17 November 2008
Whiskey Jack's Tater Soup
In another blog far, far away, we have been known to trade recipes along with the political slings and arrows. One of the most recent culinary presentations came from Whiskey Jack whose personality is almost as crusty as the bread he serves with this wonderful soup.
3/4 cups ham (preferrably trimmings from the bone left overs)
1 Medium chopped onion
2 inches of celery top of mixed leaves and stalk
2 large white potatoes
2 large sweet potatoes
Equal amount left over Jack O Lantern Pumpkin chopped
2 Cups water
1 Cup Heavy Cream or Evaporated Milk (for the dieters)
Peel , slice and dice the vegetables.
Put the chopped up ham in the pot and cook until some of the fat is rendered out of the meat. That way you don't get chunks of fat meat just the flavor
Add the onions and celery let them cook with the ham until the smell permeates the house.
Put all the remaining veggies in the pot add a cup or 2 of water to cover 2/3 of the veggies. You don't want too much liquid as you are going to add milk or cream later.
Bring to a boil then turn on low and simmer until every thing is cooked to pieces.
Salt and pepper to taste.
Just before serving add a cup of cream or can evaporated milk.
Serve with your favorite quick or crusty bread and lots of butter
Variations: Whatever suits your fancy. Curry garlic, or peppers can add a little zing to this wonderful fall soup while sour cream topping adds even more rich and cool texture. Be creative.