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Recipes

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2. North Ontario Winter Potato Soup:

posted March 15, 2004

(Jutta Mason learned to make this soup from an overworked farm wife near Matachewan. It was so cold in those parts that the trees cracked at night, which made the wolves howl.)

3 tablespoons butter 1 cup of cauliflower pieces, if you have some
1 medium onion, chopped 1 small can of corn
2 medium potatoes, chopped into half-inch pieces
2 medium carrots, chopped into half-inch pieces water to cover (about 3 cups)
2 tablespoons of all-purpose flour 1 cup of milk
1 teaspoon of salt 2 tablespoons of chopped parsley
1 small bay leaf 1/8 teaspoon of cayenne
fresh ground pepper

Melt 1 tablespoon butter in a heavy pot and slowly cook the onion until it's translucent, about five minutes or more. Add the potato pieces and the carrot pieces, stirring to coat them with the butter. Cover with the water, bring to a boil, and then turn down to simmer. After about 6 minutes, add the cauliflower. After another five minutes, add the corn.

While the soup is simmering, make a white sauce in a small saucepan or a double boiler, by melting the remaining 2 tablespoons of butter, mixing in the two tablespoons of flour, and then slowly adding the cup of milk, stirring continuously. When the sauce is smooth, add the salt and the bay leaf and keep at a very low heat until the potato-vegetable mixture cooking in the other pot is tender. Then remove the bay leaf, pour the white sauce into the soup, add the parsley, the cayenne, and the pepper, and taste for seasoning. Serve with fresh bread.

When the weather is so cold the trees are cracking, or when you've been skating at our rink for two hours straight, you need the cayenne.

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