Trevor M
Well-Known Member
Potato Bacon Soup and Garlic Cheese Toast.
The soup.
Sliced 1lb of bacon, diced half a large red onion, 3 celery stalks finely diced, 2 bunches of green onion, diced 6 Potatoes, and 6 small chicken breasts diced.
Browned the bacon, (maple flavored) diced chicken and sweat the red onion and celery together in the pot. Drained most, (not all) of the bacon grease, left just enough to cover the bottom of the pot for added bacon flavor.
Boiled the diced potato separately until blanched, then drained and added them to the bacon, chicken and onion in the soup pot. (Do not boil potatoes until they're soft ie for mashed potato, or that's exactly what you'll end up with in the soup, mashed potato and you don't necessarily want that. You want the diced potato to maintain its texture.)
Once the potato was added in with the bacon, chicken and red onion, I added chicken soup stock to cover, then brought it to a boil, thickened with a standard roux, added 1L of table cream, brought it back to a boil, then reduced heat, added the diced green onion, real bacon bits to add even more bacon flavor, and some parmesan cheese, salt, pepper, garlic and onion powder to taste, let it simmer for 45 minutes, stirring occasionally, then removed from heat, served my wife and I a bowl each, topped with shredded cheese and parsley flakes.
For the garlic cheese toast, I just picked up a some french bread already cut and buttered with garlic butter, toasted it in the oven, added a premixed shredded mozza/cheddar blend until melted.
The soup.
Sliced 1lb of bacon, diced half a large red onion, 3 celery stalks finely diced, 2 bunches of green onion, diced 6 Potatoes, and 6 small chicken breasts diced.
Browned the bacon, (maple flavored) diced chicken and sweat the red onion and celery together in the pot. Drained most, (not all) of the bacon grease, left just enough to cover the bottom of the pot for added bacon flavor.
Boiled the diced potato separately until blanched, then drained and added them to the bacon, chicken and onion in the soup pot. (Do not boil potatoes until they're soft ie for mashed potato, or that's exactly what you'll end up with in the soup, mashed potato and you don't necessarily want that. You want the diced potato to maintain its texture.)
Once the potato was added in with the bacon, chicken and red onion, I added chicken soup stock to cover, then brought it to a boil, thickened with a standard roux, added 1L of table cream, brought it back to a boil, then reduced heat, added the diced green onion, real bacon bits to add even more bacon flavor, and some parmesan cheese, salt, pepper, garlic and onion powder to taste, let it simmer for 45 minutes, stirring occasionally, then removed from heat, served my wife and I a bowl each, topped with shredded cheese and parsley flakes.
For the garlic cheese toast, I just picked up a some french bread already cut and buttered with garlic butter, toasted it in the oven, added a premixed shredded mozza/cheddar blend until melted.
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