Garnish with chopped parsley or celery tops, or chopped crisp bacon.
Saturday, August 11, 2012
Potage Jackson, Canadian Army 1957
Searching for a dish that was uniquely Canadian, I found this recipe with a somewhat unusual name in a Canadian Army Recipe Book. My further research on the origin of Potage Jackson turned up nothing. (Perhaps a Canadian reader or someone familiar with this recipe could contribute some input?)
What I find attractive about this dish is its utter simplicity, and I found this soup to be quite tasty. Potage Jackson is an easily prepared soup: once the vegetables are prepared, they're added to stock, simmered for an hour and pureed. I prefer to use an immersion blender ("stick blender") to puree it right in the pot. A carafe-type blender or a ricer would work just as well.
With the passage of time, many armies expanded the variety of their menus beyond one-pot meals or a meal composed simply of a meat and a starch dish. Rather than being the basis of a meal, soups were more commonly prepared as a first course, preceding the entree. The Canadian Army manual recommended using soups to get a meal "off to a good start". Thick soups, such as this, would accompany a lighter meal.
Potage Jackson Ingredients
Yield: 4 eight ounce servings
US Metric Ingredients
4 oz 120 g onions
2 oz 60 g celery
2 oz 60g carrots
1 oz 30 g turnips
8 oz 230 g potatoes
2 fl oz 60 ml canned peas
2 fl oz 60 ml canned corn
10 fl oz 300 ml stock
5 fl oz 150 ml canned tomatoes
1 tsp 5 ml salt
1. Cut the onions, celery, carrots, turnips, and potatoes into ¼ dice or smaller.
2. Heat the stock; add all vegetables.
3. Bring to a simmer and cook for one hour.
4. Puree the soup.
5. Add the tomatoes and salt. Cook for 10 minutes.