Last week I was afraid I would not find my recipe sketch for this week’s column. I am quite happy to note I found it while cleaning the kitchen. There it was in all its’ glory written on the back of an envelope. Unfortunately it has been my habit to pen recipes on the nearest thing there is to write upon, it’s become my ‘M-O’. I’ve even made endeavors at work to break this nasty habit by using a steno pad. Is it working? Sometimes yes, and sometimes no.
Last week a couple of my papers didn’t receive the column, for this I do apologize. It is not me this time, it’s the computer. Every so often it will lose things out there in computer space. I go back and see I’ve sent them, but somehow in transition they don’t all arrive.
Let’s talk about the soup. I tried to be very specific as I set the recipe for you, keeping several suggestions and comments, in order to have a great outcome. Evidently this soup dish does have an origination in Italy. After I wrote the recipe I went back on line and reviewed several versions. Some may compare it to one of the soups served at Olive Garden. I don’t see much resemblance, but I can see where the idea might surface. Spinach could fade away and you could use turnip greens, some might even go as far as to implement kale. Certainly not my choice, but it’s a possibility. I would not switch out the potato to something different. The reds with the skins on add their own specific flavor. No one complained over the 2 types of onions being used. The green onions at the end could actually be removed and used as a garnish instead. The choice of cheese, well, I would stick with a creamy white cheese and not detour to a yellow cheese. Gruyere or Havarti could be interesting, even an old-fashioned farmer’s cheese would melt nicely, and enhance without take-over.
The soup ends up being nice and thick and it should yield enough for 6 persons and then some.
I would estimate there was about a full gallon plus.
Next week I will run the new asparagus bacon spread for you. So if you’re going to town and want to try it next weekend be sure and place bacon, green onion, cream cheese and asparagus on the grocery list. The other ingredients most cooks will have already.
I’m preparing for a little road trip to celebrate my birthday and Mother’s Day, with family up in Cameron, Missouri. We are having a bonfire as long as rains stay at bay. I can hardly wait, camping and cookouts are like one of my favorite things ever! Not to mention having family around.
Let’s enjoy the week and keep extra stress and worry at a distance. Simply yours, The Covered Dish.
