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| Potato Onion Soup Irish Style |
| Ingredients 4 Tablespoons unsalted butter 2 medium yellow onions, peeled and sliced 2 pounds potatoes, peeled and sliced 3 cups milk 5-1/2 cups homemade chicken stock 1/4 cup chopped fresh chives 1/2 teaspoon celery seeds 1/4 teaspoon dried thyme 1 cup cream coarse salt freshly ground black pepper 2 Tablespoons unsalted butter 2 Tablespoons all-purpose flour 1/2 cup chopped fresh chives 6 slices lean bacon, crisply fried and chopped Method Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture [roux] bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps.Cook for 5 to 10 minutes and then puree the soup in a food processor or blender [This is also when those wonderful immersion blenders come in handy!] Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with chopped fresh chives and the crisply fried bacon as garnishes. |