Mirepoix: yellow onion, red and green pepper, carrot. Sausage, nasty industrial cheese goo, mushrooms, extra red green and orange bell pepper, extra onions, roasted chicken stock, fish sauce, hand-made croutons, oregano, paprika, cumin, lemon juice.
A left-field attempt to make Philly Cheesesteak Soup, but with sausage. Totally winging it on this one. I had the option to use Permesan cheese, but went with the 7-11 nacho goop.
I made the croutons in the oven, but once in the soup they simply became bread again. Lesson learned.
” They say that this is where revolutions begin and nations are born. They say that this is a place where steel rules all and there is something called a cheese-steak sandwich that is supposed to be manna from heaven!” Dylan Callens
Mirepoix: yellow onion, red and green pepper, carrot. Ground turkey, rice, asparagus, poblano pepper, extra onion and pepper, zucchini, radish greens, Cajun spice mix, paprika, lemon juice, dill, marjoram.
Martin commented that the turkey looked a bit nuclear when it was cooking. It reminded me of those flying pizza things that don’t like light and that attacked Spock in that one episode.
Sometimes when we’ve got a lot of customers, the soup makers don’t have access to one or two of the burners, because we need to get a soup heated quickly to get it upstairs to serve out. Thus Martin roasted the mirepoix in the pan I used to cook my sausage. Sometimes pragmatism works well–the mirepoix soaked up the brown bits of the sausage and it tasted great.
Onions, carrots, celery. Pork Taco Mix, yams, black beans, chili powder, Italian seasoning, milk.
Often we get ingredients that are meant for restaurants. In this case, a bag of minced pork with taco seasoning. One could make a fine taco out this, but instead my partner Michele made a very tasty soup. I like the addition of yams. Huzzah!