| 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 | Bacon, chopped We use | |
| smoked goose | ||
| 2 | T | 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 or- |
| 1/2 | t | Dried sage |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 2235
Calories From Fat: 1488
Total Fat: 166.8g
Cholesterol: 574.7mg
Sodium: 4063.5mg
Potassium: 1354.1mg
Carbohydrates: 60.8g
Fiber: 5.9g
Sugar: 10.9g
Protein: 127g