Recipe - Potato Soup With Moms Salt Cod Fritters

One half pound Bacon
1 md Onion; minced
1 tablespoon Minced garlic
6 cup Chicken stock
2 One half pound Idaho potatoes; peeled,
minced large
1 Bouquet garni
Salt; to taste
Freshlyground white pepper;
to taste
One half cup Cream
=== FOR THE FRITTERS ===
1 cup Mashed potatoes; in
spreadable form
1 One half cup Flaked salt cod; after
soaking for 3
Days; then rinsed, flaked
1 Egg
1 tablespoon Chopped parsley
2 tablespoon Minced onions
1 teaspoon Minced garlic
1 teaspoon Baking powder
1 cup Milk (about); to
constitute
1 cup Flour (about); to bind
Bayou Blast; see * Note
2 tablespoon 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 handheld 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 balllike 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 paperlined 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