Recipe by Insandouts
Great taste, filling and nourishing. Easy to make. Suitable for diabetics and Celiacs. 499 Calories. Fat 17g
Top Review by kiwidutch
Lovely recipe! DH isn't a fan of celery but I use often it mixed in with other things so that he doesn't mind it too much. Today I had some that needed using up so chose this recipe. His verdict was: it "wasn't so bad really" cooked this way and could we have this every now and again. I agree totally. I used homemade chicken stock and fresh thyme, great flavour with the bacon! Sadly when I grabbed the sour cream out the fridge I realised it was a week out of date, so dumped it and used a little milk instead, maybe the mixutre would have been thicker,? but I don't think that really matters becuase the flavour was there. This cooks up easily, except that the potatoes also took longer than 10 minutes for me too and the sauce started to stick a little so I ended up removing the bigger bits of potato from the pan and cutting them smaller so that they could cook before everything stuck fast. DO make your potato pieces very small. I only had a little fresh parsley, next time will add more becuase we liked that too. Excellent easy weekday recipe when you need a homecooked meal but want a little less hassle in the kitchen. Please see my rating system: a wonderful 4 stars :) Thanks!
- 225 g bacon, chopped
- 30 g butter
- 2 large onions, chopped
- 4 stalks celery, chopped (finely)
- 2 teaspoons dried thyme
- 2 tablespoons plain flour or 2 tablespoons cornflour, for celiacs
- 1 liter chicken stock, use stock cubes suitable for celiacs
- 2 large potatoes, peeled and cubed
- 285 ml sour cream
- 3 tablespoons chopped fresh parsley (did not use these)
- 2 tablespoons snipped fresh chives (used spring onions or eschellots instead)
Directions See How It's Made
- Place the bacon in a large saucepan and cook over a medium heat for 5 minutes or until golden and crisp.
- Remove from saucepan and drain on absorbent kitchen paper.
- Melt the butter in the pan and cook the onions, celery and thyme over a low heat for 4- 5 minutes or until onion is soft.
- Return the bacon to the pan, then stir in the flour and cook 1 minute.
- Remove the pan from the heat and gradually blend in the stock.
- Bring to the boil, then reduce the heat.
- Add the potatoes and cook for 10 minutes or until they are tender (took longer for me).
- Remove pan from heat and stir in sour cream and parsley.
- Return to the heat and cook without boiling, stirring constantly, for 1- 2 minutes.
- Ladle soup into the bowls, sprinkle with chives/spring onions and serve.