Potato soup with mom's salt cod fritters

6 servings

Ingredients

Quantity Ingredient
½ pounds bacon
1.00 medium onion; diced
1.00 tablespoon minced garlic
6.00 cup chicken stock
2½ pounds idaho potatoes; peeled, diced large
1.00 bouquet garni
1 salt; to taste
1 freshly-ground white pepper; to taste
½ cup cream
1 === for the fritters ===
1.00 cup mashed potatoes; in spreadable form
1½ cup flaked salt cod; after soaking for 3
1 days; then rinsed, flaked
1.00 egg
1.00 tablespoon chopped parsley
2.00 tablespoon minced onions
1.00 teaspoon minced garlic
1.00 teaspoon baking powder
1.00 cup milk - (about); to constitute
1.00 cup flour - (about); to bind
1 bayou blast; see * note
2.00 tablespoon chopped parsley

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer. In a stock pot, render the bacon until crispy.

Remove the bacon and reserve for garnish. In the bacon fat, saute the onions, about 3 to 4 minutes. Stir in the garlic. Add the stock, potatoes, and garni. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 20 minutes or until the potatoes are tender.

Discard the bouquet garni. Remove from the heat. Using a hand-held mixer puree the potatoes until smooth. Finish the soup with the cream. Season with salt and pepper. Return the soup to the stove and bring up to a simmer. For the fritters: In a mixing bowl, combine the mashed potatoes, salt cod, egg, parsley, minced onions, garlic and baking powder. Add enough milk and flour to form a batter. (The batter should be firm enough to spoon into hot grease and form a ball-like shape.) Spoon one tablespoon at a time into the hot grease.

Fry the fritters for 2 to 3 minutes, stirring constantly for overall browning. Remove from the fryer and drain on a paper-lined plate.

Season with Bayou Blast. Ladle the soup in to shallow bowls. Garnish with the fritters, crispy bacon and parsley. This recipe yields 6 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2356 broadcast 05-06-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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