Monday, 19 July 2021

Recipe ~ Phukifino Soup


As always, if you just want the recipe, without the story behind it, click here, or check out the AllRecipes Link. And if you make it (or someone else makes it and you eat it), PLEASE leave a review there too!

This is a surprisingly inexpensive, quick, and super simple recipe for something so hearty and satisfying! 
It's got a bit of a kick, but that can be easily toned town or (if you must) eliminated.


 This was invented by my former owner, Owl, sometime in the mid 2000s. It is another of those things that was the result of some imagination, combined with being poor and needing to feed everyone with what was on hand. So, as usual, he started pulling out things we had on hand, and went from there. 
When my youngest child asked what he was making for supper, he laughed and said, "Fuck if I know!", and then, immediately followed it up with, "Soup!" So, from then on, it became known as, "Fuck if I Know Soup". Because it was SO good that it needed to be made again and again.

I have since tweaked the recipe a bit, to my own tastes, and renamed it slightly, partly so it is AllRecipes safe, and, of course, because I love plays on words and the way it kinda looks like maybe some non-English word, if you're not paying attention. 
It's perfect as a side dish or as a meal on its own.


Phukifino Soup


Equipment: Large pot, Dutch oven, or Instant Pot


Ingredients: 
  • 2 Tbs butter
  • 2-4 med onions onion, chopped or sliced
  • 1/2 - 1 lb smoked sausages cut into disks about 1/4 inch thick
  • 1-5 drops Dave's Insanity Sauce (or private reserve, or other preferred hot sauce, but I really like the smoky taste of Dave's) to taste
  • 1 Tbs Rum extract
  • 1 Cup orzo
  • 2 Tbsp each chicken and beef bouillon/base OR substitute meat/veg/bone broth for water
  • About 8 cups water
  • 1/2 lb sour cream (more or less to taste)
  • 12 oz or so shredded cheese (I prefer sharp cheddar, but any kind/s should be good)

Directions: 
  1. Sauté onions in butter until they start to turn transparent.
  2. Add sausage and continue sautéing a few minutes longer, until the sausages are just heated up.
  3. Stir in orzo, bouillon, rum extract, and Dave's, and keep stirring mixture until sausages are nicely browned.
  4. Add water (or broth), bring to a boil, then reduce to simmer until pasta is almost done. (OR set Instant Pot to high pressure for 1 minute with natural release, or 3 minutes with quick release)
  5. Add sour cream and sprinkle in cheese, stirring soup constantly until smoothly and evenly distributed.
  6. Remove pot from heat and serve

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