My Best Potato Soup (It could be yours, too)

Bowl of Soup

Isn’t it Purrrtyy? (In my best southern accent)

Potato Soup GO!

Finally had the opportunity to use my parsley. See those green things in my soup!

Alright, Potato Soup is easy, but you need to know a few things. Adding Milk and Cream to soups can turn into a disaster if you don’t control your heat. Make sure you veggies are all about the same size, so they can cook evenly. And don’t forget to season as you go. You may end up with bland potato blah.

Recipe Card

Trying to be consistent with the style of the recipe card.

This is where I start my spiel on be careful with your knives. I managed to get a big boo boo on my finger. Not the first or the last. But Dang it does hurt.

I used half and half instead of cream because I had it in my fridge.

You can substitute chicken stalk, and bacon. If you prefer a more vegetarian option. Use olive oil or some other oil. Whatever you prefer.

Just know that if you leave out Milk and cream you are not going to have as creamy of a product as you expect.

potatoesCelery Carrots onions
bacon

Prep all your Veggies, and cook your bacon!

 

 

 

 

Set Your Bacon Aside. Pour some of the grease out, You only need a little.

 

 

 

 

veggies saute veggies cleaning up the pot addition of wine Potatoes and water Boil

 

 

 

 

 

Saute the Veggies, (note that your bacon may leave a bit of bits on the bottom, sauteing should clear it up, if not that wine will do it. Splash the wine and cook til it evaporates. Add Broth, Potatoes, and fill remaining with water 3/4 way to the top. Bring the pot to a boil. 10 minutes or so until tender.

Milk and Flour Add flour Blend soup blended readd

 

 

 

 

 

Whisk together milk and flour. Add to the pot, bring to about medium heat. To cook out the flour mixture. Take several scoopfuls of soup and place in a blender. Blend to a smooth texture. Add back to the Pot and Stir.

parsley minced parsley

 

Lower the Temperature to low, add cream, and allow a few minutes to cook.  Do NOT bring this to a boil. It will scald.

Add a handful of minced parsley and stir.

Serve with crumbled bacon and grated cheese.

 

Enjoy the soup. Serve with some bread and butter.

 

 

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Lentil Vegetable Soup

Veggie Soup

As you can see I have tried to “decorate” my blog for upcoming Halloween. I never really was into Halloween, but now with a kid, it’s a must. I hope you enjoy the slight splash of color.

Lentil Soup! I haven’t really dealt with Lentils since Culinary School. If you don’t know what Lentils are:

Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

They are a very healthy bean, and a great substitute for things like potatoes in soups.

My recipe I used chicken broth, although this may be substituted for vegetable broth.

Ingredients:

2 Celery Stalks (Chopped)

2 Carrots (chopped)

1/2 Onion (Chopped)

3 garlic cloves (minced)

1 Cup uncooked Lentils

1 can of Chicken or Vegetable Broth

3 Cups Water

Salt/Pepper as needed

Olive Oil

Okay so chop your vegetables to your preference in size. Just remember that you have to cook them before adding liquid to make the soup, so they should relatively be the same size and be able to cook through easily, if not you may end up with a crunchy soup.

Onions veggie Veggies

 

 

 

 

 

 

 

 

 

Add about 2tbsp.  of olive oil to a pot, heat on medium high, add veggies. Render til veggies become soft. Add garlic towards the end.

Olive oil cooking

Add Broth and 3 Cups of water, Drop in lentils. Simmer for 15-20 minutes.

water and lentils

The lentils will soak in some of the liquid. So there will be less. If you prefer more liquid, you can add more. Or add less Lentils.

soup

Enjoy with the following post of Irish Soda Bread.

Very Quick and Easy Let me know how it works for you.

 

 

 

 

 

 

 

 

The Ease of Beef Stroganoff

 

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Okay So it was a cool day outside, with minor rain showers. So the best thing on a Rainy day, a warm and creamy meal.

Beef Stroganoff:

Ingredients:

I used Beef Pieces (For stew) 2lbs

8-12 ounces of Mushrooms (Quartered, or halved)

Onions (Chopped, Sliced, whatever you prefer)

1 can of Beef Broth

1 Can of Cream of Mushroom

1/2 cup of Sour Cream

2-4 Tbsp. Olive Oil

Parsley for garnish

Seasoning for Meat:

Salt

Pepper

Garlic Powder

Flour (Enough to toss the meat in, to coat)

Beef mixe Browning1st Step:  Take the Beef and Toss in the seasoning and flour, In a (Lidded) Skillet with 2tbsp olive oil, brown beef, Once browned take beef out and set aside.

Mushrooms quartered Mushrooms and Onion All of it combined2nd Step: In the Skillet, Add Quartered Mushrooms and Onions and cook until onions are tender, (Depending on how much oil is still in the pan, you may have to add 1-2 tbsp.)

 

Add Beef, and stir to combine.

 

 

 

 

 

 

Add Broth and Cream of Mushroom, set heat to low. Put lid on the skillet and cook on low for 30 minutes, until liquid is thickened. (If it hasn’t thickened, (Add a corn starch water mixture (About 3tsp starch/3tsp water shake before pouring in the skillet, stir into mixture, bring to a boil for 1 minute) It should thicken up.

 

 

 

Adding Sourcream

See it should be a mushroom brown color.  This is when I added Parsley ( A few teaspoons for color)

Add Sour Cream before serving (Taste sometime you may need to add a little more salt), Top The plate with a little parsley  for a vibrant contrast.

 

Dinner 1

And Dig in! You can serve this with any other noodle, rice, potatoes. Combinations are endless.

Just think Prep is quick and the stroganoff itself only takes about 30 minutes to cook, Right before the sauce is done, Cook your noodles and have them ready.