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February 01, 2005
Soup City
Recipe: Bacon Soup
Ingredients:
4 cups chicken stock or boullion
2 potatoes, peeled, diced
2/3 lbs carrots, peeled, sliced
1/3 lb celery, sliced
1/2 red onion, diced
Bay leaves
3 slices bacon
salt, pepper to taste
Directions:
- Boil the chicken stock (or boullion if you must).
- Add potatoes, carrots, celery, and onion in this order, each as they are sliced. Turn heat to medium-high.
- Add bay leaves.
- Cook bacon (microwave is fine) until crispy; cut into pieces and add to soup. You may add some of the bacon grease if you wish.
- Salt and pepper to taste.
- By the time all is through, the soup should have been on for a while and the veggies should be nearly cooked. Let simmer a few more minutes as desired to let the bacon flavor cook through.
- Serve and enjoy!
Soup is one of the easiest things to make. You almost never really need a recipe to make a really tasty soup. Chicken boullion makes a decent base but canned stock is better and fresh boiled chicken is best. A starch like potatoes, noodles or rice works well to flesh out the soup. (Beware of rice, though! It can really soak up the liquid!) Any veggies you got, throw them in there and it'll taste delicious. I happened to have carrots and celery around from when Becca made me chicken soup while I was sick last week (she's soooo sweet :-D) Finally, a meat in there adds a little bit of oil-based flavoring. If you use the right ingredients, you won't need to really spice it at all. Bay leaves, though, are really the ticket to a good flavor. That's it! Experiment and enjoy!
Posted by kgutwin at February 1, 2005 07:38 PM
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Comments
"Chicken boullion makes a decent base" - Eeewuuuu, gross. Take it off your list of "food".
Posted by: Paul Gutwin at February 1, 2005 09:44 PM
Hey! It gets the job done in a pinch.
Keep it up Karl, you're onto something!
Just don't get "creative" and put nutmeg or anise in there the way some do ...
Posted by: Beth at February 2, 2005 09:18 PM
Thanks for sticking up for me, Beth. Remember, I'm a cheap college student, and while I usually have some amount of chicken stock lying around, last night I didn't. Sosumi.
As for the "creativity", I have indeed tried to add spices where they do not belong... it was only Providence that stayed my hand as I reached for the cinnamon last night. I have fallen into the trap, however, and that schemer nutmeg has made its way into my dishes many a time, most often with undesirable consequences. However, I must take offense at the slight towards anise, as it is a necessary component of the Gutwin family heritage chicken noodle soup. For me, that single spice alone makes the difference between regular old chicken noodle soup and Grandma's chicken noodle soup.
Posted by: Karl at February 2, 2005 09:45 PM
By the way, chicken boullion is indeed not a food, just like ramen is not a food. They are digestible comestibles, nothing more. Just because you can eat something doesn't make it a food. You can eat an airplane if you want but that doesn't make it a food.
Posted by: Karl at February 2, 2005 09:49 PM