chefdavecooks

Monday, 23 September 2013

potato soup

                     
* Exported from MasterCook *
                               potato soup
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bacon -- chopped
  2             stalks  celery -- diced
  1                     onion -- chopped
  3             cloves  garlic -- minced
  8                     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
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.
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.
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.
Start to Finish Time:
  "0:40"
T(cooking):
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 598 Calories; 44g Fat (66.2% calories from fat); 22g Protein; 29g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 2051mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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