I have an idea and hopefully I have twenty some years to get it done. I'll need that much time! I want to make a cookbook for my children. Thus the name My Mama's Food. It has several meanings, for the entries in my journal it will mean me, my children's Mama. For me it means my dear Mom, their Mama Lu, for most of the recipes come from her and my grandma's and great grandmas. I do most of my cooking without a recipe, but sometimes they just need to be written down if we do not want them to be lost for future generations. When I left home I would have treasured a book like this, written by my Mom, so I want to try and do it for my children. I want to include photos of the kids helping me in the kitchen as they grow and eat what we make. What memories they will have when cooking in their own kitchen's and teaching their children to cook and sharing these memories with them and showing them pictures of themselves learning to cook with their Mama. I think it's a grand idea, now if I can pull it off!

Monday, September 16, 2013

Italian Potato Soup

I grew up on mashed potato soup...it's really good, but I'm kind of sick of it and love the pesto in this one and chunks of potatoes.

6 Slices Bacon cut into 1/4 inch strips
1 Pound Sweet Italian Sausage
4 Large Potatoes peeled and diced into 1/4 inch chunks
4 Onions chopped
5 Cups Chicken Broth (I use home-made)
2 Cups Milk, half and half or cream, to your tasting.
4 T butter
4 T Basil or Parsley Pesto
Parmesan Cheese

Fry Bacon and remove from fat and set aside. Add Sausage and Onions and fry, adding the Potatoes and Butter when it's almost done.

Add the Chicken Broth, bring to a boil and simmer until the potatoes are tender.

Add the milk and Pesto and heat through.

Top with Parmesan Cheese and Fried Bacon. (I don't like soggy fried bacon so I add it to each bowl instead of the entire pot.)

Basil or Parsley Pesto
2 Cups fresh Basil or parsley leaves, packed then blanched so they don't turn brown.
1/4 Cup grated Parmesan cheese
1/2 Cup olive oil
3 Tbls pine nuts (can substitute walnuts)
3 Garlic cloves, finely minced. (I do this in the food processor before I mix up the pesto) you can get the minced in a jar, way easier!

Place parsley leaves in small batches in food processor and whip until well chopped. Add about 1/3 the nuts and garlic and blend again. Add 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to crape down the sides.
Process until it forms a thick smooth paste. Repeat until all ingredients are used up.

I freeze in small Dixie cups.

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