Difference between revisions of "Directory:KJ Kitchens/Potato Soup"
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* 1 [[Recipe Ingredient:=onions|onion]], chopped | * 1 [[Recipe Ingredient:=onions|onion]], chopped | ||
* 3 cloves [[Recipe Ingredient:=garlic]], minced | * 3 cloves [[Recipe Ingredient:=garlic]], minced | ||
| − | * 8 [[Recipe Ingredient:=potatoes]], peeled and cubed | + | * 8 [[Recipe Ingredient:=potatoes|[[potato|potatoes]]]], peeled and cubed |
* 4 cups [[Recipe Ingredient:=chicken stock]], or enough to cover potatoes | * 4 cups [[Recipe Ingredient:=chicken stock]], or enough to cover potatoes | ||
* 3 tablespoons [[Recipe Ingredient:=butter]] | * 3 tablespoons [[Recipe Ingredient:=butter]] | ||
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* 1 teaspoon dried [[Recipe Ingredient:=tarragon]] | * 1 teaspoon dried [[Recipe Ingredient:=tarragon]] | ||
* 3 teaspoons chopped fresh [[Recipe Ingredient:=cilantro]] | * 3 teaspoons chopped fresh [[Recipe Ingredient:=cilantro]] | ||
| − | * [[Recipe Ingredient:=salt]] and [[Recipe Ingredient:=pepper]] to taste | + | * [[Recipe Ingredient:=salt]] and [[Recipe Ingredient:=pepper]] to taste |
| + | |||
=== Directions: === | === Directions: === | ||
1. In a Dutch oven, cook the bacon over medium heat until | 1. In a Dutch oven, cook the bacon over medium heat until | ||
Revision as of 21:39, 25 January 2007
Potato Soup
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Ingredients:
- 1 pound bacon, chopped
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 [[Recipe Ingredient:=potatoes|potatoes]], peeled and cubed
- 4 cups chicken stock, or enough to cover potatoes
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and pepper to taste
Directions:
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
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KJ Kitchens
