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The Machine Shed’s Baked Potato Soup
2009-01-11 02:03 admin
2 ½ lb baby red potatoes —quartered ½ lb raw bacon — diced 1 jumbo yellow onion — diced ¼ bn celery-diced 1 qt milk1 qt water2 ТВ chicken base 1 ts salt1 ts black pepper¾ с margarine — (about) (11/2sticks) ¾ с flour — (about) ¼ bn parsley — chopped 1 с whipping creamShredded Colby cheese —fried bacon bitsand/or choppedgreen onions forgarnishBoil potatoes in water to cover 1 minute. Drain; set aside.In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.Add milk, water, chicken base, salt and pepper. heat over medium-high heat until very hot but do not let soup boil.In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings. More...
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