As winter approaches we begin rifling through our recipe indexes for hearty soups. Wisconsin’s cold weather often requires a few extra calories to endure and if there is anyone who can cram more calories per square inch, it is Paula Deen.
Don’t ask me how I got it, but I managed to snag an original copy of Paula Deen’s own Butter Soup recipe. Until I am arrested for stealing this from her Buttermilk Mansion I am thrilled to be able to share it with you. This filling soup is perfect for a diner with the in-laws, entertaining the picture perfect family across the street, or anytime you feel like wallowing in self pity.
In a preheated 350 degree oven roast a chicken for 1 hour, remove and let sit until cool enough to handle. Drain the drippings into a large pot and remove the skin from the meat. Place the skin back in the oven and continue to bake until crisp. Add the skin cracklings to the pot. The remaining chicken can be discarded.
In a large cast iron skillet fry 1 lb of bacon. Once the bacon is crisp crumble it and add to the soup pot.
In the bacon drippings saute 1 stick of butter until golden brown, about 5 minutes. Whisking briskly, combine the sauteed butter with soup.
Finish the soup by adding 3 cups of Butter Stock (clarified butter simmered in vegetables and aromatics) and a cup of heavy cream. Season generously to taste with a variety of crushed pills from your latest Liberty Medical shipment and top with a dollop of Sawmill Gravy.
This can be served with corn bread and a light side salad. Enjoy!