Geee Posted March 7, 2010 Share Posted March 7, 2010 4 tbsp butter 2 medium yellow onion, peeled and sliced 3 cups milk 5 ½ cups chicken stock ¼ cup chopped fresh chives ½ tsp celery seeds ¼ tsp dried thyme , whole 1 cup light cream to taste salt and freshly ground black pepper roux: 2 tbsp butter 2 tbsp all purpose flour garnishes: ½ cup chopped fresh chives 6 slices lean bacon, crisply fried and chopped Heat a 6 to 8 quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture(roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with chopped fresh chives and the crisply fried bacon as garnishes. This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster. Link to comment Share on other sites More sharing options...
righteousmomma Posted March 7, 2010 Share Posted March 7, 2010 Looks very interesting. I'll have to check it out. We are right now doing a trial run on corned beef. Link to comment Share on other sites More sharing options...
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