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
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Ingredients
- the stock
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Bones leftover from 10 grilled porterhouse steaks
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2
yellow onions, quartered
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2
potatoes, quartered
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2
bay leaves
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handful schezuan (or black) peppercorns
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handful of available fresh herbs
- the soup
-
2 quarts
roughly chopped tomatoes
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2 quarts
roughly chopped green squash
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2 quarts
roughly chopped yellow squash
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5
slices thick bacon, cut into lardons
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salt, pepper, oilve oil, paprika, cayenne
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sour cream
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garlic chives
Directions
- the stock
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place everything in a pot, fill the pot with cold water until everything is covered
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Bring to a boil
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Reduce to a simmer
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Ignore the beef stock for a couple hours, it needs time for the flavors to develop
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Strain stock, reserve the liquid for the soup.
- the soup
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Find a large pot, 10 quarts or so
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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
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cook bacon until the fat is well rendered out.
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add tomatoes, cook down until you get a lot of water out of them
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add your strained beef stock, bring up to a boil,
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reduce heat, season with salt and pepper, simmer for an hour or so.
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Add both the green and yellow squash, by doing so you’ve decided you want to serve this soup in about an hour
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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.
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