Pass The Soup

Just a few more words about soup, it doesn't always get the respect it deserves. Soup is many great things. ( That's almost like a Hemingway sentence) Here are a few guidelines: if your soup is of a western variety start from the bottom and work your way up. This means that you'll saute the mire poix, build roux, add stock, add vegetables and proteins, simmer and then season. If your soup is of an eastern variety ( maybe Tom Kha), you'll work your way down. The only saute will be some garlic, green onions, ginger and maybe some galangal and chilies, then add stock and simmer. You will place all of your veg in at the very end ( allowing for different cooking times-carrots need a little more time than onions). The vegetables will cook for only a very short time, they should retain their color and their crunch. There's nothing quite like a bowl of homemade soup. I like the fact that once it's done, you can walk in and reheat it in a matter of minutes, grab a little bread and butter and dinner is served.I really enjoy cooking winter foods-hearty soups, braises, casseroles, root vegetables and all the other great things that come with cold weather. Here is a nice soup for those chilly days-I guess I should say "these" chilly days, it's currently 32*f in Portland.
Potatoes(large dice)-2#, Celery(medium dice)-.5#, Onion(medium dice)-.5#, Cabbage(strips,1")-.75#, Jowl Bacon(large dice)-.5#, Flour-3oz., Stock-1.5qt., Half and Half-.25 cup.
Cook potatoes in boiling water until just tender, remove from water ( save the water you cook the potatoes in-this will be your potato stock). Saute the bacon on medium to medium high heat until it is mostly rendered( meaning the fat from the bacon is melted)add the onion and celery, cook until onion begins to become translucent. Add the cabbage and cook for 3-4 minutes ( you should be stirring throughout the entire procedure). Slowly incorporate the flour, add a little at a time while stirring, there shouldn't be any lumps! Slowly add the stock using the same method as the flour. Cook at a simmer for twenty minutes( this allows the flour to cook), add the potatoes and the dairy, simmer for a few minutes and season with salt and either white or black pepper. I want to apologize for the gap between the last posts, I'll work on updating at least every three days. Eat well, drink well and share your table with your friends. And stay warm!