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Categories:
bacon onions stalks celery carrots potatoes marjoram thyme flour chicken stock saffron thread parsley flakes salt pepper
Viewed: 45 - Published at: 10 years agoIngredients
- 8 slices bacon
- 2 onions, minced
- 2 stalks celery, minced
- 3 carrots, peeled and diced
- 3 cups potatoes, peeled and diced
- 1 teaspoon marjoram
- 12 teaspoon thyme
- 4 tablespoons flour
- 2 quarts chicken stock
- 1 pinch saffron thread
- 1 tablespoon parsley flakes
- salt (to taste)
- pepper (to taste)
Method
- In a heavy 4 quart covered soup pot, cook bacon until crisp.
- Drain bacon on paper towels and break into small pieces.
- Drain off all but 2 tablespoons bacon drippings from the pot.
- Add onions, celery, carrots, marjoram and thyme to the pot, stir, cover and cook on low for 10 minutes.
- Add potatoes, stir, cover, and cook for 15 minutes.
- Push the vegetables to one side of the pot and then stir in the flour, 1 tablespoon at a time.
- When the flour has all been incorporated, mix with the vegetables.
- Add the bacon and cook for 5 minutes.
- Add 1 quart chicken stock and stir until smooth.
- Add the rest of the stock and bring to a boil.
- Add saffron threads.
- Reduce heat and simmer for 30 minutes or until potatoes are cooked.
- Add parsley flakes.
- Taste, then season with salt and pepper as desired.
