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    Sunday, October 18, 2009

    Soup

    I've been on a soup kick lately - I've made both potato and squash soup in the last 30 hours. I'm not certain what has encouraged me to get so creative in the kitchen, but it's an easy thing to keep on hand in the fridge to take for lunch. My recipes are as follows:

    Potato Soup (Mom's recipe)

    Potatoes - enough to cover the bottom of a large pot. 6-7 med or 5 large. Peel and put into a pot and cover with water - just to the top of the potatoes.

    Sausage - smoked sausage is the best way to go. Polish sausage is an easy way to go. 3 sausages is usually enough. Lay them on top of the potatoes.

    Chicken soup stock - a tablespoon or so would be sufficient (I rarely measure anything...) Put in the pot with the potatoes, water and sausage.

    Onions - finely chop one medium sized potato and put it in the pot.

    Parsley - gives the soup some colour.

    Corn - also gives the soup some colour. Totally optional.

    Boil the potatoes until they are soft, even possibly falling apart. If the water goes down while cooking, add some more. When the potatoes are done, take the sausages off and set aside. Mash the potatoes and add parsley and corn. Slice the sausage into "coins" and put into the soup. Add milk to give it a creamy texture, possibly about a cup.


    Random Squash Soup

    About 4 cups of cooked squash - I used acorn squash this time but any kind will work.

    Soup stock (or water and chicken soup base). - also approx 4 cups. I just add it in until I think there's enough

    Onion - one medium sized onion, chopped up.

    Garlic - about a teaspoon.
    Ginger - about half a teaspoon.

    Pepper - I found this great pepper medley at Bulk Barn a while back that I have been using for anything requiring pepper. About half a teaspoon.

    Nutmeg - a dash. Up to you to determine what constitutes a dash.

    Rosemary - again, a dash.

    Put everything in a pot and boil til squash is soft and can be mashed with a spoon. When it's good and cooked, probably 20 min or so, put into a blender and blend until smooth. Pour back into a pot and add about half a cup of milk. Would probably be great if it had some ham or sausage in it.
    - This has a whole bunch of different flavours going on - pepper, garlic, ginger - it's kinda "spicy" but not in a bad way.

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