0 recipes from contoocook and beyond


8 strips bacon cut into l/2″ strips
2 med onions peeled and minced
2 stalks celery peeled and minced
3 carrots peeled and diced
l tsp. marjoram
l/2 tsp. thyme
3 cups potatoes peeled and diced
4 tbsps. flour
2 qts. chicken stock
l big pinch saffron threads
l tbsps. parsley flakes
In heavy 4 qt. covered soup poot cook bacon until crisp over med heat. Don’t heat too high as you will be using some of the bacon drippings and they shouldnt be too dark. Remove bacon to paper towel. Drain off all but about 2 tbsps. bcon drippings. Add minced onions, celery, carrots, marjoram and thyme. Stir to blend. Cover and cook over low for l0 mins. Add raw potatoes, stir to coat, cover and cook for l5 mins. Push the veggies to one side of the pan then stir in flour l tbsps. at a time. When flour has all be incorporated mix with the veggies. Add the bacon and cook for an additional 5 mins. Add l qt. chicken stock and stir until smooth. Add the rest of stock and bring to a boil. Add saffron threads. Reduce heat to a simmer for aobut l/2 hr until potatoes are thoroughly cooked. Add parsley flakes. Taste then season with s&p.
Makes l2 cups

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