LJ 100 Things - 14 - Potato Soup
Recipe 14: Potato Soup
Oh, wow, I should post these more often...especially since one of the reasons I started it was to make sure I eat properly more often. I have this tendency to forget to eat. It's probably not good.
This might look a little more formal than usual. I recently finished a course on Technical Writing and the final assignment was to write out a set of simple instructions, such as a recipe. So, yes: this is my homework, yes I wrote it up with an eye to it doubling as an LJ post, and yes, I passed. :)
Potato Soup
(Makes 6 servings)
This is a rich and delicious soup that's a favourite in our house on cold winter days. By measuring out your ingredients and preparing the broth while the potatoes are cooking, it can be ready in under an hour.
Equipment:
Cutting board
Paring knife
Measuring cup
Vegetable steamer or a 2-quart stock pot
Set of measuring spoons
8 quart soup pot
Blender
Garlic press (optional)
Ingredients:
4 medium-sized white potatoes or enough to equal 4 cups
2 tablespoons olive oil
1 medium onion
2-3 cloves garlic
1 cup water or vegetable stock
2 vegetable bouillon cubes
2 1/2 cups milk
1/4 cup room-temperature butter
1/2 teaspoon sea salt
1/2 teaspoon paprika
Several dashes cayenne pepper
Instructions:
Scrub unpeeled potatoes well and chop into 1/2 inch cubes. Steam the potatoes for twenty minutes, or until tender. (Or, boil them in the 2-quart stock pot with water to cover to a depth of 1 inch for the same amount of time, stirring occasionally.)
While the potatoes are cooking, start the broth. Measure out the water (or stock). Chop the onion into small pieces and mince or press the garlic.
Put the soup pot over medium heat. Let the pot warm for thirty seconds and add the olive oil. Heat the oil until it begins to shimmer. Add the onion and garlic to the soup pot and cook until tender, approximately 5 to 6 minutes, stirring often.
Add the water (or stock) and bouillon cubes to the softened onion and garlic and simmer until the cubes dissolve completely, stirring occasionally.
While the bouillon cubes are dissolving, add the milk, butter, and spices to the blender. Once the potatoes are tender, add 3 of the 4 cups of potatoes to the milk mixture and blend on high for 1 minute. The milk mixture should be roughly the consistency of a milkshake with the exception of some of the butter once blended.
Add the blended mixture and the remaining 1 cup of potatoes to the bouillon and stir together. Simmer on very low heat for about 10 minutes without allowing the soup come to a boil.
Serve hot, garnished with chopped green onions or chives, or a dollop of sour cream.
Can be kept refrigerated for 5-6 days. Do not freeze.
Source: Hearty Vegetarian Soups and Stews, by Jeanne Marie Martin, fourth printing 1994.
Oh, wow, I should post these more often...especially since one of the reasons I started it was to make sure I eat properly more often. I have this tendency to forget to eat. It's probably not good.
This might look a little more formal than usual. I recently finished a course on Technical Writing and the final assignment was to write out a set of simple instructions, such as a recipe. So, yes: this is my homework, yes I wrote it up with an eye to it doubling as an LJ post, and yes, I passed. :)
Potato Soup
(Makes 6 servings)
This is a rich and delicious soup that's a favourite in our house on cold winter days. By measuring out your ingredients and preparing the broth while the potatoes are cooking, it can be ready in under an hour.
Equipment:
Cutting board
Paring knife
Measuring cup
Vegetable steamer or a 2-quart stock pot
Set of measuring spoons
8 quart soup pot
Blender
Garlic press (optional)
Ingredients:
4 medium-sized white potatoes or enough to equal 4 cups
2 tablespoons olive oil
1 medium onion
2-3 cloves garlic
1 cup water or vegetable stock
2 vegetable bouillon cubes
2 1/2 cups milk
1/4 cup room-temperature butter
1/2 teaspoon sea salt
1/2 teaspoon paprika
Several dashes cayenne pepper
Instructions:
Scrub unpeeled potatoes well and chop into 1/2 inch cubes. Steam the potatoes for twenty minutes, or until tender. (Or, boil them in the 2-quart stock pot with water to cover to a depth of 1 inch for the same amount of time, stirring occasionally.)
While the potatoes are cooking, start the broth. Measure out the water (or stock). Chop the onion into small pieces and mince or press the garlic.
Put the soup pot over medium heat. Let the pot warm for thirty seconds and add the olive oil. Heat the oil until it begins to shimmer. Add the onion and garlic to the soup pot and cook until tender, approximately 5 to 6 minutes, stirring often.
Add the water (or stock) and bouillon cubes to the softened onion and garlic and simmer until the cubes dissolve completely, stirring occasionally.
While the bouillon cubes are dissolving, add the milk, butter, and spices to the blender. Once the potatoes are tender, add 3 of the 4 cups of potatoes to the milk mixture and blend on high for 1 minute. The milk mixture should be roughly the consistency of a milkshake with the exception of some of the butter once blended.
Add the blended mixture and the remaining 1 cup of potatoes to the bouillon and stir together. Simmer on very low heat for about 10 minutes without allowing the soup come to a boil.
Serve hot, garnished with chopped green onions or chives, or a dollop of sour cream.
Can be kept refrigerated for 5-6 days. Do not freeze.
Source: Hearty Vegetarian Soups and Stews, by Jeanne Marie Martin, fourth printing 1994.