Sage and onion chowder

4 -6

Ingredients

Quantity Ingredient
2 ounces Butter or margarine
4 Onions; sliced very thinly or chpped
1 Garlic cloves; crushed (up to 2)
4 slices Bacon; chopped (We use smoked goose)
2 tablespoons Flour
3½ cup Chicken stock
1 pounds Potatoes; diced very finely
⅔ cup Creamy milk (I put in the pareve milk)
7 ounces Sweet corn; well drained
1 tablespoon Chopped fresh sage; -or-
½ teaspoon Dried sage
2 tablespoons White wine vinegar
Salt and pepper
Sprigs of fresh sage; to garnish

Directions

Here is the recipe I mentioned the other day. I don't know how it tastes with bacon, but it's incredible with the smooked goose. It is a very rich and filling soup, perfect for cold weather.

"Classic Potato Dishes", Edited by Lisa Dyer (Parragon - ISBN 0-7525-2340-6)

1 . Melt the butter or margarine in a large saucepan and fry the onions and garlic very gently for about 15 min. until soft but not colored.

2 . Add the chopped bacon (smoked goose) and continue to fry for a few min.

allowing the onions to color a little. Stir in the flour and cook for a further minute or so.

3 . Add the stock and bring to the boil. Then add the potatoes and seasoning and simmer gently for 20 min.

4 . Add the milk and sweetcorn and bring back to the boil, then add the sage and vinegar and simmer for a further 10-15 min. until the potatoes are very tender but not broken up.

5 . Adjust the seasoning, garnish with sprigs of sage and serve while hot with warmed bread.

Posted to FOODWINE Digest by Shoshana Baumgarten & Harry Cohen <shoharry@...> on Nov 22, 1997

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