Monday, October 18, 2010

a recipe for soup.

One of my favorite things about autumn is that the temperatures drop enough to get away with making lots of bread and soups.

So, a recipe today.

potato (with a bit of sweet) soup

1 sweet potato, chopped into 1 in. cubes

6-8 large yukon golds*, chopped into 1 in. cubes

4 chicken bouillon cubes

4 cups water

1 1/2 tablespoons flour

olive oil/butter

salt, to taste

1 1/2 tsp. crushed red pepper flakes

freshly ground black pepper, to taste

1/2 c.bacon, chopped

4-5 cloves garlic (2 minced, 2 chopped)

1 small onion, chopped

1 c. heavy cream

1/2 c. milk

Pour a couple tablespoons of olive oil into a large heavy pot. turn heat to medium. Add the garlic and saute for one minute.

Add the onion and bacon to the garlic, add a bit more olive oil or butter if seems dry).

Blend in 1 1/2 tablespoons flour.

Pour in the water and add the bouillon cubes. Bring to a boil. Add the potatoes, bring back to a boil and then turn the heat down to medium and let simmer. When you turn the heat to medium, go ahead and add the pepper and red pepper flakes. Take a test bite after a few minutes to check if you need any more pepper, salt....

When the potatoes soften and you can easily pierce them with a fork (20 minutes), pour in the cream and milk. Serve warm.

When serving you can add some shredded cheddar to the top.

*I have made this with what ever potatoes I have on hand. :)

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