Soup’r Delicious 2014
JJ’s Charity: Family Service Association of Glens Falls
WEEK 1: March 3-7, 2014
This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.
Cook about 6 slices of bacon in soup pot
Remove bacon when done and set aside
Cut the green tops off of four leeks and slice whites length wise
Finely chop and toss into soup pot and bacon oil
Salt and pepper – white pepper, black, either…doesn’t matter.
Cook until tender
If you can part with it, add a ½ cup or so, of dry white wine – chardonnay works. Save the rest of wine for later because you are going to hate yourself after eating this rich, delicious soup that originated in bacon oil.
Add about 5 cups of chicken broth
About 1 lb of peeled and diced russet potatoes – 1 extra potato wouldn’t hurt. It’s easy to fix thick soup.
Fresh thyme
Bay leaf
Bring to a boil uncovered…then turn to low and cover.
Cook covered until potatoes are pretty tender (fall apart tender – you are about to blend the crap out of them) – about 30 minutes.
Use immersion blender, Cuisinart or Vitamix to blend soup.
Note: Remember to take the bay leave out before you blend.
Finely dice your bacon up and toss it into blended soup.
Add chicken broth or creme fraiche to adjust thickness if necessary
Salt/pepper if necessary
Garnish:
Serve topped with croutons or chopped chives … or shredded cheddar …or dollop of sour cream. Or, give your guests a choice.
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