Subject: Potato soup
Newsgroups: rec.food.cooking
From: Videoqueen_ at webtv.net (Video queen)
Date: Sun, 18 Oct 1998 20:24:46 -0500 (CDT)
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Need a rich and creamy recipe,
Thanks,
vq
From: rania at san.rr.com (Rania Merkel)
Date: Mon, 19 Oct 1998 13:52:31 GMT
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Hi VQ, For a creamier soup substitute 3/8 cp milk with (more) 3/8 cup cream. Good garnishes for the soup are croutons, chopped chives, chopped parsley, and swirled heavy cream. A photo of the soup appears at my site
http://www.cafecreosote.com [archive.org]
2 tablespoon butter
2 large leeks
2 1/2 large potatoes, sliced
1 teaspoon thyme
1 tablespoon rosemary
1 teaspoon peppercorns
1 bay leaf
2 cloves garlic
1 quart chicken stock
3/8 cup heavy cream
3/8 cup milk
1 pinch salt
1 pinch white pepper
In saucepan melt the butter over medium heat. Add the leeks and sauté until soft, but not browned, about 5 minutes. Add the potato slices and the chicken stock. Fill garni with thyme, rosemary, peppercorns, bay leaf, and garlic cloves, and submerge in chicken stock. Bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are very soft, about 30 minutes. Discard the bouquet garni. Transfer to a food processor and puree until very smooth. Stir in the cream and milk and season to taste with salt and pepper.
From: Laura (laura at netnospam.net)
Date: Wed, 21 Oct 1998 12:44:27 -0400
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or sub for sour creme, same ratio about..
From: sQuidgey Whitworth (sQuidgey at dial.pipex.com)
Date: Mon, 2 Nov 1998 12:58:14 -0000
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Your Visual Majesty : )
If I may, I'm going to repost the potato recipe I put up in frugal-living.
It's the best potato soop you have ever had, if I do say so myself, besides,
it's kind of funny, too, I was feeling terribly sillie at the tyme : ) Here 'tis:
Quidgey's Phamous Potato Soop
As I am all the way up to ... almost solid food now(!), I thought I'd share my Great Spud Soop! I mean, it is really good. It's sort of a congomeration of serveral, mainly from "The Andy Griffith Show cookbook", from which I shall now sort of almost quote:
About three potatoes, peeled
I quart milk ( just go on that basis, until it looks about like you want it to )
3 slices onion ( I use one medium sized )
3 tablespoon butter ( I use a LOT more than that, but then, I weigh 11 pounds )
2 tablespoons flour ( see multiple alternatives below )
1 1/2 teaspoons salt ( salt to taste - I use a couple of beef bouillon cubes, you should, too, so you'd need less salt )
1/4 teaspoon celery salt ( I break a celery stick or two in twain instead, and take it out later )
Cook potatoes in salted water ( see, you won't do this, because you're using beef boullion ). When soft, rub through a strainer. Okay. Don't do that at all. It's a Pain. Do one of these things instead, they're all really a lot better. 1: Put some of the potatoes through a potato ricer. Everyone ought to have one, you can use it for lots of other things. or 2: Put a little of your stuff in the blender, and then return it to the pot. Do NOT put your hand on top of the blender like I did, I had no idea it would be hot, the lid came flying off, as did my hand, and I had potato soop all over the ceiling. or 3: Add some mashed potato phlakes, this really works out well.
Now: Scald the milk with the onion, remove the onion, and slowly whisk the milk into the potatoes. Allright, don't do any of that. Set the milk aside, and in a little skillet, saute your onion and celery sticks broken in two in a little butter, or even better, if you can, bacon fat. Then add it to your soop.
Never mind what it says about the rest. Simmer that for a little while, stir in your milk, add your butter, take out your celery, and maybe put some bacon bits on top of it .... the kind they make for salads are really just fine for this.
There! I didn't quote at all, did I? Or you can do it the original way, but TRUST ME, mine is much better! I mean, it's great. You could have a little salad with it, and a nice, cold glass of milk. Well, I'm not quite up to milk, yet : )
I'll bet you enjoy that OODLES!