The chef from Alary’s Bar, Mik German stopped by with a Tater Tot Dish Soup recipe.
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Tater Tot Dish Soup
1 Quart Hot Water
3 Tablespoons Chicken Base
1 Pound of Tater Tots
½ Pound Ground Beef (80/20)
½ of a Yellow Onion (diced)
1 ½ Cups Frozen Vegetable Blend
½ Cup Frozen Corn
1 teaspoon Minced Garlic
1 teaspoon Dry Oregano
2 teaspoons 14 Spice (or 1 teaspoon kosher salt, ¼ teaspoon black pepper, a pinch of red pepper flake and white pepper)
1 ½ Cups Heavy Cream
½ Cup all-purpose flour
¼ Cup vegetable oil
Dissolve chicken base in water and set aside for later.
Bake tots in your preheated oven as instructed on their package.
Brown ground beef in a stock pot. Use a whisk to ensure that there are no big chunks. Do not drain the grease.
Add all ingredients to the pot with the cooked beef, cook until the onions become translucent.
Pour dissolved chicken base into the pot. Bring to a simmer.
Pour cream into the pot and bring to a simmer.
Whisk together to form a roux.
Add the roux, use a whisk to make sure that the roux has completely dissolved into the soup, allow to thicken.
Pour soup into a bowl, top with tots and enjoy