Recipe: Velvet Potato Soup
It's been blisteringly cold here lately, around the -10°F to -20°F range, so instead of eating the salads our current diet calls for I've been experimenting with making thick, stick to your ribs, vegetable soups. I've had a couple of pleasant results, but today I struck gold with this one. It's a simple base soup that can easily be customized by the addition of herbs and other vegetables or even a bit of turkey, chicken, or bacon.
Velvet Potato Soup
© Simon L. Yacek
Ingredients:
4 or 5 large Potatoes
4 cups favorite Broth or Stock
1 tablespoon Olive Oil
1 tablespoon favorite Vinegar
Garlic Powder
Onion Powder
Salt & Pepper
Directions:
In a medium saucepan, bring the broth to a boil. I used half chicken and half beef, but you can use whatever variety you like. The flavor will change dramatically depending on what you use, so make sure it's a favorite.
Peel and cube potatoes. Smaller works best, since you'll be leaving some whole in the soup. Add cubes to boiling broth.
Add Olive Oil and Vinegar. Stir and add Garlic and Onion to taste. I use about two tablespoons Garlic and one Onion, but that's just my personal preference.
Lightly salt and pepper. For a little extra kick you can add a small dash on Cayenne, but that's entirely optional. Stir and continue boiling until potatoes are mash tender. Reserve about two cups of the potatoes.
Spoon remaining potatoes into blender and add broth until the potatoes are almost covered. "Liquefy" the potatoes until they're a puree consistency. Add a cup or so of the remaining broth and liquefy again. Repeat this process until all the broth has been added and the soup has a smooth, velvety consistency.
Pour back into saucepan and add the reserved potatoes. Here you can adjust the seasoning and vinegar flavor to your liking, and add any additional ingredients that you like.
Serve, garnish with parsley, and enjoy!
crossposted from dreamwidth
Velvet Potato Soup
© Simon L. Yacek
Ingredients:
4 or 5 large Potatoes
4 cups favorite Broth or Stock
1 tablespoon Olive Oil
1 tablespoon favorite Vinegar
Garlic Powder
Onion Powder
Salt & Pepper
Directions:
In a medium saucepan, bring the broth to a boil. I used half chicken and half beef, but you can use whatever variety you like. The flavor will change dramatically depending on what you use, so make sure it's a favorite.
Peel and cube potatoes. Smaller works best, since you'll be leaving some whole in the soup. Add cubes to boiling broth.
Add Olive Oil and Vinegar. Stir and add Garlic and Onion to taste. I use about two tablespoons Garlic and one Onion, but that's just my personal preference.
Lightly salt and pepper. For a little extra kick you can add a small dash on Cayenne, but that's entirely optional. Stir and continue boiling until potatoes are mash tender. Reserve about two cups of the potatoes.
Spoon remaining potatoes into blender and add broth until the potatoes are almost covered. "Liquefy" the potatoes until they're a puree consistency. Add a cup or so of the remaining broth and liquefy again. Repeat this process until all the broth has been added and the soup has a smooth, velvety consistency.
Pour back into saucepan and add the reserved potatoes. Here you can adjust the seasoning and vinegar flavor to your liking, and add any additional ingredients that you like.
Serve, garnish with parsley, and enjoy!
crossposted from dreamwidth