Wednesday, February 11, 2015


Ready for spring, but still cold enough for soup. Had potatoes and cauliflower hanging around so figured I'd come up with something edible. Those it was served to seemed to find it acceptable. :)

1 tbs Olive oil depending on pan
1 med sharp onion, diced
3 cloves garlic, diced
1.5 cups finely diced celery
Approx: 3 tsp paprika (I added a little more because our wine was probably older than it should have been and I needed a little more sweetness)
              2 tsp turmeric
              3-4 tsp rosemary salt depending on potato flavor
fresh ground black pepper
3 tsp McKay's chicken seasoning
1 cup $2 buck chuck Sav blanc
3 cups cold water
4 cups chopped Potatoes
2-3 cups Cauliflower florets
16 oz Frozen white corn, out of freezer at beginning

Take the bag of corn out of the freezer. By the time you are ready for it, it won't be frozen solid anymore, but not too mushy.

Put soup pot/pan on large burner, turn to low/med-low (our stove is old and crappy). Add olive oil to pan. As oil gets hot, add onion & garlic. Let cook for about 2 minutes, add paprika, turmeric, 1 tsp salt (save the rest of the salt for later in the cooking process).

As onion and garlic starts to turn clear, add celery. As the celery starts to turn clear add the wine. Cook for 2-3 min and add water and chicken seasoning.

Raise temp to med/med-high, once it starts to simmer, add potatoes and bring back to boil, reduce to med/med-low and simmer about 12-15 minutes. Taste the broth, add salt if needed, paprika if needed. Check potatoes with a fork, if they are not quite cooked but starting to soften, add the cauliflower and raise to a high simmer. Add a few grinds of black pepper. Cook about 5 minutes, add the bag of corn and cook til heated through. I took the potato masher and squished around in the pot a little with it, so part of it was a little more chowder-y.


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