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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of those soups that you can make ahead keep in the fridge and I love just snacking on it when its cold like it is right now - great little warmer upper to a good dinner too! Ingredients:
1 cup onion (diced) |
2 tbsps. butter |
4 cups water (boiling) |
3 cups sliced celery (about one full head - make sure to use the heart) |
1 1/2 cups diced potatoes |
4 slices of bacon (chopped into small pieces) |
1 cup cream (i use half and half fat free) |
2 tsps salt |
2 egg yolks |
pepper to taste |
Directions:
1. Chop onion, celery and bacon.
2. Melt butter in soup pot and add bacon fry till bacon is crispy.
3. Add celery and potatoes cook for 10 minutes to release the startches add hot water ( I do sometimes if I have use homemade vegetable stock instead). Cook for 35 minutes. Beat egg yolks into cream. Pour in slowly and stir constantly - bring to high not to a boil and serve.
4. If you like a real creamy instead of chunky soup you can take a hand blender to this and take out all of the chunks. Either way serve with a nice slice of fresh warm bread and a little cheese and its a great little meal.
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