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Bacon-hashbrown soup Recipe

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This recipe for Bacon-hashbrown soup, by , is from The Nutrition Society Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aaron Christensen


- ¾ c. carrots, macedoine
- ¾ c. celery, macedoine
- 1 ½ c. onion, macedoine
- ½ c. bacon, chopped
- ½ c. chopped cooked ham (optional)
- 2 ½ c. potato, fine brunoise
- 1 ½ qt. Chicken veloute
- 1 c. milk
- ½ c. heavy cream
- 1 c. sour cream
- 2 Tbsp. fresh parsley, set ½ tsp. aside for garnish
- 1 ½ tsp. fresh thyme
- White wine for deglazing
- 1 tsp. Tabasco Sauce

1) Sauté carrots in olive oil. Add onions and celery, cook until soft. Add bacon and ham if desired, cook until crispy. Add potatoes, cook thoroughly. Deglaze with white wine.
2) Pour in veloute, milk, sour cream, and heavy cream, Stir well.
3) Heat soup through until it begins to boil. Turn down to a simmer, add fresh herbs and Tabasco sauce. Simmer for about 45 minutes. Add white roux if a little bit thicker consistency is desired.

Personal Notes:
Personal Notes:
Yields about 10-6 ounce servings. Veloute is chicken stock thickened with a blonde roux.




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