- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: TD.com Recipes and Recipe Book Thread
Posted on 12/7/11 at 3:35 pm to Winkface
Posted on 12/7/11 at 3:35 pm to Winkface
Dan's Potatoe Soup
Half (or more depending on your love for bacon) package of thick cut bacon, small diced
1 yellow onion, small dice
4 cloves garlic, minced
5 Yukon gold or Russet potatoes, peeled, rinsed, medium diced (about 1-2" pieces)
4 cups chicken stock
3 tbsp flour
3 tbsp butter
1.5c whole milk
sharp cheddar
Green onions, sliced
Render bacon in large pot over mediumish heat. Until done as you like it (I like chewy over crispy) and remove. Drain most of the fat, but leave enough in to sweat the onions and garlic (probably about 3 tbsp.)
Sweat onions and garlic over medium-low heat until soft. Add potatoes and chicken stock, boost heat to high and bring to a boil. Back heat down to a simmer for 10-12 minutes until potatoes are almost fork tender. Drop heat to low.
Remove 1/4 of potatoes and mash, add back and stir.
Make roux out of butter and flour. Cook for about two minutes. Slowly add milk, bring to a boil and then simmer for two minutes until thickened. Add to soup, and bring everything to a boil, then back to simmer for about 5 minutes.
I usually season with paprika, cayenne, salt, and pepper but you can also add herbs or whatever other dry seasoning you want. I'm going to try adding Sriracha sauce next time.
Add back some of the bacon, cheese, green onions and kill heat. Use the remaining cheese, bacon, and green onions as condiments when serving.
Half (or more depending on your love for bacon) package of thick cut bacon, small diced
1 yellow onion, small dice
4 cloves garlic, minced
5 Yukon gold or Russet potatoes, peeled, rinsed, medium diced (about 1-2" pieces)
4 cups chicken stock
3 tbsp flour
3 tbsp butter
1.5c whole milk
sharp cheddar
Green onions, sliced
Render bacon in large pot over mediumish heat. Until done as you like it (I like chewy over crispy) and remove. Drain most of the fat, but leave enough in to sweat the onions and garlic (probably about 3 tbsp.)
Sweat onions and garlic over medium-low heat until soft. Add potatoes and chicken stock, boost heat to high and bring to a boil. Back heat down to a simmer for 10-12 minutes until potatoes are almost fork tender. Drop heat to low.
Remove 1/4 of potatoes and mash, add back and stir.
Make roux out of butter and flour. Cook for about two minutes. Slowly add milk, bring to a boil and then simmer for two minutes until thickened. Add to soup, and bring everything to a boil, then back to simmer for about 5 minutes.
I usually season with paprika, cayenne, salt, and pepper but you can also add herbs or whatever other dry seasoning you want. I'm going to try adding Sriracha sauce next time.
Add back some of the bacon, cheese, green onions and kill heat. Use the remaining cheese, bacon, and green onions as condiments when serving.
2
Posted on 12/8/11 at 2:07 pm to Schwartz
From lazy old Glassman who won't copy and paste his recipes in this thread. 
Tuscan White Bean Soup
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
Tuscan White Bean Soup
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
Posted on 2/10/12 at 6:12 pm to Schwartz
quote:
Dan's Potatoe Soup
Made this this past week, money man
I would never tell my mom but way better than hers
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News