I'm a sentimental sort, so you can imagine what happened when I ran across my grandma's name in Favorite Recipes from Caldwell, Idaho
compiled by the Caldwell Jay-C-Ettes (Bev Ron Publishing Company, Kansas City; 1974). I got all choked up, and then saw that her name was right next to "Potato Soup." Potato soup! Our Christmas Eve tradition, right from Grandma's own recipe! What is a sentimental blogger to do? I ask you? That's right. Post it, and compare.Potato SoupLet's start off with the important bit: Dad's first soup catastrophe? So not his fault! The recipe says "condensed milk"! Ladies and gentlemen, do not use (sweetened) condensed milk. Use evaporated milk. And, Daddy, no more shame.
Rowena Green, Portland, Oregon
6 large potatoes, diced
1 onion, diced
1 (12 oz.) can condensed milk
8 strips bacon, diced
1 tsp. salt
Dash pepper
Savory salt
Boil potatoes and onion with salt until tender. Fry bacon until crisp. Drain water from potatoes; add milk and bacon. Add pepper and savory salt to taste. Heat until warm, stirring often.
When you drain off the water, you don't need to drain off ALL the water -- you have 6 potatoes, and need more than 2 oz. of milk for each spud's share of soup. I'm known to not drain off any water. There. I said it. For "savory salt," try Lawry's seasoned salt. If you refuse to do so, try a seasoned salt from Penzeys, or a lovely sprinkle of paprika. I really do suggest you cook your bacon first, and then cook the soup in the pan you made the bacon in. First off, that means you'll only have one pan to wash, and second off, it means you get more bacony goodness infusing your soup.
You might wonder how Grandma -- an Oregonian through and through -- had a recipe end up in a Caldwell, Idaho cookbook. Turning to the club officers page of the cookbook, we find that the State Director of the Jay-C-Ettes for 1974-75 was none other than Robbianne Busse, my aunt. I wonder how Aunt Robbi makes her soup.
No comments:
Post a Comment