Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
Community
General Tabletop Discussion
*Geek Talk & Media
Welcome to the Game-Night Kitchen!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Dannyalcatraz" data-source="post: 6042854" data-attributes="member: 19675"><p>This is my variant on my grandmother's ham & potato soup.</p><p></p><p><strong>Creamy Creole Potato Soup</strong></p><p></p><p>You will need:</p><p></p><p>5-8 small to medium sized Yukon Gold potatoes (don't get the tiny, salad sized ones)</p><p>1 lb Earl Cambell's Hot links (or other spicy sausage), cut into medallions</p><p>1 yellow onion, chopped</p><p>1 whole bulb of garlic, chopped</p><p>1 bunch of green onions, chopped</p><p>1 qt chicken stock</p><p>1 stick of butter</p><p>1/4 cup flour</p><p>1 can Cream of Celery Soup</p><p>1 can of Milk (see below)</p><p>1 bay leaf</p><p>Black Pepper</p><p>Cayenne Pepper</p><p>Thyme</p><p>Parsley</p><p></p><p>1) boil or bake your Yukon Gold potatoes</p><p></p><p>2) while that is going on, in a stock/soup pot, make a roux. That means, take about half of your butter, melt it over a low heat, and use it to brown your flour, <em>slooooowly</em>, with frequent stirring. If you find you are needing to stir constantly, turn your heat down and add a little butter. This is the only part that takes a lot of patience.</p><p></p><p>3) when your roux is golden to caramel brown, add the rest of your butter and the sausage medallions. Raise the pot temp to just between low & medium, and pan-sear your sausage medallions, stirring constantly.</p><p></p><p>4) when the sausage has browned, add your chicken stock, all of the onions & garlic, and the bay leaf. Add can of Cream of Celery soup, rinsing can with milk, and then add the milk. Add the other spices to taste. (We, being Creoles, like ours <em>SPA-SAAYYY</em>!).</p><p></p><p>5) by now, your potatoes should be cooked. Dice all but one, and add them to the pot. Mash the last one and hold it to the side.</p><p></p><p>6) Bring pot to a simmer, stirring often- this is a thick, dairy-filled soup so you don't want any scorching to occur!</p><p></p><p>7) add the final potato, mixing it in thoroughly, then turn off heat.</p><p></p><p></p><p>Serve with a side of buttered toast and a nice flavorful cheese- tonight, we used a Yancey's Fancy Smoked Gouda.</p><p></p><p></p><p>Serves at least 6 at 2 ladles/person.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6042854, member: 19675"] This is my variant on my grandmother's ham & potato soup. [b]Creamy Creole Potato Soup[/b] You will need: 5-8 small to medium sized Yukon Gold potatoes (don't get the tiny, salad sized ones) 1 lb Earl Cambell's Hot links (or other spicy sausage), cut into medallions 1 yellow onion, chopped 1 whole bulb of garlic, chopped 1 bunch of green onions, chopped 1 qt chicken stock 1 stick of butter 1/4 cup flour 1 can Cream of Celery Soup 1 can of Milk (see below) 1 bay leaf Black Pepper Cayenne Pepper Thyme Parsley 1) boil or bake your Yukon Gold potatoes 2) while that is going on, in a stock/soup pot, make a roux. That means, take about half of your butter, melt it over a low heat, and use it to brown your flour, [I]slooooowly[/I], with frequent stirring. If you find you are needing to stir constantly, turn your heat down and add a little butter. This is the only part that takes a lot of patience. 3) when your roux is golden to caramel brown, add the rest of your butter and the sausage medallions. Raise the pot temp to just between low & medium, and pan-sear your sausage medallions, stirring constantly. 4) when the sausage has browned, add your chicken stock, all of the onions & garlic, and the bay leaf. Add can of Cream of Celery soup, rinsing can with milk, and then add the milk. Add the other spices to taste. (We, being Creoles, like ours [I]SPA-SAAYYY[/I]!). 5) by now, your potatoes should be cooked. Dice all but one, and add them to the pot. Mash the last one and hold it to the side. 6) Bring pot to a simmer, stirring often- this is a thick, dairy-filled soup so you don't want any scorching to occur! 7) add the final potato, mixing it in thoroughly, then turn off heat. Serve with a side of buttered toast and a nice flavorful cheese- tonight, we used a Yancey's Fancy Smoked Gouda. Serves at least 6 at 2 ladles/person. [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
Welcome to the Game-Night Kitchen!
Top