Creamy Ham and Potato Soup
This incredibly fast and tasty soup recipe is a staple in my repertoire. I don't always manage it, but this is the recipe I most frequently am able to get the ingredients "sing", or essentially make high pitched whistling noises as they cook together.
Ingredients and Recipe
| Ingredients | Recipe |
|---|---|
2 Tbsp. Butter 4-5 strips bacon (cut into lardons) 1 white onion, diced 3 stalks celery, chopped 4 carrots, chopped 4-5 gold potatoes, chopped Salt |
Line a baking sheet with aluminum foil and preheat oven to 250 degrees. Take one steak and coat in salt, pepper, and thyme, then place onto your baking sheet. Bake the steak for about twenty minutes. Melt 1 tbsp butter with miced garlic in a skillet on medium high heat. Add the steaks once the butter is melted. Let it sit for 30 seconds, then flip, adding your other tbsp butter. It can cook for 2-4 minutes. Use the finger technique to determine doneness. After about 30 more seconds, tilt the skillet away from the steak, and baste it by spooning the garlic butter over it repeatedly. Once out of the pan the meat will continue to cook due to its high internal temperature, so make sure to let steaks rest for at least five minutes before enjoying! |
As you can see, I made this NY strip and served it with some creamy garlic mashed potatoes and sauteed asparagus.
The finger test is a helpful way to check the steak's doneness if you don't have a meat thermometer handy! For the finger test, hold your hand palm-side up and press your fingers to your thumb, and press on the meat of your hand below the thumb. The feel of that part of your hand equates to what the exterior of the steak should feel like. Your index finger is the feel of a rare steak, middle finger is medium rare, ring finger is medium, pinky is well done.
Alternatively, a meat thermometer should read 120, 125, 135, 150, or 160 in ascending order of doneness.