We are on the fast track to fall around here and while I’m rushing to finish the sweater I’ve been designing all summer, the weather is seeming appropriate for a pot of soup simmering in the background. What I love about making soup is it’s delightful imprecision; the exact opposite of painstakingly detailing the notes of my knitting patterns. Note the almost complete lack a of guidance in this recipe. It’s like cooking without training wheels.
2 yellow onions
Several garlic cloves
Fresh chopped Tarragon and thyme
Good dollop of bacon grease
Half dozen fingerling potatoes
1 enormous overripe heirloom tomato that may have fallen out the grocery bag earlier in the day
White button mushrooms
An ear of corn
Veggie buillion cubes
1 pound each whitefish, scallops, shrimp
1 pint of raw cream so thick you can stand a spoon in it
In a very large pot, add your bacon grease. To that, toss in chopped and/or minced (per your liking) garlic, onions, leeks, shallots and herbs. Cube your potatoes and add them, too. Cook over low heat until the onions are translucent. You’ll be able to get a healthy dose of knitting done while this happens. Just don’t forget your cooking!!
Use a spot of sherry to deglaze the pan and stir in a few large spoonfuls of flour.
Add the broth and some water to your desired quantity and buillion cubes to taste. Slice or chop the mushrooms and add them to the concoction along with the injured tomato, now thoroughly crushed by knife and hand.
Let that all simmer until the potatoes are tender and the mushrooms are cooked through. Continue to knit lazily while all that takes shape.
Shell the shrimp (save them to make more shrimp broth later!) and chop all the seafood into bite size pieces. Throw it in the mix. When the seafood is cooked, stir in the cream and corn.