SC - Potato Soup-OT-OOP

[Weiszbrod, Barbara A]

> 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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