This is a blog for people to discuss what they are eating. There is a theory that by journaling eating habits, people will eat healthier. I am trying to cook more at home and feed my family a wider variety of foods. People can just read or join as co-authors. Topics don't have to be recipes with nice photos. You can write about eating habits, special diets, culinary cultural differences, etc.

Wednesday, January 14, 2009

Another Cream Soup

If you put these things together...

1 pound beef smoked sausage, cubed
3 medium potatoes, cubed
1/2 a large yellow onion, diced small
1/2 a large (or one small) jalapeno pepper, deseeded, minced
2 stalks celery, diced small
1 carrot, grated or diced small
1/2 sweet/tart red apple, such as Gala or Braeburn, grated
1 quart water or chicken stock
1/4 cup blond roux
1 1/2 cup milk (I use 1% but you use whatever you have)
freshly ground black pepper, to taste

... like this...

Brown the sausage in a tad of oil in a deep pot or dutch oven. When it just begins to brown, put in the onions, jalapeno, celery, carrot, and apple. When the onion and celery begin to get translucent add the water or stock and the potatoes. Bring to a boil then turn down the heat and let simmer until the potatoes are fork tender.
While the potatoes cook make the roux in a small sauce pan. Let it cool in the pan until the potatoes are done.
When the potatoes are done, add the milk to the roux, a little bit at a time until it makes a thin slurry. Stirring constantly pour this slurry into the pot with the sausage and potatoes. Cook over med-lo heat until the broth is thickened to your liking. Finish with the black pepper. get this...

Serve with a nice green salad and some crusty bread.


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Blogger chaki said...

You are a soup goddess. Have to admit, I'm afraid of roux. Yeah, have lots of cooking fears to face. Help me!

January 15, 2009 at 1:54 AM

Blogger Arsenette said...

Mmmmmmmm I love soups.. not having a lot of the technical knowhow you do I can't make a roux yet.. well.. that's not true.. I haven't tried. One day I will.. I just.. hate.. my .. kitchen.. I feel no inspiration in it whatsoever. I mean.. it's better than our disasterous apartment one from 10 years ago.. oy.. I need brain bleach.. but still.. I hate it.

That said. I love your soups! oh.. so glad it's in one place and in a blog. Some day I'll go back and start making more of these.. the only thing I have now are prepackaged stuff I'm praying taste good..

Oh.. and HECK YEAH on the crusty bread.. in fact.. I'd like to have a side of soup with my bread.. ty..

January 15, 2009 at 2:03 AM

Blogger Some Kinda Wonderful said...

Ladies... my sister never, EVER makes roux. She does this thing where she puts flour and milk in a jar, screws the lid on tight and shakes until there are no more lumps. Then she cooks with it. You have to cook whatever you use it in a little longer, and that requires more standing there stirring, but it works for her. For things that you don't need a dark roux for, anyway. I don't know what she uses for that. Just doesn't cook things that require it, I suppose. She doesn't like to cook, it's a chore for her, she says. I think one of us must have been adopted. :)

January 15, 2009 at 9:32 AM

Blogger snowy said...

"She does this thing where she puts flour and milk in a jar, screws the lid on tight and shakes until there are no more lumps. Then she cooks with it."
Yep, that's what I do. The soup looks wonderful. Might make it this weekend (but I think I'll leave out the meat). Thanks!

January 15, 2009 at 11:24 AM

Blogger Some Kinda Wonderful said...

Hi Snowy. I think I would have liked it without the meat, too. Or at least a little less meat, maybe just enough to flavor. I'm not a big fan of our american type sausages... but the dudes love it, therefore it is. :)

January 15, 2009 at 11:28 AM

Blogger pamwax said...

Apples in soup...will have to think about that for awhile. Roux...might have to think about that too. I think the best idea is if you just move in with me. After all you do like this area and I have an extra bed.

January 15, 2009 at 5:08 PM

Blogger Some Kinda Wonderful said...

The apple is not really discernable as "apple". It just gives it a hint of sweetness that I like. My man never knew I put apple in this soup until he saw it last night.

Have you got room for all my "foodie" stuff? That's about the only thing I collect. :)

January 15, 2009 at 5:22 PM

Blogger pamwax said...

I will make room. Actually my spice cabinet is not too full. Most of my spices are in test tubes.

January 15, 2009 at 5:26 PM

Blogger Some Kinda Wonderful said...

que? test tubes?

January 15, 2009 at 5:52 PM

Blogger pamwax said...

Yes I have a test tube rack full of test tubes full of spices. With corks of course. The big spice bottles are in the freezer in the garage(not plugged in). The test tubes don't take up much room and they look cool.

January 15, 2009 at 6:37 PM

Blogger Some Kinda Wonderful said...

Oh, got ya. I think I've seen those before. They do look way cool. It's just that I cook so much, I'd spend more time than I wanted refilling small bottles. So I don't bother with all those cool looking, nice and organized looking spice racks and stuff. Oh... I look at them in the stores and online... and then kick myself and say, "don't even try it you goofball, it would be a waste of money".

January 15, 2009 at 6:43 PM

Blogger pamwax said...

I didn't waste any money...I have a son who is a science teacher. Had a lot of extra stuff at his old school.

January 15, 2009 at 6:48 PM

Blogger chaki said...

Hey Holly, you think that flour and milk idea would work with instant gravy mixes?? Should see me draining lumps. Not a happy cook doing that.

January 16, 2009 at 5:09 AM

Blogger Some Kinda Wonderful said...

Hummm, I don't know Carol. I don't see why it wouldn't. I use instant gravy mixes too, sometimes. I always just start them off adding a little cold liquid at a time and smoothing it out with a whisk.

January 16, 2009 at 9:22 AM


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