With the snowy cool weather upon us I thought it would be the perfect time to share a recipe for one of my favorite soups :) I actually took these photos during the summer months when I had an odd hankering for hot soup during a heat spell! LOL
Ingredients:
Roast chicken bones left after meal
1 whole head of garlic
2 or 3 ribs of celery
3 or 4 carrots
5 onions
1/2 pound of bacon
6 sausages
pepper & salt
basil
Start by grabbing a large stock or soup pot and add your chicken bones, peeled carrots & onions and the entire head of garlic. I love to cut the head of garlic horizontally across the middle so that it opens up the making it even easier for that wonderful flavor to escape. Don't worry about the skin on the garlic as you are going to strain it all out before finishing your soup :)
Once you have all of your veggies in your pot fill it until the water level is just under the rim and place it on the stove. Turn the heat on high until it comes to a boil. As soon as it boils you can put on a lid and turn it down to low so that it can gently bubble away for a couple of hours to infuse your water with all of the yummy flavors.
While you are waiting for you chicken stock to cook you can start to get your meat ready for frying. Take your half pound of bacon and slice it up. I cut mine about a 1/4 inch thick but you can do it thicker if you like. There are no rules to how chunky your bacon has to be!
I love using our homemade sausage for this soup which is a garlicky beef & pork blend but you can pick up any of your favorite flavors at your butcher. If you want a soup with a little bit of a kick you may want to find yourself some spicy Italian sausages! To prepare your sausage for frying take a sharp knife and slice through the outer casing and peel it off of each of the sausages.
So it's been a couple of hours or perhaps an entire afternoon if you got busy and forgot about your simmering stock
, but now it's time to strain it. Taking your largest colander and another large soup pot, place the colander into the empty soup pot and pour the hot stock into it. Be very careful trying not to splash any of the hot liquid onto yourself. Quite often I actually wear my oven mitts when I do this to protect my hands from splashes and steam burns :) Let your colander drain a couple of extra minutes to catch the final drips of stock and then place both the stock and colander of bits to the side for later. If you have chickens the boiled veggie leftovers is a delicious treat for them :)
Now that your soup pot is empty again, return it back to the stove and add your chopped bacon and sausages to it. You are going to fry them right in your soup pot. That way you won't loose any of the good flavors. Fry until nice and brown :)
As soon as you have browned your meat you can add your homemade chicken stock and all that's left to do is to season it with salt and pepper. I LOVE adding basil and usually add about 3 tablespoons of dried basil as I don't have any fresh at this time of year, but that's not set in stone and if you hate basil just leave it out and add your favorite spices :)
Mmmm, so delicious and I think I've got some fresh Portuguese rolls that are just begging to be dipped in it *grin*.
Enjoy!
~ Rosina
Ingredients:
Roast chicken bones left after meal
1 whole head of garlic
2 or 3 ribs of celery
3 or 4 carrots
5 onions
1/2 pound of bacon
6 sausages
pepper & salt
basil
Start by grabbing a large stock or soup pot and add your chicken bones, peeled carrots & onions and the entire head of garlic. I love to cut the head of garlic horizontally across the middle so that it opens up the making it even easier for that wonderful flavor to escape. Don't worry about the skin on the garlic as you are going to strain it all out before finishing your soup :)
Once you have all of your veggies in your pot fill it until the water level is just under the rim and place it on the stove. Turn the heat on high until it comes to a boil. As soon as it boils you can put on a lid and turn it down to low so that it can gently bubble away for a couple of hours to infuse your water with all of the yummy flavors.
While you are waiting for you chicken stock to cook you can start to get your meat ready for frying. Take your half pound of bacon and slice it up. I cut mine about a 1/4 inch thick but you can do it thicker if you like. There are no rules to how chunky your bacon has to be!
I love using our homemade sausage for this soup which is a garlicky beef & pork blend but you can pick up any of your favorite flavors at your butcher. If you want a soup with a little bit of a kick you may want to find yourself some spicy Italian sausages! To prepare your sausage for frying take a sharp knife and slice through the outer casing and peel it off of each of the sausages.
So it's been a couple of hours or perhaps an entire afternoon if you got busy and forgot about your simmering stock
, but now it's time to strain it. Taking your largest colander and another large soup pot, place the colander into the empty soup pot and pour the hot stock into it. Be very careful trying not to splash any of the hot liquid onto yourself. Quite often I actually wear my oven mitts when I do this to protect my hands from splashes and steam burns :) Let your colander drain a couple of extra minutes to catch the final drips of stock and then place both the stock and colander of bits to the side for later. If you have chickens the boiled veggie leftovers is a delicious treat for them :)Now that your soup pot is empty again, return it back to the stove and add your chopped bacon and sausages to it. You are going to fry them right in your soup pot. That way you won't loose any of the good flavors. Fry until nice and brown :)
As soon as you have browned your meat you can add your homemade chicken stock and all that's left to do is to season it with salt and pepper. I LOVE adding basil and usually add about 3 tablespoons of dried basil as I don't have any fresh at this time of year, but that's not set in stone and if you hate basil just leave it out and add your favorite spices :)
Mmmm, so delicious and I think I've got some fresh Portuguese rolls that are just begging to be dipped in it *grin*.
Enjoy!
~ Rosina
Are there beans in this?
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