|
3 fist-sized potatoes (because I use skim milk in this recipe and I still want it to taste creamy, I add an extra bonus potato) Scrub the potatoes, and cut them into 1 inch chunks. (Since you're leaving the skins on, I find red potatoes make the soup prettier). Cook the vegetables, stirring over medium heat, until the butter is melted and all the bits are coated. About 5 minutes Add the stock or water, bring to a boil, then cover and reduce heat to a simmer. Cook until the potatoes are soft, 20 to 30 minutes. Check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low. When the potatoes are tender, remove the pan from the heat and pure its contents in the milk. (Use a blender or a food processor fitted with the steel blade). Make sure the mixture is utterly smooth. Return it to the saucepan Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt. Heat the soup gently, covered, until JUST hot. Try not to let it boil. Serve right away.
.:12% Beer:. .:Links:. .:Host:. .:Archives:. This template is a riff on a design by the truly talented Quinn. Because I'm a html 'tard, I got alot of pity coding to modify it from Ms. Kittay, a woman who can make html roll over, beg, and bring her her slippers. The logo goodness comes from the God of Graphics, the Fuhrer of Fonts, the one, the only El Presidente. I smooch you all. The background image is part of a painting called Higher Calling by Carter Goodrich which graced the cover of the Aug. 3, 1998 issue of The New Yorker Magazine. Kids, don't try viewing this at home without Netscape 6 or IE 4.5+, a screen resolution of 800 X 600 and the font Mead Bold firmly ensconced on your hard drive. 2000, 2001, 2002 Marn. This is me, dagnabbit. You be you. |