Potato, Bacon, and Gruyère Soup
Try this hearty soup on a cold winter evening. Serve with a salad and crusty DLM Artisan Bread. Adapted from www.epicurious.com
|4 slices DLM Uncured Bacon, chopped|
|3 medium onions, chopped fine, about one pound|
|3 cups Bowman & Landes Chicken Broth|
|3¼ cups water|
|1½ lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes|
|1/4 cup flour|
|1/2 lb Gruyère cheese, shredded (about 2 ½ cups)|
|1 tsp DLM Worcestershire sauce|
|3 Tbsp minced fresh parsley|
|Sea salt and freshly ground pepper|
In a large saucepan, cook bacon over moderate heat until crisp. Spoon off all but one tablespoon of fat. Add onions and sauté over medium-high heat, stirring, until pale golden. Add broth and 3 cups of water; bring to a boil. Add potatoes to soup, reduce heat, and simmer covered, 10 minutes.
In a small bowl, whisk together flour and remaining 1/4 cup of water until smooth. Add to simmering soup, whisking to incorporate. Continue to simmer covered an additional 5 minutes.
In a blender, purée Gruyère with 3 cups of hot soup broth. Return this purée to soup and add Worcestershire sauce, salt, and pepper to taste. Remove soup from heat. Serve sprinkled with parsley.
Makes 10 servings
Per serving: 203 calories; 10g total fat; 5g saturated fat; 29mg cholesterol; 168mg sodium; 18g total carbohydrates; 13g protein;