Monday, December 15, 2008

Bacon Potato Soup

Bacon Potato Soup
Adapted from a recipe that came from the CSA farm we had a share in this past year - the original (from Fresh from the Farmers' Market by Janet Fletcher) called for prosciutto di Parma. I substituted bacon and love the results - the comforting depth of the potatoes and cabbage, the zippy fresh herbs. I made a huge pot in September with red cabbage and froze the delicate-pinky purple leftovers which we enjoyed now months later.

  • 4 Tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 2 ounces bacon, chopped
  • 1 Tablespoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
until onions are transparent, about 10 minutes.
  • 2 pounds potatoes, scrubbed, chopped in ½ inch cubes
Season with:
  • Salt and pepper
Stir and saute about 3 minutes.
  • 2 cups broth
  • 4 cups water
Bring to a simmer, cover and adjust heat to maintain simmer. Cook until potatoes are tender, about 20 minutes.
Using a potato masher, mash potatoes until most of htem break down and begin to thicken soup. It's nice to leave a few slightly rough pieces to give the soup a more interesting texture.
Stir in:
  • ¾ pounds green or red cabbage, finely sliced
Simmer gently until cabbage is just tender, about 10 minutes. Taste and adjust seasoning.

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