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Patisserie Frederic Bacon and Potato Soup

1/2 lb. diced bacon
1 large onion, diced
salt and pepper to taste
2 sprigs fresh thyme
2 small sprigs fresh rosemary
1 bay leaf
15 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes
1 t. chopped garlic
2 quarts vegetable stock or water
1 C. cream
1/4 C. whole grain mustard

chopped scallions

Cook the bacon in a large stockpot over medium heat until crispy. Add the onion to the pot and cook for 4-5 minutes until tender. Add salt and pepper to taste. Add thyme and rosemary sprigs and bay leaf; stir to mix thoroughly with the onion. Add potatoes and garlic; stir to coat them with the bacon and onions. Add stock or water and bring the mixture to a boil.

Reduce heat and simmer for 20 minutes, or until the potatoes are tender. Add cream and mustard and stir to blend. Remove bay leaf and purée about 1/3 of the soup in a blender. Mix blended portion with the rest of the soup, taste and adjust seasoning. To serve, ladle hot soup into warm bowls and top with chopped scallions.

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