SC - Even more OT - Re: Potato Soup-OT-OOP

[Phil & Susan Troy]

     Try using chicken broth for the water to cook the potatoes in, then 
     add a splash of white wine.  My family doesn't like the soup blended, 
     so mine is "chunky."  Never thought about garnishes...hmmm...
     Leanna of Sparrowhaven


______________________________ Reply Separator _________________________________
Subject: RE: SC - Potato Soup-OT-OOP 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    10/20/98 12:26 PM


> margaret wrote:
> 
> 1 medium onion, chopped
> 1 stalk celery, chopped
> Butter
> 1 quart cubed potatoes (peeled or not) 
> water to cover
> 1 quart whole milk
> 
> Saute onions and celery in butter.  Add potatoes.  Cover with water. 
> Bring to boil. Simmer until potatoes are soft.  Simmer a little longer. 
> You can simmer off at least 1/2 of the water without problems. Add milk, 
> bring to just under boiling.  Simmer a little longer.  Add salt, pepper, 
> and butter to taste.  Serve hit forth.
> 
> Essentially, the portions are equal volume of potatoes and milk, with
> enough water to cook the potatoes.  The onions and celery add flavoring, 
> so they are, pretty much, a to-taste thing.
> 
> 
If you add in a pound and a half of fresh cod or haddoc, before you add the 
milk, but after the potatoes are about done, you have a New England fish 
chowder.  Yummy.  I miss fresh cod.
     
Alys D.
Ansteorra
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