Potato Soup With Mom's Salt Cod Fritters Recipe - Cooking Index
Potato Soup With Mom's Salt Cod Fritters Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Bacon |
| 1 lb | 454g / 16oz | Onion - diced (medium) |
| 1 tablespoon | 15ml | Minced garlic |
| 6 cups | 1422ml | Chicken stock |
| 2 1/2 lbs | 1135g / 40oz | Idaho potatoes - peeled, diced large |
| 1 | Bouquet garni | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1/2 cup | 118ml | Cream |
| For The Fritters | ||
| 1 cup | 237ml | Mashed potatoes - in spreadable form |
| 1 1/2 cups | 355ml | Flaked salt cod - after soaking for 3 |
| Days, then rinsed, flaked | ||
| 1 | Egg | |
| 1 tablespoon | 15ml | Chopped parsley |
| 2 tablespoons | 30ml | Minced onions |
| 1 teaspoon | 5ml | Minced garlic |
| 1 teaspoon | 5ml | Baking powder |
| 1 cup | 237ml | Milk - (about) - to constitute |
| 1 cup | 62g / 2.2oz | Flour - (about) - to bind |
| Bayou Blast - see * Note | ||
| 2 tablespoons | 30ml | Chopped parsley |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the fryer.
In a stock pot, render the bacon until crispy. Remove the bacon and reserve for garnish. In the bacon fat, saute the onions, about 3 to 4 minutes. Stir in the garlic. Add the stock, potatoes, and garni. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 20 minutes or until the potatoes are tender. Discard the bouquet garni. Remove from the heat. Using a hand-held mixer puree the potatoes until smooth. Finish the soup with the cream. Season with salt and pepper. Return the soup to the stove and bring up to a simmer.
For the fritters: In a mixing bowl, combine the mashed potatoes, salt cod, egg, parsley, minced onions, garlic and baking powder. Add enough milk and flour to form a batter. (The batter should be firm enough to spoon into hot grease and form a ball-like shape.) Spoon one tablespoon at a time into the hot grease. Fry the fritters for 2 to 3 minutes, stirring constantly for overall browning. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast. Ladle the soup in to shallow bowls. Garnish with the fritters, crispy bacon and parsley.
This recipe yields 6 to 8 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2356 broadcast 05-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.