Tom’s Vegetable Potage with Beef Bacon

Servings

4

Prep Time

15 minutes

Cook Time

20-30 minutes

Category

Soup

Tom Irvine and Sharon Pratcher from Regina were contributors to my cookbook, One Loaf/One Bowl at a Time: The Recipes that Brought Us Together While We Remained Apart During COVID-19. You can make this potage even heartier with the addition of other vegetables. This recipe doubles easily.

Tom’s Vegetable Potage with Beef Bacon

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 onions, diced
  • 3 cloves garlic, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • your choice of dried or fresh herbs
  • such as bay leaf, herbes de Provence, sage,
  • rosemary, thyme, or marjoram
  • 3 slices drained crispy cooked bacon, optional
  • 3 tbsp flour
  • 4 cups chicken or vegetable stock

Directions

  1. Over medium heat in a heavy bottom stock pot, melt the butter and oil. Add the onions and garlic. Saute until the onions are golden and translucent.
  2. Add the carrots and celery. Saute several minutes then add the dried herbs (if using fresh, add them during the last 5 minutes of cooking) and any spices you like. The more the better! Crumble the bacon and add it as well.
  3. Add the flour and stir for 2 minutes. Pour in the stock. Continue to stir until the broth starts to thicken. Bring to a lively simmer. Reduce heat and let cook for 20 minutes or so, until the vegetables are tender. If you are using fresh herbs, add them. Taste and adjust seasonings.
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