Sunday, March 18, 2012
I made bacon for breakfast and saved four strips out to garnish the soup. I also used the bacon drippings to saute the onion and celery for the soup. Once those were soft I added a pound of diced potatoes, garlic, chicken stock and milk to the pot and simmered until the potatoes were tender. When the potatoes are soft you add the grated Havarti cheese with caraway seeds to the soup. Then you make a paste of butter and flour and add to the soup until completely blended. This thickens the soup up nicely. To serve the soup, you add fresh chives and crumbled bacon as garnish.
Comments included 'yummy', 'delicious', and 'more bacon'. They said the soup was warm in your mouth and was nicely aromatic. This was definitely my favorite soup so far and one of the most widely appreciated.
On March 4th, I made the recipe for 'Melt in your mouth Beef and Barely Soup. It was a long cooking beef stew. First you brown the meat, then add beef stock, Soy Sauce, Worcestershire sauce, salt, and pepper. You simmer this for over an hour. While its cooking, you saute the veggies - carrots, celery, parsnips, and onion until softened. Separately, you saute the mushrooms until lightly browned. After the meat has cooked, you add the vegetables except the mushrooms, along with cubed potato, barley, and thyme to the pot. You simmer this for almost an hour then add the mushrooms.
I made this soup a day ahead and served it to the family the next day. It was a good stew and everyone enjoyed it.
Sunday, March 4, 2012
Then I guided him in what order to cook everything - first we sauteed the onions, celery, garlic and ginger in some olive oil. Then we added the chicken stock and brought that to a boil. We then added the potatoes and carrots, let them cook, then the smaller, lighter veggies, and the dumplings at the end.
It turned out great, and had a fantastic flavor. I don't think the dumplings were popular and the soup would have been fantastic without them. Either way, it was a hearty and popular soup.