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CATEGORY CUISINE TAG YIELD
Meats, Dairy 4 -6

INGREDIENTS

2 oz Butter or margarine
4 Onions; sliced very thinly or chpped
1 Garlic cloves; crushed (up to 2)
4 sl Bacon; chopped (We use smoked goose)
2 tb Flour
3 1/2 c Chicken stock
1 lb Potatoes; diced very finely
2/3 c Creamy milk (I put in the pareve milk)
7 oz Sweet corn; well drained
1 tb Chopped fresh sage; -or-
1/2 ts Dried sage
2 tb White wine vinegar
Salt and pepper
Sprigs of fresh sage; to garnish

INSTRUCTIONS

Here is the recipe I mentioned the other day. I don't know how it tastes
with bacon, but it's incredible with the smooked goose. It is a very rich
and filling soup, perfect for cold weather.
"Classic Potato Dishes", Edited by Lisa Dyer (Parragon - ISBN
0-7525-2340-6)
1 . Melt the butter or margarine in a large saucepan and fry the onions and
garlic very gently for about 15 min. until soft but not colored.
2 . Add the chopped bacon (smoked goose) and continue to fry for a few min.
allowing the onions to color a little. Stir in the flour and cook for a
further minute or so.
3 . Add the stock and bring to the boil. Then add the potatoes and
seasoning and simmer gently for 20 min.
4 . Add the milk and sweetcorn and bring back to the boil, then add the
sage and vinegar and simmer for a further 10-15 min. until the potatoes are
very tender but not broken up.
5 . Adjust the seasoning, garnish with sprigs of sage and serve while hot
with warmed bread.
Posted to FOODWINE Digest  by Shoshana Baumgarten & Harry Cohen
<shoharry@INORBIT.COM> on Nov 22, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

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