| 70 | 71 | 72 | 73 | 74 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Potato Soups
(it should be runny enough to pour, just about pancake batter
consistency or looser. if it gets too thick you can add a little water)
Pour the "drop noodles" into the boiling soup, stir gently as you pour
the batter. When the "noodles" float to the top they are done and the
soup is ready to eat.
No measurements - sorry I learned by watching and my grandmother didn't
measure much of anything.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
BAKED POTATO SOUP
=================
Ingredients:
-
4
2
2
1
4
1
2
5
-----------
large potatoes
/3 cup butter
/3 cup flour
1/2 qt milk
green onions, chopped
cup
sour cream
cups
crisp-cooked, crumbled bacon
ounces Cheddar cheese, grated
salt and pepper to taste
Instructions:
-------------
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at
a time until all is melted in.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
GREEN ONION AND POTATO SOUP
===========================
http://www.cs.cmu.edu/~mjw/recipes/soup/potato/potato-soup-coll.html (2 of 8) [12/17/1999 12:02:47 PM]
Page
Quick Jump
|