Ingredients
§ 6 slices Thin Bacon, Cut Into 1-inch Pieces
§ 1 whole Medium Onion, Diced
§ 3 whole Carrots, Scrubbed Clean And Diced
§ 3 stalks Celery, Diced
§ 5 whole Small Russet Potatoes, Peeled And Diced
§ 7 cups water mixes with 2 Knorrs chicken stock boullion
§ ¼ cup All-purpose Flour
§ 1 cup Milk
§ 1/2 cup Heavy Cream
§ 1/2 teaspoon Salt, More To Taste
§ Black Pepper To Taste
§ ¾ teaspoon Cajun Spice Mix
§ 1 teaspoon Minced Fresh Parsley
§ 1 cup Grated Cheese Of Your Choice
Preparation
Instructions
Add bacon pieces to a soup
pot over medium heat and cook bacon until crisp and fat is rendered. Remove the
bacon from the pot and set it aside. Pour off most of the grease, but do not
clean the pot.
Return the pot to
medium-high heat and add the onions, carrots, and celery. Stir and cook for 2
minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with
salt, pepper, and Cajun spice.
Pour in the broth and bring
it to a gentle boil. Cook for 20 -30 minutes till veggies are tender. Remove half to 2/3 the soup and blend in a
blender/food process until completely smooth. Pour it back into the soup pot
and stir to combine. Let it heat back up as you taste for seasonings, adding
more of what it needs. . Make a
browned roux out of butter and flour and add milk, stirring until smooth. Add the roux to soup stirring to combine
smoothly. Stir in whipping cream, ( you can use half and
half) but not as good……then stir in
parsley, if you like or garnish. You can
add the crumbled bacon as a garnish last or just throw into the pot like I
do. Sprinkle shredded cheese and eat hot….The
Cajun spice gives it a nice bite.
.
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