Prep 15 mins
Cook 30 mins
Found this on the local news website.
- 2 1⁄2 lbs baby red potatoes
- 1 jumbo yellow onion, diced
- 1⁄2 lb raw bacon, diced
- 3 stalks celery, diced
- 1 quart water
- 1⁄4 cup chicken base
- 1 quart milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3⁄4 cup flour
- 1⁄4 cup chopped parsley
- 1⁄2 cup butter
- 1 cup whipping cream
- shredded colby cheese
- fried bacon bits
- chopped green onion
- 2 cups hot water
- 2 egg whites
- 1 ounce sugar
- 3 3⁄4 lbs flour
- 2 cups cold water
- 2 1⁄2 tablespoons lard
- 1 tablespoon yeast
- PROCEDURE - For Soup:.
- Boil potatoes in water to cover for 10 minutes. Drain; set aside.
- Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
- Drain bacon grease and return bacon, onions and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- Melt margarine in heavy, large saucepan over low heat.
- Stir in flour to make a roux.
- Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Serve in Bread Bowl.
- PROCEDURE - For Bread Bowl:.
- Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
- Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
- Scale into 4 inch balls, roll round and place in a warm place until they double in size.
- Bake in 350’ oven for 18-20 minutes. Let cool.
- Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.
I have issues with the bread bowls. The instructions say to just throw all the ingredients together but if you do that you cool down the warm water needed to activate the yeast. I also find it is best to melt the fat/lard so that it can be distributed throughout the dough. The ingredient list also appears to be missing salt or at least that was how the bread bowls tasted.
I really need to read the instructions before starting to cook. I got a tad confused when the ingredients switched from cups to ounces. I ended up measuring like my favorite celebrity chefs - I added enough until it looked good. Surprisingly, everything turned out very well. The soup was perfect even though I did not add the whipping cream. Next time I will add some herbs to the bread bowl to give them a little more flavor. Made to warm us up on a cold Michigan winter night. Thanks for posting Jess.