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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another wonderful out of the blue email recipe - adapted from A YEAR IN NIAGARA by Kathleen Sloan-McIntosh. Sounded like just the thing for the raw evenings of late winter - early spring. Ingredients:
2 tablespoons butter |
2 medium potatoes, peeled and finely chopped |
2 tablespoons olive oil |
2 medium onions, chopped |
salt |
black pepper, freshly ground, to taste |
2 garlic cloves, minced |
3 tablespoons flour |
3 slices bacon, finely chopped |
1/2 cup dry white wine |
1 cup parsley, chopped flat-leaf |
5 cups chicken stock |
1/2 rutabaga, finely chopped |
1/2 cup walnuts, finely chopped |
3 parsnips, peeled and finely chopped |
3 medium carrots, finely chopped |
1 cup whipping cream |
Directions:
1. Ina large saucepan or Dutch oven, combine the butter with the olive oil over medium-high heat. Saute the onions and garlic for 5 minutes, until the vegetables are softened.
2. Whisk in the flour, reduce the heat a little and cook for a further 5 minutes, being careful not to brown the flour.
3. Whisk the white wine into the flour mixture and increase the heat a bit.
4. Add the chicken stock, rutabaga, parsnips, carrots, potatoes and salt and pepper. Bring to a boil, then reduce the heat and allow the mixture to simmer for about 30 minutes.
5. While the soup is simmering, saute the bacon over medium-high heat until fat is translucent. Drain off and discard any fat, then add the parsley and walnuts to the bacon in the pan. Continue to saute over medium heat until the bacon is cooked through, about 5 minutes. Remove from the heat and keep warm.
6. Stir the whipping cream into the soup and simmer for a further few minutes until heated through. Serve garnished with the bacon mixture.
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