In the Bowl or out, soup cuts the chill
You might describe Edmonds as a two-class society. There is "the cream" on top and then there is "the bottom of the bowl." Or visa versa.
There are advantages and disadvantages for both.
Those living on or near Sunset Avenue get closeup views of the ferryboats, sailboats and beachside sand castles.
The views are restricted in the Five Corners neighborhoods. But what the residents get as a tradeoff is frequent sunshine and blue skies.
The distinctions are most obvious during the winter months. Those living on the upper elevations have been the first to enjoy occasional breaks in the gloom. In fact, Main Street acts as something of a thermometer .
The antidote for winter chill is the same at the top or bottom of the Edmonds Bowl and consists of a nice, hot bowl of soup.
Five Corners Soup
1 pound split peas
3/4 pound breakfast sausage links
1 chopped onion
1 stalk celery, chopped
1 mashed clove garlic
1 teaspoon dried basil
4 sliced carrots
2 potatoes, cubed
pepper and salt to taste
Plunk the peas into a large pot. Cut the sausage links in half and add to the pot along with the celery, onion, garlic and basil. Add nine cups of boiling water and two chicken bouillon cubes. Cover and simmer about two hours. Remove sausages and cut into one-inch pieces. Add to the pot four sliced carrots, two cubed potatoes, salt and pepper.
Cook over reduced heat another 30 minutes. Makes 4 to 6 bowls.
3 cloves garlic, peeled and mashed
1 teaspoon salt
1 tablespoon cooking oil
1 pound ground beef
1/2 cup chopped celery
1 chopped onion
1 can undiluted tomato soup
1 13-ounce can kidney beans in their sauce
3/4 cup water
1 teaspoon paprika
3 to 4 teaspoons chili powder
1 teaspoon allspice
1/2 cup shredded cheddar cheese
Mash the garlic with the salt. Crumble the beef into a skillet along with the cooking oil. Brown well. Add the celery, onion and the garlic.
Stir in the tomato soup and kidney beans, 3/4 cup water, the paprika, chili powder and allspice.
Pour everything in a casserole, cover and cook 30 to 45 minutes at 325 degrees. Remove lid and stir in the cheddar cheese.
Makes four large bowls.