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GREEN MOUNTAIN POTATO CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Beef broth
- preferably homemade
1 lb Maine potatoes -- (4 medium),
- peeled and cut
- into 1/2" cubes
2 Carrots -- peeled and diced
3 Tomatoes -- diced
3 Leeks -- washed, sliced thin
1/2 Celery root (celeriac)
- diced, (optional)
3 Branches parsley -- left whole
1 sm Bay leaf
1 t Thyme
Salt and pepper to taste
4 tb Sour cream or yogurt
-----CROUTONS-----
4 Slices pumpernickel
4 oz 1/4" slab bacon
Bring beef broth to a boil and add potatoes, carrots,
tomatoes, leeks, celery root, parsley, bay leaf,
thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the
pumpernickel and the bacon. Fry bacon in skillet
until partly cooked, the add pumpernickel cubes and
fry until bacon is dark and bread is crisp. Set aside.
When vegetables are tender remove parsley and bay leaf
and blend in sour cream or yogurt. Adjust seasonings
to taste. Simmer for another minute. Ladle chowder
into serving bowls and garnish with croutons and
bacon. The flavor improves with reheating, so make
chowder in advance if possible. Makes 4 to 6 servings.
This recipe, by Heidi M. Smith, won second prize for
potatoes in the 2nd Annual Great New England Cookoff,
sponsored by Yankee Magazine. Christie Aspegren,
September 93 Round Robin.
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