Food Friday: Pancake soup with matured cheese, bacon and treacle

Yes, ma’am, we don’t want to start any blasphemous cuisine, but rather explore the possibilities of the senses when making and eating food. And your read it right the first time you read it: it’s pancake soup day. But not as you know it. Maybe you don’t even know it. The better.

Ingredients

– Pancakes, freshly made (mix half a pound of flour and wheat, one egg and enough milk to make a thick batter, put some oil or butter in a frying pan and bake some pancakes, both sides mocha brown at most and no more than 2 mm thick). Make a couple, let’s say one the size of a pizza for every person or dish.

– Rich, good speck (Italian or German would be fine). Having a bit of a smoky smell: just fine. Simmer the speck slightly in a frying pan, till it’s soft, but not brown. If you want to go kosher, use some bbq-roasted chicken cut into thin slices.

– Grated matured cheese (for every bowl of soup, 2 or 3 tablespoon). I like old Dutch cheese, like Old Amsterdam. It’s strong, salty, but also has a certain background sweetness. Don’t like cheese? Not putting it in might not give you the right sense of the dish. But if you don’t throw it in, well, don’t.

– Bottle of quality treacle. By the by, don’t use honey or maple syrup. It ruins the dish.

– Chopped parsley. Only in case you think the smell and taste is missing a bit of … well, parsley. Also: if you like some green accents in your soup.

How to make it

Grab a pan, add a litre of half water half milk and heat it till it’s hot, but not cooking. So: no bubbles!

Add the pancakes, cut in stripes, to the pan.

Then add – first – the bacon (or chicken; or porcupine, or whatever you put on the bbq), than some cheese. Wait for the cheese to melt.

Take the pan from the stove.

Pour in treacle just before you serve the soup. How much? Well, depends on if you have a sweet tooth or two.

If you want: put some parsley on top.

Wine

Wine? With pancakes? What were you thinking? No wine. Maybe a glass of milk.

Music

Folk. I think bluegrass.

© Rick Ruhland 2015

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