Name: Bacon Caraway Potato Soup
Ingredients: 2 tablespoons butter; 1/4 cup green onions, white and light green parts only (or shallots) chopped; 1 tablespoon caraway seed, lightly crushed with mortar & pestle; 1/4 teaspoon sweet paprika; 2 tablespoons all purpose flour; 1/2 teaspoon salt; 2 cups chicken broth; 2 cups low-fat milk; 2 eggs whisked together with 1 tablespoon water; 2 large potatoes, cubed, cooked, and kept warm; 4 slices bacon, cooked, crumbled

Description

Bacon and caraway jazz up this velvety potato soup – which is actually low-fat, thanks to some simple tricks.

Ingredients

Scale

2 tablespoons butter
1/4 cup green onions, white and light green parts only (or shallots) chopped
1 tablespoon caraway seed, lightly crushed with mortar & pestle
1/4 teaspoon sweet paprika
2 tablespoons all purpose flour
1/2 teaspoon salt
2 cups chicken broth
2 cups low-fat milk
2 eggs whisked together with 1 tablespoon water
2 large potatoes, cubed, cooked, and kept warm
4 slices bacon, cooked, crumbled

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Instructions

Melt butter in large saucepan. Saute onions until soft and add caraway, paprika and flour; cook for 2 minutes stirring constantly.
Add salt and stock; cook stirring occasionally until soup is thickened, about 5-6 minutes. Stir in milk and cook until just beginning to bubble.
Remove soup from heat and stir in eggs until soup is smooth and you see little ‘egg white noodles’ forming.
Divide potatoes among soup bowls. Pour soup into bowls and crumble bacon on top.