So I signed up to be in the after- the- hunt, Fall soup recipe cook-off. And then it hit me. While my shanty-Irish family loves my famous crock pot beef veggi soup, it might not be quite sophistcated enough for people who's taste buds are more used to champagne than "shine".
So help me out ladies and gentlemen, I need a belly warming, yummy, heaven's that's wonderful soup. That can be kept warming in a crock pot til after the hunt. That people will want to not only taste, but come back for seconds.
Our hunt includes several gourmet chefs. I am not one of them.
We have made Hunt breakfasts for years and years and it seems to me that everyone wants a nice belly-warming down home soup/stew after a long hunt in the cold or rain. Not the place for anything too fiddly or posh. But you can dress yours up with a dollop of sour cream and sprinkling of chives or chopped dil, and lovely whole grain bread or buns.
It's fine to make cream-based soups in a crock pot, so I gather your concern is with transporting a cream-based soup from home to the hunt?
I've got a fabulous recipe for turkey soup with brown rice, mushrooms, and sage--but it's got cream in it. You add the cream in the final 10 minutes of simmering and it's just to bring the cream up to the temperature of the rst of the soup. So it seems to me you could make the recipe right up to the point where you add the cream, then add the cream from a thermos when you get to the hunt and set the crock pot to "Keep Warm."
This ham and bean soup recipe from my family is easy to make (just soak the beans the day before)..and is always a hit..
Ham and bean soup
One bag navy beans, one ham bone, large stock pot, one celery stalk, onion, carrot, large tomato, salt, pepper, whole cloves and baking soda.
1. Soak navy beans for 2 hours or overnight.
2. Put ham bone in a large stockpot. Cover with water and bring to a boil. Let ham bone simmer for 1 ½ hours.
3. After beans have soaked, drain liquid from beans and cover beans with fresh water
4. Bring beans to a boil. Boil for 3 minutes
5. Drain beans again. Add beans to the stock pot with hambone and its liquid. (You may have to add more water) simmer until beans are soft.
6. Chop one celery stalk, one onion, one carrot and one large tomato. Add to soup.
7. Salt and pepper to taste, approx one teaspoon of whole cloves if pot is large. Pinch of baking soda.
8. Simmer for 20 minutes. Pull any remaining meat off of bone, replace meat in soup, and discard bone. Now it’s ready to serve, or be refrigerated or frozen.
NOTE: You can prepare the hambone and beans separately (steps 1 to 3). The hambone stock can be made and refrigerated the day before while the beans are soaking for the first time. You can remove the fat that settles to the top of the stock. When the beans are going for the 3 minute boil, you can start to warm the ham stock and go to step 5 to finish. Draining the water from the beans a couple times before adding to the ham stock not only helps soften the beans, but helps your guest not to be so gaseous after eating the soup.☺
I love my OTTB! I get my dressage test done faster!
I have a great corn chowder recipe... You actually cook the (de-kerneled) corn cobs right in the soup for a while, like you're making a corn stock. It's milk based (not cream), but it holds up well in a crock pot.
Also made a yummy pumpkin-sausage soup recently that was a big hit; that would go really well this time of year.
PM me if you want the recipes!
*friend of bar.ka
"Evidently, I am an unrepentant b*tch, possible trouble maker, and all around super villian"
I too, have a corn chowder recipe, like cnvh. Milk based instead of cream. I "kick it up a notch" by grilling the corn before I take it off the cob, and adding a couple of grilled jalapeno peppers and a generous dash of cumin, to turn it into a southwestern corm chowder. It's delicious with a sprinkle of cheese on top.
Grill 4-6 ears of corn and 2-3 jalapeno peppers
Chop 1 onion
Peel & chop 2-3 medium potatoes
Chop 2 red bell peppers
Additional ingredients: 16-32 oz vegetable or chicken broth (optional, depending on how large a batch your making)
1 cup milk
Salt & pepper
Cumin and (optional) red pepper
Cut the grilled corn off the ears. Place the ears of corn in a deep saucepan, cover with 4 cups water, simmer 10-15 minutes.
When the jalapenos are cool enough to handle, remove the blackened skins, and the remove the seeds, chop coarsely.
Meanwhile, melt 1-2 Tablespoons butter in a large soup pot and saute your onion, potatoes and red peppers until soft.
Strain the corn cob liquid, add it to the onion mix. Bring to a boil, then reduce to a simmer. When potatoes are tender, add the corn kernels & the milk and heat through. If you need more liquid to make the quantity or consistency you want, add the vegetable or chicken broth.
Add the jalapenos , stir, and season with salt, pepper, cumin, and if you want, red pepper.
I prefer to run at least 2/3 of the soup through the blender (or if you have one of those fancy immersion blenders, use that) , as it makes for a thicker consistency.