READIN

🦋 Bacon Soup

This recipe is way better than I could expect it to be based on the amount of effort I put into making it. Specifically the ratio is Extremely good/Minimal effort.

Bacon and Parsnip Soup

• 2 or 3 yellow onions.
• Several strips of bacon
• A couple of cloves of garlic
• a head of flat leaf parsley chopped roughly
• 1 head fennel
• A half-pound or pound of parsnips
• carrots

Sweat the lightly salted chopped vegetables in the bacon, over low heat, for about 45 minutes. You could also add a bit of spice at this stage -- I used about a teaspoon of fennel seed, allspice or coriander might be good too. Add enough chicken stock to cover. Bring to a boil. Reduce heat to low and let simmer uncovered for an hour and a half or longer. You may need to add more stock (or water, or white wine) while the soup is cooking. If you want to make the effort, it would not hurt to skim off some of the foam that will develop at the top of the soup after it has cooked an hour or so -- I did not, just mixed it back in, and the result tasted great -- the soup has a strong enough, rich enough flavor that the bitterness of that foam does not impact the overall taste of it much.

Update: Leftovers are also very good, though not quite in the league of the first serving.

posted evening of Saturday, October 27th, 2007
➳ More posts about Food
➳ More posts about Recipes
➳ More posts about Projects

Respond:

Name:
E-mail: (will not be displayed)
Link:
Remember info	Send