See the "show notes" below for all the relevant links from the episode.
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sexy vegan radidio show notes
- Opening music by: Anthony King - Check out his Mood For Today YouTube page.
- Here's the cornmeal crusted, baked black-eyed pea cutlet sandwich with steamed kale, pepperoncini, pickled onion, and grain mustard.
- After that is my appearance on Eco-Vegan Gal's Q&A Series
smoky caramelized onion and potato soup
4 lbs russet potatoes, peeled, chopped into large chunks (keep the skins, and soak them in water)
6 cups sliced yellow onion
1 tablespoon olive oil
2 tablespoons sherry vinegar
10 cups vegetable or chicken-style broth
2 ounces Miyoko's Kitchen Aged English Smoked Farmhouse
1/4 cup thinly sliced scallion for garnish
Fried Potato Skins for garnish (recipe below)
salt and white pepper to taste
In a large pot, heat the oil on medium. Add the onions and a healthy pinch of salt. After 6 to 8 minutes they will start to get some color. Lower the heat to medium low, and cook, stirring occasionally for 40 to 50 minutes, until they are light brown, tender, and sweet. Actually here is a link to the best description I've seen on the caramelizing of onions: HERE!
Stir in the sherry vinegar, cook for 30 seconds, then add the potatoes, and only 8 to 9 cups of the broth (enough to just cover the potatoes), saving 1 to 2 cups for texture adjustment later. Bring to a simmer, and cook for 20 to 25 minutes, until the potatoes are very soft.
Crumble and add the Aged English Smoked Farmhouse. Transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree the soup. Use the reserved broth, to thin the soup to your desired consistency. Season with salt and white pepper to taste. Garnish with green onion and Fried Potato Skins.
Fried Potato Skins
All the potato skins from the soup recipe, removed from the water, and patted completely dry
Lots of canola oil for deep frying
In a large pot, heat the canola oil on medium high. Dip one of the potato skins into the oil..if it sizzles and foams, the oil is ready. In small batches fry the potato skins for 2 to 3 minutes, until the white parts of the flesh turn slightly golden and begin to form air bubbles. Remove from the oil, and lay out on paper towels. Immediately season with salt, pepper, and smoked paprika. That's it!