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Soup 1-P(FR)

Soup 1-P(FR)

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retsnimdecorp
Right. So, here's the potato soup recipe, with the changes I made and the further changes that were proposed after the meal, as well as my commentary.

Ingredients:
2 tablespoons butter
1/2 cup celery, finely chopped
1/2 cup onion finely chopped
2 cups potato, peeled and chopped into 3/4" squares (need not be precise)
1/2 teaspoon salt
14 ounces chicken broth
1 can condensed cream of chicken soup
1/2 cup whole milk (any milk is fine, does not have to be whole)
1/2 cup heavy whipping cream (seriously, I love this stuff. Original recipe calls for Half 'n Half. Pansy.)

Method:
In medium pot, melt butter until it heats through and almost finishes that bubbling thing it likes to do when heated pretty high. Add the celery and onion, and wilt. I have no clue what this means, so I took it to be 'cook until pretty tender'.

Add the potatoes, salt, chicken broth, and condensed soup, making sure that the potatoes are covered. They should be, otherwise you used far too many potatoes. Stir the mixture together, and bring to a boil.

Reduce the heat and simmer for 20-25 minutes, or until potatoes are cooked through. This time, it only took about fifteen minutes for mine. So, watch them. If you can stick a fork through them, you're good. You may also wish to taste test. Obey this wish, as it will tell you if you added far too much salt at a point where it can be corrected easily.

Remove between 1/2 and 3/4 of the mixture, placing it in a separate bowl. Using a Speed stick or similar utensil, puree the crap out of whatever is left in the pot. You can also use a blender, potato masher, or probably even a fork if you're desperate enough. Once you've pureed, return the stuff you set aside to the pot.

Add the milk and cream at this point, mix together and continue to heat through. Add salt and pepper to taste. This recipe makes enough for four regular servings, two large servings, or one giant serving.

Additionally, you can make fresh whipped cream to go on top so long as you don't add sugar. This means stay away from Reddi-whip and similar products. Also, crumble crisp bacon on top. Crisp bacon on this soup is awesome.

Anyway, this recipe is technically not vegetarian, since cream of chicken soup contains meat. Also, the bacon. But the bacon can be left off, not so much with the soup. As it stands, I think you might be able to make it vegetarian by using a cream of (insert non-meat thing here) soup, but I don't really want to muck with this recipe more than I already have.
  • What Whipped Creme????

    (Anonymous)
    NOOOOOOOOOOOO!!!! I can see a sprinkling of chedder cheese and bacon but Nick??? whipped creme???? okay....maybe sour cream...but whipped....really?!!

    Also as an FYI, the reason you only puree a small portion of the soup (for those people who would skip this step and just puree the whole thing) is because the part you puree is what gives the soup it's thickness as it were. The unpureed parts give it body and a good sensation in the mouth (something to bite).

    Love,
    Mom (the new vampirate...yaar <- said with a romanian accent)
    • Re: What Whipped Creme????

      Non-sweet whipped cream is good! I was going by things I have picked up in Joy of Cooking, and it seemed to be a good idea. To be fair, I did consider sour cream, but opted against it when I realised I could learn how to make whipped cream. As it stands, it worked really nicely on cutting the salt down while not compromising the flavour. So, I think it worked nicely.

      As for the pureeing, I kinda figured that was the reason. The whole 'mouthfeel' thing. I know how important it is, as you need it for a good quiche. Also good food, period. Has to be a feast for all the senses, ya dig?

      Also, seriously? Vampirates? Augh!
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