| 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”