SC - potato soup

[Stefan li Rous]

Ras replied to me:

> stefan at texas.net writes:
> 
> << Huh? Is something left out here? water? milk? What liquid? Or does this
>  liquid come from inside the onions, ham and potatoes? >>
> 
> Of course Stefan. Water. I didn't post the entire recipe per se but only the
> differences that I use compared to other posts on the subject. Cover your
> potatoes with water and cook as is usual for that particular food stuff. I
> also left out salt to taste, as well as  a warning to make sure that you do
> not overheat to prevent curdling. If there is anything else please don't
> hesitate to ask.

Thanks. Just wanted to make sure. Last time I asked a very similar question
it was about saurkraut and it turned out the salt extracted the liquid from
the cabbage. The other stuff I'm aware of. As I said the recipe sounds
delicious and I want to try it.

Stefan li Rous
stefan at texas.net
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