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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)
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