This chowder, which is prepared traditionally with bacon, onions, and potatoes that are simmered in a mixture of stock and milk, is enriched with a final addition of grated Havarti cheese studded with caraway seeds. The buttery cheese blends beautifully with all ingredients, plus it adds an extra hint of creaminess to the soup's texture.
4 servings
- 4 ounces sliced bacon, cut into ½-inch pieces
- ½ cup chopped onion
- ½ cup diced celery
- 1 pound red-skin potatoes, scrubbed but not peeled, cut into ½-inch dice
- 1 tablespoon minced garlic
- 2 cups chicken stock (click here for recipe)
- 2 cups whole milk
- 1 cup Havarti cheese wuth caraway seeds, coarsely grated
- 1 tablespoon unsalted butter at room temperature
- 1 tablespoon all-purpose flour
- Salt and pepper
- 2 tablespoons chopped fresh chives for garnish
- Sauté bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes ; using slotted spoon, transfer bacon to paper towel to drain ; pour out and discard all but 2 tablespoons bacon drippings.
- Add onion and celery to the bacon drippings in the pot and cook, stirring frequently, until softened, for 4 to 5 minutes ; add diced potatoes and sauté for 2 minutes ; add garlic and sauté, stirring, for 1 minute.
- Add chicken stock and milk to pot and bring mixture to a simmer ; cook soup at a simmer until the potatoes are tender, for 10 to 15 minutes ; do not let the soup come to a boil.
- When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition ; in a small bowl, mix the butter and flour with a fork to make a paste ; whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1 to 2 minutes.
- Taste the soup and season with salt and pepper, as needed.
- To serve, ladle the soup into 4 bowls and sprinkle each serving with chopped bacon and chives.
Bread basket : Pumpernickel or unseeded rye bread.
BON APPÉTIT
Aucun commentaire:
Enregistrer un commentaire