summer Archives - SOUP & SEX

Minestrone, A Dominating Soup

Minestrone troubles getting you down? Stuck on the yocky-dock way of making it? Well, brace yourself for impact! The storm surge is here. The surge of veggies, beans, and pasta that is. And it’s only beginning. So, as summer arrives full force add a variety of the edible goodies to your melting pot of flavor. Then, gimme some!

Minestrone Shopping List

Bacon: 2 strips cut into pieces
Leek: 1 washed & chopped
Onion: 1 small chopped fine
Tomatoes: 2 cups (dice the night before and add 2T lime juice and 3T fresh cilantro)

Squash: 1 cup diced summer
Carrots: ½ cup diced
Parsnips: 1 cup diced
Turnip: 1 cup diced
Celery: ½ cup chopped

*Add any fresh vegetables you prefer

*Meatballs: 8 prepared (optional)

Beans: 1 can drained any kind
Pasta: 1 cup any kind (but try a vegetable or bean for a change)
Chicken Broth: 1 large box. Add water as needed.

Garlic: 3 cloves minced
Salt & Pepper: to taste
Olive Oil: 1 T
Bay leaf: 1

Preparation

In a large pot/ Dutch oven cook bacon over medium heat until crisp and brown; then remove and cool.

Next add the onion and garlic; cook 3 minutes. Stir in tomatoes, broth, bay leaf, salt and pepper (to taste); simmer on medium, partly covered 10 minutes.
Meanwhile, in large skillet heat olive oil and add squash, carrots, parsnips, leek and celery. Then sauté for 3 minutes.

Next add vegetables to soup pot and simmer on medium for 15 minutes. Then add bacon, pasta, *meatballs and beans; simmer additional 20 minutes or until pasta is tender. Finally, let the soup rest for 3 hours. Last but not least, reheat soup slowly and serve.

Minestrone…throw it all in

Serve in large bowls with garlic bread.

Minestrone Notes

The farmer market…where farmers fantasize and chefs love to shop. There at our disposal too. While offering an array of farm-tastic-snacks. The star of your soup will be your fresh haul of edibles. So, do it. Then chew it. And minestrone on…

Because there are literally thousands of vegetables that you can use. Also, pastas and beans. Especially nice, the idea that vegetables provide a variety of flavor, color, shape, and texture to any meal.

In fact, cooking with vegetables has long been a staple in many countries. Most notably they appear around the tables of the world as the main meal. And now were discovering their value as more than a garnish to meats. To be sure, we’re becoming happy eating more of them at every meal. Including breakfast.

Meet The 2 Bear Mumbo-Gumbo Ice Box Style

The 2 Bear Mumbo-Gumbo goes from stove to ice box and beyond. This soup is bold. Within minutes, you’ll be doing the mumbo during and after each savory sip. If fact, most of our treasured soups are gumbos. Because these soups are so hearty they can serve as either an appetizer or a main meal.

As a result, a heated argument can develop on how to properly prepare them. But there’s never an argument about it’s distinct and beloved flavor.

For me, there’s no definite recipe. Although you can probably find one.

Gumbo, you’ll remember what you ate. But you’ll forget everything else.
So, here’s how to tick off a Cajun and still make them proud.

Shopping List: Mumbo-Gumbo

Chicken Broth: 48 oz size
Roma Tomatoes: 5 diced
Celery: 3-4 stalks chopped
Carrots: 1 cup chopped
Potato: 1 cup diced
Green pepper: 1 medium chopped
Sweet Onion: 1 large chopped
Okra: 1 12oz package frozen or ½ lb. fresh

*Honey Mustard Brats: casing removed
*Or Chorizo sausage
*Add a jalapeño for an extra hot treat or omit.

Spicy Oregano: 1 tsp
Bay Leaves: 2
Tabasco: 5 drops
Cayenne: 1 pinch

Preparation: For Gumbo

In a Dutch oven or pot cook brats or sausage through. Remove meat from pot with slatted spoon and set aside. Leaving behind 1-2 T of remains. Discard rest. Then add celery, pepper, onion, and carrots to pot. Cover and cook 5 minutes on medium heat. Remove vegetables with slatted spoon and set aside.

Then cover and cook potatoes and okra in enough water to cover about 3 minutes on high heat.

Now, return meat and other vegetables to pot along with broth. And bring to slow boil over medium heat. Next add spices. Then cover and reduce to simmer. Stir occasionally. Always scrapping the bottom of the pot for its yummy goodness. Cook 2 hours and let rest until completely cool.

Never over boil gumbo!

Bring back to a slow heat before serving.

*This soup serves best a day or two late. It’s worth the wait.

GUMBO SOUP NOTES

By all means gumbos are Cajun. But they also have a fondness along the Gulf Coast from Alabama to Texas. Not to mention a heated argument or two. But none here—please! Because there’s no definite recipe or way to prepare it. Instead, let it have you dancing around the living room when nobody’s home.

All in all, most cooks have their own point of view. Generally preparing it with lots of heat. Then again, some might say—gumbos take a lot of practice. But not me. Words to live by, you’ve done it right if the cook remains.

Finally we have the legend of the gumbo. Namely seven greens for good luck. But generally, up to fifteen. Notably the luck lies in how healthy you feel afterwards.

gumbo isn’t gumbo without okra

On the flip side of its heat, is Okra. A once seasonal vegetable expressly used in summer soups. Obviously, you can now enjoy all year-long.

So, whether your turning up the heat or adjusting it too low. A gumbo has always been a matter of personal pride and tradition. One of the best places to enjoy a genuine bowl is the Creoles home. However, I’m doubly sure—you’ll do just fine!

DOCTOR ORDERED

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Tag: summer

MINESTRONE SOUP: GIMME SOME FRESH, PLEASE

Minestrone, A Dominating Soup