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
Ingredients
- the stock
-
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
- 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
Directions
- the stock
-
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.
- the soup
-
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.
See what other Food52ers are saying.