| 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”