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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 32 |
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From the Penzeys Spice Company Ingredients:
8 slices bacon, cut into 1/2 inch strips |
2 medium onions, peeled and minced |
2 stalks celery, peeled and minced |
3 carrots, peeled and diced |
1 teaspoon marjoram |
1/2 teaspoon thyme |
3 cups potatoes, peeled and diced |
4 tablespoons flour |
2 quarts chicken stock |
1 pinch saffron thread |
1 tablespoon parsley flakes |
salt & fresh ground pepper |
Directions:
1. In a heavy 4 quart covered soup pot, cook bacon until crisp over medium heat.
2. Don't heat too high, as you will be using some of the bacon drippings and they shouldn't be too dark.
3. Remove bacon to a paper towel.
4. Drain off all but about 2 tablespoons bacon drippings.
5. Add minced onions, celery, carrots, marjoram and thyme.
6. Stir to blend.
7. Cover and cook over low for 10 minutes.
8. Add raw potatoes, stir to coat, cover and cook for 15 minutes.
9. Push the vegetables to one side of the pan, then stir in flour 1 tablespoon at a time.
10. When the flour has all been incorporated, mix with the vegetables.
11. Add the bacon, cook for an additional 5 minutes.
12. Add 1 quart chicken stock and stir until smooth.
13. Add the rest of stock and bring to a boil.
14. Add saffron threads.
15. Reduce heat to a simmer for about 1/2 hour until potatoes are thoroughly cooked.
16. Add parsley flakes.
17. Taste, then season with salt and ground black pepper as desired.
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