The last of that goat’s milk cheddar we used as a garnish for the soup last night and thin sliced bacon grilled in Italian white bread. Not quite the last of the potato soup – there is enough for Mrs J to take for her lunch when she goes in to the shelter for her volunteer shift.
It’s a cool, rainy Saturday and we weren’t going anywhere today. Mrs J called for soup and mentioned beans but they really need to soak overnight so I mentioned another of Mrs J’s faves: Cheesy potato soup. I got the chicken broth going with a chopped onion and some of those cured ham pieces. I like to get the ham chunks falling apart done before I add any veggies so I had a little time to surf recipes to look for seasoning tips. I found this recipe atop the results page and gave it a quick study. With some modifications I followed it. Three potatoes were chopped and added to the broth. I had some bacon frying for garnish so the fat part of a roux was ready. I removed the bacon to drain on a paper towel and added a little butter to it, then cooked the carrots and celery, adding the flour when they were tender and let the roux cook a few minutes, then added white wine to mobilize it, dumping the veggie mixture into the main pot with the potatoes. After all the veggies were tender they got a quick buzz with a stick blender.
We both gave it a taste at this point and found it to be very good. I questioned Mrs J as to the need for cheese and cream but she refused to consider it without. Fine by me! I added six ounces of smoked provolone and stirred it to melt, then hit it with a scant cup of heavy cream. Fabulous! Perfect! Some fresh chives from the garden and the bacon for garnish and a crostini with goat’s milk cheddar made this The Best Potato Soup Evah! LOLGood enough for a second bowl – no time for toasting the garlic bread!
I’m usually a pickle-onion-mustard fan but now and again BBQ sauce just hits me in the right spot. More of the twice fried potatoes, these spent time between sessions frozen. This is how I will do fries from now on – bolt down the fry cutter and run a bag of potatoes through it, par fry those and freeze them till needed.
Mrs J has been eating this broccoli salad often enough to be curious if it could be replicated at home. Sure enough, there are plenty of recipes out there. I won’t make you click because it’s simple enough to make:
5 cups of chopped fresh broccoli
1 lb crispy bacon
1 cup golden raisins
1 cup mayo
1/2 cup sugar (Splenda)
2 Tbs white wine vinrgar
1 chopped red onion
1 cup sunflower seeds
Chop the veggies and dump all but the mayo, sugar, and vinegar into a big bowl, whisk the mayo, sugar and vinegar together and pour it over the rest and mix well. Refrigerate. Mrs J thinks the bacon adds enough salt but suit yourself. This is her favorite veggie dish, and says it will be perfect for summer picnics.