After trekking to the foothills of the Great Pyrenees Mountains with my last soup recipe, I thought we’d stay close to home for this one. A simple form of it originates in my childhood and has great memories attached.
If you were to ask anybody in this area what the quintessential Waterloo County Mennonite foods are, you would hear a resounding “Schnippelde Grumbarra und Vascht” (sliced (and creamed) potatoes and sausage). The vascht may be served in various forms; farmer’s sausage, summer sausage or bag sausage. The Schnippelde Grumbarra may be sliced or shredded, with fried onions or without, but always, always imbued with heavy cream. On cold winter mornings, my mom would fry up a few onions, then add sliced potatoes and hot water, add some salt and cook them until they were tender. Meanwhile, she brought some Schneider’s Red Hots (wieners, for those who aren’t famiiar with this iconic tube steak) out of the freezer and heated them in boiling water. When the potatoes were soft, she added cream until the mixture had the consistency of a cream soup, and ladled it into our thermoses. She stuck the wiener into the middle of the potatoes and off we trotted to school, anticipating our homemade hot lunch. It was brilliant; the potatoes took on the distinctive taste of the wiener and we thought it was delicious. At noon the only question was whether to eat the wiener whole, or chop it with our spoons. Such a weighty decision for youngsters!
I have made this chowder many times over the years, remembering my childhood lunch delight with nostalgia. I would take a big crockpot of it to market on cold winter days and plug it into the back of our truck to heat for the morning. There was nothing that quite took the chill away for a little while at least, like a cup of hot soup and coffee. I have made it with ham, bacon, and chicken, but my all-time favourite meat addition is sausage. I always have home-canned sausage on hand, so it’s also very convenient. Plus, it uses lots of winter vegetables, including the lesser-known leeks. You can use less of one vegetable and more of another with no problem, as long as you have at least nine cups of chopped vegetables in total.
Leeks are a member of the onion family and look like a green onion on steroids. They have a mild sweet onion/leek flavour and the pale green rings add pretty colour to whatever dish they’re in. You want to wash them thoroughly, since they are grown under the soil like onions or carrots. Most often they are grown in raised beds, so that the plant can grow downwards further, thus producing a longer white stem. I use the white and pale green part, slicing until I start seeing dirt between the rings.
This post is sponsored by Martin’s Family Fruit Farm. The recipes, views, and stories are my own.
*GF denotes gluten-free
Spud, Leek and Sausage Chowder
DirectionsMelt the butter, then put all the vegetables in the kettle. Saute for about five minutes. Add the chicken broth and basil. Cover, bring to a boil, then turn down heat and simmer on low boil until the vegetables are soft, stirring occasionally. If you wish to brown your sausage slices, this is a good time to do that. It takes more time, but adds flavour. Add the sausage, then the milk. If you plan to thicken the soup, whisk the flour/potato starch into the sour cream, yogurt or buttermilk, and add to the soup once it’s hot, stirring gently. Taste and add desired amount of salt and pepper. Heat and stir gently until thickened. Do not boil it hard at this point or it will separate.
*GF denotes gluten-free