Root Cellar Chowder

Name: Root Cellar Chowder
Ingredients: 2 tablespoons butter; 2 medium potatoes, peeled and finely chopped; 2 tablespoons olive oil; 2 medium onions, chopped; salt; black pepper, freshly ground, to taste; 2 garlic cloves, minced; 3 tablespoons flour; 3 slices bacon, finely chopped; 12 cup dry white wine; 1 cup parsley, chopped flat-leaf; 5 cups chicken stock; 12 rutabaga, finely chopped; 12 cup walnuts, finely chopped; 3 parsnips, peeled and finely chopped; 3 medium carrots, finely chopped; 1 cup whipping cream

17 ingredients

12 steps

Ingredients

2 tablespoons butter
2 medium potatoes, peeled and finely chopped
2 tablespoons olive oil
2 medium onions, chopped
salt
black pepper, freshly ground, to taste
2 garlic cloves, minced
3 tablespoons flour
3 slices bacon, finely chopped
12 cup dry white wine
1 cup parsley, chopped flat-leaf
5 cups chicken stock
12 rutabaga, finely chopped
12 cup walnuts, finely chopped
3 parsnips, peeled and finely chopped
3 medium carrots, finely chopped
1 cup whipping cream

Directions

1

Ina large saucepan or Dutch oven, combine the butter with the olive oil over medium-high heat.
2

Saute the onions and garlic for 5 minutes, until the vegetables are softened.
3

Whisk in the flour, reduce the heat a little and cook for a further 5 minutes, being careful not to brown the flour.
4

Whisk the white wine into the flour mixture and increase the heat a bit.
5

Add the chicken stock, rutabaga, parsnips, carrots, potatoes and salt and pepper.
6

Bring to a boil, then reduce the heat and allow the mixture to simmer for about 30 minutes.
7

While the soup is simmering, saute the bacon over medium-high heat until fat is translucent.
8

Drain off and discard any fat, then add the parsley and walnuts to the bacon in the pan.
9

Continue to saute over medium heat until the bacon is cooked through, about 5 minutes.
10

Remove from the heat and keep warm.
11

Stir the whipping cream into the soup and simmer for a further few minutes until heated through.
12

Serve garnished with the bacon mixture.