Saturday, March 13, 2004

posted by James - 11:09 PM

Because someone asked for it, here's the first recipe From the Just North of Wrigley Field Kitchen with the world-renowned Chef Rachel.

Notes from Chef Rachel: I cook by instinct, not by measuring spoons; you have to tweak the recipe to suit your own tastes... or those of your favorite Cubs fan.

Hot Potato Soup

7-8 med size potatoes (can be all reds or russets or a combo)
1/2 large onion
Olive oil
Worcestershire sauce
~2 cups Apple Juice
2 carrots
1 broccoli head and stem
1/2 green pepper
1/2 head garlic
1 slice sourdough bread
8 oz tomato sauce
1 jalapeno (or hotter pepper if you dare)
mozzarella, colby cheese
2 pat butter

Cut potatoes in 1-inch cubes, put in soup pot and add enough olive oil to cover bottom of pot.

Turn on med-high heat. Cut onion in large pieces and add to the pot along with a splash of Worcestershire sauce.

After potatoes start sticking to the pot, but before they burn, add apple juice and stir, getting most chunks off the bottom of pan.

Add enough water to almost cover the contents. As you add ingredients and liquid evaporates, you will need to add some more water, always to almost cover. Add salt.

Cut and add carrots, broccoli, and green pepper. Chop and add a handful of fresh parsley and a few leaves of basil. Smash and peel garlic, but don't cut small; Add to the soup. Cut bread into cubes and add along with tomato sauce. Cut the jalapeƱo in small pieces, adjusting amount to your taste.

Add small handfuls of mozzarella and colby (or whatever you have around) and 2 pats butter. Keep on heat for about 5 minutes to let cheese melt, and add pepper.

Enjoy with a dollop of sour cream (or cream cheese), some grated cheese, and a slab of bread.

Makes ~15 cups

Watch out! Because the second day, the heat in the soup intensifies amazingly. Sour cream was necessary for me to mellow it out.

But we're never afraid to try new things, so keep watching for more From the Just North of Wrigley Field Kitchen.

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