Irish-Style Potato Onion Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
From the Home Cooking blog: 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. Ingredients:
4 tablespoons butter |
1 medium yellow onion, peeled and sliced |
2 lbs potatoes, peeled and sliced |
3 cups milk |
5 1/2 cups chicken stock (or use canned) |
1/4 cup chopped fresh chives |
1/2 teaspoon celery seed |
1/4 teaspoon dried thyme, whole |
1 cup light cream |
salt & freshly ground black pepper |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 cup chopped fresh chives |
6 slices lean bacon, crisply fried and chopped |
Directions:
1. 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 chicken stock.
2. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
3. 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.
4. 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.
5. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
|
|