and here is a post that's been sitting in my head since saturday.
i call it,
i love soup.
the first time that i really remember falling in love
with the idea of soup and bread, as a meal, was in switzerland.
in grade 12, we went over
for a two week jaunt through a couple countries,
and stayed at this little place in lucerne
(???..anybody remember? i'm lookin at you trish).
i don't even remember the meal at all,
just that they served soup before the meal,
with a basket of bread, and i went nuts. NUTS.
its all i wanted to eat. it was a revelation.
fast forward 12 years (HOLY SHIT),
to this lady living in paris,
often finding herself short of a little cash now and then.
whats a girl to do
but make a large pot of soup on sunday
and thus sustaining herself throughout the week
for mere centimes a bowl.
i'd done this in the past, when living in vancouver,
more out of a idealistic, look at me,
making a large pot of soup, kinda way.
it rarely moved out of the chicken/beef stock,
celery, potatoes, carrots, barley/noodles.
i usually froze 2/3 of it,
and i can't even tell you how much old,
freezer burned, homemade stuff
i threw out that last week in september.
then i tried this recipe.
and hold lord have mercy baby jesus
if it isn't the most beautiful, gorgeous soup i know.
i made it again yesterday for this week,
and i think its the third week i've done this.
same soup! every day! not sick of it!
probably cause its not healthy.
although hearty, rich and warming.
i rarely eat more than one bowl,
before being really full and done with its richness.
a perfect blend, not to thick, not so runny..
perfect for mopping with baguette.
alor, et voila, ma potage prefere.
(the only thing to keep in mind
is that you have to bake your potatoes in advance.
well worth it.
and i kept the skins on. vitamins, you know)
BAKED POTATOE SOUP
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
In a large saucepan, cook bacon until crisp.
Drain, reserving 1 tablespoon drippings.
Set bacon aside. Saute onion and garlic in the drippings until tender.
Stir in flour, salt, basil and pepper; mix well.
Gradually add broth. Bring to boil; boil and stir for 2 minutes.
Add the potatoes, cream and hot pepper sauce;
heat through but do not boil.
Garnish with bacon, cheese.