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Subject: Potato soup
Newsgroups: rec.food.cooking

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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

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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

       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. 
 
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From: Laura 
Date: Wed, 21 Oct 1998 12:44:27 -0400
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or sub for sour creme, same ratio about..

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From: sQuidgey Whitworth 
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:

sQuidgey'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!


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