and drizzle over cooled cake, enjoy!
Recipe & Photo credits: Betty Crocker
*In Flyer February 27-March 5, 2022.