Tag: potato

Creamy Leek Soup

Creamy Leek Soup
Ingredients
  1. 1 lb bacon
  2. 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  3. 2 medium onions, chopped
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp white pepper
  7. 1/2 stick unsalted butter
  8. 2 medium boiling potatoes (6 ounces)
  9. 4 cups chicken broth (24 fluid ounces)
  10. 2 cups water
  11. 1 Turkish bay leaf or 1/2 California
  12. 1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
  13. 2 cloves garlic, chopped
  14. 1/2 cup chilled heavy cream
Instructions
  1. Cut raw bacon into bits
  2. In large pot, cook bacon until very brown, remove & pat dry
  3. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  4. Discard all but 1 Tbs grease from pan
  5. Add butter
  6. Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
  7. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
  8. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  9. Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
  10. Discard bay leaf.
  11. Blend 1/2 soup in blender or food processor, return to pot.
  12. Reheat and add cream and bacon (saving some for garnish)
  13. Server garnished with crumpled bacon and parsley.
Notes
  1. Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.
Print
Paul Homlish's recipes https://blog.homlish.net/

German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
Print
Paul Homlish's recipes https://blog.homlish.net/