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  • National Soup Month - 2

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cauliflower & Roquefort Soup
    Categories: Soups, Cheese, Vegetables, Booze, Poultry
    Yield: 5 Servings

    60 g Butter
    1 md Onion; chopped
    1 md Cauliflower
    1 lg Boiling potato
    1 l Chicken broth
    2 tb Snipped chives
    1/2 ts Herbes de Provence
    Few drops liquid pepper
    - seasoning
    237 ml Heavy cream
    2 lg Egg yolks; room temp
    30 ml Armagnac *
    227 g Roquefort; crumbled
    Chives; garnish

    From Food and Wines of France, Inc.

    Melt butter in large, heavy Dutch oven over moderately
    high heat and saute onion for 1 minute; cover; sweat for
    10 minutes.

    Meanwhile, halve and core the cauliflower. Reserve some
    flowerets and chop remainder to total about 6 cups.

    Peel and dice potato. Add cauliflower and potato to Dutch
    oven; cook, stirring, for 1 minute. Add chicken broth,
    chives, Herbes de Provence and red pepper seasoning.

    Bring to boil; cover; lower heat and simmer for 10 minutes,
    or until vegetables are just tender. Cool slightly. Puree
    all but 355mL mixture in food processor or blender in
    batches; return to pan.

    In a small bowl, blend cream, yolks and Armagnac; add 235mL
    of the hot soup, beating constantly with wire whip.

    Return to pan; add half of crumbled Roquefort. Heat very
    slowly, stirring constantly, until cheese melts and soup
    thickens slightly. Do not allow soup to boil.

    Garnish soup with reserved cauliflowerets, crumbled
    Roquefort and chives.

    * I substituted some Laird's Applejack which I had on
    hand.

    Makes 4 to 6 servings.

    Courtesy of Fred Peters.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "A wedding ring doesn't put a zipper on anything." -- Uncle Dirty Dave
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Tribute Potato Soup
    Categories: Soups, Potatoes, Pork, Cheese
    Yield: 8 Servings

    6 sl Bacon slices (to 8); diced
    - fried crisp, drained,
    - dripping reserved
    1 c Yellow onions; diced
    2/3 c Flour
    6 c Chicken broth; hot
    4 c Potatoes; peeled, diced,
    - boiled until done **
    2 c Heavy cream
    1/4 c Parsley; chopped
    1 1/2 ts Granulated garlic
    1 1/2 ts Salt
    1 1/2 ts Coarse black pepper
    2 ds (or 3) hot sauce
    1 c Parmesan cheese; grated *
    1/4 c Green onions, sliced; white
    - and green parts

    Render bacon until crisp; drain dripping and reserve.
    Set bacon pieces aside until time to finish the soup.

    Cook onions in dripping over medium high heat until
    transparent, about 3 minutes. Add flour, stirring to
    prevent lumps; cook for 3-5 minutes, until mixture just
    begins to turn golden. Add chicken broth gradually,
    whisking to prevent lumps until liquid thickens.

    Reduce heat to simmer and add potatoes, cream, half of
    the chopped bacon, parsley, garlic, basil, salt, pepper
    sauce and black pepper. Simmer for 10 minutes; do not
    allow to boil. Add grated cheese and green onions, heat
    until cheese melts smoothly.

    Garnish each serving as desired with chopped bacon,
    grated cheese and chopped parsley.

    NOTE: If you don't have parsley at hand, chives, sliced
    onion tops, or garlic greens make a decent substitute.

    Makes 2 quarts.

    * The Parmesan is what makes this soup so much better
    than others I have had. It should blend in without over-
    powering the other flavours and add a thickness and
    richness to an otherwise plebeian soup.

    ** Yukon gold potatoes work well in this soup and make
    the resulting product even more cream/buttery coloured
    than russets or red potatoes.

    Synthesised and tweaked from a combination of recipes
    and attempts to duplicate Eldon Drum's potato soup. It
    isn't a copy or a duplicate. But it's pretty darned good
    on its own.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... First law of Genealogy : Nothing is more shocking than the truth !
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:396/45 to All on Thu Jan 9 13:45:12 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Tomato Florentine Soup
    Categories: Soups, Vegetables, Poultry, Greens
    Yield: 5 Servings

    28 oz Canned chicken broth
    14 oz Can spinach
    12 oz Red Gold vegetable juice
    8 oz Can Red Gold tomato puree
    1 tb Sugar
    ds Nutmeg
    Salt & fresh ground pepper

    Combine broth, juice and puree in a saucepan over medium
    heat. when hot, but not boiling, add remaining ingredients;
    stirring with a wire whisk.

    Allow to heat gently 30 mins on medium-low until you can't
    stand it any longer.

    Keep hot without letting it boil.

    Freeze leftovers.

    From a starting point given me by Kathy Pitts when I
    mentioned that I really liked the Tomato-Florentine
    Soup at Red Lobster.

    Recipe and MM Format by Dave Drum - 12 July 1998

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "When you're dead it robs life of many pleasures." -- Harvey Pekar
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    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)