Sunday, September 27, 2009


serves eight

8 slices bacon
3 cups onions, minced
1 teaspoon crushed garlic
1 tablespoon balsamic vinegar
4 cups cooked white potatoes*
4 cups chicken stock
4 cups potato water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
chopped Italian parsley for decoration

*Reserve the water that you cook the potatoes in for this soup. If you did not save it, add the equivalent liquid in stock or plain water.

Fry the bacon, pat off the excess grease, allow to cool, then crumble; set aside. Discard all but two tablespoons of the bacon grease and return the pan to stove over medium-high heat. When the fat begins to sizzle, add the onions. Lower the heat to medium-low and sauté the onions until they become golden brown—approximately 3 to 5 minutes. Add the garlic and cook for one minute. Pour the balsamic vinegar over the onions and garlic and continue cooking for one minute. Combine the cooked potatoes and the onions and pass them through a food mill to form a smooth paste. (Alternatively, place them in large bowl and use a potato masher.) NOTE: Do not mash the potatoes in a food processor; it makes them gummy. Place the potato-onion mixture in a large saucepan and stir in the stock and potato water. Add the salt, pepper, and five strips of crumbled bacon. Mix well and continue cooking for 20 minutes. Taste and adjust the seasonings. Ladle the soup into bowls and top with the Italian parsley and remaining bacon.

bacon recipe courtesy of: Barbara Adams, Beyond Wonderful, San Francisco, California,

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