Irish Potato and Parsley Soup

The Irish, as indeed all the people of the British Isles and their cousins in Australia, refer to a slice of bacon as a rasher. We've left their word, simply because we like its romantic ring and it makes us feel closer to the Emerald Isle.

• 2 rashers of streaky bacon
• 1 ounce ( 25 g) butter
• 1 pound (450 g) \potatoes, peeled and chopped
• 1 pound (450 g) onions, peeled and chopped
• 1 1/2 pints (900 ml) chicken stock
• 1/2 pint (300 ml) fresh milk
• Salt and freshly milled pepper to season
• 1 ounce (25 g) fresh chopped parsley
• 1/2 - 3/4 cup fresh cream (to taste)
• Croutons

METHOD

Remove rind from bacon and cut in one inch pieces. Fry the bacon in a large saucepan for 2-3 minutes.

Add butter, potatoes and onions and cook over a moderate heat for 10 minutes, until beginning to soften, stirring occasionally.

Add stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes until vegetables are tender.

Allow to cool slightly, then puree soup in a blender or use a stab mixer.

Return soup to saucepan. Stir in parsley and cream. Reheat gently (do not allow to boil), then serve hot, garnished with croutons.

recipe from www.inmamaskitchen.com

Contributor: Margaret E. walker

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