It's finally cooling off here in southern South Carolina. I just
happened to have the ingredients for this quick, tasty soup.

2 large russet potatoes, peeled and diced
2 large leeks, white parts only, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg (totally optional!)
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are fork tender.

Strain broth into another pan. Place cooked potatoes and leeks in a
blender or food processor with about 1/4 c. broth and process until
smooth. (Note, you may leave it slightly chunky if you wish.) Return
vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
and heat through. Sprinkle with parsley and serve.

Sure, you can use fresh (curly) parsley. I rarely have it on hand.
It's easy enough to dry fresh parsley to refill that plastic container.

Jill

"jmcquown" wrote in message ...

It's finally cooling off here in southern South Carolina. I just
happened to have the ingredients for this quick, tasty soup.

2 large russet potatoes, peeled and diced
2 large leeks, white parts only, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg (totally optional!)
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are fork tender.

Strain broth into another pan. Place cooked potatoes and leeks in a
blender or food processor with about 1/4 c. broth and process until
smooth. (Note, you may leave it slightly chunky if you wish.) Return
vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
and heat through. Sprinkle with parsley and serve.

Sure, you can use fresh (curly) parsley. I rarely have it on hand.
It's easy enough to dry fresh parsley to refill that plastic container.

Jill

==

Thanks very much! Copied and I will probably make that tomorrow I have
leeks and potatoes!!

On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>
>> It's finally cooling off here in southern South Carolina. I just
>> happened to have the ingredients for this quick, tasty soup.
>>
>> 2 large russet potatoes, peeled and diced
>> 2 large leeks, white parts only, thinly sliced
>> 4 c. chicken broth
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 c. heavy cream
>> dash grated nutmeg (totally optional!)
>> 1 Tbs. dried parsley flakes
>>
>> In large pot, combine potatoes, leeks, chicken broth, salt and
>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>> 15-20 minutes or until vegetables are fork tender.
>>
>> Strain broth into another pan. Place cooked potatoes and leeks in
>> a blender or food processor with about 1/4 c. broth and process
>> until smooth. (Note, you may leave it slightly chunky if you
>> wish.) Return vegetables to the broth pan. Stir in cream and
>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>> and serve.
>>
>> Sure, you can use fresh (curly) parsley. I rarely have it on
>> hand. It's easy enough to dry fresh parsley to refill that plastic
>> container.
>>
>> Jill
>>
>
> That's a nice recipe, almost the same as what I used to make. AKA
> Vichyssoise, it was very popular and usually served chilled back in
> the 60s and 70s. The recipe I used was heavier on the cream.
>
> Unfortunately, no one I know cares for it these days and I can't
> possibly eat it all. :-(
>
> A very tasty soup!
>
Believe it or not, it freezes well. You may certainly adjust the amount
of cream. Just stir the soup well after thawing and while gently
reheating. The cream will have broken a bit but can be reincorporated
with stirring.

To me, soup is a meal. Serve it with some toasted bread. This recipe
makes three or four servings, depending on what you consider a serving.

You know me... I don't like cold food. Cold soup is simply not
something I enjoy. I'd eat it if I had to, to be polite.

The friend who lives across the street does not cook. He's thrilled he
found chilled soups such as Vichyssoise and Borscht in the refrigerated
section of the grocery store. He told me all he has to do is open it up
and pour it in a bowl. What could I say? Congratulations? LOL

I wonder what kind of soup will work for him when it gets cold and he
has to use the stove or the microwave?

Jill

"jmcquown" > wrote in message news:aS0CD.264046

> To me, soup is a meal. Serve it with some toasted bread. This recipe
> makes three or four servings, depending on what you consider a serving.

Me too, I always loved buttered saltines with mine as well as bread.

Cheri

On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> It's finally cooling off here in southern South Carolina.Â* I just
> happened to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.)Â* Return
> vegetables to the broth pan.Â* Stir in cream and nutmeg (again, optional)
> and heat through.Â* Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley.Â* I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much!Â* Copied and I will probably make that tomorrowÂ* I
> have leeks and potatoes!!
>
>
>
>
You're welcome. It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.

The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup. I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.

The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.

I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!

Jill

On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>
>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>
>>>> It's finally cooling off here in southern South Carolina. I
>>>> just happened to have the ingredients for this quick, tasty
>>>> soup.
>>>>
>>>> 2 large russet potatoes, peeled and diced
>>>> 2 large leeks, white parts only, thinly sliced
>>>> 4 c. chicken broth
>>>> 1/2 tsp. salt
>>>> 1/4 tsp. pepper
>>>> 1/4 c. heavy cream
>>>> dash grated nutmeg (totally optional!)
>>>> 1 Tbs. dried parsley flakes
>>>>
>>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>>> 15-20 minutes or until vegetables are fork tender.
>>>>
>>>> Strain broth into another pan. Place cooked potatoes and leeks
>>>> in a blender or food processor with about 1/4 c. broth and
>>>> process until smooth. (Note, you may leave it slightly chunky if
>>>> you wish.) Return vegetables to the broth pan. Stir in cream
>>>> and nutmeg (again, optional) and heat through. Sprinkle with
>>>> parsley and serve.
>>>>
>>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>>> hand. It's easy enough to dry fresh parsley to refill that
>>>> plastic container.
>>>>
>>>> Jill
>>>>
>>>
>>> That's a nice recipe, almost the same as what I used to make.
>>> AKA Vichyssoise, it was very popular and usually served chilled
>>> back in the 60s and 70s. The recipe I used was heavier on the
>>> cream.
>>>
>>> Unfortunately, no one I know cares for it these days and I can't
>>> possibly eat it all. :-(
>>>
>>> A very tasty soup!
>>>
>> Believe it or not, it freezes well. You may certainly adjust the
>> amount of cream. Just stir the soup well after thawing and while
>> gently reheating. The cream will have broken a bit but can be
>> reincorporated with stirring.
>
> I'm really glad to know that. I assumed it would "break" and be
> inedible. So now I will give it a try when our weather heats up
> again.
>
>> To me, soup is a meal. Serve it with some toasted bread. This
>> recipe makes three or four servings, depending on what you
>> consider a serving.
>
> We agree on that. Soup is a meal, not just a prelude to one. I
> would like that served cold, but with some nice hot homeade garlic
> toast alongside.
>
>> You know me... I don't like cold food. Cold soup is simply not
>> something I enjoy. I'd eat it if I had to, to be polite.
>
> There are only two soups that I like cold, the other being gazpacho.
>
> I was going to make my Beef Mushroom Barley Soup, but didn't get to
> the store. I will shop tomorrow or Thursday and then make the soup.
> I haven't made it in quite a while, so am looking forward to it. I
> usually dried mushrooms to it along with the fresh mushrooms. I hope
> I don't havea trouble finding some.
>
>> The friend who lives across the street does not cook. He's
>> thrilled he found chilled soups such as Vichyssoise and Borscht in
>> the refrigerated section of the grocery store. He told me all he
>> has to do is open it up and pour it in a bowl. What could I say?
>> Congratulations? LOL
>
> I like Borscht but I prefer it hot with a dollop of sour cream.
> However, there are so many variations on Borscht. Some are almost
> like a soupy stew and others are more like a broth.
>
>> I wonder what kind of soup will work for him when it gets cold and
>> he has to use the stove or the microwave?
>
> I wonder if he knows how to use a stove or microwave? Honestly, some
> people actually don't, or at last don't know how to properly use
> them. However, heating something up and actually cooking are two
> different things. Do you know him well enough to show him how?
>
Uh, no. I honestly don't know why he told me about refrigerated soups.
Idle chit-chat when I was driving him home from an outpatient procedure.
Well gee, I guess I know him well enough for that. I really don't
remember why we started talking about chilled vegetable soups at the
grocery store.

He doesn't want to learn how to cook.

Jill

"jmcquown" wrote in message news
On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> It's finally cooling off here in southern South Carolina. I just
> happened to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.) Return
> vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
> and heat through. Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley. I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much! Copied and I will probably make that tomorrow I have
> leeks and potatoes!!
>
>
>
>
You're welcome. It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.

You *know* I will leave out the pepper ... ) Yes I will almost
certainly use more cream. I always keep double (heavy) cream in the freezer
for cooking. It comes out of the pot a bit clumpy but it cooks fine


The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup. I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.

That is not something I have ever had. I don't think I would like it
much. Do you eat the bead after eating/drinking the soup?

The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.

I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!

Oh I am very sure it is) Thanks again) I haven't made such a soup
in ages and I am really pleased to get a good recipe. All being well, I
will be making it tomorrow)

On Tue, 30 Oct 2018 13:51:01 -0400, jmcquown >
wrote:

>On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>
>>> It's finally cooling off here in southern South Carolina. I just
>>> happened to have the ingredients for this quick, tasty soup.
>>>
>>> 2 large russet potatoes, peeled and diced
>>> 2 large leeks, white parts only, thinly sliced
>>> 4 c. chicken broth
>>> 1/2 tsp. salt
>>> 1/4 tsp. pepper
>>> 1/4 c. heavy cream
>>> dash grated nutmeg (totally optional!)
>>> 1 Tbs. dried parsley flakes
>>>
>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>> 15-20 minutes or until vegetables are fork tender.
>>>
>>> Strain broth into another pan. Place cooked potatoes and leeks in
>>> a blender or food processor with about 1/4 c. broth and process
>>> until smooth. (Note, you may leave it slightly chunky if you
>>> wish.) Return vegetables to the broth pan. Stir in cream and
>>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>>> and serve.
>>>
>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>> hand. It's easy enough to dry fresh parsley to refill that plastic
>>> container.
>>>
>>> Jill
>>>
>>
>> That's a nice recipe, almost the same as what I used to make. AKA
>> Vichyssoise, it was very popular and usually served chilled back in
>> the 60s and 70s. The recipe I used was heavier on the cream.
>>
>> Unfortunately, no one I know cares for it these days and I can't
>> possibly eat it all. :-(
>>
>> A very tasty soup!
>>
>Believe it or not, it freezes well. You may certainly adjust the amount
>of cream. Just stir the soup well after thawing and while gently
>reheating. The cream will have broken a bit but can be reincorporated
>with stirring.

I make this soup as well, and freeze about half of it in single
servings. (I use one-cup sour cream containers.) Great for those "what
the heck can I have for lunch" days.

Butternut squash soup, which also has cream in it, freezes well, too.

Doris

On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>
>> It's finally cooling off here in southern South Carolina. I just
>> happened to have the ingredients for this quick, tasty soup.
>>
>> 2 large russet potatoes, peeled and diced
>> 2 large leeks, white parts only, thinly sliced
>> 4 c. chicken broth
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 c. heavy cream
>> dash grated nutmeg (totally optional!)
>> 1 Tbs. dried parsley flakes
>>
>> In large pot, combine potatoes, leeks, chicken broth, salt and
>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>> 15-20 minutes or until vegetables are fork tender.
>>
>> Strain broth into another pan. Place cooked potatoes and leeks in
>> a blender or food processor with about 1/4 c. broth and process
>> until smooth. (Note, you may leave it slightly chunky if you
>> wish.) Return vegetables to the broth pan. Stir in cream and
>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>> and serve.
>>
>> Sure, you can use fresh (curly) parsley. I rarely have it on
>> hand. It's easy enough to dry fresh parsley to refill that plastic
>> container.

> That's a nice recipe, almost the same as what I used to make. AKA
> Vichyssoise, it was very popular and usually served chilled back in
> the 60s and 70s. The recipe I used was heavier on the cream.
>
> Unfortunately, no one I know cares for it these days and I can't
> possibly eat it all. :-(

Hard to believe, it's so delicious, that people wouldn't jump at
having a bowl. I feel like making this, I have to set a reminder.
>
> A very tasty soup!

Love it.

nancy

On 10/30/2018 3:57 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 12:53:22p, Nancy Young told us...

>> Hard to believe, it's so delicious, that people wouldn't jump at
>> having a bowl. I feel like making this, I have to set a reminder.

> It is delicious. Don't forget to make it. :-)

(laugh) Let's see if I remember over the weekend. That's a dim
possibility.

nancy

On Tue, 30 Oct 2018 18:12:04 -0000 (UTC), Wayne Boatwright
> wrote:

snip
>
>I was going to make my Beef Mushroom Barley Soup, but didn't get to
>the store. I will shop tomorrow or Thursday and then make the soup.
>I haven't made it in quite a while, so am looking forward to it. I
>usually dried mushrooms to it along with the fresh mushrooms. I hope
>I don't havea trouble finding some.
>
Wayne, my husband was using the computer last night and came to me and
said that he just had a notice pop up on the screen that it was time
to make Wayne's Beef Mushroom Soup. ;-)
I told you I would put the thought away for later in the Fall.
Janet US

On Tue, 30 Oct 2018 18:46:01 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 30 Oct 2018 11:28:47a, jmcquown told us...
>
snip
>>
>> He doesn't want to learn how to cook.
>>
>> Jill
>>
>
>I don't find that hard to believe, but I've never understood that
>about many people. One of my former co-workers either never learned
>to cook or simply didn't want to. Every dinner meal she ate was
>either at a restaurant, or more frequently, good take-out. I know
>she always had cereal for breakfast and went out with co-workers for
>lunch. Now with the service that you can order from virtually any
>restaurant and haved it delivered, I bet that's what she does now.

I think I told you folks that a couple weeks ago my daughter was here
for awhile and we cooked together. Her son is taking Thanksgiving
break from university here and she wants me to do some cooking with
him so that he will pick up some of my recipes. She has already made
sure both her sons do some cooking and are not helpless. I just
haven't decided what foods/recipes I'm going to help him with.
Janet US

On 10/30/2018 3:46 PM, Doris Night wrote:
> On Tue, 30 Oct 2018 13:51:01 -0400, jmcquown >
> wrote:
>
>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>
>>>> It's finally cooling off here in southern South Carolina. I just
>>>> happened to have the ingredients for this quick, tasty soup.
>>>>
>>>> 2 large russet potatoes, peeled and diced
>>>> 2 large leeks, white parts only, thinly sliced
>>>> 4 c. chicken broth
>>>> 1/2 tsp. salt
>>>> 1/4 tsp. pepper
>>>> 1/4 c. heavy cream
>>>> dash grated nutmeg (totally optional!)
>>>> 1 Tbs. dried parsley flakes
>>>>
>>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>>> 15-20 minutes or until vegetables are fork tender.
>>>>
>>>> Strain broth into another pan. Place cooked potatoes and leeks in
>>>> a blender or food processor with about 1/4 c. broth and process
>>>> until smooth. (Note, you may leave it slightly chunky if you
>>>> wish.) Return vegetables to the broth pan. Stir in cream and
>>>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>>>> and serve.
>>>>
>>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>>> hand. It's easy enough to dry fresh parsley to refill that plastic
>>>> container.
>>>>
>>>> Jill
>>>>
>>>
>>> That's a nice recipe, almost the same as what I used to make. AKA
>>> Vichyssoise, it was very popular and usually served chilled back in
>>> the 60s and 70s. The recipe I used was heavier on the cream.
>>>
>>> Unfortunately, no one I know cares for it these days and I can't
>>> possibly eat it all. :-(
>>>
>>> A very tasty soup!
>>>
>> Believe it or not, it freezes well. You may certainly adjust the amount
>> of cream. Just stir the soup well after thawing and while gently
>> reheating. The cream will have broken a bit but can be reincorporated
>> with stirring.
>
> I make this soup as well, and freeze about half of it in single
> servings. (I use one-cup sour cream containers.) Great for those "what
> the heck can I have for lunch" days.
>
> Butternut squash soup, which also has cream in it, freezes well, too.
>
> Doris
>
My butternut squash soup doesn't have cream in it, but it also freezes
well. I'm taking a neighbor grocery shopping on Thursday. I'll be
buying butternut and other winter squashes. For roasting as well as for
soup. Of course I'll be buying cream for other things, too. Yes,
cream in soup is fine. All you have to do is give it a good stir (or
whisk) when heating it up.

Jill

On 10/30/2018 2:14 PM, jmcquown wrote:

>> It's finally cooling off here in southern South Carolina.Â* I just
>> happened to have the ingredients for this quick, tasty soup.
>>
>> 2 large russet potatoes, peeled and diced
>> 2 large leeks, white parts only, thinly sliced
>> 4 c. chicken broth
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 c. heavy cream
>> dash grated nutmeg (totally optional!)
>> 1 Tbs. dried parsley flakes
>>
>> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
>> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
>> until vegetables are fork tender.
>>
>> Strain broth into another pan. Place cooked potatoes and leeks in a
>> blender or food processor with about 1/4 c. broth and process until
>> smooth. (Note, you may leave it slightly chunky if you wish.)Â* Return
>> vegetables to the broth pan.Â* Stir in cream and nutmeg (again, optional)
>> and heat through.Â* Sprinkle with parsley and serve.
>>
>> Sure, you can use fresh (curly) parsley.Â* I rarely have it on hand.
>> It's easy enough to dry fresh parsley to refill that plastic
>> container.
>>
>> Jill


>
This is from a series at Slate.com "You're Doing it Wrong".
I'm not sure this is right, but:
It uses the green part of the leek to make a vegetable stock.

I've made it a few times, but admit that I "chickened out"
in my most successful tries.

I mostly make potato leek soup Ã* la McQuown or similar.

https://slate.com/culture/2012/03/po...ade-stock.html

Youre Doing It Wrong: Potato-Leek Soup

Yield: 4 servings

Time: About 1 hour, partially unattended

1½ pounds leeks, white and green parts separated
1½ pounds potatoes, peeled and chopped, trimmings reserved
1 medium carrot, peeled and chopped, trimmings reserved
1 celery stalk, chopped, trimmings reserved
Salt and black pepper
3 tablespoons butter
½ cup heavy cream
Chopped fresh chives or parsley for garnish (optional)

1. Put the leek greens and other vegetable trimmings in a medium pot,
season with salt and pepper, and add enough water to cover the
trimmings. Cover, bring to a boil over high heat, then adjust the heat
so the mixture simmers gently.

2. While the stock is cooking, put the butter in a large pot over medium
heat and slice the leek whites. When the butter melts, add the leek
whites and season with salt and pepper. Cook, stirring occasionally,
until theyre very tender and beginning to caramelize, about 20 minutes.
Add the potatoes, carrot, and celery and continue to cook until they
begin to soften, about 5 minutes.

3. Strain the stock and add enough of it to the large pot to cover the
vegetables. Cover, bring to a boil over high heat, and adjust the heat
so the mixture simmers gently. Cook until the potatoes are very soft, 15
to 20 minutes. Turn off the heat, add the cream, and purée with an
immersion blender. Taste and adjust the seasoning, garnish with chives
or parsley if you like, and serve. (Store leftover soup in an airtight
container in the refrigerator for up to a week.)

--
Dave S

"jmcquown" > wrote in message
...
> It's finally cooling off here in southern South Carolina. I just happened
> to have the ingredients for this quick, tasty soup.
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.) Return
> vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
> and heat through. Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley. I rarely have it on hand. It's
> easy enough to dry fresh parsley to refill that plastic container.
>
> Jill

I made similar some time ago but no cream. I don't like dairy in potato
soup. I loved the soup but the others did not.

"jmcquown" > wrote in message
...
> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>
>>> It's finally cooling off here in southern South Carolina. I just
>>> happened to have the ingredients for this quick, tasty soup.
>>>
>>> 2 large russet potatoes, peeled and diced
>>> 2 large leeks, white parts only, thinly sliced
>>> 4 c. chicken broth
>>> 1/2 tsp. salt
>>> 1/4 tsp. pepper
>>> 1/4 c. heavy cream
>>> dash grated nutmeg (totally optional!)
>>> 1 Tbs. dried parsley flakes
>>>
>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>> 15-20 minutes or until vegetables are fork tender.
>>>
>>> Strain broth into another pan. Place cooked potatoes and leeks in
>>> a blender or food processor with about 1/4 c. broth and process
>>> until smooth. (Note, you may leave it slightly chunky if you
>>> wish.) Return vegetables to the broth pan. Stir in cream and
>>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>>> and serve.
>>>
>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>> hand. It's easy enough to dry fresh parsley to refill that plastic
>>> container.
>>>
>>> Jill
>>>
>>
>> That's a nice recipe, almost the same as what I used to make. AKA
>> Vichyssoise, it was very popular and usually served chilled back in
>> the 60s and 70s. The recipe I used was heavier on the cream.
>>
>> Unfortunately, no one I know cares for it these days and I can't
>> possibly eat it all. :-(
>>
>> A very tasty soup!
>>
> Believe it or not, it freezes well. You may certainly adjust the amount
> of cream. Just stir the soup well after thawing and while gently
> reheating. The cream will have broken a bit but can be reincorporated
> with stirring.
>
> To me, soup is a meal. Serve it with some toasted bread. This recipe
> makes three or four servings, depending on what you consider a serving.
>
> You know me... I don't like cold food. Cold soup is simply not something
> I enjoy. I'd eat it if I had to, to be polite.
>
> The friend who lives across the street does not cook. He's thrilled he
> found chilled soups such as Vichyssoise and Borscht in the refrigerated
> section of the grocery store. He told me all he has to do is open it up
> and pour it in a bowl. What could I say? Congratulations? LOL
>
> I wonder what kind of soup will work for him when it gets cold and he has
> to use the stove or the microwave?

Most of the stores here sell hot soup to go.

I finally found a gazpacho that I loved. Every recipe I tried was horrid. I
bought some in a bottle at QFC once during some Italian promo. I just poured
it in a mug and drank it. Then again, V8 just is just as taste chilled.

"Cheri" > wrote in message
news
> "jmcquown" > wrote in message news:aS0CD.264046
>
>> To me, soup is a meal. Serve it with some toasted bread. This recipe
>> makes three or four servings, depending on what you consider a serving.
>>
>
> Me too, I always loved buttered saltines with mine as well as bread.

I remember getting baskets of crackers and breadsticks in restaurants. I
would eat them with butter. I didn't care for the breadsticks much though.
Now, crackers are rarely seen in restaurants here and if you do get them,
there's no butter. The baskets of rolls and bread are largely a thing of the
past too. For some reason, muffins are commonly served with soup here.

I am making white bean and kale soup for dinner. Had considered making some
vegan corn muffins because my gardener loves them, Vegan only because they
don't contain egg. I can't have egg. Anyway... I opted not to as I am
serving it with chicken strips and some brown rice. Didn't want too many
carbs. Will probably do the muffins tomorrow. Not sure what I'll serve with
them though. Have a dinner time appointment in another city and have to pick
up a cake or two on the way back. Will probably stop at Whole Foods and see
what they might have that would go with muffins.

"jmcquown" > wrote in message
...
> On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>>
>>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>>
>>>>> It's finally cooling off here in southern South Carolina. I
>>>>> just happened to have the ingredients for this quick, tasty
>>>>> soup.
>>>>>
>>>>> 2 large russet potatoes, peeled and diced
>>>>> 2 large leeks, white parts only, thinly sliced
>>>>> 4 c. chicken broth
>>>>> 1/2 tsp. salt
>>>>> 1/4 tsp. pepper
>>>>> 1/4 c. heavy cream
>>>>> dash grated nutmeg (totally optional!)
>>>>> 1 Tbs. dried parsley flakes
>>>>>
>>>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>>>> 15-20 minutes or until vegetables are fork tender.
>>>>>
>>>>> Strain broth into another pan. Place cooked potatoes and leeks
>>>>> in a blender or food processor with about 1/4 c. broth and
>>>>> process until smooth. (Note, you may leave it slightly chunky if
>>>>> you wish.) Return vegetables to the broth pan. Stir in cream
>>>>> and nutmeg (again, optional) and heat through. Sprinkle with
>>>>> parsley and serve.
>>>>>
>>>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>>>> hand. It's easy enough to dry fresh parsley to refill that
>>>>> plastic container.
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> That's a nice recipe, almost the same as what I used to make.
>>>> AKA Vichyssoise, it was very popular and usually served chilled
>>>> back in the 60s and 70s. The recipe I used was heavier on the
>>>> cream.
>>>>
>>>> Unfortunately, no one I know cares for it these days and I can't
>>>> possibly eat it all. :-(
>>>>
>>>> A very tasty soup!
>>>>
>>> Believe it or not, it freezes well. You may certainly adjust the
>>> amount of cream. Just stir the soup well after thawing and while
>>> gently reheating. The cream will have broken a bit but can be
>>> reincorporated with stirring.
>>
>> I'm really glad to know that. I assumed it would "break" and be
>> inedible. So now I will give it a try when our weather heats up
>> again.
>>
>>> To me, soup is a meal. Serve it with some toasted bread. This
>>> recipe makes three or four servings, depending on what you
>>> consider a serving.
>>
>> We agree on that. Soup is a meal, not just a prelude to one. I
>> would like that served cold, but with some nice hot homeade garlic
>> toast alongside.
>>
>>> You know me... I don't like cold food. Cold soup is simply not
>>> something I enjoy. I'd eat it if I had to, to be polite.
>>
>> There are only two soups that I like cold, the other being gazpacho.
>>
>> I was going to make my Beef Mushroom Barley Soup, but didn't get to
>> the store. I will shop tomorrow or Thursday and then make the soup.
>> I haven't made it in quite a while, so am looking forward to it. I
>> usually dried mushrooms to it along with the fresh mushrooms. I hope
>> I don't havea trouble finding some.
>>
>>> The friend who lives across the street does not cook. He's
>>> thrilled he found chilled soups such as Vichyssoise and Borscht in
>>> the refrigerated section of the grocery store. He told me all he
>>> has to do is open it up and pour it in a bowl. What could I say?
>>> Congratulations? LOL
>>
>> I like Borscht but I prefer it hot with a dollop of sour cream.
>> However, there are so many variations on Borscht. Some are almost
>> like a soupy stew and others are more like a broth.
>>
>>> I wonder what kind of soup will work for him when it gets cold and
>>> he has to use the stove or the microwave?
>>
>> I wonder if he knows how to use a stove or microwave? Honestly, some
>> people actually don't, or at last don't know how to properly use
>> them. However, heating something up and actually cooking are two
>> different things. Do you know him well enough to show him how?
>>
> Uh, no. I honestly don't know why he told me about refrigerated soups.
> Idle chit-chat when I was driving him home from an outpatient procedure.
> Well gee, I guess I know him well enough for that. I really don't
> remember why we started talking about chilled vegetable soups at the
> grocery store.
>
> He doesn't want to learn how to cook.

A lot of people are that way.

"Wayne Boatwright" > wrote in message
15.223...
> On Tue 30 Oct 2018 11:28:47a, jmcquown told us...
>
>> On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
>>> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>>>
>>>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>>>
>>>>>> It's finally cooling off here in southern South Carolina. I
>>>>>> just happened to have the ingredients for this quick, tasty
>>>>>> soup.
>>>>>>
>>>>>> 2 large russet potatoes, peeled and diced
>>>>>> 2 large leeks, white parts only, thinly sliced
>>>>>> 4 c. chicken broth
>>>>>> 1/2 tsp. salt
>>>>>> 1/4 tsp. pepper
>>>>>> 1/4 c. heavy cream
>>>>>> dash grated nutmeg (totally optional!)
>>>>>> 1 Tbs. dried parsley flakes
>>>>>>
>>>>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>>>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>>>>> 15-20 minutes or until vegetables are fork tender.
>>>>>>
>>>>>> Strain broth into another pan. Place cooked potatoes and leeks
>>>>>> in a blender or food processor with about 1/4 c. broth and
>>>>>> process until smooth. (Note, you may leave it slightly chunky
>>>>>> if you wish.) Return vegetables to the broth pan. Stir in
>>>>>> cream and nutmeg (again, optional) and heat through. Sprinkle
>>>>>> with parsley and serve.
>>>>>>
>>>>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>>>>> hand. It's easy enough to dry fresh parsley to refill that
>>>>>> plastic container.
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>
>>>>> That's a nice recipe, almost the same as what I used to make.
>>>>> AKA Vichyssoise, it was very popular and usually served chilled
>>>>> back in the 60s and 70s. The recipe I used was heavier on the
>>>>> cream.
>>>>>
>>>>> Unfortunately, no one I know cares for it these days and I
>>>>> can't possibly eat it all. :-(
>>>>>
>>>>> A very tasty soup!
>>>>>
>>>> Believe it or not, it freezes well. You may certainly adjust
>>>> the amount of cream. Just stir the soup well after thawing and
>>>> while gently reheating. The cream will have broken a bit but
>>>> can be reincorporated with stirring.
>>>
>>> I'm really glad to know that. I assumed it would "break" and be
>>> inedible. So now I will give it a try when our weather heats up
>>> again.
>>>
>>>> To me, soup is a meal. Serve it with some toasted bread. This
>>>> recipe makes three or four servings, depending on what you
>>>> consider a serving.
>>>
>>> We agree on that. Soup is a meal, not just a prelude to one. I
>>> would like that served cold, but with some nice hot homeade
>>> garlic toast alongside.
>>>
>>>> You know me... I don't like cold food. Cold soup is simply not
>>>> something I enjoy. I'd eat it if I had to, to be polite.
>>>
>>> There are only two soups that I like cold, the other being
>>> gazpacho.
>>>
>>> I was going to make my Beef Mushroom Barley Soup, but didn't get
>>> to the store. I will shop tomorrow or Thursday and then make the
>>> soup. I haven't made it in quite a while, so am looking forward
>>> to it. I usually dried mushrooms to it along with the fresh
>>> mushrooms. I hope I don't havea trouble finding some.
>>>
>>>> The friend who lives across the street does not cook. He's
>>>> thrilled he found chilled soups such as Vichyssoise and Borscht
>>>> in the refrigerated section of the grocery store. He told me
>>>> all he has to do is open it up and pour it in a bowl. What
>>>> could I say? Congratulations? LOL
>>>
>>> I like Borscht but I prefer it hot with a dollop of sour cream.
>>> However, there are so many variations on Borscht. Some are
>>> almost like a soupy stew and others are more like a broth.
>>>
>>>> I wonder what kind of soup will work for him when it gets cold
>>>> and he has to use the stove or the microwave?
>>>
>>> I wonder if he knows how to use a stove or microwave? Honestly,
>>> some people actually don't, or at last don't know how to properly
>>> use them. However, heating something up and actually cooking are
>>> two different things. Do you know him well enough to show him
>>> how?
>>>
>> Uh, no. I honestly don't know why he told me about refrigerated
>> soups. Idle chit-chat when I was driving him home from an
>> outpatient procedure.
>> Well gee, I guess I know him well enough for that. I really
>> don't
>> remember why we started talking about chilled vegetable soups at
>> the grocery store.
>>
>> He doesn't want to learn how to cook.
>>
>> Jill
>>
>
> I don't find that hard to believe, but I've never understood that
> about many people. One of my former co-workers either never learned
> to cook or simply didn't want to. Every dinner meal she ate was
> either at a restaurant, or more frequently, good take-out. I know
> she always had cereal for breakfast and went out with co-workers for
> lunch. Now with the service that you can order from virtually any
> restaurant and haved it delivered, I bet that's what she does now.
>
> As you know, I've been cooking separate meals for myself and David
> for ~25 years. Now I'm at the point wherer I don't want to do that
> all the time. He could cook if he wanted to, but cooking is the one
> thing he's lazy about. I've been tempted to try the order and
> deliver service once in a while, as sometimes I just don't feel like
> cooking, and I don't always want to eat what I've already got frozen
> in the freezer.
>
> Last night he announced that he's going to make "egg cake" for
> himself. Egg Cake is something like a pancake but with a LOT of
> eggs. That's his meal. I won't eat it. He eats it with butter and
> salt. UGH Strange tastes, that guy.

I think for the most part, those of us here love to cook but I know many who
either hate it or don't want to be bothered. My mom hated it. This is why a
lot of our meals came from packets or cans. What she did cook was always
overcooked or undercooked. She may have done this on purpose. I hadn't even
thought about this until my friend mentioned that her mom did this. Her dad
had a favorite dish. I can't remember what it was now but her mom didn't
like it. So once in a while, she would make it but she always burned it.
Then she would just shrug and say that apparently she was no good at making
it. My friend said her mom was a very good cook so she had to have been dong
it on purpose.

Same friend says she does not cook. She can do simple things like hamburger
patties, baked potatoes, grilled cheese, pot roast and stew. But even with
these things she buys preformed patties and seasoning packets. She managed
to raise 4 kids. The youngest one somehow managed to learn to cook and is
good at it..

"Pamela" > wrote in message
...
> On 18:46 30 Oct 2018, Wayne Boatwright >
> wrote in 15.223:
>
>> On Tue 30 Oct 2018 11:28:47a, jmcquown told us...
>>
>>> On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
>>>> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>>>>
>>>>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>>>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>>>>
>>>>>>> It's finally cooling off here in southern South Carolina. I
>>>>>>> just happened to have the ingredients for this quick, tasty
>>>>>>> soup.
>>>>>>>
>>>>>>> 2 large russet potatoes, peeled and diced 2 large leeks, white
>>>>>>> parts only, thinly sliced 4 c. chicken broth 1/2 tsp. salt
>>>>>>> 1/4 tsp. pepper 1/4 c. heavy cream dash grated nutmeg (totally
>>>>>>> optional!) 1 Tbs. dried parsley flakes
>>>>>>>
>>>>>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>>>>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>>>>>> 15-20 minutes or until vegetables are fork tender.
>>>>>>>
>>>>>>> Strain broth into another pan. Place cooked potatoes and leeks
>>>>>>> in a blender or food processor with about 1/4 c. broth and
>>>>>>> process until smooth. (Note, you may leave it slightly chunky
>>>>>>> if you wish.) Return vegetables to the broth pan. Stir in
>>>>>>> cream and nutmeg (again, optional) and heat through. Sprinkle
>>>>>>> with parsley and serve.
>>>>>>>
>>>>>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>>>>>> hand. It's easy enough to dry fresh parsley to refill that
>>>>>>> plastic container.
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>>
>>>>>> That's a nice recipe, almost the same as what I used to make.
>>>>>> AKA Vichyssoise, it was very popular and usually served chilled
>>>>>> back in the 60s and 70s. The recipe I used was heavier on the
>>>>>> cream.
>>>>>>
>>>>>> Unfortunately, no one I know cares for it these days and I can't
>>>>>> possibly eat it all. :-(
>>>>>>
>>>>>> A very tasty soup!
>>>>>>
>>>>> Believe it or not, it freezes well. You may certainly adjust
>>>>> the amount of cream. Just stir the soup well after thawing and
>>>>> while gently reheating. The cream will have broken a bit but
>>>>> can be reincorporated with stirring.
>>>>
>>>> I'm really glad to know that. I assumed it would "break" and be
>>>> inedible. So now I will give it a try when our weather heats up
>>>> again.
>>>>
>>>>> To me, soup is a meal. Serve it with some toasted bread. This
>>>>> recipe makes three or four servings, depending on what you consider
>>>>> a serving.
>>>>
>>>> We agree on that. Soup is a meal, not just a prelude to one. I
>>>> would like that served cold, but with some nice hot homeade garlic
>>>> toast alongside.
>>>>
>>>>> You know me... I don't like cold food. Cold soup is simply not
>>>>> something I enjoy. I'd eat it if I had to, to be polite.
>>>>
>>>> There are only two soups that I like cold, the other being gazpacho.
>>>>
>>>> I was going to make my Beef Mushroom Barley Soup, but didn't get
>>>> to the store. I will shop tomorrow or Thursday and then make the
>>>> soup. I haven't made it in quite a while, so am looking forward
>>>> to it. I usually dried mushrooms to it along with the fresh
>>>> mushrooms. I hope I don't havea trouble finding some.
>>>>
>>>>> The friend who lives across the street does not cook. He's
>>>>> thrilled he found chilled soups such as Vichyssoise and Borscht
>>>>> in the refrigerated section of the grocery store. He told me
>>>>> all he has to do is open it up and pour it in a bowl. What could I
>>>>> say? Congratulations? LOL
>>>>
>>>> I like Borscht but I prefer it hot with a dollop of sour cream.
>>>> However, there are so many variations on Borscht. Some are almost
>>>> like a soupy stew and others are more like a broth.
>>>>
>>>>> I wonder what kind of soup will work for him when it gets cold
>>>>> and he has to use the stove or the microwave?
>>>>
>>>> I wonder if he knows how to use a stove or microwave? Honestly,
>>>> some people actually don't, or at last don't know how to properly
>>>> use them. However, heating something up and actually cooking are
>>>> two different things. Do you know him well enough to show him how?
>>>>
>>> Uh, no. I honestly don't know why he told me about refrigerated
>>> soups. Idle chit-chat when I was driving him home from an outpatient
>>> procedure. Well gee, I guess I know him well enough for that. I
>>> really don't remember why we started talking about chilled vegetable
>>> soups at the grocery store.
>>>
>>> He doesn't want to learn how to cook.
>>>
>>> Jill
>>>
>>
>> I don't find that hard to believe, but I've never understood that
>> about many people. One of my former co-workers either never learned
>> to cook or simply didn't want to. Every dinner meal she ate was
>> either at a restaurant, or more frequently, good take-out. I know she
>> always had cereal for breakfast and went out with co-workers for
>> lunch. Now with the service that you can order from virtually any
>> restaurant and haved it delivered, I bet that's what she does now.
>>
>> As you know, I've been cooking separate meals for myself and David for
>> ~25 years. Now I'm at the point wherer I don't want to do that all
>> the time. He could cook if he wanted to, but cooking is the one thing
>> he's lazy about. I've been tempted to try the order and deliver
>> service once in a while, as sometimes I just don't feel like cooking,
>> and I don't always want to eat what I've already got frozen in the
>> freezer.
>>
>> Last night he announced that he's going to make "egg cake" for
>> himself. Egg Cake is something like a pancake but with a LOT of eggs.
>> That's his meal. I won't eat it. He eats it with butter and salt.
>> UGH Strange tastes, that guy.
>
> It sad but in a world where time is at such a premium, "fancy" cookery
> is a luxury to many working couples which they can ill afford. I used
> to cook a lot more than I do now but fortunately the availability of
> increasingly higher quality prepared food and prepared ingredients makes
> it less necessary.
>
> To me, cookery involves careful selection of ingredients and often going
> out of the way to shop for the best, visiting several stores while doing
> so. Depending on your circumstances, such as a punishing job with long
> hours, this might be difficult.
>
> It's not really necessary from a health point of view but sometimes it's
> very satisfying to set aside the time to cook something special.

I've always loved to cook. As a young adult, I did eat out a lot though.
Restaurants were different in those days though. Many still had salad bars
and cooked from scratch. I might only get salad or soup when I dined out
though. Reason being, to get a really good salad at home, one needs to buy
tons of different ingredients and it's hard to use them all up before they
go bad if you're the only one eating it. Same for soup. I know some here
freeze soup but I don't like to.

What I did freeze were croquettes, pancakes, biscuits, muffins, potstickers.
Things I could make a lot of at once and didn't take long to defrost.
Otherwise, my meals were usually simple. Pasta or rice with some beans and
cheese, tostadas, mashed potatoes with cheese, bacon and onion, maybe
popcorn with some cheese and raw veggies on the side. Or some bean dip with
tortilla chips and raw veggies. Once in a while I'd make a taco pizza. I
saved fancier fare for company.

"Wayne Boatwright" > wrote in message
15.223...
> On Tue 30 Oct 2018 12:11:19p, Pamela told us...
>
>> On 18:46 30 Oct 2018, Wayne Boatwright
>> > wrote in
>> 15.223:
>>
>>> On Tue 30 Oct 2018 11:28:47a, jmcquown told us...
>>>
>>>> On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
>>>>> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>>>>>
>>>>>> On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>>>>>>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>>>>>>
>>>>>>>> It's finally cooling off here in southern South Carolina. I
>>>>>>>> just happened to have the ingredients for this quick, tasty
>>>>>>>> soup.
>>>>>>>>
>>>>>>>> 2 large russet potatoes, peeled and diced 2 large leeks,
>>>>>>>> white parts only, thinly sliced 4 c. chicken broth 1/2 tsp.
>>>>>>>> salt 1/4 tsp. pepper 1/4 c. heavy cream dash grated nutmeg
>>>>>>>> (totally optional!) 1 Tbs. dried parsley flakes
>>>>>>>>
>>>>>>>> In large pot, combine potatoes, leeks, chicken broth, salt
>>>>>>>> and pepper. Bring to a boil. Reduce heat to low. Cover and
>>>>>>>> simmer 15-20 minutes or until vegetables are fork tender.
>>>>>>>>
>>>>>>>> Strain broth into another pan. Place cooked potatoes and
>>>>>>>> leeks in a blender or food processor with about 1/4 c. broth
>>>>>>>> and process until smooth. (Note, you may leave it slightly
>>>>>>>> chunky if you wish.) Return vegetables to the broth pan.
>>>>>>>> Stir in cream and nutmeg (again, optional) and heat through.
>>>>>>>> Sprinkle with parsley and serve.
>>>>>>>>
>>>>>>>> Sure, you can use fresh (curly) parsley. I rarely have it
>>>>>>>> on hand. It's easy enough to dry fresh parsley to refill
>>>>>>>> that plastic container.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>>
>>>>>>>
>>>>>>> That's a nice recipe, almost the same as what I used to make.
>>>>>>> AKA Vichyssoise, it was very popular and usually served
>>>>>>> chilled back in the 60s and 70s. The recipe I used was
>>>>>>> heavier on the cream.
>>>>>>>
>>>>>>> Unfortunately, no one I know cares for it these days and I
>>>>>>> can't possibly eat it all. :-(
>>>>>>>
>>>>>>> A very tasty soup!
>>>>>>>
>>>>>> Believe it or not, it freezes well. You may certainly adjust
>>>>>> the amount of cream. Just stir the soup well after thawing
>>>>>> and while gently reheating. The cream will have broken a bit
>>>>>> but can be reincorporated with stirring.
>>>>>
>>>>> I'm really glad to know that. I assumed it would "break" and
>>>>> be inedible. So now I will give it a try when our weather
>>>>> heats up again.
>>>>>
>>>>>> To me, soup is a meal. Serve it with some toasted bread.
>>>>>> This recipe makes three or four servings, depending on what
>>>>>> you consider a serving.
>>>>>
>>>>> We agree on that. Soup is a meal, not just a prelude to one.
>>>>> I would like that served cold, but with some nice hot homeade
>>>>> garlic toast alongside.
>>>>>
>>>>>> You know me... I don't like cold food. Cold soup is simply
>>>>>> not something I enjoy. I'd eat it if I had to, to be polite.
>>>>>
>>>>> There are only two soups that I like cold, the other being
>>>>> gazpacho.
>>>>>
>>>>> I was going to make my Beef Mushroom Barley Soup, but didn't
>>>>> get to the store. I will shop tomorrow or Thursday and then
>>>>> make the soup. I haven't made it in quite a while, so am
>>>>> looking forward to it. I usually dried mushrooms to it along
>>>>> with the fresh mushrooms. I hope I don't havea trouble finding
>>>>> some.
>>>>>
>>>>>> The friend who lives across the street does not cook. He's
>>>>>> thrilled he found chilled soups such as Vichyssoise and
>>>>>> Borscht in the refrigerated section of the grocery store. He
>>>>>> told me all he has to do is open it up and pour it in a bowl.
>>>>>> What could I say? Congratulations? LOL
>>>>>
>>>>> I like Borscht but I prefer it hot with a dollop of sour cream.
>>>>> However, there are so many variations on Borscht. Some are
>>>>> almost like a soupy stew and others are more like a broth.
>>>>>
>>>>>> I wonder what kind of soup will work for him when it gets cold
>>>>>> and he has to use the stove or the microwave?
>>>>>
>>>>> I wonder if he knows how to use a stove or microwave?
>>>>> Honestly, some people actually don't, or at last don't know how
>>>>> to properly use them. However, heating something up and
>>>>> actually cooking are two different things. Do you know him
>>>>> well enough to show him how?
>>>>>
>>>> Uh, no. I honestly don't know why he told me about refrigerated
>>>> soups. Idle chit-chat when I was driving him home from an
>>>> outpatient procedure. Well gee, I guess I know him well enough
>>>> for that. I really don't remember why we started talking about
>>>> chilled vegetable soups at the grocery store.
>>>>
>>>> He doesn't want to learn how to cook.
>>>>
>>>> Jill
>>>>
>>>
>>> I don't find that hard to believe, but I've never understood that
>>> about many people. One of my former co-workers either never
>>> learned to cook or simply didn't want to. Every dinner meal she
>>> ate was either at a restaurant, or more frequently, good
>>> take-out. I know she always had cereal for breakfast and went
>>> out with co-workers for lunch. Now with the service that you can
>>> order from virtually any restaurant and haved it delivered, I bet
>>> that's what she does now.
>>>
>>> As you know, I've been cooking separate meals for myself and
>>> David for ~25 years. Now I'm at the point wherer I don't want to
>>> do that all the time. He could cook if he wanted to, but cooking
>>> is the one thing he's lazy about. I've been tempted to try the
>>> order and deliver service once in a while, as sometimes I just
>>> don't feel like cooking, and I don't always want to eat what I've
>>> already got frozen in the freezer.
>>>
>>> Last night he announced that he's going to make "egg cake" for
>>> himself. Egg Cake is something like a pancake but with a LOT of
>>> eggs.
>>> That's his meal. I won't eat it. He eats it with butter and
>>> salt.
>>> UGH Strange tastes, that guy.
>>
>> It sad but in a world where time is at such a premium, "fancy"
>> cookery is a luxury to many working couples which they can ill
>> afford. I used to cook a lot more than I do now but fortunately
>> the availability of increasingly higher quality prepared food and
>> prepared ingredients makes it less necessary.
>>
>> To me, cookery involves careful selection of ingredients and often
>> going out of the way to shop for the best, visiting several stores
>> while doing so. Depending on your circumstances, such as a
>> punishing job with long hours, this might be difficult.
>>
>> It's not really necessary from a health point of view but
>> sometimes it's very satisfying to set aside the time to cook
>> something special.
>>
>>
>
> Since we're both retired we have the time for shopping and cooking,
> but often it's the very simple things that I decide to cook.
> Although I do enjoy making special meals when I feel like devoting a
> lot of time in the kitchen. That is very satisfying.

I wish I could just shop at one store and be done with it but no. Some
stores only carry one or two things that I want/need but I can't get them
anywhere else. And some have prices so low on certain things that I go there
for those things. This week I have to go to Whole Foods, Sprouts, Winco,
Walmart Food Center, Trader Joes, Costco and the business Costco. Can't do
all in one day though. At least a good chunk of them are nearby.

In article >, Julie Bove
> wrote:

> I wish I could just shop at one store and be done with it but no. Some
> stores only carry one or two things that I want/need but I can't get them
> anywhere else. And some have prices so low on certain things that I go there
> for those things. This week I have to go to Whole Foods, Sprouts, Winco,
> Walmart Food Center, Trader Joes, Costco and the business Costco. Can't do
> all in one day though. At least a good chunk of them are nearby.

Seriously? Six stores for food in a week? By the way Julie and every
rfc denizen who reads this, Happy Halloween!

leo

On Wed, 31 Oct 2018 01:58:32 -0700, Leonard Blaisdell
> wrote:

>In article >, Julie Bove
> wrote:
>
>> I wish I could just shop at one store and be done with it but no. Some
>> stores only carry one or two things that I want/need but I can't get them
>> anywhere else. And some have prices so low on certain things that I go there
>> for those things. This week I have to go to Whole Foods, Sprouts, Winco,
>> Walmart Food Center, Trader Joes, Costco and the business Costco. Can't do
>> all in one day though. At least a good chunk of them are nearby.
>
>Seriously? Six stores for food in a week? By the way Julie and every
>rfc denizen who reads this, Happy Halloween!

What's a Halloween?

"Leonard Blaisdell" > wrote in message
...
> In article >, Julie Bove
> > wrote:
>
>> I wish I could just shop at one store and be done with it but no. Some
>> stores only carry one or two things that I want/need but I can't get them
>> anywhere else. And some have prices so low on certain things that I go
>> there
>> for those things. This week I have to go to Whole Foods, Sprouts, Winco,
>> Walmart Food Center, Trader Joes, Costco and the business Costco. Can't
>> do
>> all in one day though. At least a good chunk of them are nearby.
>
> Seriously? Six stores for food in a week? By the way Julie and every
> rfc denizen who reads this, Happy Halloween!

Yes. One Costco sells some things. The other has perhaps some of the same
things plus different things. TJ's is the cheapest source for dried mangos.
I also buy a few other things there. Sprouts has some frozen things that I
can't get anywhere else. Walmart and Winco for produce, maybe meat and
bargains. I never expect to find certain things at Walmart. I just look for
bargains. Winco is the only place to get hemp milk that doesn't cost a
fortune. I promised the neighbor a cake on the 1st and it's also the
gardener's partner's birthday. I will get something at Whole Foods today
only because it's on the way back and I know they sell good, small cakes. I
want to get a variety of small things as I don't know what kind of stuff
they like. I know she likes cheesecake but beyond that I have no clue. We
aren't really cake eaters in this house.

"Leonard Blaisdell" wrote in message
...

In article >, Julie Bove
> wrote:

> I wish I could just shop at one store and be done with it but no. Some
> stores only carry one or two things that I want/need but I can't get them
> anywhere else. And some have prices so low on certain things that I go
> there
> for those things. This week I have to go to Whole Foods, Sprouts, Winco,
> Walmart Food Center, Trader Joes, Costco and the business Costco. Can't do
> all in one day though. At least a good chunk of them are nearby.

Seriously? Six stores for food in a week? By the way Julie and every
rfc denizen who reads this, Happy Halloween!

leo

==

Thank you and a good wishes to you too for a Happy Halloween)

On 10/31/2018 4:58 AM, Leonard Blaisdell wrote:
> In article >, Julie Bove
> > wrote:
>
>> I wish I could just shop at one store and be done with it but no. Some
>> stores only carry one or two things that I want/need but I can't get them
>> anywhere else. And some have prices so low on certain things that I go there
>> for those things. This week I have to go to Whole Foods, Sprouts, Winco,
>> Walmart Food Center, Trader Joes, Costco and the business Costco. Can't do
>> all in one day though. At least a good chunk of them are nearby.
>
> Seriously? Six stores for food in a week? By the way Julie and every
> rfc denizen who reads this, Happy Halloween!
>
> leo
>
Happy Halloween!

Julie wouldn't know what to do with herself if she lived in my area.
There are only three grocery stores here - Publix, Food Lion, Piggly
Wiggly. Four if you count the Super Walmart (I don't). She'd have to
drive to Georgia to find a Whole Foods, Trader Joes and Costco.

Fortunately, I nearly always manage to find what I want at Publix.

Jill

Made the soup for lunch today! Lovely))

I made double quantity and have some now in the freezer.

Thanks for posting it

O

jmcquown wrote:

> On 10/31/2018 4:58 AM, Leonard Blaisdell wrote:
>
> Julie wouldn't know what to do with herself if she lived in my area.
> There are only three grocery stores here - Publix, Food Lion, Piggly
> Wiggly. Four if you count the Super Walmart (I don't). She'd have
> to drive to Georgia to find a Whole Foods, Trader Joes and Costco.
>
> Fortunately, I nearly always manage to find what I want at Publix.
>
> Jill

She'd be in Hogs Heaven if she wants to trek all over town here!
Within about 5 miles of me:

Harris Teeter
Kroger
Food Lion
Farm Fresh
TJ's
Whole Foods
Walmart
SAMS
BJ's

Ethnic:
American Asian
Family (international) Market
Mediterrainian
Japanese #1 Ichiban

A little further and you have:
Large Farmers Market (about 7 miles from me)
International Market (Used to be on my way home last job)
Fresh local catch seafood market about 12 miles, havent been there)
Another seasonal farmer market (not bigger than the closer one above)


Sunday I went to Asian American then HT on the way back. It's rare for
me to hit 2 in the same week, but when I do the second is almost always
Asian American or #1 Ichiban which are both on my way home from work.

On 10/31/2018 2:49 PM, Ophelia wrote:
>
> Made the soup for lunch today!Â* Lovely))
>
> I made double quantity and have some now in the freezer.
>
> Thanks for posting it
>
> O

You're quite welcome! I appreciate it.

I appreciate all the recipe kudos lately. The Oriental burgers and the
mention of the marinade for country ribs. Thanks, everyone, that makes
me smile.

Jill

On 10/31/2018 8:03 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 10/31/2018 4:58 AM, Leonard Blaisdell wrote:
>>
>> Julie wouldn't know what to do with herself if she lived in my area.
>> There are only three grocery stores here - Publix, Food Lion, Piggly
>> Wiggly. Four if you count the Super Walmart (I don't). She'd have
>> to drive to Georgia to find a Whole Foods, Trader Joes and Costco.
>>
>> Fortunately, I nearly always manage to find what I want at Publix.
>>
>> Jill
>
> She'd be in Hogs Heaven if she wants to trek all over town here!
> Within about 5 miles of me:
>
> Harris Teeter
> Kroger
> Food Lion
> Farm Fresh
> TJ's
> Whole Foods
> Walmart
> SAMS
> BJ's
>
> Ethnic:
> American Asian
> Family (international) Market
> Mediterrainian
> Japanese #1 Ichiban
>
> A little further and you have:
> Large Farmers Market (about 7 miles from me)
> International Market (Used to be on my way home last job)
> Fresh local catch seafood market about 12 miles, havent been there)
> Another seasonal farmer market (not bigger than the closer one above)
>
>
> Sunday I went to Asian American then HT on the way back. It's rare for
> me to hit 2 in the same week, but when I do the second is almost always
> Asian American or #1 Ichiban which are both on my way home from work.
>
>
Sure sounds like she'd love it, Carol! (She likely wouldn't go to the
farmers markets, though.) I'd be exhausted if I had to shop in all
those different places. Then again, I really don't enjoy shopping. I
make a list, do all my shopping in one day.

I can't help but laugh when I hear Ichiban. It reminds me of this
episode from Friends:

https://www.youtube.com/watch?v=E4F0UnnHFzM

Ichiban lipstick for men! LOL

Jill

"jmcquown" > wrote in message
...
> On 10/31/2018 2:49 PM, Ophelia wrote:
>>
>> Made the soup for lunch today! Lovely))
>>
>> I made double quantity and have some now in the freezer.
>>
>> Thanks for posting it
>>
>> O
>
> You're quite welcome! I appreciate it.
>
> I appreciate all the recipe kudos lately. The Oriental burgers and the
> mention of the marinade for country ribs. Thanks, everyone, that makes me
> smile.
>
> Jill


You should smile, I love the Oriental burgers and the marinade. I am going
to do the squash casserole soon.

Cheri

"jmcquown" wrote in message ...

On 10/31/2018 2:49 PM, Ophelia wrote:
>
> Made the soup for lunch today! Lovely))
>
> I made double quantity and have some now in the freezer.
>
> Thanks for posting it
>
> O

You're quite welcome! I appreciate it.

I appreciate all the recipe kudos lately. The Oriental burgers and the
mention of the marinade for country ribs. Thanks, everyone, that makes
me smile.

Jill

==

Marinade??? Did I miss that??

"Ophelia" > wrote in message
...
>
>
> "jmcquown" wrote in message ...
> On 10/31/2018 2:49 PM, Ophelia wrote:
>>
>> Made the soup for lunch today! Lovely))
>>
>> I made double quantity and have some now in the freezer.
>>
>> Thanks for posting it
>>
>> O
>
> You're quite welcome! I appreciate it.
>
> I appreciate all the recipe kudos lately. The Oriental burgers and the
> mention of the marinade for country ribs. Thanks, everyone, that makes me
> smile.
>
> Jill
>
> ==
>
> Marinade??? Did I miss that??

Jill's recipe for ribs with this marinade

3-4 lbs. country ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki or soy sauce
2 cloves garlic
1/4 c. vegetable or sesame oil
1/4 c. crystallized ginger
1 med. onion, quartered

Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
the
ribs and marinate in the fridge for several hours or overnight.

Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a
roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs once.
Brush generously with marinade and bake another 1-1/2 hours until fork
tender,
basting and turning every 20-30 minutes. If doing these on a grill, you want
indirect heat to prevent flare-ups and burning, and a nice slow cooking.

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "jmcquown" wrote in message ...
> On 10/31/2018 2:49 PM, Ophelia wrote:
>>
>> Made the soup for lunch today! Lovely))
>>
>> I made double quantity and have some now in the freezer.
>>
>> Thanks for posting it
>>
>> O
>
> You're quite welcome! I appreciate it.
>
> I appreciate all the recipe kudos lately. The Oriental burgers and the
> mention of the marinade for country ribs. Thanks, everyone, that makes me
> smile.
>
> Jill
>
> ==
>
> Marinade??? Did I miss that??

Jill's recipe for ribs with this marinade

3-4 lbs. country ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki or soy sauce
2 cloves garlic
1/4 c. vegetable or sesame oil
1/4 c. crystallized ginger
1 med. onion, quartered

Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
the
ribs and marinate in the fridge for several hours or overnight.

Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a
roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs once.
Brush generously with marinade and bake another 1-1/2 hours until fork
tender,
basting and turning every 20-30 minutes. If doing these on a grill, you want
indirect heat to prevent flare-ups and burning, and a nice slow cooking.


==

Thank you very much Ma'am)

<saved>

Hmm do you think this might work on the lamb?

On 11/1/2018 9:09 AM, Ophelia wrote:
>
>
> "Cheri"* wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "jmcquown"* wrote in message ...
>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>
>>> Made the soup for lunch today!* Lovely))
>>>
>>> I made double quantity and have some now in the freezer.
>>>
>>> Thanks for posting it
>>>
>>> O
>>
>> You're quite welcome!* I appreciate it.
>>
>> I appreciate all the recipe kudos lately.* The Oriental burgers and
>> the mention of the marinade for country ribs.* Thanks, everyone, that
>> makes me smile.
>>
>> Jill
>>
>> ==
>>
>> Marinade??? Did I miss that??
>
> Jill's recipe for ribs with this marinade
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable or sesame oil
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
> the
> ribs and marinate in the fridge for several hours or overnight.
>
> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a
> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs once.
> Brush generously with marinade and bake another 1-1/2 hours until fork
> tender,
> basting and turning every 20-30 minutes. If doing these on a grill, you
> want
> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>
>
> ==
>
> Thank you very much Ma'am)
>
> <saved>
>
> Hmm do you think this might work on the lamb?
>
>
I've only ever used it for pork. I'm not sure it would go well with lamb.

Jill

"jmcquown" wrote in message ...

On 11/1/2018 9:09 AM, Ophelia wrote:
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "jmcquown" wrote in message ...
>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>
>>> Made the soup for lunch today! Lovely))
>>>
>>> I made double quantity and have some now in the freezer.
>>>
>>> Thanks for posting it
>>>
>>> O
>>
>> You're quite welcome! I appreciate it.
>>
>> I appreciate all the recipe kudos lately. The Oriental burgers and the
>> mention of the marinade for country ribs. Thanks, everyone, that makes
>> me smile.
>>
>> Jill
>>
>> ==
>>
>> Marinade??? Did I miss that??
>
> Jill's recipe for ribs with this marinade
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable or sesame oil
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
> the
> ribs and marinate in the fridge for several hours or overnight.
>
> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a
> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs
> once.
> Brush generously with marinade and bake another 1-1/2 hours until fork
> tender,
> basting and turning every 20-30 minutes. If doing these on a grill, you
> want
> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>
>
> ==
>
> Thank you very much Ma'am)
>
> <saved>
>
> Hmm do you think this might work on the lamb?
>
>
I've only ever used it for pork. I'm not sure it would go well with lamb.

Jill

==

Hmmm I will think about it. If I do, I will let you know.

BUT, this is what I am thinking of:

• 1/4 cup chopped fresh mint
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt

I do like mint with lamb though.

Hmm yes. I think yours would be better with pork!

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "jmcquown" wrote in message ...
>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>
>>> Made the soup for lunch today! Lovely))
>>>
>>> I made double quantity and have some now in the freezer.
>>>
>>> Thanks for posting it
>>>
>>> O
>>
>> You're quite welcome! I appreciate it.
>>
>> I appreciate all the recipe kudos lately. The Oriental burgers and the
>> mention of the marinade for country ribs. Thanks, everyone, that makes
>> me smile.
>>
>> Jill
>>
>> ==
>>
>> Marinade??? Did I miss that??
>
> Jill's recipe for ribs with this marinade
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable or sesame oil
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
> the
> ribs and marinate in the fridge for several hours or overnight.
>
> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a
> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs
> once.
> Brush generously with marinade and bake another 1-1/2 hours until fork
> tender,
> basting and turning every 20-30 minutes. If doing these on a grill, you
> want
> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>
>
> ==
>
> Thank you very much Ma'am)
>
> <saved>
>
> Hmm do you think this might work on the lamb?

The marinade is very good and I think it would work on just about any type
of meat.

Cheri

"jmcquown" > wrote in message
...
> On 11/1/2018 9:09 AM, Ophelia wrote:
>>
>>
>> "Cheri" wrote in message news >>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "jmcquown" wrote in message ...
>>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>>
>>>> Made the soup for lunch today! Lovely))
>>>>
>>>> I made double quantity and have some now in the freezer.
>>>>
>>>> Thanks for posting it
>>>>
>>>> O
>>>
>>> You're quite welcome! I appreciate it.
>>>
>>> I appreciate all the recipe kudos lately. The Oriental burgers and the
>>> mention of the marinade for country ribs. Thanks, everyone, that makes
>>> me smile.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> Marinade??? Did I miss that??
>>
>> Jill's recipe for ribs with this marinade
>>
>> 3-4 lbs. country ribs
>> 11 oz. can mandarin orange slices
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable or sesame oil
>> 1/4 c. crystallized ginger
>> 1 med. onion, quartered
>>
>> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
>> the
>> ribs and marinate in the fridge for several hours or overnight.
>>
>> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in
>> a
>> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs
>> once.
>> Brush generously with marinade and bake another 1-1/2 hours until fork
>> tender,
>> basting and turning every 20-30 minutes. If doing these on a grill, you
>> want
>> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>>
>>
>> ==
>>
>> Thank you very much Ma'am)
>>
>> <saved>
>>
>> Hmm do you think this might work on the lamb?
>>
>>
> I've only ever used it for pork. I'm not sure it would go well with lamb.
>
> Jill


I think it would if one likes a sweeter marinade with lamb, I also think it
would be wonderful with chicken.

Cheri

On 11/1/2018 10:00 AM, Ophelia wrote:
>
>
> "jmcquown"* wrote in message ...
>
> On 11/1/2018 9:09 AM, Ophelia wrote:
>>
>>
>> "Cheri"* wrote in message news >>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "jmcquown"* wrote in message ...
>>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>>
>>>> Made the soup for lunch today!* Lovely))
>>>>
>>>> I made double quantity and have some now in the freezer.
>>>>
>>>> Thanks for posting it
>>>>
>>>> O
>>>
>>> You're quite welcome!* I appreciate it.
>>>
>>> I appreciate all the recipe kudos lately.* The Oriental burgers and the
>>> mention of the marinade for country ribs.* Thanks, everyone, that makes
>>> me smile.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> Marinade??? Did I miss that??
>>
>> Jill's recipe for ribs with this marinade
>>
>> 3-4 lbs. country ribs
>> 11 oz. can mandarin orange slices
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable or sesame oil
>> 1/4 c. crystallized ginger
>> 1 med. onion, quartered
>>
>> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
>> the
>> ribs and marinate in the fridge for several hours or overnight.
>>
>> Preheat oven to 350F (or get the grill going). Arrange meat on a rack
>> in a
>> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs
>> once.
>> Brush generously with marinade and bake another 1-1/2 hours until fork
>> tender,
>> basting and turning every 20-30 minutes. If doing these on a grill, you
>> want
>> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>>
>>
>> ==
>>
>> Thank you very much Ma'am)
>>
>> <saved>
>>
>> Hmm do you think this might work on the lamb?
>>
>>
> I've only ever used it for pork.* I'm not sure it would go well with lamb.
>
> Jill
>
> ==
>
> Hmmm I will think about it.* If I do, I will let you know.
>
> BUT, this is what I am thinking of:
>
> •*** 1/4 cup chopped fresh mint
> •*** 1 tablespoon balsamic vinegar
> •*** 2 teaspoons honey
> •*** 1/2 teaspoon salt
>
> I do like mint with lamb though.
>
I don't grow and definitely don't think about mint with lamb, one way or
the other. Generally I pan sear lamb in a bit of neutral oil with some
minced onion and garlic. S&P, a sprinkling of finlely crushed dried
rosemary.

I have made a marinade with balsamic vinegar, a bit of olive oil, minced
onion, garlic and some dried herbs for stewing lamb shanks. Never added
honey to it.

> Hmm yes.* I think yours would be better with pork!
>
Proven tasty with pork. Not tried with lamb and I do not recommend
you try it with lamb.

Jill

On 11/1/2018 12:42 PM, Cheri wrote:
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri"* wrote in message news >>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "jmcquown"* wrote in message ...
>>> On 10/31/2018 2:49 PM, Ophelia wrote:
>>>>
>>>> Made the soup for lunch today!* Lovely))
>>>>
>>>> I made double quantity and have some now in the freezer.
>>>>
>>>> Thanks for posting it
>>>>
>>>> O
>>>
>>> You're quite welcome!* I appreciate it.
>>>
>>> I appreciate all the recipe kudos lately.* The Oriental burgers and
>>> the mention of the marinade for country ribs.* Thanks, everyone, that
>>> makes me smile.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> Marinade??? Did I miss that??
>>
>> Jill's recipe for ribs with this marinade
>>
>> 3-4 lbs. country ribs
>> 11 oz. can mandarin orange slices
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable or sesame oil
>> 1/4 c. crystallized ginger
>> 1 med. onion, quartered
>>
>> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
>> the
>> ribs and marinate in the fridge for several hours or overnight.
>>
>> Preheat oven to 350F (or get the grill going). Arrange meat on a rack
>> in a
>> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs
>> once.
>> Brush generously with marinade and bake another 1-1/2 hours until fork
>> tender,
>> basting and turning every 20-30 minutes. If doing these on a grill,
>> you want
>> indirect heat to prevent flare-ups and burning, and a nice slow cooking.
>>
>>
>> ==
>>
>> Thank you very much Ma'am)
>>
>> <saved>
>>
>> Hmm do you think this might work on the lamb?
>
> The marinade is very good and I think it would work on just about any
> type of meat.
>
> Cheri

Maybe so! I'm just used to using it for pork. Chicken, possibly.
Lamb, I don't really know.

Jill