Lean Bacon Carrot Soup
|Lean bacon||1⁄4 Pound, cut in small pieces|
|Onion||1 Medium, finely chopped|
|Water||6 Cup (96 tbs)|
|Celery stalks||1 , chopped|
|Carrots||1⁄2 Pound, peeled and sliced|
|Potatoes||1⁄2 Pound, peeled and cubed|
|Freshly ground black pepper||To Taste|
|Cream/Milk||1⁄2 Cup (8 tbs)|
|Finely chopped chervil/Finely chopped parsley||1 Tablespoon|
|White bread slice||2 , crusts removed|
Fry the bacon until the fat is rendered.
Remove the bacon and discard all but 1 tablespoon bacon fat.
Add the onion and saute 5 minutes.
In a saucepan, bring the water to a boil.
Add the bacon, onion, celery, carrots, potatoes, salt, pepper, sugar, mace, thyme and bay leaf.
Simmer, covered, for 1 hour.
Puree the soup in a blender and pour it through a sieve back into the saucepan.
Add the cream and chervil and heat the soup but do not boil.
Cut the slices of bread in quarters diagonally and saute in the butter until golden brown on both sides.
Float the bread triangles on individual servings of soup.