With Apologies to Lythrum
One of the things I've taken to making is regularly is soup; it's great for using up leftovers, and helps keep me on track by having quick, ready lunches in the freezer. I've lost count of the number of times that I couldn't be arsed to make a lunch. Instead, I'd reach into the freezer and pull out a bowl of soup. I'd supplement that with an apple, a pudding and then either buy a 2 dollar salad at work or just steal some rolls (it helps to be on good terms with the chef).
One recipe that keeps popping up is Lythrum's Irish Colcannon Soup. In fact, The Singer has requested I keep at least eight or nine gallons of the stuff in the freezer, at all times. Given how often we have ham, this should be fairly simple.
It's simple enough to make, and lends itself well to subsitutions for whatever you have on hand and deviates... ever so slightly from the cooking light. Usually, I'll use the full fat sour cream, mostly because I've not found a reduced fat one that doesn't taste like water. Or that could just be personal prejudice talking.
I must confess... this soup now starts with half a pound of bacon, chopped up. After it's had a chance to fry up a bit, and enough fat has been released, I add the onions and garlic (three cloves), and let it sautee. No, I don't drain it: my theory on soup is once something is added to the pot, it should only be removed when it's being eaten.
I've used both diced potatoes, and the version tonight had mashed since they needed to get used up. When I don't use potatoes, I'll use cauliflower for a change of pace. Finally, nappa cabbage can be used in place of savoy, though both are equally wonderful.
For an hours work, I'll typically get 7 servings (2 for dinner + 5 for later), and save myself the 5 bucks it would cost for my lunch at work.
One recipe that keeps popping up is Lythrum's Irish Colcannon Soup. In fact, The Singer has requested I keep at least eight or nine gallons of the stuff in the freezer, at all times. Given how often we have ham, this should be fairly simple.It's simple enough to make, and lends itself well to subsitutions for whatever you have on hand and deviates... ever so slightly from the cooking light. Usually, I'll use the full fat sour cream, mostly because I've not found a reduced fat one that doesn't taste like water. Or that could just be personal prejudice talking.
I must confess... this soup now starts with half a pound of bacon, chopped up. After it's had a chance to fry up a bit, and enough fat has been released, I add the onions and garlic (three cloves), and let it sautee. No, I don't drain it: my theory on soup is once something is added to the pot, it should only be removed when it's being eaten.
I've used both diced potatoes, and the version tonight had mashed since they needed to get used up. When I don't use potatoes, I'll use cauliflower for a change of pace. Finally, nappa cabbage can be used in place of savoy, though both are equally wonderful.
For an hours work, I'll typically get 7 servings (2 for dinner + 5 for later), and save myself the 5 bucks it would cost for my lunch at work.
Labels: Recipe - Soups
posted by Serdic at 21:16
5 Comments:
Just checking in to say hi. I was thinking about you tonight, missing our chats and thought to see if you'd written lately. Reading your blog is almost, but not quite, and nice as chatting. I need to get back to blogging, but exhaustion sets in pretty early around here each night!
Hugs to you and The Singer,
Kiy
My personal unvarnished opinion is that you can never ever have too much bacon in anything. And draining is for sissies. ;) That truly is one of my all-time favorites, and being a Scottish-American lass I feel obligated to eat food from the motherland often. :) Does it freeze well? I had thought about trying it but I heard that potatoes don't freeze well. And hi Kiy!
Hi Kiy! =)
It freezes fine, at least as far as I can tell. I usually pack it away in single serving containers. Yes, the potatoes are a little mushier than prior to freezing, but I like em that way. =)
Yeah, I would say it's not quite as good frozen and reheated, but still extremely edible (the potatoes do suffer a bit, but only a bit). I love taking it for my lunch, and I always have colleagues lusting after it in the kitchen. They are particularly impressed when I tell them *I* am not the cook in our household. ;-)
And I'm with you on the bacon. You can never have too much bacon.
Bacon rocks.
Post a Comment
<< Home