Make Gloup

A blizzard is hurtling toward Minnesota as I write. Pre-storm means only one thing in the Lourey house: homemade gloup.

1. Grab all those veggies you prepped and bagged last week because you really really were for sure this time going to start eating healthy, but now they're going soft. Dice three or four cups worth (any veggies will do, including cauliflower, broccoli, and beets; such is the magic of gloup.)
2. Sauté the veg in olive oil. As they're just going soft, generously sprinkle with a couple teaspoons of dried herbs or tablespoons of fresh, dealer's choice, and sauté another minute or two for luck.

   

3. Stick veggies and herbs in a crock pot along with a carton of broth (or the Ziploc block of homemade stock in your freezer if you're a weirdo, Depression-era-style cook like me who doesn't let bones to go to waste).
4. Salt, pepper, and toss in leftover rice or a packet of noodles (it's wild rice for me today).
5. Next, add a packet of dried mushrooms (I keep some around for just this reason) or diced up, left over meat, including bacon (but cut it microscopically small; big chunks of meat in gloup is considered gauche).

   

6. Let it simmer on low for seven hours or high for three. (I recommend high for seven to really blend those velvety flavors plus draw out the righteous smell of homemade food bubbling away).
7. A half an hour or so before you're ready to eat, melt a stick of butter on medium low, whisk in an equivalent amount of white flour until you have a paste, and then slowly add in enough cream or 1/2 & 1/2—still whisking—until you make a thick roux that is barely pourable. (This roux is key; it's the pantyhose of the soup world, covering a multitude of sins.)

   

8. Fold the roux into (that one's for you, Schitt's Creek fans) the crock pot, add more salt because we're not heathens, let it get up to a low simmer until the roux has thickened it all into a nice chowder consistency, and you have gloup, a magical amalgamation of bits and bobs that cleans out your fridge and feels like a hug from the inside. It goes great with a crusty sourdough and a crisp beer or Topo Chico.

Cheers, friends. I hope you're warm and safe today and every day. ❤️

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