Things You'll Need:
- For Stock:
- ¼ pound bacon, cut into 3” lengths
- ½ c. minced onions
- 2 cloves minced garlic
- ½ c. minced carrots
- ½ c. minced celery
- 1/8 c. finely chopped parsley
- ¼ c. minced scallions
- 2 tsp. fresh basil, finely chopped
- For Soup:
- 1/2 tsp. salt
- 4 med. sized all purpose potatoes, diced
- 3 yellow onions, chopped
- 3 leeks, white part only, chopped or 1 additional onion
- ½ tsp. chervil
- 2 tbsp. finely chopped parsley
- ½ c. heavy cream
- 1 tbsp. butter
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Step 1
Using a large stock pot, fry the bacon until translucent. While waiting for the bacon, mince the onions, garlic, carrots, celery, and scallions in a food processor. You can chop the parsley and basil by hand, or you can add it to the food processor for the last few seconds.
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Step 2
Add the mixture to the bacon. Season with salt and pepper, if desired. Cook on medium low for about ½ hour, occasionally stirring. Add 4 cups water and let come to a slow boil (turn heat up to medium high). Cover and let mixture simmer for ½ hour.
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Step 3
Strain the broth, discarding the solids. Put the broth back in the stock pot. Bring broth to simmering point.
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Step 4
Add the salt, potatoes, onions and leeks. Cover the pan and simmer for 20 minutes.
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Step 5
Partially mash the potatoes into the broth with a potato masher. (Do not mash the potatoes and onions completely but leave them in small recognizable pieces.)
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Step 6
Add chervil, parsley, cream and butter. Simmer uncovered for 3 minutes until cream is hot.
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Step 7
Garnish with chopped parsley.
