Potato Soup with Bacon and Croutons (South Africa)
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INGREDIENTS
¼ pound slab bacon, with rind removed, cut into ¼-inch dice
2 medium-sized onions, peeled and thickly sliced
2 medium-sized leeks, including 2-inches of green top,
washed thoroughly and thickly sliced
1 quart chicken stock, fresh or canned
6 medium-sized boiling potatoes (about 2 pounds), peeled and thickly sliced
2 whole fresh parsley sprigs
1 medium-sized bay leaf
½ teaspoon ground coriander
2 or 3 slices fresh homemade-type bread, with crusts removed, sliced ½-inch thick
1 to 3 tablespoons butter, if necessary
½ cup heavy cream
¼ cup dry white wine
1 teaspoon salt
Freshly ground black pepperIn a heavy 10 to 12-inch skillet, fry the diced bacon over moderate heat, turning it frequently with a slotted spoon until the bacon is crisp and has rendered most of its fat. Transfer the bacon to a plate and set it aside. Pour ¼ cup of the fat into a heavy 4 to 5 quart saucepan, leaving the rest of the fat in the skillet.
Add the onions and leeks to the saucepan and, stirring frequently, cook over moderate heat for about 5 minutes, until they are soft and translucent, but not brown. Watch carefully for any sign of burning and regulate heat accordingly. Stir in the stock, potatoes, parsley, bay leaf and coriander, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer 30 minutes, or until vegetables are tender enough to be easily mashed against the sides of the pan.
Meanwhile, with a small, sharp knife, cut the bread into ½-inch squares (there should be about 1-½ cups). Return the skillet to moderate heat and fry the bread in the bacon fat, stirring frequently until the croutons are light brown on all sides. If necessary, add butter to the skillet, 1 tablespoon at a time. When the bread cubes are golden brown, transfer them to paper towels to drain.
Discard the parsley sprigs and bay leaf. Then pour the contents of the saucepan into a sieve or food mill set over a deep bowl and pureé the vegetables. Return the vegetables and their liquid to the saucepan and stir the reserved bacon, the heavy cream, wine, salt and a few grindings of pepper. Cook over low heat for about 5 minutes, until the soup is heated through. DO NOT LET IT BOIL.
Taste for seasonings and serve at once. Garnish the soup with the bread cubes or serve them separately from a small bowl.
Serves 6