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Instructions |
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I chopped the celery stalks in my killer pull mincer thing. It makes cooking so much easier. If you are not an attention to detail person like myself, I get very bored mincing things and therefore there are these huge chunks where there shouldn't be so this tool is a game changer. I chopped the bacon into small bits. Now that have had the soup for the second day i recommend cutting the bacon back to 4 slices. It was a bit overwhelming. I cooked the celery and onion and bacon together for about 45 minutes on a low burner until the bacon crisped up in a frying pan. It may be best to cook the bacon only for the first 20 minutes and then add the veggies so they have more bite.
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Once the bacon is all crisped up, I dragged out the dutch oven because I wanted a large pan surface for the next step. I melted the butter in the dutch oven and then quickly sprinkled the flour and whisked into the butter, then very quickly added the milk and continued whisking. It is totes easy to mess up this Roux. It can burn or get too lumpy so do the very best whisking you can.
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Once you have the roux quickly dump in the chicken stock and whisk away. You hopefully will get a creamy looking base. Then i toss in the veggie-bacon mix, the potatoes and 1 small can of chopped clams with the juice. Bring to a bowel. Salt and pepper and add as much fresh thyme as you are willing to pick of those damn stems. I probably can get through maybe ten before I get fed up.
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Cook for at least 20 minutes but it is ready when the potatoes can be easily punctured with a fork. Add a splash of cream if you want it to be even creamier but I skipped this step because the hub doesn't really do dairy. Happy Souping!
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Serving
Suggestions |
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I think in a cup is nice and oyster crackers make it even better
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Originally Submitted
12/10/2017
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