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COLLECTION: Potato Soups
Saute onions and soup vegetables in margarine. Boil potatoes and
sauteed vegetables in stock until tender. Pass the soup through a
seive. Reheat and season with salt and pepper and basil. Cut bread
roll into cubes and fry in the butter until browned. Serve the soup
sprinkled with croutons and 2 Tbs finely chopped chives.
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From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
POTATO SOUP
===========
Start some onions sauteeing in a little butter or oil. Maybe one large
onion, chopped fine.
Peel a few potatos and chop into small pieces. When the onions are
done, add the potatos, and some salt to taste.
Add 3-4 cups of chicken stock. Cook on low heat until the potatos are
soft.
Add 3 cups of milk, some cooked peas, herbs (dill would be nice) and
fresh pepper.
Heat thoroughly and serve. A nice addition is about 8 oz of chopped
lox, which can be had inexpensively as trimmings at many delis. Other
fish soups can be made on this basic recipe. Smoked haddock works well
here, too.
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From: pattyh@sequent.com (Patricia A. Hansen)
POTATO SOUP
===========
Chop up an onion or two (depending on how big they are) and several
stalks of celery, including some leaves. Saute in margarine until soft
in a big pot. In the meantime, peel as many potatoes as you like. I
usually peel enough to cover the bottom of the pot in a fairly deep
layer. Cut the potatoes in half or fourths, depending on how big they
are. Cover with water and simmer until the potatoes are done. Take a
potato masher and mash the potatoes until they're reduced to bite-sized
pieces. You'll get some chunks and a nice, thick broth. Add one or two
cans of evaporated milk (again, depending on how big your pot is). Salt
and pepper to taste. A nice touch is to add very crisp bacon, crumbled
up, to the finished soup in the last few minutes of cooking. Garlic
http://www.cs.cmu.edu/~mjw/recipes/soup/potato/potato-soup-coll.html (6 of 8) [12/17/1999 12:02:47 PM]
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