Saturday, September 29, 2012

WILL YOU COME DOWN TO DINNER!?!?!?!?

Please read the title of this like BEAST in the classic Disney film, Beauty and the Beast. Or even better, this version. It's a GEM.

Husband and I have started shouting this at each other when dinner is ready. All in good fun, and only occasionally in Hanger. There's a reason those books are called the Hunger Games. Full people don't have that much ambition.

On Sunday we had two friends over to dinner. I think that makes more sense that saying "for dinner" amiright? You're not eating the guests. I hope.


Sunday soup and bread has become a tradition. Especially because soup and bread make great leftovers on those weeknight's a woman is just too busy or tired to cook something new. The choice this Sunday? London Soup.



This is a family favorite that has been passed down between expats who have lived in London, and where the recipe originated. I can tell you is that this is the perfect soup for a cold, windy, rainy blustery day, when the tile/wood/flagstone floors feel cold under your feet, and a sweater provides only brief respite from the chill. This soup will warm you right up!

 Want me to prove it? Why do you think there are no pictures of the final product? We ATE it too fast for me to take a picture! Shoot. I'll just have to make it again and add pictures. Or you can make it yourself and let me know what you think.

LONDON SOUP
serves 4

INGREDIENTS
1/2 pound ground beef
3/4 c chopped onions
3/4 c thin sliced carrots
3/4 c thin sliced celery
1 tsp dried basil
1 tsp dried parsley flakes
butter or margarine
3 C beef broth
4 c diced, peeled potatoes
1/4 c flour or cornstarch
4 oz cheese (strong) shredded
1 1/2 c milk
3/4 tsp salt
1/2 tsp pepper

INSTRUCTIONS:

In 3 qt saucepan or dutch oven brown the meat. In the same pan, saute onions, carrots, celery, basil and parley in butter for about 15 minutes.

Add potatoes and add enough broth to cover the vegetables. Bring to a boil, reduce heat and simmer for about 15 minutes or until potatoes are tender. (We used yukon gold potatos and did not peel them.) 

Meanwhile, in a small saucepan melt 2 T butter and add the flour, cooking for 3-5 minutes or until it just starts to brown. Add the milk to the flour mixture, stirring until thickened. (I believe this only me about 3 minutes). Stir in cheese until melted and sauce is creamy and thick. Congratulations, you have just made what is called a roux, and it is often used in soups as a way of thickening them without adding heavy creams etc. I love rouxs!

Add the roux/sauce to the soup and cook and stir for 2 minutes, until fully incorporated. Add salt and pepper and serve with delicious bread. The cheesy flavor is so warm and cozy, but not heavy like you might expect. 


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