Tuesday, May 28, 2013
Cook It - A Hearty Winter Warmer
Farmer's Cheese Soup is a scrumptious, hearty winter soup that was a staple made by my Mum back in the day. She would serve it in hand turned pottery bowls that had been warmed in the oven. "Don't touch the bowl" she would say "it's HOT", and indeed it was.
I made this to take on our family pic-nic the other day and we reheated it on the gas camp cooker, sizzled our bacon on the camp fire and crisped our mammoth croutons in lashings of butter. It was delicious.
For a fancy twist, replace the bacon with prosciutto- you won't regret it.
4 tablespoons butter
1/4 cup onion, finely chopped
2 carrots, scraped & diced into 1/4 pieces
2 potatoes, diced into 1/4 pieces (1/2 lb)
1/2 lb cauliflower, trimmed & cut into florets
1/4 lb celeriac, peeled & diced into 1/4 pieces
6 cups chicken stock
4 slices lean bacon
4 slices white home style bread
4 ounces gouda cheese, sliced to 1/8-inch thick (wax removed)
1. In a Dutch oven, melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes).
2. Pour in the stock; bring to a boil over high heat.
3. Partially cover pan, and lower heat.
4. Simmer until vegetables are tender crisp (20 minutes).
5. In a heavy skillet, fry the bacon over medium heat until brown and crisp around the edges, and most of the fat has cooked off.
6. Transfer to paper towels to drain.
7. Fry the bread in the bacon grease so that it is crisp and brown on both sides.
8. Transfer to paper towels to drain.
9. Preheat-broiler to its highest setting.
10. Float the bacon on top of the soup, and top each slice with a piece of the fried bread.
11. Arrange cheese slices over top, covering bread and surface of soup completely.
12. Slide dutch oven into broiler so top is about 3 inches from heat source and broil until cheese melts and turns a light golden brown (2-3 minutes).
recipe from here.
What was a staple soup in your place when you were growing up?
Pumpkin? Am I right?