Smokey carrot, potato, onion soup
- Mar 31st 2010
I literally just finished a bowl of this stuff and had to make sure I wrote down the recipe.
This soup is healthy thanks to the carrots, onion, herbs and spices, the white potatoes and bacon pull it down a little on the healthy chart, but the white potatoes give the soup a creaminess usually gotten from dairy. If you’re using organic, (or small farm) local, free-roaming, no-nitrate bacon you deserve a few more points. Good news is you only use 4 slices of bacon to serve about 6 people, totally worth it in my book.
- 1 Large Spanish onion, chopped
- 2 Medium-sized white baking potatoes
- 8 medium to large carrots
- 4 slices bacon cooked crisp
- 1 Bay leaf
- A pinch of Bouquet Garni
- 2 pinches Celtic sea salt
- a pinch of paprika
And this is what you do with it:
- Take the onion, chop it up and put it in a small put. Add a pat of butter and about a tablespoon of water and let cook on medium-low heat for at least 30 minutes. Stir it once in a while, but you want to let it cook slowly. Once it’s done, set aside.
- Take a medium sized pot and add enough water to be able to cover the carrots and potatoes.
- Peel and chop the carrots and potatoes and put in the pot, along with a bay leaf, the bouquet garni, a pinch of sea salt, the paprika and some red pepper of your choice. (I used Szechwan dried peppers and left them intact, but a dash of cayenne would be good too.)
- Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Take out a skillet and make the bacon, get it nice and crisp. Set aside.
- When the potatoes and carrots are done (they should fall apart when poked with a fork), remove the bay leaf and peppercorns and blend until smooth. Add a little water if you like.
- Add the onions and blend a little more, check your seasonings, I had to add a little more sea salt.
- Chop up the bacon really well and add it to the soup.
- Put the soup back on a low flame and let sit for at least 10 minutes, you don’t want it to bubble, just hang out below simmering. A half hour would be better, but I couldn’t wait any longer.
This soup cost less than $10 and it made about 6 portions. Good luck on having leftovers, we can’t seem to leave it alone long enough to cool. Serve as a first course or on it’s own with a good, crusty, rugged bread and some cultured butter, you don’t really need much more.