Wednesday, March 14, 2007
Thursday, March 08, 2007
Two-Potato Soup
This recipe comes from The Big Book of Soups & Stews: 262 Recipes for Serious Comfort Food by Maryana Vollstedt.
1 tablespoon of vegetable oil
1 small yellow onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 large russet potatoes (1 1/2 pounds total), peeled and sliced
1 large sweet potato (3/4 pound), peeled and sliced
3 1/2 cups chicken stock or broth
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1 cup buttermilk or milk
1 Granny Smith apple, unpeeled, cored, and chopped for topping
In a large soup pot over medium heat, warm oil. Add onions, garlic, and celery and saute until tender, about 5 minutes. Add potatoes and mix well. Add stock, thyme, salt, and white pepper and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are soft, about 15 minutes.
Transfer to a blender or food processor in batches and process until smooth. Return soup to pot and add buttermilk. Simmer until heated through, about 10 minutes. Ladle into bowls and top with a few pieces of apple.
Notes on what I did
I used closer to 2 lbs. of baking potatoes and more like 4 cups of stock (because these were the amounts I had on hand and wanted to use up). I used regular pepper, probably less than half the salt, and skim milk. The soup still came out very thick.
1 tablespoon of vegetable oil
1 small yellow onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 large russet potatoes (1 1/2 pounds total), peeled and sliced
1 large sweet potato (3/4 pound), peeled and sliced
3 1/2 cups chicken stock or broth
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1 cup buttermilk or milk
1 Granny Smith apple, unpeeled, cored, and chopped for topping
In a large soup pot over medium heat, warm oil. Add onions, garlic, and celery and saute until tender, about 5 minutes. Add potatoes and mix well. Add stock, thyme, salt, and white pepper and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are soft, about 15 minutes.
Transfer to a blender or food processor in batches and process until smooth. Return soup to pot and add buttermilk. Simmer until heated through, about 10 minutes. Ladle into bowls and top with a few pieces of apple.
Notes on what I did
I used closer to 2 lbs. of baking potatoes and more like 4 cups of stock (because these were the amounts I had on hand and wanted to use up). I used regular pepper, probably less than half the salt, and skim milk. The soup still came out very thick.
March 7 - A Day of Small Beginnings
Hi, all. I hosted a small group to discuss A Day of Small Beginnings. I loved the book; I think Leann and Ann liked it. Becky joined us without having read it; she's taken it home to give it try.
My Two Potato Soup was a hit, and I post the recipe separately.
Next Meeting
We have tentatively scheduled the next meeting for Wednesday April 18th. Is that date OK for everyone?
Host: Leann
Book: The Glass Castle: A Memoir
by Jeannette Walls.
My Two Potato Soup was a hit, and I post the recipe separately.
Next Meeting
We have tentatively scheduled the next meeting for Wednesday April 18th. Is that date OK for everyone?
Host: Leann
Book: The Glass Castle: A Memoir
by Jeannette Walls.
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