Bacon the way it's suppose to be!
831.250.0606

1# Unsalted Butter
2# Bakers Bacon, Double Smoked, Small Diced
10 ea Yellow Onions, Peeled & Medium Diced
2 bunches Celery, Medium Diced
10 ea Carrots, Peeled & Medium Diced
1/4 cup Garlic, Chopped Fine
1 bunch Fresh Thyme, Stemmed & Rough Chopped
4 ea Fresh Bay Leaf
1 bunch Parsley, Picked, Washed, & Rough Chopped
10# French Green Lentils
1 tblspn Worchestershire Sauce
To fill Beef Stock (Base & Water)
To lightly Thicken Roux
To taste Salt & Pepper

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20 Each Russet Potatoes, Peeled, Small Diced, Cooked Al Dente’, Cooled, & Reserver For The Soup
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Garnish

Top The Soup Off With Chopped Parsley.

Method:

-Cook The Potatoes & Reserve For The Soup!!!

-Melt The Butter In The Soup Kettle And Add The Bacon.

-Cook The Bacon Until It Turns Light Brown.

-Add The Onions, Celery, And Carrots.

-Cook Until The Onions Turn Clear.

-Add The Garlic, Thyme, Bayleaf, Parsley, And Lentils.

-Cook For One Minute.

-Add The Worchestershire Sauce And Beef Stock To Cover.

-Bring To A Boil And Thicken Lightly With The Roux.

-Bring The Soup Back To A Simmer.

-Adjust Seasoning With Salt And Pepper.

-Add The Cooked Potatoes, Reheat To A Boil, & Serve Hot!!!

Garnish:
Top The Soup Off With Chopped Parsley.

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