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Subject: Opinion Poll: Potato Soup
Newsgroups: rec.food.cooking

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From: Andy 
Date: Sun, 02 Sep 2007 04:31:34 -0500
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Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka 
version.

Question is, Do you serve your potato soup chunky or puree it through a food 
mill?

This is my first ever homemade batch.

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From: elaine 
Date: Sun, 2 Sep 2007 08:46:55 -0400
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I'm have a bowl for breakfast right now!  Made on Friday and it still tastes 
great.  I have a little bit left and might use the stick blender for the 
remainder - just for something different.  I would never freeze it chunky. 
IMO potatoes are horrible frozen - in anything!  e. 

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From: MJB 
Date: Sun, 2 Sep 2007 06:47:56 -0600
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food
> mill?

I reserve about the a third of it - chunks and all.  Then puree the 
remainder and add the reserved third back in.

The best of both worlds.

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From: Jill McQuown 
Date: Sun, 2 Sep 2007 08:44:16 -0500
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food
> mill?

Depends on the recipe (I already told you this, Andy).  My grandmother's
recipe doesn't call for pureeing.  It's a nice chunky soup.  My potato-leek
soup does.  Grandma didn't use leeks.  I make both so it just depends.

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From: hahabogus 
Date: Sun, 02 Sep 2007 13:49:12 GMT
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through
> a food mill?

Yes

I puree it and also leave some chunks in it...nice to have your cake and 
eat it too kinda thinking.

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From: Arri London 
Date: Sun, 02 Sep 2007 08:50:40 -0600
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food
> mill?

The few times I make potato soup it's from my father's version
(modified) so it must be chunky.

His version required beef shin meat. Since I don't eat beef pork gets
used instead.

A broth is made from the meat, then chunked-up vegs are added: carrots,
celery, parsnips etc. Then the chunked-up potatoes are added; use a sort
that stays whole in liquid.
Just before serving fry some thinly-sliced onions until light brown and
add to the soup along with some minced parsley.

Here is a Polish recipe from: The Art of Polish Cooking

1 1/2 lbs potatoes peeled sliced
1 carrot sliced
1 parsley root sliced
7 cups beef broth
1/4 pound bacon sliced
1 onion sliced
1 tbs instant flour
salt to taste
1 1/2 tbs chopped green parsley

Cook the potatoes, carrot and parsley root in boiling broth for 30
minutes.
Fry the bacon with the onions until golden. Add to the soup with half of
the drippings.
Add the flour to the rest of the drippings. Fry until golden, dilute
with soup liquid. Add to the kettle, bring to the boil. Season with
salt, add green parsley.

Note the resemblance between recipes LOL! No surprise as my father was
Polish.

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From: Becca 
Date: Sun, 02 Sep 2007 10:20:05 -0500
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food 
> mill?

After the soup is cooked, I will use a stick blender for a couple of 
minutes, right in the pot.  Then, stir the soup, see how it looks, blend 
more if needed.

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From: Sky 
Date: Sun, 02 Sep 2007 10:50:58 -0500
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food
> mill?

Andy, I believe the "ultimate kitchen rule" applies to this very dilemma
;)  I believe it's all a matter of preference - yours!  Do take photos
please .

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From: sf
Date: Sun, 02 Sep 2007 13:24:39 -0700
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Andy wrote:
>Question is, Do you serve your potato soup chunky or puree it through a food 
>mill?

I do both - sorta.  No pureeing for me.  I cook a some until they fall
apart and thicken the soup and I hold back some for the required
chunkiness.

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From: Damsel in dis Dress 
Date: Sun, 02 Sep 2007 15:26:29 -0500
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Andy wrote:
>Question is, Do you serve your potato soup chunky or puree it through a food 
>mill?

Chunky, chunky, chunky.  Unless I'm gonna have extensive dental work,
like getting all my teeth pulled.

Carol

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From: sf
Date: Sun, 02 Sep 2007 13:41:47 -0700
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Damsel in dis Dress wrote:
>Chunky, chunky, chunky.  Unless I'm gonna have extensive dental work,
>like getting all my teeth pulled.

Yeah - but cooked potatoes, especially those in soup, are very easy to
gum.  ;)

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From: Damsel in dis Dress 
Date: Sun, 02 Sep 2007 15:45:55 -0500
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sf wrote:
>Yeah - but cooked potatoes, especially those in soup, are very easy to
>gum.  ;)

Smarty-pants!  ;)

Carol

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From: sf
Date: Sun, 02 Sep 2007 14:45:18 -0700
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Damsel in dis Dress wrote:
>Smarty-pants!  ;)

I know....  LOL

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From: MayQueen 
Date: Sun, 02 Sep 2007 18:03:09 -0700
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Andy wrote:
> Question is, Do you serve your potato soup chunky or puree it through a food 
> mill?

Since I did contribute a recipe I will say when I make it I leave the 
potatoes chunky.  However, if I were making a more refined, starter type 
soup I would probably not want it chunky.

As others said, it depends.

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From: Little.Malice[at]gmail.communge (Little Malice)
Date: Mon, 03 Sep 2007 05:09:25 GMT
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One time on Usenet, Andy said:
> Question is, Do you serve your potato soup chunky or puree it through a food 
> mill?

I mash mine lightly with a potato masher. DH likes chunks, but I like 
it creamy, so we compromise... :-)


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