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Author Notes: While roasting a suckling pig upstate I had a lot of free time, some leftover porterhouse steak bones, and a bounty of local farmers produce. This recipe is what was developed —abuck
- Bones leftover from 10 grilled porterhouse steaks
- 2 yellow onions, quartered
- 2 potatoes, quartered
- 2 bay leaves
- handful schezuan (or black) peppercorns
- handful of available fresh herbs
- place everything in a pot, fill the pot with cold water until everything is covered
- Bring to a boil
- Reduce to a simmer
- Ignore the beef stock for a couple hours, it needs time for the flavors to develop
- Strain stock, reserve the liquid for the soup.
- 2 quarts roughly chopped tomatoes
- 2 quarts roughly chopped green squash
- 2 quarts roughly chopped yellow squash
- 5 slices thick bacon, cut into lardons
- salt, pepper, oilve oil, paprika, cayenne
- sour cream
- garlic chives
- Find a large pot, 10 quarts or so
- Heat up olive oil in the pot, when hot add the lardons of bacon, dump in a heavy tablespoon of paprika and some cayenne. season with salt and pepper
- cook bacon until the fat is well rendered out.
- add tomatoes, cook down until you get a lot of water out of them
- add your strained beef stock, bring up to a boil,
- reduce heat, season with salt and pepper, simmer for an hour or so.
- Add both the green and yellow squash, by doing so you’ve decided you want to serve this soup in about an hour
- Once you are ready to serve the soup adjust the seasoning to taste, then pour into bowls and top with a dollop of soup cream in the center, then sprinkle with garlic chives.