Re: [Geology2] OT: Soup Time

Lol Rick...very entertaining! Looks good and will be a fine soup for those times when we allneed comfort food. Allison

From: Rick Bates <HappyMoosePhoto@gmail.com>
To: geology2@yahoogroups.com
Sent: Sunday, April 1, 2012 7:28 PM
Subject: [Geology2] OT: Soup Time

 

I found this in an old email of mine; hopefully it will suffice for now.  Alert your cardiologist before you eat!  It's (s)creaming high in cholesterol and fat (low on veggies and proteins).  Ditto my ice cream (I make an awesome vanilla and a pretty good fresh peach); you've been warned.  My waistline is the warning sign (I like food).

 

No matter how I try to trim down the portions, I always end up with about 4 gallons of soup, which doesn't last long.  When I have my family together for the holidays, these are often requested of me.  Figure a quart per person, per meal.

 

You'll want to plan ahead and probably use the largest stock pot you have.  I didn't extract the ingredient portions, you'll have to figure that out before shopping.  Don't forget space for leftovers in the frig, if any.

 

I am NOT a chef, nor do I play one on stage or TV.  I like simple, direct style cooking.

 

I'll see if I can find my 'Taco Stew' Bachelor style recipe.  It's another favorite.  If not, I'll write it down again.  [Bachelor style means, one spoon and one pot to cook and eat with; max return for fewer dishes.]

 

If all y'all survive these, I'll pass along my "firehouse garlic bread' recipe too.  But you don't want to break a sweat for at least three days after that.  Folks will also demonstrate a tendency to stay upwind of you too.  :o)  It's not for garlic beginners, but goes well with a LOT of foods (as does cornbread, polenta etc.). 

 

I won't tell you my Mexican recipes; let's just say that habaneras are for wimps.  Few can take what I like in spicy heat, even Thai food can be underspiced.

 

This was never written down before, it's one I created by doing and some windage is required (play with it, make it yours). It's a simple soup, a peasant soup.  I find that as I get older, while I enjoy some foo foo foods, the simpler foods are more pleasing to me, more filling and more agreeable to my tummy.  (I'm all over sushi, when I find a good place.)

==  ==

 

Potato Onion OR Clam Chowder Soup

One pound of bacon, fried but not crispy, drained, patted down to remove grease, chopped, set aside. You may trim some of the fat, but it won't matter, this isn't healthy soup. (One slice for the cook is the limit, no cheating.)

5 pounds of red potatoes, peeled (if you want, or just washed which adds color), cut into slightly larger than bite sized pieces (they'll shrink a titch and erode during cooking).

 

[If you want carrots, add them now; or if sliced add with onions/clams below.]

Don't rush, this is an afternoon project, let the smells fill the house/cabin/RV.  Use just enough liquid to cover the potatoes, you'll add
more later.

IF potato/onion, slow boil (or simmer) in chicken stock (my feeble attempt at health-ifying, plus added flavor)

IF clam chowder, slow boil (or simmer) in clam juice (bottled AND what's in the can/s).

Stir occasionally for more even cooking (burners and pots rarely agree on 'even').

 

DO NOT drain the liquid, keep the starchy water as a thickener; why waste it?  Besides, it has flavor.

When the potatoes are about half cooked (halfway clear) plus a bit, add one pound of sweet butter (yikes!); the bacon and

IF potato/onion, add sliced or diced onions (I use either white or LARGE yellow, add as much as you can stand, say 6 large?)

IF clam chowder, add clams and juice from can (one large can or a few small #8 cans)

Simmer (not boil) until the taters are just shy of done (take your time, stir it gently now and then), then;

Add one half gallon of milk or cream (2% is fine, it thickens well and is slightly healthier than cream), less is ok too, bring back up to hot, but DO NOT BOIL again. Stir often to keep blended, the butter will float and the milk will make a skin and it will scald then burn on the pot bottom (yuck!).  STIR!

Add fresh chopped celery (one head), garlic powder (duh), corn if you like (but it weakens the flavor, from its juice).

 

Add some fresh ground black pepper to taste and whatever other spice sounds good (NO "savory" spices or they'll overpower the flavor).  You don't need added salt; the clams, celery and bacon add plenty (see, I'm trying to make it healthier).

When the taters (and onions) are just shy of being done (nearly clear), finely crush some saltine crackers into a container (about one stick is fine, one cracker for the cook) and make a thick mush with some heavy whipping cream. Add the mix to the soup to thicken it (saltines leave almost no flavor, but flour, corn starch and others leave a taste).  Add the rest of the heavy cream (a quart is plenty, my standard unless your diet can afford all cream).  STIR!

Add fresh finely chopped parsley (a couple bunches, for appearance and flavor).  STIR!

Stir constantly, you're almost done. (Don't let it scald or burn or the dish washer will curse you and you'll impact the flavor.)

When it is thicker (almost to a boil), a very fine bubbling will occur at the pot edges, take the pot OFF the burner. (Electric stoves coast to a stop, take it OFF the burner, it WILL scorch if you don't, that isn't good.)

Serve with crackers and top with more fresh ground black pepper.  San Francisco French bread if you can get it (no one else makes good French bread so don't bother) on the side.

DO NOT BOIL after adding milk/cream or it will thin out and never thicken again (it won't be stew thick, but it will get denser). If you like it REALLY thick, you can add another thickening agent (I don't like the flavor of most of them).

Leftovers can be frozen, but it's never as good again. Reheating leftovers is ok (some flavor melding occurs), but don't boil unless you want gruel; bring leftovers just above eating temperature, then serve.

Gramma always had this on her stove simmering, but it was a thinner soup and a wonderful memory of the times I got to visit with her (gone for over thirty years, but never far from my memory).

Just feel those arteries clog up. Best served when seated around the fireplace with friends and family, that'll warm you nicely too.

Don't bother me, I'm cholesterol loading. Tryptophan time . . . Zzzzzzzz.

 

 

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