I got this recipe from Cristina who got it from her mother-in-law, Sylvia. It is fab-u-lous.
Yields: 8 Servings
Ingredients:
1 medium to large Onion chopped
2 large ribs Celery chopped
1 small Turnip finely diced – Yes! A turnip – It isn’t the same without it – They are the purple and white ones, not the orange w/purple, those are rutabegas :)
2-3 cups Potatoes diced (2 good-sized bakers)
1 medium to large Carrot grated
3/4 cup Melted Butter
3/4 cup All purpose flour
1 quart Half-and-half cream
1/2 teaspoons Salt
1/4 teaspoon Pepper
1 pound Bacon cooked and crumbled
Instructions:
Place vegetables in large cooking pot. Cover with water and cook until tender - approximately 15 minutes after they come to a boil. Fry bacon and crumble. In a saucepan combine butter and flour; add half 'n' half and cook over medium heat until thickened, stirring constantly. Mash vegetables. Add cream sauce to vegetables. Add remaining ingredients.
Yields: 8 Servings
Ingredients:
1 medium to large Onion chopped
2 large ribs Celery chopped
1 small Turnip finely diced – Yes! A turnip – It isn’t the same without it – They are the purple and white ones, not the orange w/purple, those are rutabegas :)
2-3 cups Potatoes diced (2 good-sized bakers)
1 medium to large Carrot grated
3/4 cup Melted Butter
3/4 cup All purpose flour
1 quart Half-and-half cream
1/2 teaspoons Salt
1/4 teaspoon Pepper
1 pound Bacon cooked and crumbled
Instructions:
Place vegetables in large cooking pot. Cover with water and cook until tender - approximately 15 minutes after they come to a boil. Fry bacon and crumble. In a saucepan combine butter and flour; add half 'n' half and cook over medium heat until thickened, stirring constantly. Mash vegetables. Add cream sauce to vegetables. Add remaining ingredients.
SO delicious! This is the perfect soup for fall and winter
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