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INGREDIENTS (4 servings)
4-6 Potatoes, peeled, diced, rinsed and soaked in water
Chicken (Leg, Thigh, Wing)
1 Onion, halved
1 Celery stalk, peeled and diced fine
2 sprigs fresh Parsley, diced
1 Carrot, peeled and diced
Splash White Wine & Cooking Sherry
Salt and Pepper to taste
Pinch Tarragon
1 Scallion, 1 Shallot, 1 Yellow Onion, diced fine
Greens from Scallion, diced
1 Cup HEAVY Whipping Cream
2 Notches Butter
Small handful Flour
3 or 4 Chicken Boullon Cubes
1 Cup or so Whole Milk
3 slices or so Fried Bacon, cut up
DIRECTIONS:
Saute Onion's in a notch of Butter in a Soup Pot.
Put Chicken, Boullon, Celery, Carrots, Parsley, Salt & Pepper into a Pot and cover with water. Simmer for 2 hours.
Drain into a bowl. Put Broth back into pot.
Remove Carrots.
Rinse Potatoes. Add Carrots and Potatoes to Broth and simmer about 20 min or so, until the Potatoes are done.
Remove Carrots.
Rinse Potatoes. Add Carrots and Potatoes to Broth and simmer about 20 min or so, until the Potatoes are done.
You can use the meat off the Chicken for a Sandwich. The rest of the Veggies can be tossed. After a few minutes, add the Scallion Greens and a Pinch of Tarragon. Stir, simmer.
Fry the Bacon, cool, and cut up. Add Heavy Whipping Cream to the Soup mixture.
In a pot, make a Roux: Notch of Butter, small handful of Flour and Whisk. Add Whole Milk whisking while you thin it out under low flame. Add the Roux to the Soup to thicken.
Add the splashes of dry White Wine and Cooking Sherry. Stir thoroughly. Taste to see if you need Salt or Pepper. Pour into bowl, and top with cut up fried Bacon.
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