Tom’s Vegetable Potage with Beef Bacon
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.
- 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
- 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.
- 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.
- 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.