Sage and onion chowder
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter or margarine |
| 4 | Onions; sliced very thinly or chpped | |
| 1 | Garlic cloves; crushed (up to 2) | |
| 4 | slices | Bacon; chopped (We use smoked goose) |
| 2 | tablespoons | Flour |
| 3½ | cup | Chicken stock |
| 1 | pounds | Potatoes; diced very finely |
| ⅔ | cup | Creamy milk (I put in the pareve milk) |
| 7 | ounces | Sweet corn; well drained |
| 1 | tablespoon | Chopped fresh sage; -or- |
| ½ | teaspoon | Dried sage |
| 2 | tablespoons | White wine vinegar |
| Salt and pepper | ||
| Sprigs of fresh sage; to garnish | ||
Directions
Here is the recipe I mentioned the other day. I don't know how it tastes with bacon, but it's incredible with the smooked goose. It is a very rich and filling soup, perfect for cold weather.
"Classic Potato Dishes", Edited by Lisa Dyer (Parragon - ISBN 0-7525-2340-6)
1 . Melt the butter or margarine in a large saucepan and fry the onions and garlic very gently for about 15 min. until soft but not colored.
2 . Add the chopped bacon (smoked goose) and continue to fry for a few min.
allowing the onions to color a little. Stir in the flour and cook for a further minute or so.
3 . Add the stock and bring to the boil. Then add the potatoes and seasoning and simmer gently for 20 min.
4 . Add the milk and sweetcorn and bring back to the boil, then add the sage and vinegar and simmer for a further 10-15 min. until the potatoes are very tender but not broken up.
5 . Adjust the seasoning, garnish with sprigs of sage and serve while hot with warmed bread.
Posted to FOODWINE Digest by Shoshana Baumgarten & Harry Cohen <shoharry@...> on Nov 22, 1997