M
Meat Hunter
Guest
Made some of this stuff the other day and thought, man, this might taste even better smoked. So that's what I did today.
Not many pics, I just forgot. First thing was to dice one very large or 2 medium onions and saute them in a large pot with 3 tbls butter. While this was sauteing, I took one red bell pepper, cut in half and roasted it on the open flame. When done, diced and added to the onions along with 1/4 tsp of finely ground rosemary. This cooked till the onion turned clear.
While I was preparing the sauted items, I took one butternut squash, skinned it, cut into cubes about 1 1/2 x 1 1/2 inches. Sat that in a pan and set it in my big chief smoker,(Recently brought out of retirement) with alder and cherry chips, had the lid off half way and smoked for 1 1/2 hours. I basically wanted to cold smoke this without actually cooking it.
Here is the squash after it was smoked. No color change, but the aroma was great. I also added a dash of ground rosemary on top of them before I smoked em.
For the main part, I took 1 1/2 quarts of chicken stock and added that to the sauteed onions and roasted peppers along with 1 1/2 cups of diced potatoes and 2 tsp of paprika, 2 tsp of black pepper and 1/2 tsp cayenne pepper.
Brought this to a boil then turned down to a simmer for 30 minutes.
Next step was to remove from heat and run 2 separate batches in the blender. Once done, returned to stove, brought back to neat boil and added 3/4 cup of heavy cream.
Here is the a bowl I had for lunch. I tried to get creative with bit of cream in the center, but the design didn't turn out the way I wanted it to LOL. I was never good in art class when in school.
A very good soup with a moderate taste of smoky goodness.
Taste was really good, and you could definitely taste and smell the smokiness. Going to try this again sometime with sweet potatoes and see how that one turns out.
Thanks for taking a peek at today's soup.
Not many pics, I just forgot. First thing was to dice one very large or 2 medium onions and saute them in a large pot with 3 tbls butter. While this was sauteing, I took one red bell pepper, cut in half and roasted it on the open flame. When done, diced and added to the onions along with 1/4 tsp of finely ground rosemary. This cooked till the onion turned clear.
While I was preparing the sauted items, I took one butternut squash, skinned it, cut into cubes about 1 1/2 x 1 1/2 inches. Sat that in a pan and set it in my big chief smoker,(Recently brought out of retirement) with alder and cherry chips, had the lid off half way and smoked for 1 1/2 hours. I basically wanted to cold smoke this without actually cooking it.
Here is the squash after it was smoked. No color change, but the aroma was great. I also added a dash of ground rosemary on top of them before I smoked em.
For the main part, I took 1 1/2 quarts of chicken stock and added that to the sauteed onions and roasted peppers along with 1 1/2 cups of diced potatoes and 2 tsp of paprika, 2 tsp of black pepper and 1/2 tsp cayenne pepper.
Brought this to a boil then turned down to a simmer for 30 minutes.
Next step was to remove from heat and run 2 separate batches in the blender. Once done, returned to stove, brought back to neat boil and added 3/4 cup of heavy cream.
Here is the a bowl I had for lunch. I tried to get creative with bit of cream in the center, but the design didn't turn out the way I wanted it to LOL. I was never good in art class when in school.
A very good soup with a moderate taste of smoky goodness.
Taste was really good, and you could definitely taste and smell the smokiness. Going to try this again sometime with sweet potatoes and see how that one turns out.
Thanks for taking a peek at today's soup.