Stoned Soup

[stinkyattic]

One of my all time favorite pieces of literature in any genre is the classic childrens' story 'Stone Soup'. It's a short lesson in cooperation.
Stone soup - Wikipedia, the free encyclopedia

Anyway, this is my version, which has been disparagingly called 'Cripser Drawer Stew' by a certain someone who shall remain nameless, and ate it anyway.

1/2 pound smoked meat of nearly any sort, cut into good sized chunks. Pork chops, ham, smoked turkey, proscuitto, a mix, or even sammich meat work well.

Vegetables all shoudl be cut into bite-sized pieces too:
1 turnip
1 parsnip
1 onion
1 carrot
1 celery heart (we all know the bunch of celery in your fridge is mostly mushy; you need about 2-4 inner pieces to be safe to eat still lol)
1 potato

Start with some butter or olive oil in the bottom of a really heavy soup pot or iron dutch oven. Add the meat and onion, and stir around until JUST browned.
Open a can of any type of broth. Pour in just enough to cover the meat an onions, and a few bay leaves.
Simmer until the onions are quite tender.
Add the rest of the broth, the rest of the vegetables, and a can of cannelini (white beans) or lima beans if you like them better.
Take a half head of garlic and peel all the cloves. Smash each one with the flat of a chefs knife and add to the pot.
Pepper to taste- you probably won't need salt if you used smoked salted meat.
It should cook until the turnips have softened and the sharpness is out of them.

Garnish with fresh parsley just before serving with toasted coarse brown bread.

stinkyattic Reviewed by stinkyattic on 07-20-2008. Stoned Soup One of my all time favorite pieces of literature in any genre is the classic childrens' story 'Stone Soup'. It's a short lesson in cooperation. Stone soup - Wikipedia, the free encyclopedia Anyway, this is my version, which has been disparagingly called 'Cripser Drawer Stew' by a certain someone who shall remain nameless, and ate it anyway. 1/2 pound smoked meat of nearly any sort, cut into good sized chunks. Pork chops, ham, smoked turkey, proscuitto, a mix, or even sammich meat work Rating: 5

[SnSstealth]

WOW....no shit I was gonna make pot roast for tomorrow....guess some slight alterations will be coming! thanks again, you never let down with your recipes! The few friends the wife and I actually hang around think I am a ganja cookin god! little do they know all but 1 of my recipes came from you or flame on....lol
whiskeytango

[stinkyattic]

little do they know all but 1 of my recipes came from you or flame on....lol
whiskeytango

All but 1? Sounds like you have a thread to write... chop chop, Mister!

Anyway there's no pot in this. It's meant for when you have the munchies really bad, plus the ambition to stand in a hot kitchen for over an hour... a rare but exquisite balance to find... but the SMELL... it's like when you're REALLY frisky but don't want to get it all over in a quickie... gastronomical foreplay...

Wow... I have ISSUES today :wtf:

Edit: To add to the shameless hedonism... load up the deck with all 4 CDs of Citizen Steely Dan. It's so hot in here I'm cooking in just cargo shorts and a bra. Dammit I wish my Main Man lived closer!!! Cept he does not quite know what to make of my Steely Dan fanaticism.

[SnSstealth]

kinky cooking....now we are talkin!!!...lol I love cooking, so Im gonna make this anyway...lol, and I cant put my recipe up yet till i get the oil ratio right...lol Dont wanna put up a recipe thats not money. may use country ham in it
whiskeytango

[Storm Crow]

Smash each garlic clove first, let sit, then peel! It makes it easier to peel and letting it sit is supposed to give it time to "bleed" out its garlicy goodness. - Granny:hippy:

[stinkyattic]

I crush the cloves first by pinching them until the skins crack and loosen, then peel, then smash perfectly flat. In this recipe, they actually cook down to nothing. I also forgot to add that you should not discard the canning liquid from the beans. It thickens the soup nicely.

[stinkyattic]

So I was reading that Wiki link and noticed there's a mention of a regional Portugese soup called Sopa de Pedra, or Stone Soup...
Sopa de Pedra Recipe @ CDKitchen.com :: it's what's cooking online!

hahahahaha guess what it is almost IDENTICAL too? The funny part is I actually DID end up using garbanzos and cannelini mixed...