Subject: Re: Cream of Potato Soup
Newsgroups: rec.food.cooking
From: lisa1sandy at aol.com (Lisa1Sandy)
Date: 19 Oct 1997 03:36:39 GMT
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I am desperately seeking a good recipe for Cream of Potato Soup. Any suggestions? Please help.
From: TJ (tsingh at gte.net)
Date: 19 Oct 1997 04:04:11 GMT
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As I posted recently, instead of using milk or cream, I used the whey left after making my own butter out of good whipping cream. This was exceptional soup and should make my butter making obsession much more pleasant for the Hub. I just sweated some onions and minced celery with a bit of ghee, added Yukno golds, unpeeled, and simmered in the whey. Near the end I added a bit of diced red bellpepper. I might have done an herb bundle that I later pulled out, and I know I used white pepper. For the Hub's palate I also added a serrano chili at the beginning. but it was the whey that made it so good. I was a little short on liquid and added about a cup of whole milk just before serving.
From: Laura (laura at netexp.net)
Date: 19 Oct 1997 17:52:24 GMT
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Here is the easiest and best potato soup I ever tried. You can freeze it before you add the sour creme and reheat later, adding the sour creme. I think I know what *I* am having for dinner tonight (husband the no onion eater and the finicky kids are on their
own!!!). Enjoy.
Potato Soup
1/2 cup chopped onions
4T butter
4 med. potatoes, diced
1 cup water
1 1/2 t salt
1/4 cup flour
1 1/2 t paprika
1cup sour creme
2 1/2 cup milk
Cook onion in butter. Add potatoes, salt, 1 cup water. Cover and cook 15 min. Blend flour, paprika and sour creme until smooth. Stir into potatoes. Add milk, heat till boiling stirring occasionally. cook 1 min on medium heat. season to taste (I like a health dose of fresh cracked pepper at this point!). This is so rich, add a loaf of French bread and you can make a meal out of it!
From: idlewild at webspan.net (Idlewild)
Date: Sun, 19 Oct 1997 20:31:03 -0500
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the stuff leftover after making butter is called buttermilk, not whey. whey, as far as i know, is the stuff leftover after making cheese. there may be a legal definition, but i'm not savvy enough in dairy stuff to know. (jonathan cheesemaker still around?)
From: Duffy Mathias (duffym at mtco.com)
Date: 23 Oct 1997 03:56:05 GMT
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I was going to post my recipe, but it's changed so much over the years, I wasn't sure if I could get it to make sense. Here goes:
CREAM OF POTATO SOUP
4 medium potatoes, peeled, diced and boiled
10 slices bacon, diced, fried and removed from grease
1 C. celery, chopped
1 large onion, chopped
1 head broccoli, diced - (optional--got added later on)
1/2 green pepper, diced - (optional--also added later)
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1/2 C. margarine
1/3 to 1/2 C. flour, depending on thickness desired
2 t. salt (or 3 chicken bullion cubes--added after milk)
6 Cups milk
Saute celery, onion, broccoli and green pepper in a small amount of grease left over from bacon until tender. Melt the margarine, add flour and salt, and blend over med heat until smooth and bubbly. Add milk slowly, stirring constantly to prevent lumps. Add bacon and all vegetables except potatoes; cook over med-high heat, stirring constantly, until it comes to a boil and thickens. Add cooked potatoes and simmer on low until ready to serve.
Heck, since I've added so many ingredients to this over the years, go ahead and throw some cheese and clams in there too! Make it REAL hearty.
From: Hazel at t-online.de (Hazel Barker)
Date: 22 Oct 1997 17:04:22 GMT
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Alternatively, this recipe is a bit different (from my cookery bible by Mrs Beeton):
CULLEN SKINK
(no idea where that name came from!)
Serves 4
1 large haddock, on the bone
1 onion, finely chopped
450g / 1lb potatoes, halved
salt & pepper
150ml / 8 fl oz milk
chopped parsley to garnish
Put the haddock in a large saucepan with the onion. Add 1 litre / 1 3/4 pints water. Bring to boil, simmer for 20 mins. Lift out fish, remove skin and bones, return these to stock. Flake fish roughly and set aside. Simmer stock for a further 45 mins.
Meanwhile, cook potatoes in a saucepan of lightly salted water for about 30 mins until tender. Drain thouroughly and mash with butter.
Strain fish stock, add fish flakes. Set aside 4 tbsp of cream, add rest to stock, add milk. Stir in the mashed potato and heat through, stirring to make a thick soup. Add more milk if a thinner soup is desired.
Check the seasoning. Ladle into individual bowls, drizzling a little of the reserved cream onto the surface of each portion. Sprinkle with chopped parsley and serve.
From: Jenna (eden at publishing.demon.co.uk)
Date: Fri, 24 Oct 1997 13:25:54 +0100
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Paul Barker writes
>CULLEN SKINK
>(no idea where that name came from!)
>Serves 4
It's a small coastal town in north-east Scotland not far from where I live.
From: TJ (tsingh at gte.net)
Date: 20 Oct 1997 03:19:03 GMT
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Idlewild wrote:
>the stuff leftover after making butter is called buttermilk,
yes, but it's not at all like what sells as 'buttermilk', which is 'cultured'. I'm not sure if what they culture to make 'buttermilk' is really the liquid left after the precipitation of the butter, nowadays, but one assumes that was what was originally used. I chose 'whey' as it looks more like the stuff left after adding the acid to make paneer, that it does storebought 'buttermilk'.
tj
who wishes and wishes they'd sell unsalted buttermilk on the west coast. I'm afraid I'm going to have to admit that there *is* something I miss about NYC.
From: idlewild at webspan.net (Idlewild)
Date: Wed, 22 Oct 1997 08:34:16 -0500
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TJ wrote:
> yes, but it's not at all like what sells as 'buttermilk', which is
> 'cultured'. I'm not sure if what they culture to make 'buttermilk' is
> really the liquid left after the precipitation of the butter, nowadays,
> but one assumes that was what was originally used.
ah, this is actually something i know about.
buttermilk, as i defined it (the stuff that you have after you churn cream to butter and remove the butter), is the "old-fashioned" sense. it was that liquid which was allowed to ferment and thereby thicken.
nowadays, special starter cultures are added to milk. i believe it's skim milk that is used. the commercial buttermilk you see today is thicker than the buttermilk of yesterday, too. and also, buttermilk in the old fashioned sense was a term given to the uncultured (freshly made) stuff as well...
From: ekende at banff.net (eva kende)
Date: Thu, 23 Oct 1997 15:52:01 GMT
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I can't stand to waste anything. I used the whey from making yoghurt cheese in my potato soup a few weeks ago. It was woderful. I used bayleaf and black pepper as seasoning, but generally the same proceedure.
Date: Wed, 29 Oct 1997 21:35:51 -0600
From: Ken Gregg (kgregg at cookbooks.com)
Subject: Re: Potato Soup
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CREAM OF POTATO SOUP
3 c. diced potatoes
2 stalks celery, sliced
1 small onion, chopped
1/4 c. water
1/2 tsp. salt
1 tsp. parsley flakes
1/8 tsp. pepper
1 tsp. instant chicken bouillon granules
2 c. milk, divided
4 Tbsp. flour
3 Tbsp. butter or margarine
Combine potatoes, celery, onion, water, seasonings and bouillon granules in a 2 quart casserole. Cover. Microwave at High for 7 to 10 minutes or until vegetables are tender, stirring after half the cooking time. Combine 1/4 cup milk with flour until smooth. Stir flour mixture, remaining milk and butter into potato mixture. Microwave at High for 7 to 10 minutes or until thickened, stirring several times during cooking.
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