commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
[personal profile] commodorified
In which time the soup post got nearly 500 spam comments. I have despaired of deleting them all and deleted the entry, so here’s the recipe again:

Chop 6-8 potatoes and 3-4 onions (depending on size. )
Put potatoes to soak in salted water.
In a heavy pot with a lid, combine onions and a generous knob of butter, turn to medium-low and cover.
Go watch an episode of Elementary*
Drain potatoes and add to pot with a large handful of frozen mirepoix (diced onion, celery and carrots), one box of chicken or vegetable broth, salt, pepper, tarragon, savoury, and dill to taste.
Turn to medium, replace lid, go watch another episode.
Add 2 cups potato flakes to thicken and two cups of milk or one cup of milk and one of cream. Turn to low.
Go watch a third episode. Put it on pause halfway through for long enough to stir the soup.
Put a loaf of frozen bread in the oven on 300F while you grate 1 cup emmenthal or similar cheese and fry 1/2 lb bacon to crisp. Sprinkle bacon and cheese on top of soup and eat, possibly while watching more Elementary.

*you can watch something else if you want, as long as it's roughly 45 minutes long.

Date: 2018-10-19 12:59 am (UTC)
graydon: (Default)
From: [personal profile] graydon
Boo, spam.

Has your email service got back of it somewhere?

Date: 2018-10-19 03:04 am (UTC)
graydon: (Default)
From: [personal profile] graydon
Wretchedly persistent creatures, spammers.

I asked because Namespro is my mail provider, they're based somewhere in the vicinity of where you live, and they've been having DDoS problems for weeks. Sometime last weekend the response to same involved sudden changes to the mail setup at their end, which broke my email setup and led to a learning experience or two. So perhaps that was what had happened to you.

Date: 2018-10-19 01:12 am (UTC)
pameladean: (Default)
From: [personal profile] pameladean
I now think of it as Elementary Soup. Thank you for the information that it's fine with just broth and no cream, but the cream kind sounds SO LUXURIOUS that I am still contemplating ways to imitate it.


Date: 2018-10-19 03:30 am (UTC)
pameladean: (Default)
From: [personal profile] pameladean
I think I may have forgotten that this is cooking for people who don't, and that this substitution problem is rather the opposite. I have a plan, however.


Date: 2018-10-19 01:16 am (UTC)
ell: (Default)
From: [personal profile] ell
And I wander in on one of my infrequent drive-bys and find a soup recipe \o/

I can’t wait to try it :-) thank goodness for spam

Date: 2018-10-19 02:41 am (UTC)
fajrdrako: (Default)
From: [personal profile] fajrdrako
I hope to make this at the earlier opportunity. Elementary included.

Date: 2018-10-19 01:27 pm (UTC)
princessofgeeks: (Default)
From: [personal profile] princessofgeeks
This sounds great! Can I ask what is the benefit of soaking the potatoes first?

Date: 2018-10-19 02:32 pm (UTC)
From: [personal profile] indywind
I think it gets the salt into them so they are not bland, without having to make the broth extra salty and hope for the best.

Date: 2018-10-19 05:46 pm (UTC)
princessofgeeks: (Default)
From: [personal profile] princessofgeeks
Thank you; that makes sense.


Date: 2018-10-26 10:14 am (UTC)
james_g4clf: James in a boat in Kerala (Default)
From: [personal profile] james_g4clf
If you're not worried about gluten (and you put bread in the oven) I'd suggest blending 30-50gm (2-3 tbsp) flour with a little water and adding and bringing back to the boil just before serving. This discourages the soup from separating into thinner liquid and sludge on the bottom.


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