4 slices of bacon
1 med. onion chopped
flour
7 russet potatoes diced
7 cups chicken stock (use 1 cup of stock per potato)
1 cup shredded carrots
16 oz. sour cream
1 egg, whipped
Seasonings to taste (he used 1 Tab garlic salt, 1 teaspoon Cajun Seasoning, 1 teaspoon black pepper,
1/2 teas. Cayenne pepper, and 1 teaspoon salt) - just season like you would any vegetable soup
Fry bacon in pan, remove bacon and crumble.
Add onion to bacon grease and saute till done, add flour and make your roux.
Add crumbled bacon to roux and stir until mixed well.
In large pot, heat chicken stock, potatoes, and carrots and seasonings.
Bring to a boil and add roux
Simmer for 45 min
Blend whipped egg with sour cream and fold into soup.
Simmer 15 minutes.
Turn off and ladle into bowls.
Let the soup sit a few minutes in the bowl to thicken
Serve with your favorite toasted bread.
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
No comments:
Post a Comment