After watching this being made on 'The Good Cook' on Saturday, I decided to have a go myself. I will have to adapt - I don't have any fatty bacon so I will use my lean bacon and some goose fat which I got for roasties. I don't have soured cream, but I do have yoghurt, which I prefer. I don't have chives, but maybe some crispy fried onion bits will be nice, or the lean bacon, thinly sliced into little strips.
And I DO have some King Edwards potatoes. I couldn't find any for love or money over Christmas so when I saw some in Sainsbury's yesterday I grabbed a bag of them.
It's an easy recipe. Bacon fried to release the flavour and the fat, fry onion until soft, add the potatoes (rinsed to get rid of a bit of the starch), stock, salt and white pepper, the bacon and a bay leaf (plenty of them in the garden). Bring to a boil, skim off any scum and simmer, covered, until the potato starts to break up.
Remove the bacon and the bay leaf and push through a mouli. He says that gives the right texture where a zizzer would make it too smooth for him. I will see . . .
Reheat, ladle into bowls and serve with soured cream (yoghurt) and chopped chives (bacon and/or fried onion bits - home made, not those nasty ones you can buy). I think maybe some home made croutons, shallow fried in some goose fat might be delicious.
Anyway, I'm going to have a try and see what I think. Tasty, easy soups are always welcome in this teacher's home! Watch this space.
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