Soup Vixen

Made my first batch of soup in the new kitchen! 56 quarts of Old Fashioned Tomato!

I'll be making a huge batch of Old-Fashioned Tomato soup this weekend. WHO WANTS SOME?

10 gallons of Mushroom Barley! Just a day in the life of me.

It's pozole time!!

Seems like a great day to make 10 gallons of Chicken Soup w/ Orzo and Escarole!

Mulligatawny time! Chop chop!

If I made soup this weekend, would you be around early next week for pick up or delivery? Next Friday is Christmas, after all.

Well, Thanksgiving is upon us! I know how hectic holidays can be, what with family and feast preparation and all...so I decided to make a decidedly non-Thanksgiving soup for you this weekend, so that you can have a go-to meal you don't have to cook yourself: White Bean and Ham!

It all starts with the hams. I will carve the meat off of two bone-in hams, then take those bones and simmer them in a big ol' vat of white beans for a deep, smoky flavor. While the beans are soaking up the hammy goodness, I'll get the supporting veggies together. Onions, carrots, celery, leeks, and a touch of garlic will all get sauteed in some olive oil. Then I will throw in the chopped ham to get things really going. I'll add a couple of beers to the brew, to make sure I activate all those alcohol-soluble flavor compounds. Then I'll hit each pot with some home-made chicken stock. The prepared beans get added next, and some fresh parsley, thyme, and sage from my garden will round out the flavors. This soup will be silky, thick, and hearty, with nice bites of veggies, and some toothsome white beans to keep things interesting. All you need is bread and butter, and your meal is complete.

Oh, it's nothing that 13 gallons of Sweet Potato Lemongrass won't fix...

D'awww! I just got the following email about my last batch of MINESTRONE:

"Oh vixen, you've out done yourself again.
This minestrone is out of this world...actually, higher, it is a soup of the Gods.
Perfectly cooked veggies, al dente, give it a wonderfully fresh flavor and a perfect crunchiness.
The base is complex with your signature heat at the end of each spoonful.
Mere mortals do not deserve to even catch a whiff of this supreme cornacopian mix of goodness in a bowl but in your infinite generosity you have let us taste it and thus given us a seat at the table of Zeus.
I give it four fist pumps out of five."

Check your email, soup lovers! The Vixen will be kicking off a new season this Saturday!!