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