Dark Days 10 – Theoretically One Pot
Theoretically, making soup is a one-pot endeavor.
Pot 1 – Make stock:
Chicken stock
Pot 2 – strain stock into second pot through cheesecloth.
Cookie Sheet 1 – Roast Anna Swartz Hubbard Squash (my own garden) in oven until squishy, then peel.
Pan 1 – Crisp leeks, then bacon (Hempler’s, Ferndale WA) in a pan.
squash and bacon on stove
Pot 2 continued – puree squash and leeks with immersion blender. Lightly season with salt, pepper, truffle oil, and sherry vinegar.
Bowl 1 – put about 1/4 cup olive oil in a bowl with salt and pepper. Toss cubes of homemade bread, to coat, then put into cookie sheet 1. Bake in oven at 400 ^ until croutons are nicely browned.
Bowl 1 continued – make salad dressing and salad
Bowl 2 – Dice the bacon and either set aside or mix into soup.
Bowl 3 – Serve the croutons or mix into soup.
Pan 1 continued – deglaze pan with wine. Slice farmer’s market brussels sprouts and saute in wine-bacon mixture. Add water and steam until done. Season with some pepper.
Enjoy dinner:
One Pot Dining?
Wash all those darned pots and bowls.
What about you? Do you make soup in the traditional French manner with a fonds blanc, or do you use prepared stock?
{ part of Dark Days Challenge at Not Dabbling in Normal }
{ part of Simple Lives Thursday at Sustainable Eats and A Little Bit of Spain in Iowa }
This sounds delicious! I’m a lazy cook, so my “stocks” are usually some kind of leftover broth from the freezer. I recently saw a great suggestion that I’ve begun doing (coulda been Annette’s & Josh’s book? don’t remember.) Save everything – potato & carrot peelings, onion skins, bones, etc. – in a bag in the freezer. When you have a few cups worth of what would otherwise be compost, boil it all up in a big pot for some rich stock. It’ll work great for us, but the chickens & goats will probably notice the dearth of kitchen treats. Ah well.
Thanks, Melany. I think most cooks from say, mid-century and earlier, always had a pot on the stove going into which they threw peelings and trimmings. Our chickens are getting some treats since the kids don’t eat everything on their plates. I think my next kitchen purchase will be a pressure cooker … or a deep freezer .
You will never regret the pressure cooker. They are wonderful.
I am always making stock…but I don’t have it brewing on my stove the way my grandmother did. I usually pull together a stockpot on Saturday and then can it on Sunday…if I’m not up at the cabin being lazy.
I love that your one pot meal took all those bowls and pots…so do mine!