Some potato soup recipes
November 12, 2008
Here are some potato soup recipes, just read them out!
Potato and caraway seed soup
Ingredients:
150 gm butter, 500 gm diced potatoes, 2 diced onions, 1 medium diced leek, 2 sticks of chopped celery, 3 cups stock, 2 cups milk, 2 tsp caraway seeds,3 sage leaves, salt to taste and freshly grounded black pepper,1 egg yolk, ¼ cup cream, croutons
Method:
Melt the butter in a saucepan and sauté the potatoes and onions for 10 minutes, until golden. Add the celery, stock, milk, caraway seeds and sage leaves, seasoning with salt and pepper. Simmer for 30 minutes or until the vegetables are soften. Rub through a sieve in a blender. Return to the saucepan and adjust the seasoning. Beat the egg-yolk with the cream. Add a few tbsp of the soup, and stir into the rest. Heat through but do not allow boiling. Serve with croutons.
Carrot, potato and celery chowder
Ingredients
100 gm butter,1 finely chopped onion, 2 cup diced potatoes, ½ cup finely chopped celery,3 cups water,1 tsp paprika, salt and pepper, salt and pepper to taste, 2 cups milk, 1 tsp chopped parsley,2 cooked and rushed carrots, extra paprika
Method:
Melt the butter and brown the onions. Add the potatoes, celery and the water. Cook until the vegetables are tender. Add the paprika and season with salt and pepper. Blend the flour with a little of the milk, add the rest of the milk and stir into the vegetables. Heat through, stirring all the time until the soup thickens. Add the parsley and the carrots, cook 15 minutes longer. Adjust the seasoning. Serve garnished with fine sprinkling of paprika.
For preparing croutons
Remove the crust from slices of stale white bread and cut the bread into cubes, fry shallow or deep fat or oil and butter, until brown.
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