1 medium onion, thickly sliced
1 clove garlic, unpeeled
1 cup chicken broth
¼ - ½ cup heavy cream
1 small bay leaf
½ rasher bacon
pepper
Roast the onion and garlic in a 350°F oven until the onion is lightly golden in colour. Fry bacon until done then mince very finely. Put onion in a large pot with some chicken broth. Put the potatoes in the pot. Add enough chicken broth to just cover them and bring to a boil.
Add bay leaf and cover, letting the soup simmer over low heat for a 1-2 hours. Cook until potatoes are thoroughly done. Remove bay leaf.
Remove the soup from heat. Mash the potatoes and put through a French mill with the finest plate. Stir in the cream to reach the desired consistency. Ladle into serving bowls. Add a grind of pepper and a daub of butter, and serve.
Add bay leaf and cover, letting the soup simmer over low heat for a 1-2 hours. Cook until potatoes are thoroughly done. Remove bay leaf.
Remove the soup from heat. Mash the potatoes and put through a French mill with the finest plate. Stir in the cream to reach the desired consistency. Ladle into serving bowls. Add a grind of pepper and a daub of butter, and serve.
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