Funny, I won several spelling bees, yet every time I type “potato,” I type “potatoe” and have to backspace over the e.
Anyway, I improvised this soup yesterday for lunch and I made it again for dinner tonight. You can add any meat (I’m suspecting even beef would work for this), or add shellfish for a nice, thick, winter-nights chowder. *sigh* If it were cold and there were a fire going in our non-existent fireplace, this would be perfection.
What you need:
2 Tbsp extra-virgin coconut oil (or olive or vegetable, your choice)
potatoes (I used 6 or 7 red potatoes, it’s what I had on hand), diced small
3 or 4 cloves garlic, minced
1 carrot, peeled and diced small
1 large shallot, minced, or 1/2 cup diced red onion
about 1/4 cup chopped fresh italian parsley
2 cans coconut milk (not lite, and make sure you shake well before opening, and don’t forget to scrape the thick cream off the can lid)
green onions or chives for garnish, chopped
cooked bacon, crumbled or chopped (two slices per bowl, and this is optional)
salt and pepper to taste
optional: meat, poultry or shellfish (I added chicken yesterday, and it was awesome. Tonight I made it plain, and it’s just as awesome.)
What you do:
Heat the oil over low heat (3). Add the potatoes, coat in the oil, and let them saute while you chop, dice, and mince everything else. Garlic first — mince it and throw it in with the potatoes. Then the carrots, dice and add those. Then the onion. Then the parsley. Stir, let it all saute for a bit. Come back later, add one can of the coconut milk (don’t forget the cream!). Turn the heat up to 4 and bring to a boil. Boil boil boil (stirring and tasting occasionally) until the potatoes and carrots are tender (it takes a while — the soup takes about an hour total prep and cooking time). Smash the potatoes right in the pan with your potato masher if you have one. It’s still very chunky after. Add the second can of coconut milk and the salt and pepper (to taste). If the soup is too runny, you can add a Tbsp or two of GF flour mix (I did yesterday, didn’t today). Cook the bacon (I zap it in the m-wave) and chop it and the green onions.
Fill the bowls, top with the bacon & green onions.
If you can eat dairy, you can add cheese or a dollop of sour cream to the top. But it’s really not necessary. Even Frank said tonight, “This is quite possibly the best soup I’ve ever had.” Later he proclaimed, “Best. Soup. Ever.”
So there you go. Coconut milk is what does it, I’m sure.
And if you’re wondering, I do *not* miss canned soup. Nevah!