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What could be better for dinner on a chilly night than a steaming bowl of hearty soup?

  • 8 strips of bacon cut into 1/2 inch strips
  • 2 medium onions, peeled and minced
  • 2 stalks celery, peeled and minced
  • 3 carrots, peeled and diced
  • 1 tsp. MARJORAM
  • 1/2 tsp. THYME
  • 3 Cups potatoes, peeled and diced
  • 4 TB. flour
  • 2 quarts chicken stock
  • 1 big pinch SAFFRON THREADS
  • salt and GROUND BLACK PEPPER to taste

In a heavy 4 quart covered soup pot, cook bacon until crisp over medium heat. Don't heat too high, as you will be using some of the bacon drippings and they shouldn't be too dark. Remove bacon to a paper towel. Drain off all but about 2 TB. bacon drippings. Add minced onions, celery, carrots, MARJORAM and THYME. Stir to blend. Cover and cook over low for 10 minutes. Add raw potatoes, stir to coat, cover and cook for 15 minutes. Push the vegetables to one side of the pan, then stir in flour 1 TB. at a time. When the flour has all been incorporated, mix with the vegetables. Add the bacon, cook for an additional 5 minutes. Add 1 quart chicken stock and stir until smooth. Add the rest of stock and bring to a boil. Add SAFFRON THREADS. Reduce heat to a simmer for about 1/2 hour until potatoes are thoroughly cooked. Add PARSLEY flakes. Taste, then season with salt and GROUND BLACK PEPPER as desired.

Yield: about 12 Cups soup
Prep. time: 15 minutes
Cooking time: 1 hour and 10 minutes (approximately)

Marjoram .2 oz. 1/4 cup jar
Thyme French .3 oz. 1/4 cup jar
Saffron Coupe Spanish 1G jar
Parsley .1 oz. 1/4 cup jar
Black Pepper Shaker Grind 1.1 oz. 1/4 cup jar

2003 Penzeys Spices. All rights reserved.