&Amp;Quot;S&Amp;Quot; Named For Prince Albert - Stevie's Crazy Kitchen Blog at Allrecipes.com - 270920

Stevie's Crazy Kitchen

"S" named for Prince Albert 
 
Mar. 22, 2012 3:23 pm 
Updated: Mar. 24, 2012 6:57 pm
Saxe-Coburg Soup...  I had to do some research, as I had never heard the "term."  Saxe-Coburg is a part of Germany (if I'm understanding what I read correctly,) named after the Duke's who owned the land.  Prince Albert was a descendant, who stepped down from taking his rightful place, when he married Queen Victoria, so his younger brother (or cousin?) took the "seat," as it were.  Anyway, Prince Albert loved Brussels Sprouts...  On to the recipe!

1 oz butter
1 medium onion, finely chopped
2 medium potatoes, peeled and diced
4 C chicken stock
1 T sugar
1 lb Brussels Sprouts (or one 10 pkg frozen)
1 & 1/2 C light cream
2 ozs ham, finely chopped
1/2 C sherry
Salt/black pepper to taste

Cook onion in butter, in a large saucepan, until soft, but not brown.  Add the potatoes, stock, sugar, and Brussels sprouts (fresh require trimming stems, and removing outer leaves.) 
Bring soup to a boil, lower heat, cover, and simmer for 15 minutes, or until potatoes are soft. 
Remove soup and puree (I let it cool a bit.)
Return to saucepan over med/low heat (do not boil.)  Add cream and sherry, mixing well until heated through.  Adjust salt/pepper and serve hot, or chill for several hours, to serve cold. 

It MUST have been the sherry that gave this the underlying flavor that I simply couldn't put my finger on!  I used freshly cracked black pepper (coarse grind) and kosher salt.  I'd suggest trying white pepper, actually, as I think the more subtle flavor would suit this soup better. 

A note in the cookbook states, that even folk who "hate" sprouts, will be surprised, as to the flavor of this recipe.  I happen to like them, but honestly wouldn't have known they were an ingredient, if I hadn't but the darn things in the pot MYSELF! 

For me, this one's a keeper, though I'd like to test it without the sherry, to see just what a difference that would make, and as a good friend who loves soup of (almost) any sort, is allergic to sherry - literally, it makes her sick!  Go figure?

So, T thru  Z are yet to come!

Be happy, be healthy, cook crazy!
 
Comments
judy 
Mar. 23, 2012 5:06 am
wow Stevie,i enjoyed you story and that soup sounds good,so i will make me a pot, i bet it will freeze well...hope so,thats bad that your friend can't do the sherry...i bet the sherry adds a lot of flavor, great job on S soup,can't wait for the next...later friend...judy
 
Mar. 23, 2012 8:47 am
My mom told me a joke one time back 50 or so years ago. where a Youth calls the drug store and asked the store owner "Do you have Prince Albert in a can" the owner goes and looks and comes back to the phone, and said yes we do. the youth then tells the owner well go let him out.
 
Mar. 23, 2012 12:57 pm
I copied this to my RB thanks! This really appeals to me even though you say the sprouts flavor isn't there. My forst thought regarding the sherry was - what kind? Isn't there a dry sherry and some other type?
 
Mar. 23, 2012 5:42 pm
Judy, do you think the cream would freeze/thaw ok? Guess it would... seems it's milk/flour combo that gets strange! Hope you enjoy! Be well, friend!
 
Mar. 23, 2012 5:43 pm
King, HA HA HA... guess I'd heard that one many yrs ago, but "forgot" it! Be well!
 
Mar. 23, 2012 5:45 pm
BigShotsMom, it is a great soup! Per the sherry... I have no idea! I see a bottle on the shelf, grab it and pay for it... I do see recipes that call for "dry" sherry, but don't know what the difference is! Enjoy, and let me know how it worked out! Be well, friend!
 
Mar. 23, 2012 6:27 pm
I went to buy a bottle of sherry to make the soup and learned there are 8 different types ranging from very dry (Fino) to very, very sweet (Pedro Jimenez)and there are 4 dry and 3 sweet within that range. Now I was at a total loss, until I recognized that I used to like Harvey's Bristom Cream, which I know is on the sweet side. The clerk was so sweet and explained each one to me and after insisting I was teasing about putting brussel sprouts in soup, we settled on a bottle of Manzanilla sherry, which is pale in color and rather dry.....So now I have to thank you for the soup recipe and my education in sherry!
 
Mar. 23, 2012 6:28 pm
Actually that was Harvey's Bristol Cream sherry - and no, I haven't been drinking it LOL!
 
Mar. 23, 2012 7:20 pm
BigShotsMom, thanks for the hearty LAUGH! You learned more in one day, than I've cared to learn in a few years. Harvey's Bristol Cream is a beverage mom and second hubby (rat fink...) used to keep on hand. We had "sprouts" as a side with dinner tonight! OH! I nuked the chicken leftovers, doused them in cracker/bread crumbs, and convection baked it for a bit... "Better," but still not what I've been wanting! Crazycook will sort this out - LOL! Be well, friend!
 
Lela 
Mar. 24, 2012 9:19 am
Stevie, you almost got me to make this soup-until the brussel sprouts. However, it sounds like it had some great ingredients.
 
Mar. 24, 2012 6:57 pm
Lela... leave them out? Or BE DARING, and try it? I like sprouts, but couldn't taste them! Be well, friend!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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