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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Great taste, filling and nourishing. Easy to make. Suitable for diabetics and Celiacs. 499 Calories. Fat 17g Ingredients:
225 g bacon, chopped |
30 g butter |
2 large onions, chopped |
4 stalks celery, chopped (finely) |
2 teaspoons dried thyme |
2 tablespoons plain flour or 2 tablespoons cornflour, for celiacs |
1 liter chicken stock, use stock cubes suitable for celiacs |
2 large potatoes, peeled and cubed |
285 ml sour cream |
3 tablespoons chopped fresh parsley (did not use these) |
2 tablespoons snipped fresh chives (used spring onions or eschellots instead) |
Directions:
1. Place the bacon in a large saucepan and cook over a medium heat for 5 minutes or until golden and crisp.
2. Remove from saucepan and drain on absorbent kitchen paper.
3. Melt the butter in the pan and cook the onions, celery and thyme over a low heat for 4- 5 minutes or until onion is soft.
4. Return the bacon to the pan, then stir in the flour and cook 1 minute.
5. Remove the pan from the heat and gradually blend in the stock.
6. Bring to the boil, then reduce the heat.
7. Add the potatoes and cook for 10 minutes or until they are tender (took longer for me).
8. Remove pan from heat and stir in sour cream and parsley.
9. Return to the heat and cook without boiling, stirring constantly, for 1- 2 minutes.
10. Ladle soup into the bowls, sprinkle with chives/spring onions and serve.
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