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The Ten Most Recent Comments By Ouroboros

From Talk

What's your secret to the best tasting potato soup?

potato, leek
sorrel in the spring, spinach in autumn, chard or kale in winter
butter, milk
and blend it

Ouroboros at 9:42PM on 03/02/08

From Talk

Sunday, Bloody Sunday - U 2?

I make Bloody Marys about twice a year. I don't find that spiciness is what I'm after, but a certain balance of tomato and alcohol. I do prefer gin, which might have the effect of supplying subtle spiciness. Anyway, last time I made Bloody Marys, it was from this recipe, http://www.jeffreymorgenthaler.com/2007/a-pitcher-of-bloody-mary-mix/ and they were fantastic. The avocado is an excellent addition, as is the Worcestershire sauce and steak sauce. This isn't a cup of fire, but a really tasty, savory drink.

We garnished with pickled green beans, celery stalks, carrot sticks, lemon wedges (nothing like a small salad in the morning).

Ouroboros at 9:33PM on 03/02/08

Responses to Comments by Ouroboros

From Talk

What's your secret to the best tasting potato soup?

bacon, extra sharp cheddar, onion & rosemary

jmarie at 10:42AM on 03/03/08

From Talk

What's your secret to the best tasting potato soup?

Bacon

LiveToEat at 10:06AM on 03/03/08

From Talk

What's your secret to the best tasting potato soup?

Roast Farmer's sausage, or if you can get a good ham bone (real ham, not that grocery store stuff) until nicely cooked. If it was a ham bone use that to make the stock, if not add your sausage to some water, along with the pan drippings, pour in a bottle of ale.

Add in your potatoes, celery and some spices (I use a couple of bay leaves salt, pepper, and some parsley) and cook till your veggies are about half way done. Add in some yellow onion, some red peppers, shallots, and garlic, and let this simmer. about half an hour before you want to serve it, ad some butter and cream and turn down to low heat.

If your soup is not as thick as you'd like add a bit of roux to thicken or a small package of instant mashed potatoes (I'm lazy so the instant works well here, and it's the only time you should use them!). Grate some good sharp Chedder cheese.

Serve with homemade bread and sprinkle with cheese over top.

thepirateking at 9:59AM on 03/03/08