Smokin Moose
Fallen Cannabis Warrior & Ex Moderator
The morning dawns at 34 degrees with a biting northwest wind. The day promises to be one of paper sun and chill. Here is an antidote to the cold that is simple, delicious, and energizing. The backdrop to this soup extravaganza was Carlos Santana belting out "Persuasion" and "Fried Neckbones and Home Fries". Hey, Rock and Roll soup. Like Santana this soup has rhythm. In fact, it kicks butt.
Ingredients:
4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons "secret forest glade" bud butter
1\2 pound bacon
3 tablespoons tawny Port (or more J )
Salt and pepper to taste
3 tablespoons fresh chopped parsley
Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for two hours.
Add the tawny port, then the cream. Using a hand mixer (I call mine the "boat motor") blend the ingredients and simmer for another thirty minutes. Do NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.
Serve with crispy bacon and parsley as garnish. Yum!
Ingredients:
4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons "secret forest glade" bud butter
1\2 pound bacon
3 tablespoons tawny Port (or more J )
Salt and pepper to taste
3 tablespoons fresh chopped parsley
Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for two hours.
Add the tawny port, then the cream. Using a hand mixer (I call mine the "boat motor") blend the ingredients and simmer for another thirty minutes. Do NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.
Serve with crispy bacon and parsley as garnish. Yum!
