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Monday, 4 April 2011

Potato, Corn and Bacon Soup

I used the stock left over the Garlic Thyme Pot Roasted Chicken recipe. Store bought would be fine, but I recommend that you add a few chopped herbs in with the onion mixture like sage, rosemary, thyme or parsley. I also used the fat that had solidified on top of the stock from the same recipe to fry the potato wedges in. If you have it use it, if not use duck fat if possible or, a combination of butter and olive oil.

1 kg potato chopped
2 1/2 medium onions chopped
Kernels from 2 corn cobs
3 bacon slices chopped
3 cloves garlic chopped
1 cup white wine
1 litre chicken stock
3 tbs cream
Salt and pepper
Chopped parsley
Chicken fat (duck fat or, butter and olive oil)
4 small potatoes cut into thin wedges
1/2 tbs stripped rosemary

Cook the onion, bacon and garlic in some butter until translucent. Add the wine bringing it the boil for a minute or so. Add the potato and corn and chicken stock, bring to the boil and reduce the temperature to medium low. Cook until the potato is tender. Turn off the heat put the lid on and allow the flavours to develop for an hour. Check for seasoning, sdd the cream and some parsley and blend with a stick blender. Heat the chicken fat in a frying pan, add the rosemary and potato wedges, turning and removing when golden. Serve the soup in bowls with some potato wedges and a sprinkling of pesto.

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