Soup

[Ducatiboy stu]

Potato, Bacon & Leek soup

Make a stock from bacon bones first, and use some stock cubes in the broth

Cut up 2 leeks, 1 onion and about 6 rashers of bacon , try to keep most of the fat out of the mix from the bacon

Fry the Leeks, Onion & bacon in a pot until the leeks are soft

Add about 1.5kg of chopped/diced spuds

Transfer the broth until it just covers the spuds

When the spuds feel soft with a fork, grab the masher and smash it up but.... you still want some chunks of potato

Add some ground pepper, and BUTTER.... margarine wont work

 

[DU99]

would do that in slow cooker..will add this to my next to make" soup"
something i make
slow cooker minestrone
4 c. vegetable broth
4 c. tomato juice
1 tbsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 c. sliced mushrooms (or 1 can sliced, drained)
2 garlic cloves finely chopped
1 large can diced tomatoes (undrained)
1 1/2 c. uncooked rotini pasta (any pasta is fine)
Directions
1. In 3-4 litre. slow cooker, mix all ingredients except for pasta.
2. cover, cook on low heat setting 7-8 hours (or until veggies are tender.
3. Stir in pasta; Cover; cook on High heat setting for 15-20 minutes or until pasta is tender.
Serve and Enjoy!..goes well a bread stick

 

[seemax]

slow roasted pumpkin and potato ... good stock... blended

serve with crispy fried pancetta, dollop of sour cream

even the kids love it !

 

[Bizier]

Pea and ham soup from smoked bones w/meat and frozen peas in slow cooker and then whizzed a bit. My last attempt was too salty and concentrated, but a little dilution and it was awesome.

 

[punkin]

Smoked fish Chowder...

mmmmm

 

[chrisherberte]

mmm chowder, yummo!

 

[Mercs Own]

It's in the book which hits the shelves August 1st but here you go:

German Beer, Cheese and Sauerkraut soup


2 tablespoons olive oil
2 tablespoon of butter
1 cup of diced celery
1 onion chopped
1 tablespoon Worcestershire sauce
150g speck chopped
4 5 sprigs of fresh thyme
1 tablespoon dry mustard
500ml of German Hefeweizen Wheat Beer Schofferhofer, Franziskaner, Erdinger
500 ml good chicken stock
1 cup of sauerkraut
1/2 cup milk
1/2 cup of cream
1 cup of grated cheddar cheese
Salt
Freshly cracked pepper
25g of butter
25 g plain flour

In a deep pot over medium high heat add the olive oil and butter, when hot add the celery, onion and speck and fry stirring for about 5 minutes. Add thyme, mustard, beer and stock bring it to a boil and then turn down and simmer for 15 minutes. Add the sauerkraut and stir until it comes back to a simmer then add the milk and cream. Bring back to a simmer and allow it to simmer for 5 minutes before adding the cheese. Make sure to mix the soup thoroughly to allow the cheese to melt evenly throughout. Season with salt and pepper.

Make a rue by heating the butter in a small pan and when foaming add the flour. Stir well to combine and continue to cook over medium heat stirring occasionally to the cook the flour. When it begins to brown slightly add a ladle of the soup to the pot and using a whisk combine well. Add a little more stock until you have a thin or runny paste. Mix this into soup stirring through a little at a time until the soup thickens.

Serves four

 

[manticle]

Some favourites:

Roast pumpkin, sage and pinenut
Smoked tomato, chilli and bacon

An idea for potential deliciousness: confit potato and roast leek.

 

[Supra-Jim]

Great recipe there Merc! Looking forward to grabbing a copy of your book when it hits the shelves. Will definitely give this soup a run before then however.

Cheers SJ

 

[Mercs Own]

Great recipe there Merc! Looking forward to grabbing a copy of your book when it hits the shelves. Will definitely give this soup a run before then however.

Cheers SJ

Let me lnow how it goes!

cheers