Monthly Archives: September 2013


It’s still new to me, so no pictures with this one.

It’s the middle of the night, around 4 am, when i write this post. I can’t sleep so i went out of bed and i am watching taped episodes of hottie chef James Martin, when he flies up and down the UK, making food stuff from local produce.

Next to me a glass of chardonnay, to make me sleepy, which hasn’t worked yet. I’m doing well and so is Mum, who i went to visit in the hospital earlier this evening. She was very clear, no. questions about the ‘good old days’.

The only thing i hate about this iPad device is the words it tries to put into place instead of my own words. Have to find a way around that. Btw, that happens in dutch and english.

Better watch the next episode about scotland and iTS fine produce. [i stoppend correcting the sententies, Unilever i find the off switch]

Happy Birthday, Dad !

Birthday CakeI know you’re not in the mood with all that has happened these last few days, but it’s still your 90th birthday today.

In one of her clear moments last night at the ER department Mum said she didn’t get you a present, but she forgot she gave you one money can’t buy… LOVE for over 62 years.

Hope she returns home later today when the doctors have found what’s ailing her now.

See you later today, and I LOVE  you too. You’re both great parents.

American Cookbook #06 – Autumn Soup

American-Cookbook2 Ultimate Potato Soup

Makes 8 servings

Prep: 10 minutes
Cook: 30 minutes

Shopping List:

  • 450 gr or 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 950 ml or 4 cups chicken stock, or enough to cover potatoes
  • 45 gr or 3 tablespoons butter
  • 30 gr or ¼ cup all-purpose flour
  • 235 ml or 1 cup heavy cream
  • 2 gr or 1 teaspoon dried tarragon
  • 3 gr or 3 teaspoons chopped fresh cilantro
  • salt and freshly ground pepper to taste

PotatoesTO MAKE:

  1. In a Dutch oven, cook the bacon over medium heat until done.
  2. Remove bacon from pan, and set aside.
  3. Drain off all but ¼ cup of the bacon grease.
  4. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear.
  5. Add the garlic, and continue cooking for 1 to 2 minutes.
  6. Add the cubed potatoes, and toss to coat.
  7. Saute for 3 to 4 minutes.
  8. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes.
  9. Cover, and simmer until potatoes are tender.
  10. In a separate pan, melt the butter over medium heat.
  11. Whisk in the flour.
  12. Cook stirring constantly, for 1 to 2 minutes.
  13. Whisk in the heavy cream, tarragon and cilantro.
  14. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
  15. Stir the cream mixture into the potato mixture.
  16. Puree about half the soup, and return to the pan.
  17. Adjust seasonings to taste.

Note 1: For those who do not wish to use bacon, substitute ¼ cup melted butter for the bacon grease and continue with the recipe.

Note 2: Serve this soup as a special treat as it is not recommended for people counting calories.


Amount Per Serving
Calories: 594
Total Fat 41.5g
Cholesterol 91mg
Sodium 879mg
Total Carbohydrates 44g
Dietary Fiber 5.2g
Protein 12.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20130926-AC-06-Ultimate-Potato-Soup