Wednesday, August 8, 2012

Farm Soup with Avocado

Mr. S was sick for over a week when we got back from Ethiopia. 

Perhaps it's spousal justice - since I was sick for most of the time we were in Ethiopia. 

God is nice like that. He kept Mr. S healthy so he could nurse me (I'm a pathetic sick person. There's moaning. And grand dramatic statements), and then I got better so I could nurse him (he's equally pathetic, but in a quieter, less obtrusive way).

When Mr. S finally decided that he'd had enough, he brought out the big guns - cipro. The traveler's drug of choice. 

The only problem with this magical medication is that it completely blasts your stomach. With rays of awesome healing power - but being blasted by anything is enough to make one a bit less adventurous when it comes to dinner.

Being the good, sweet, kind wife that I am - I put the chili peppers down. I tried to come up with something on the bland side, but still incredibly delicious. 

Something soothing. Something brothy. And, duh, something that involves bacon.

Grab a large pot. Fry up the bacon in the bottom. 

Once the bacon is crispy, scoop it out. Toss the onions right in that bacon fat. Oh. Yes. 

Once you've got the onions covered in the pot scruff left over from the bacon, push them to the side of the pot and toss in the tomatoes.

As soon as the tomatoes break down a little, scoop them out and add them to the bacon plate. 

Now, add in the beef stock (or boullion cubes and water) and beer.

Blitz well with an immersion blender. 

Add in the potatoes. Cook for 10 minutes. 

Toss in the corn.

Blend in the half & half. 

Sprinkle in just a touch of smoked paprika. For flavor.

Add the bacon and tomatoes back in, with a bit of fresh basil. Salt to taste.

Serve in bowls with a ton of avocado. 

Yum! Being sick ain't that bad!

Farm Soup with Avocado
Serves 6-8

5 strips of bacon
1/2 large onion, diced
3/4 of a pint of grape tomatoes
4 c. beef broth (or water & boullion)
1 bottle or can of beer
4 red potatoes, cubed
4 ears sweet corn, uncooked
1 c. half & half (I used fat free) 
1/4 tsp smoked paprika (or more if you like)
handful of basil, sliced
Avocado for topping

Cut the bacon up into bite size pieces. Fry in the bottom of a large pot. Once they've crisped up, spoon them out.

Toss the diced onion in the pot. Stir it around in the bacon fat to get up all the little brown bits. Once you've got the onions slightly softened, shove the onions to the side and toss the tomatoes in.

Pull the tomatoes out in a minute or so, once they start to soften and sputter.

Add in the broth and beer. Whip out your immersion blender to give it all a good buzz and make everything smooth. 

Add in the potatoes and cook for 10 minutes. Slice the kernels off the uncooked corn cobs. After the potatoes are done, toss in the corn, half & half, smoked paprika, basil and salt. Serve in bowls with plenty of avocado.

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