Potato soup (Photo credit: Wikipedia)
I found the basis for Mardi Gras soup along my recipe travels years ago. It had been on my "to do" list for quite a while, but I finally conquered this quest. I usually don't have red potatoes on hand, even though we like them. Finally, I found a "deal" and this potato soup with bacon and the "Trinity" of Cajun cooking came together.
It's a simple dish with bold Cajun flavor and is quick and easy to make. Cornbread served on the side goes well.
It's a simple dish with bold Cajun flavor and is quick and easy to make. Cornbread served on the side goes well.
Mardi Gras Soup
8-10 medium small red potatoes, chunked
2 cloves garlic, minced
1/2 red onion, diced fine
1/8 tsp. celery seed
10-12 mini carrots, diced
1 green bell pepper, diced
salt and pepper
sprinkle crushed red pepper flakes
5 slices bacon, cut in pieces
2 cups chicken bouillon
2 tsp. parsley
1/2 cup milk (or cream)
Cook bacon in large soup pot and then remove to drain on paper towel. Saute' onion, celery, carrots and bell pepper in bacon fat for about 5 minutes, sprinkling with salt and crushed red pepper. Add garlic and cook for 2-3 minutes more.
Stir in potatoes and slowly add chicken bouillon. Bring to boil for 15-20 minutes, until potatoes are almost tender. Return bacon to pan and reduce heat to simmer. Stir in milk and parsley, cook for 10 minutes more, just until heated and flavors blend. Serves 6-8.
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