- Cooking Time:
- Preparation Time:
- 1 semi-large spring onion, sliced in 1/4" rings
- 1 squash, sliced in two, then in three, then in 1" pieces
- 1 package of 6 tomatos on a string, cut in quarts
- 1 fresh garlic, use 3 boats
- 1 package of what I call "spring potatos", those potatos with a very thin skin - and chop them up in halfs, then 1/3 then cut them over
- 5-10 mushrooms, about two handfuls. Slice them lengthwise, maybe in three or four parts depending on how big they are.
- 1 package of sausages made from chicken/turkey, app 2 lb. Slice them in 1/2" coins.
- 1 yellow bell pepper, chopped up in good sized pieces.
- At home I already had good olive oil (cold pressed virgin), pepper, chili mix, salt and fresh thyme as well as fresh basil).
- To make this a pot, first you need to do is get the skin off the tomatos. The professional way is of course to dip them in boiling wanter, then peel the skin off. The lazy way is to simply add them to the pot cut in quarts, then lift off the skin as it loosens. My way.
- So, get a good big casserole and heat up a couple of table spoons of olive oil, add chopped up spring onion and the garlic that you have either pressed to a press, or simply placed under a wide knife and slammed them flat. Either way is good. Let it fry in the oil 1 minute or so, then add the tomatos. No lid at this time, let it boil at half heat 20 minutes (at this time you can pick up the skins of the tomatos if you have not used the professional way). Add thyme to the pot, and also basil if you like basil.
- In the meantime, fry the rest in this order: The squash, the mushroom, the bell pepper, the potatos; then the sausages.
- The potatos goes in the pot where you now add the lid. The squash goes into one soup bowl, the mushroom in another. Leave the sausages in the frying pan, just turn off the heat when they are done.
- Check the potatos after 15 minutes. If they are almost done, add the other ingredients to the pot and let it all heat up.
- Serve. Enjoy.
- Correct, I never added the spike.
NotesWhere I come from, they used to make soup called "soup on a spike" when I was a kid, meaning they put a spike in the water, then added whatever was in the kitchen. These days we want to make a pot, not a soup and so I went and shopped the following:
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Eco-Chefs Kids Culinary Cookbook
Shrimp Recipes That Bubba Would Love (inspired by the movie Forrest Gump)See More
Chicken Cordon Bleu
Fudgy Caramel DelightSee More