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Subject: potato soups
Newsgroups: rec.food.cooking

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From: Jean 
Date: Sun, 14 Jul 2002 09:51:15 -0500
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I thought I saw some potato soup recipes, but now don't seem to find them..
could someone repost.
thnaks

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From: Istvan 
Date: Mon, 15 Jul 2002 15:46:30 +0100
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Here are two Hungarian versions for you. The first is closer to a 
Transylvanian soup and the second is very similar to the type that I've 
had in Russia.


Potato Soup (Burgonyaleves)

Ingredients:

1 lb            Potatoes (peeled and cubed)
4 pints       Beef and Vegetable stock mixed
2 oz           Lard (or equiv. vegetable oil - lard is better)
1 small      Onion (finely chopped)
1 Tbsp.      Parsley (finely chopped)
1 tsp.        Paprika
1 Tbsp.      Salt (level)
1/4 Pint      Sour Cream

Directions:

Using a large (cast iron) pan, make a roux with the lard and flour. Heat 
until it takes on a beige colour, whilst continually stirring. Remove 
from heat. Add the onions, parsley and paprika. Stir until combined. Set 
aside. Add the salt to the stock and stir until dissolved. Add the 
salted stock to the pan and stir in the potatoes. Bring to the boil, 
whilst stirring. Reduce to a simmer. Cover and cook until potatoes are 
soft. Stir in the sour cream just before serving.


Cream of Potato Soup (Burgon yakrémleves)

Ingredients:

1/2 lb           Smoked pork
1 1/2 oz        Butter
1 oz              Flour
1 lb               Potatoes (peeled and cubed)
1/2 Pint         Milk
3 1/2 Pints    Water
1 tsp.            Salt
1 pinch          Marjoram (dried)
1/4 Pint         Sour Cream


Directions:

Place smoked pork in a large (cast iron) pan and cover with the water. 
Simmer until swollen and tender. Lift out the meat and set aside. Add 
the potatoes and cook until soft. Remove the potatoes and pass through a 
sieve or mash well or puree in a blender. Drain the stock into a 
separate container.

Reusing the pan, make a light roux from the butter and flour on a very 
low heat. Add the potato puree, followed by the milk, stirring 
continuously (if any sticking occurs, remove from heat). Introduce the 
stock and marjoram, again, stirring continuously. Bring to a boil and 
then simmer for about 20 minutes.

Cut the cooled meat into cubes and add to the soup. Simmer for a further 
10 minutes. Stir in the sour cream just before serving.

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From: Dimitri 
Date: Mon, 15 Jul 2002 15:01:04 GMT
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Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Hot or cold?
With cheese - without?
With Cream or straight?

Is there a hint here?

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From: cobbscove[at]webtv.net (Evelyn Chester)
Date: Mon, 15 Jul 2002 13:58:44 -0400 (EDT)
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This is a wonderful potato soup, I think I have posted before.

200g porcini, finely diced
5 medium potatoes
2 cloves garlic
60g butter
1 cup single crean
1-2tbsp. finely chopped parsley
freshly grated Parmesan cheese
salt & pepper

Peel and roughly chop the potatoes, boil them in salted water with the
garlic.  Leave the potatoes to cook until they disintegrate.  Pass the
potatoes. cooking water and garlic through a food mill, return to the
heat.  Add  half the butter, salt & pepper.  Beat the minture with a
balloon whisk; if too thick add water.
A few minutes before serving, add the porcini mushrooms which have bee
sauteed in the remaining butter, the crean and prsley.  Check the
seasoning.  Serve with Parmesan cheese.
The Walnut Tree, U.K.

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From: silohill_inc[at]msn.com (Shirley)
Date: 15 Jul 2002 14:18:21 -0700
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Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Jean, try the website soupsong.com for potato soup recipes and a lot
of other really good soups. Soupsong has a great Baked Potato soup
recipe. It is very rich and fattening but very good.

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From: Jean 
Date: Mon, 15 Jul 2002 17:59:04 -0500
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Thanks to all of you!

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From: sackv[at]uni-duesseldorf.de (Victor Sack)
Date: Tue, 16 Jul 2002 07:16:06 +0200
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Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Thousands have been posted... which ones do you mean?

Here is a recipe for the classic potage Parmentier I once posted.  It is
from _Bistro Cooking_ by Patricia Wells.


                Potage Parmentier
              Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into 
  julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1.  Combine the potatoes, leeks, and 1 quart (1 l) of water in a large
saucepan.  Bring to a boil over high heat.  Season with salt and pepper.
Reduce heat and simmer gently until vegetables are meltingly soft, 35 to
40 minutes.

2.  Purée the soup in a blender or food processor or pass through a food
mill.  Return to the saucepan.  Stir in the crème fraîche and cook over
low heat just until heated through.  Adjust the seasoning and serve,
garnished with the fresh herb.

                Yield:  6 to 8 servings


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