MOO I MADE IT!

Good will and soup

Posted on: May 7, 2008

MYANMAR (BURMESE) CYCLONE APPEAL
Myanmar Cyclonephoto from http://english.aljazeera.net
First thing’s first – I’ve been so saddened today about the reports about the cyclone in Burma. The numbers who have died are so large I can’t even make sense of it and even picture that many people in my mind. Further to this, I’ve just finished reading ‘House Of The Spirits’ by Isabelle Allende which in part describes a country being taken over by military rule. Thinking about that story and hearing about the military regime in Burma and the lack of information given to the citizens as the disaster headed their way, the lack of emergency relief organisation within the country and control of information to the outside world in its wake has just been so depressing. Anyway, we’re making a donation to World Vision, who we sponsor a child with, to help their efforts there. I hope you’re able to spare some dollars for any of the organisations trying to assist there too.

SMOKEY PUMPKIN AND BACON SOUP
Seems a little bit wrong putting up a recipe after that but um, this is what is on the stove this minute.

We walked past the butcher on the weekend and saw they were selling bacon bones. I never seem to be able to find them when I am actually looking for them so we decided get some to make some soup.

I checked in with Stephanie and found a pumpkin soup recipe that we had most of the ingredients for and adapted it for what we didn’t.

1 kg smoked bacon bones
1 onion diced
4 cloves of garlic
1-2 bay leaf
1 teaspoon of all spice
1 tablespoon of paprika
1 kg pumpkin cut up into chunks
4 potatoes
freshly ground pepper
fresh parsley to garnish

Put bacon bones, onion, garlic, bay leaf and all spice into a stock pot. Cover with water and slowly bring to boil, simmering for 2 hours.

Sieve stock (We put ours in a container and left in the fridge overnight, and removed the fat from the top)

Put stock back into stock pot and add pumpkin, potatoes and paprika. Cook until the vegetables collapse. Process the soup, reserving some liquid if there’s lots of it so it doesn’t become too runny. Ours ended up really thick so we added a bit more!

Serve with freshly cracked pepper and parsley on top.

YUMMO. Another variation Stephanie suggested was to fry some chorizos, slice up and pour the soup on top. Might have to try this next time but it tasted and smelt so meaty without them anyway. But I can never say no to chorizos!

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