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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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from The Complete Book of Soups and Stews by Bernard Clayton, Jr Ingredients:
3 tablespoons butter |
2 onions, finely chopped |
2 celery ribs, finely chopped |
1/2 lb potato, peeled and diced |
1 carrot, grated |
2 garlic cloves, minced |
1 cup water |
1 bay leaf |
1/4 teaspoon basil |
1/3 cup bacon (optional) or 1/3 cup ham, bits (optional) |
2 -3 cups chicken stock |
1/8 teaspoon worcestershire sauce |
1/8 teaspoon paprika |
Directions:
1. Saute veggies and garlic in butter for about 15 minutes.
2. Add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes.
3. Mash the veggies or process briefly in a food processor. Do not make it into a homogenous mix. You should still be able to discern separate ingredients and colors.
4. Add the chicken stock and optional meat. Heat and season with Worcestershie and paprika before serving.
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