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Potato Soup
1
pound bacon, chopped
stalks celery, diced
onion, chopped
cloves garlic, minced
potatoes, peeled and cubed
cups chicken stock, or
enough to cover potatoes
tablespoons butter
/4 cup all−purpose flour
cup heavy cream
teaspoon dried tarragon
teaspoons chopped fresh cilantro
2
1
3
8
4
3
1
1
1
3
salt and pepper to taste
1
2
In a Dutch oven, cook the bacon over medium heat until
done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the
celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed
potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover
the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat.
Whisk in the flour. Cook stirring constantly, for 1 to 2
minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring
3
constantly, until thickened. Stir the cream mixture into the
potato mixture. Puree about 1/2 the soup, and return to the
pan. Adjust seasonings to taste.
Potato Soup
14
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