I made a favorite soup tonight. I learned it at my friend, Judy F.'s mother's knee many years ago. I need to Google Judy one of these days and see how she's doing. We lost touch long ago, and she found me once.
This soup is easy to make, but combines so many things that taste great. Basically, the stock is chicken noodle, or noodle soup. The dried variety, like Lipton. I have no love for little dried stringy pieces of chicken, so I opt for the plain noodle variety myself.
Saute about 1/4 lb. of bacon until rendered. I cut up about a quarter package--slice it crosswise into little strips and heat it in a dutch oven until crispy. Or however you like your bacon. Judy's Mom would drain off the bacon fat and add an ounce or so of butter. It tastes a little better. I figure one trans fat is as good as another, and just cook with the bacon fat. Remember that this will be spread out over 6 cups of soup.
Add 1 medium onion, coarsely diced. Saute until transluscent.
Add 2 tbsp. flour, and stir until it's cooked. This (along with the potatoes) gives the soup a little thickness.
Add 6 cups (48 oz, 1.5 quarts, whatever is easiest) water. Bring to a boil.
Add two medium potatoes (or one large), peeled and cut into 1/2 inch dice. You can leave the skin on if you prefer. I don't care, and in fact, I like it that way. (You could probably add other vegetables--carrots, peas, corn, etc., if you feel like it. Just add the carrots at the same time as the potatoes. (Shorter cooking vegetables like peas or corn can go in when you add the noodle soup, when the potatoes are partially done.) When they are about half-cooked (about 7 minutes) add two packages of chicken-noodle or just noodle soup. Simmer until noodles are done. Throw in a handful of fresh chopped parsley, if you have it.
Serve with French bread and butter.
Goooood.
[illustration from Stave Puzzles]
sounds tasty, and easy to make. My kind of cooking.
Posted by: keewee | February 08, 2006 at 11:03 AM