Wednesday, May 18, 2011
Obsessed with soup.
Sometimes I get obsessed with things. Lets call them fads.
When I first got The Shins album Kissing The Lipless, I played it everyday until I couldn't listen to it any more. Even now, I still can't listen to it. I ruined it for myself. I do this with lots of things. Running, for example. A few months ago I became obsessed with running. I ran every second day for a month, until one day I woke up and decided that I just didn't want to get out of bed. And I haven't run since.
At the moment, I'm obsessed with soup. I usually have Wednesday off work, so I go to the grocery store and buy whatever vegetable is on special and in season. Cauliflower. Sweet potato. Spinach. I make a big batch of soup and freeze some of it so that I can eat it for lunch during the week. Eating soup makes me feel healthy and full and wholesome.
A while ago a saw a recipe for baked potato soup. It sounded delicious but much too much effort. Little did I know that it wasn't made of baked potatoes, but was supposed to imitate what a baked potato tastes like. So last night when I felt like soup, I searched for this recipe and found two completely different recipes that claimed to make the same thing. So I just winged it in the end and it was a Success! I have to admit, though, that the extra bits on the top were my favourite part.
Potato and Bacon Soup.
4 spring onions
1 medium onion, diced
4 (or more) bacon rashers, diced
2 garlic cloves, minced
5 medium potatoes, peeled and chopped
5 cups of stock or water
3-4 tbsps sour cream
Fry the onion in a little olive oil in a heavy bottom saucepan, on medium.
Meanwhile, dice the spring onions. Adding this in with the onion, keeping a little bit of green for garnish later.
Add half of the bacon and all of the garlic and cook until everything is soft.
Add the potatoes and stock. Turn the heat up and bring to the boil.
Then turn the heat back down and simmer until the potatoes are really soft, about 30 mins.
Stir in the sour cream and cook for another 2-3 mins.
At this point, I mashed my soup with a potato masher, because I wanted it to stay a bit chunky. But feel free to blend it in batches in a blender.
Taste for seasoning (mine needed quite a bit of seasoning, but it depends how salty your stock is).
Fry or grill the remaining bacon until really crispy.
Top the soup with crispy bacon, diced spring onion, grated cheese and sour cream.