Ingredients
-
4 bacon rashers, cut into 1cm pieces
-
2 tablespoons olive oil
-
2 French shallots, finely chopped
-
2 celery sticks, finely chopped
-
40g (1/4 cup) plain flour
-
1L (4 cups) Massel chicken style liquid stock
-
2 (about 400g) Red Delight potatoes, peeled, coarsely chopped
-
1 1/2 teaspoons chopped fresh thyme
-
3 sweet corncobs, kernels removed
-
350g broccoli, cut into small florets
-
250ml (1 cup) milk
-
60ml (1/4 cup) pouring cream
Method
-
1Cook the bacon, stirring occasionally, in a heavy-based saucepan over medium-high heat for 3 minutes or until slightly crisp. Transfer to a plate lined with paper towel.
-
2Heat the oil in the pan over medium heat. Cook shallot and celery, stirring occasionally, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat. Gradually stir in stock until combined. Place over medium heat. Bring to the boil, stirring occasionally.
-
3Add potato and thyme. Cook, stirring occasionally, for 10-12 minutes or until potato is just tender. Add corn, broccoli, milk and cream. Cook for 3-5 minutes or until the vegetables are just tender. Stir in the bacon and season with pepper.
Source: taste.com.au
Discussion about this post