From Simon Tankard
[Ed: Simon signed up to make soup along with his friends Richard and Dan. They arrived bearing vats of soup, and their own crock pots to boot! I don’t know what is “New Zealand” about this soup, save the metric measure of bacon, but it was rich and delicious.
Tangentially, the donations from the coming week’s Soup and Bread, on April 7, go to an organization Simon is involved with, called H.E.L.P. – an acronym for “Help Ease Local Poverty” – which solicits hot meals from restaurants and hotels and then serves them every Wednesday night at Catholic Charities’ headquarters on LaSalle. I’m hoping that once Soup and Bread is over I can go check it out.]
Ingredients5 medium potatoes, chopped 2 teaspoons oil or butter 2 small leeks, thinly sliced 1 clove garlic, crushed 200 gram bacon pieces, finely chopped 6 cups chicken broth (no MSG) 1 bay leaf 2 sprigs parsley 1 cup of milk 1/4 cup chopped parsley salt white pepper grated cheese
Cook potatoes in boiling salted water until tender. Drain and mash. Set aside. Heat the oil in a large saucepan. Add leeks, garlic and bacon. Cook without coloring until leeks are tender. Pour in chicken broth. Add bay leaf and parsley sprigs. Bring to the boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and parsley sprigs. Add mashed potato. Simmer for 15 minutes. Stir in milk and chopped parsley. Season with salt and pepper to taste. Serve garnished with cheese.