Korean Job Discussion Forums

[flotsam]

[Ya-ta Boy]

[Novernae]

Potato peelings, I hadn't thought of that. Thanks.

Soup turned out very well by the way. Even my anti-soup guy liked it.

[kermo]

[JongnoGuru]

[Novernae]

[Ya-ta Boy]

All the supermarkets and mid-size marts have celery. It's the whole bunch, wrapped in yards and yards of cellophane, in the produce section. Look near the leeks.

They sell celery leaves in the salad green sections. I always buy some for my soups.

[neandergirl]

Sadly not all. I'm very fond of celery in my soup-stock but it's really not that easy to find regularly - at least once out of the shadow of the big smoke.

[kermo]

I made some butternut squash soup tonight (or whatever those big guys are with the orange insides and dark green outsides)

cream
steamed garlic and red onion, pureed
oregano
nutmeg
cinnamon
curry powder
bay leaf
vegetable stock

My guest declared it "the best soup he'd ever had."

[Novernae]

[kermo]

[Ya-ta Boy]

I made a Potato and Ham Soup that came out good and thought I'd share it. It's super fast and easy--maybe 45 minutes. Pretty tasty, too. I ended up with 2 big bowls of thick, meaty soup with lots of veggies. Kind of stick to your ribs thick. Went well with Zec crackers and some emmental cheese.

1 cup of mashed potatoes
1-2 cloves of garlic
1 1/2 T of butter

1/2 a small onion
some celery and leaves
some sliced mushrooms
some diced bell peppers
1 1/2 T flour
cayenne
black pepper
dill (or basil, thyme or other herb of choice)

1/2 c potato water (even tastier if you used chicken broth)
1 1/2 cup milk (approx.)
1/4 t salt
1/2 cup of diced ham (I've used both the big blocks of ham and the ham lunchmeat. Both work OK)

2-3 slices of cheese, torn up

1. Peel and boil the potatoes and garlic about 20 minutes. Drain the liquid and reserve about 1/2 cup.

2. Remove to a bowl and mash the potatoes and garlic with the butter. (I used an extra potato and diced it, so the soup would have even more potatoes.)

3. Saute the onions and celery (I did it with a couple of slices of bacon, which I later crumbled and added to the soup). Add the 1 1/2 T of flour and stir a minute.

4. Add the mushrooms, bell peppers, cayenne, black pepper, and dill.

5. Slowly add the reserved potato water, stir in the mashed potatoes.

6. Stir in the milk.

If you get too much liquid the soup will be thin. If you like it that way, OK. I don't. I put too much milk in and had to add cornstarch to thicken it up again.

7. Add the ham and heat.

8. Add the torn up cheese and stir till melted. I also added some snow peas because I have some.