Introductions to the farm plus delicious potato soup

Sunday, the family came out to begin the introductions…welcome Flo to the farm and a meet-n-greet with the extended family (the other four-legged farm hands).

As always, the wonder dogs had a great time running the property. Flo, though nervous at the onset, soon warmed up to the other hounds and enjoyed her freedom to explore. It was a beautiful, clear day.

Of course, introductions weren’t the only things at hand…food was also involved (when isn’t it?). The family enjoyed some delicious eats. The main course was a harvest soup containing potatoes, carrots, onions and parsley freshly harvested that morning from the garden. Thanks, epicurious, for a delicious recipe. Feel free to try it out…it is quite tasty and easy to whip up. Along with Mom’s homemade beer bread, some cheesy spinach dip, fruit and dessert, some enjoyable wine…wait, I am starting to salivate just recalling it all!

Cheese And Potato Soup

Bon Appétit | December 1995

by Dorothy Davis: Columbus, Ohio

Yield: Serves 4
2 tablespoons vegetable oil (I use olive oil and did not measure)
1/2 cup chopped celery (3 ribs)
1/2 cup chopped carrot (3 medium carrots from the garden)
1/2 cup chopped onion (4 bunching onions – not quite leek size – including the greens)
1/2 teaspoon dried thyme (I used dehydrated german thyme I got from a friend; I did not measure)
3 tablespoons all purpose flour (I did not measure)
2 cups canned low-salt chicken broth (I used Swanson’s)
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced (I used about 6-8 potatoes of various sizes from the garden)
1 cup packed shredded sharp cheddar cheese (about 4 ounces) (I didn’t measure)
1/2 cup chopped ham (I crumbled up some cooked pepper bacon that we get from the VT Meat Center; it is the BEST).
Hot pepper sauce (such as Tabasco) (I also added a little ground kosher salt and black pepper)
Chopped fresh parsley (several sprigs, it is just too good to be skimpy)

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk (I just stirred it) in broth, then milk. Add potato and bring soup to boil (First time I did this, I just transferred it all to a crock pot. I think that was easier than bringing it to a boil). Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham (bacon, I also added parsley at this point). Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Things you should know…when I say I didn’t measure or that I used a crock pot reflects on the fact that we are luxury camping at the farm. We have no stove, just a gas grill with a burner. I have no measuring cups or spoons (not that they are always necessary). I use the grill’s side burner to cook the bacon then saute the veggies and such. The crock pot worked great for the first batch (tried last weekend). I used the grill burner to make Sunday’s batch and found it harder to regulate the temperature (had a slightly messy boil over until a nice simmer was found). Next time, back to the crock pot method.

This soup is simple and delicious. It disappeared quickly and was a great way to highlight some of our harvests!

Read More http://www.epicurious.com/recipes/food/printerfriendly/Cheese-and-Potato-Soup-998#ixzz2C41mggMR

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