The Long Awaited Soup Recipe
Jul. 7th, 2005 10:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
keleosThe fabulous Fellow-soup of the Ring (balogna), named thus by Deb, not me, so please don't beat me with baguettes.
All amounts and times are approximate, given that I didn't really have a recipe per se. So guesstimations are just fine.
3 C diced potatoes
1 C sliced carrots
1/4 C butter
1/4 C flour
2 tsp worcestershire sauce
1 can (I think it's like 14 ounces or something) chicken broth
8 oz keilbasa (ring bologna of your choice will also work)
3 1/4 C milk
3 C shredded cheddar cheese
I think the original recipe that I based this on had you cook the carrots and potatoes in the soup. To me, that just takes too long. So I cook the carrots and potatoes first until they reach the desired doneness.
In the pot you're going to cook the soup in, melt the butter and add the worcestershire sauce. Once the butter is completely melted, add the flour. Using a wire whisk, stir the flour into the butter to make a sort of doughy concoction. Stir this in the pan for a few minutes to cook the flour, but don't burn it.
Add the chicken broth. I usually add about half, then use the whisk to completely blend in the roue before adding the second half of the broth. Whisk until it's blended well.
At this point, dump in your carrots, potatoes and keilbasa. Cook until these three ingredients are heated.
Slowly add the milk, stirring until it's blended. Heat until it's just below the boiling point.
Add the cheese in small increments, melting it into the base of the soup.
Salt and pepper to taste.
And that's it. You can of course add other things. You can saute some onion and celery in the butter before you add the flour. You can put in about 3/4 tsp of dry mustard when you add the worcestershire sauce. You can double the keilbasa (which I've done on more than one occasion).
Oh, and it's really best if you have some extra shredded cheese to sprinkle on the top when you're serving the soup.
Enjoy. :)
All amounts and times are approximate, given that I didn't really have a recipe per se. So guesstimations are just fine.
3 C diced potatoes
1 C sliced carrots
1/4 C butter
1/4 C flour
2 tsp worcestershire sauce
1 can (I think it's like 14 ounces or something) chicken broth
8 oz keilbasa (ring bologna of your choice will also work)
3 1/4 C milk
3 C shredded cheddar cheese
I think the original recipe that I based this on had you cook the carrots and potatoes in the soup. To me, that just takes too long. So I cook the carrots and potatoes first until they reach the desired doneness.
In the pot you're going to cook the soup in, melt the butter and add the worcestershire sauce. Once the butter is completely melted, add the flour. Using a wire whisk, stir the flour into the butter to make a sort of doughy concoction. Stir this in the pan for a few minutes to cook the flour, but don't burn it.
Add the chicken broth. I usually add about half, then use the whisk to completely blend in the roue before adding the second half of the broth. Whisk until it's blended well.
At this point, dump in your carrots, potatoes and keilbasa. Cook until these three ingredients are heated.
Slowly add the milk, stirring until it's blended. Heat until it's just below the boiling point.
Add the cheese in small increments, melting it into the base of the soup.
Salt and pepper to taste.
And that's it. You can of course add other things. You can saute some onion and celery in the butter before you add the flour. You can put in about 3/4 tsp of dry mustard when you add the worcestershire sauce. You can double the keilbasa (which I've done on more than one occasion).
Oh, and it's really best if you have some extra shredded cheese to sprinkle on the top when you're serving the soup.
Enjoy. :)
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Yummy
Date: 2005-07-08 08:37 pm (UTC)