A “Light” Dinner

For AYM, with love. 🙂

I’ve left out proportions intentionally since I tend to cook by feel instead of following a recipe to the letter. If exact measurements are important to you, figure one medium sized potato, half an onion, 2 cups of chicken stock and 1 bunch of watercress. Seasoning is up to you. More potato will thicken the soup so adjust accordingly. Homemade chicken stock (from scratch) is best but canned is acceptable. Be sure to adjust seasoning prior to service if you’re using canned stock as salt levels tend to be heightened.

Watercress, potato and bacon soup with onion chives

Canadian bacon*
onion, peeled and diced
potato, peeled and chopped
watercress, trimmed
chicken stock
kosher salt
white pepper
light cream
onion chives, minced

Fry bacon in saucepan for 1-2 minutes. Add onion and potato. Saute vegetables until potato leaves a thin film on the bottom of the pan, about 5 minutes. Lower heat to medium. Add watercress and chicken stock. Bring to a boil, then lower heat and simmer gently for 10 to 15 minutes. Check seasoning.

Working in batches, ladle soup into a blender and puree. Return to saucepan and add light cream. Simmer for 3-5 minutes to let flavors meld. Check seasoning. Garnish with minced chives and serve immediately.

*I used Canadian bacon from Flying Pigs Farm but feel free to use a substitute. Be sure to adjust salt downward if using regular bacon from your supermarket.

Tonight’s dinner was served with leftover salad, a baguette and a glass of 2003 Paul Domaine Blanck riesling. A slice of cranberry cake with chai-infused whipped cream for dessert.

I recognize that my eating habits are probably out-of-step with most people in today’s day and age. However, I do take care of myself. I consume very little junk food. 95% of my diet is fresh produce, whole grain bread, pasta, rice, dairy, chicken and fish. I eat red meat once in a blue moon. Occasionally I might get some Haagen-Dasz or a Big Mac but that doesn’t happen very often. I also eat out frequently though with the current economy, I’ll probably be cutting back on that a bit. I don’t believe in living an ascetic lifestyle. Watch what you eat and exercise. Life is too short to waste it on bad food.

Menu for the week is subject to change:

Monday — leftover soup and an omelette
Tuesday — risotto
Wednesday/Thursday — short ribs
Friday — leftovers
Saturday — roasted cauliflower flan and ??? I’ll think of something though

6 thoughts

  1. is the Canadian bacon from this farm smoked tenderloin, or strip loin, or merely pickled loin. I’m fairly sure it isn’t the latter (known as peameal bacon in the homeland).

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  2. It’s cured smoked boneless center cut loin if that answers your question. Also it’s NOT loaded with preservatives so you have to use it within a couple weeks of purchase or freeze it if you’re not going to use all of it right away.

    Flying Pigs will ship to most U.S. locales. Not sure about Canada. Check their website for details. I recommend them.

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  3. We really must be twins. I was just thinking about watercress soup the other day. One of my fav’s hot or cold.

    As for your dietary habits, portion control, a concept almost unheard of in the U.S. is actually more important. You seem to love good food, not eating for the sake of eating, so I would hazard that you are not making a glutton of yourself.

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