Big Ugly Chunk Soup
Source of Recipe
Marian Allen mailto:marianallen@mail.com wwrecipes - Entrees - Spicy Thai Chicken - February 7, 2002 ,theme - My All-Time Favorite Recipe
Recipe Introduction
Dear Chef, Nell, and all,
All is well here in (today) cold and sunny Southern Indiana. Joe (the
Dalmatian/Lab mix) and Jack (hound) have been in good voice lately,
keeping the country safe and the night hideous with their barking. At
least they bark on the run, so they spread the benefit around Our
Place and nobody feels left out.
Our "baby" has been away long enough to be sick of packaged foods, and
is asking for her favorite recipes, so here's one of her favorites:
List of Ingredients
1 medium onion
1 large carrot
1 large stalk of celery
1 clove garlic
1 small potato
The same again. Recipe
Take the first bunch of vegetables and garlic, and whatever other
vegetables you like, such as mushrooms or squash, wash them, trim off
any ends and nasty bits, and cut the veggies into big ugly chunks.
You can use clean and nice trimmings from previous preparations
(mushroom stems, celery tops, clean carrot and potato peels) if you
have enough. You can also use the trimmings from herbs, or use fresh,
dried, or frozen herbs. Put herbs and veggies into a pot with enough
salted water to cover. Bring to a boil, then turn down and simmer for
at least 20 minutes, at least until the veggies are soft. It's best
to cook longer, and to let the veggies cool in the cooking water, but
if you're in a hurry, just cook till tender and then drain, keeping
the cooking water as broth. Press the cooked veggies in a strainer
over the pot, to get out all the good flavor. If some bits come
through into the water, so much the better!
NOW, take more vegetables, wash and peel and trim them and cut them up
nicely and put them into the vegetable broth. Add whatever seasonings
you like. Cook these vegetables just until tender, about 20
minutes--less, if you like your vegetables crisp-tender.
Serves--oh, let's say four. Very good with Buckskin Bread, which is
one of Jack and Joe's All-Time Favorite Recipes. Unfortunately, the
Chef has forbidden us to send more than one recipe at a time.
Otherwise I would remind you that you make Buckskin Bread by mixing
two cups of self-rising flour with one cup of water and baking it in a
greased pan at 400 degrees Fahrenheit for about 20-30 minutes. Since
I can't do that, though, maybe you could email me for the recipe.
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