I made the most spectacular soup I have ever had last night. It approaches Paul’s famous sandwich, The Hef.
The key ingredient was the LARD, mentioned in the Lardy Yellow Yard Sale post, rendered from a hog raised by a friend’s son-in-law. If you are able to find home-(killed? rendered? made?) lard you can easily replicate this at home. If not . . . too bad. I’m not sharing.
In large soup pot saute in 1 tbsp. lard and 2 tbsp. butter:
1 chopped onion
Add and saute for about 5 minutes:
2 thick slices Prague (or any not-too-salty) ham, cut in 1″ pieces
2-3 carrots, sliced
Add and saute for a few seconds:
2 large cloves minced garlic
Add salt and a generous amount of pepper.
Add 1 quart chicken stock. Cover and bring to boil. Add 1/2 head of coarsely chopped cabbage (1″ pieces or so). Reduce heat and cook until cabbage is just soft, about 10 – 15 minutes.
This is too much of an honor: to have a reference to my Hef sandwich. The soup sounds heavenly. Just 1 tbsp of the lard made that big a’ difference? How much more of that lard do you have?>>I’m at Janice and Antony’s this weekend, in Columbus. Julian says “Hello!” I asked him if he wanted me to read Newman’s Apologia to him, but he declined.>Paul
Paul, indeed it did make a difference. The lard has a very strong flavor. It completely overwhelmed the biscuits I made recently. >>I have only about 2 cups, so if you want some, you’d better hurry.>>Poor Julian. >>Jami>>Jami