Ingredients:
- 1
teaspoon
unsalted butter
- 3
slices bacon, chopped
- 1
shallot, minced
- 1
lb
potatoes, peeled and cut into 1/2' chunks
- 1
lb
carrots, cut into 1/3" slices
-
Coarse salt
- 1
cup
heavy cream
- 2
tablespoon
chopped fresh chives
- 5
cup
water
|
![]()
|
|
Directions:
|
|
Heat the butter; add the bacon, and cook. Remove, and drain. Add the shallot, and cook, until just starting to brown. Add the potatoes and carrots and a good pinch of salt. Pour in 5 cups water and cook until the potatoes and carrots are falling apart. Put the soup through a food mill. Stir in the cream and bring to a simmer. Serve scattered with the bits of browned bacon and the chives.
|
|
|
