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Creamy Potato, Bacon, Garlic and Fennel soup

Feeds at least 6 people

Ingredients

  • 1 cup peeled garlic cloves
  • 1# sliced bacon
  • 1 head of fennel diced
  • 3 vidalia onions- diced
  • 64 oz Chicken Stock
  • 4-5 peeled and diced idaho potatoes
  • Salt and Pepper to taste
  • 1 cup light cream

Method

  • Cook sliced bacon pieces in a warm pan until all of the fat is rendered and the bacon is crispy.
    • when you cut bacon, it is much easier when the bacon is partially frozen. Bacon should be cut into little match sticks.
    • if you are a vegan of a vegetarian- do not use bacon- sub olive oil and sub vegetable broth for Chicken stock.
  • Once the bacon is crispy- remove half of the bacon fat and save for another dish.
  • Add the garlic cloves and sauté till golden brown.
  • Add fennel and onions and sauté until brown.
  • Add chicken broth and bring the mixture to a boil.
  • Add diced potatoes and cook the entire mixture until all of the vegetables are tender.
  • At this point- you can either add the cream, bring to a boil and then season with salt and pepper and serve.
  • This will be the heart soup.
  • Or you can use a blender to make the soup smooth.

*Note- when using a blender for this, fill the container 1/2 way and place the cover on top of the blender. Place a cooking towel over the top to prevent a bad explosion.

  • Put blender on low and blend until smooth.
  • Repeat the process until the entire mixture is silky smooth!
  • Add cream, salt and pepper.
  • Heat again and serve with hearty bread and a bottle of Sancerre!

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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