Difference between revisions of "Alternative:Potato Soup"
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| − | + | | [[Soup|Soup]] | |
==Ingredients== | ==Ingredients== | ||
| − | *6 [[ | + | *6 [[Potato|potatoes]], peeled and diced |
| − | *3 [[ | + | *3 [[Cup|cups]] [[Milk|milk]] |
| − | *1 large [[ | + | *1 large [[Onion|onion]] |
| − | *2 [[ | + | *2 [[Carrot|carrots]], diced |
| − | *1/4 cup [[ | + | *1/4 cup [[Butter|butter]] or [[Margarine|margarine]] |
*3 cups water | *3 cups water | ||
| − | *2 cubes [[ | + | *2 cubes [[Bouillon Cube|chicken bouillon]] |
| − | *1/2 [[ | + | *1/2 [[Teaspoon|tsp]] ground [[Pepper|black pepper]] to taste |
| − | *3 [[ | + | *3 [[Tablespoon|tbsp]] [[Flour|all-purpose flour]] |
| − | *1 tbsp dried [[ | + | *1 tbsp dried [[Parsley|parsley]] |
| − | *1/4 tsp dried [[ | + | *1/4 tsp dried [[Thyme|thyme]] |
==Procedure== | ==Procedure== | ||
#Cook onion in butter until tender | #Cook onion in butter until tender | ||
| Line 18: | Line 18: | ||
#Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot. | #Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot. | ||
==Variations== | ==Variations== | ||
| − | #Use vegetable [[ | + | #Use vegetable [[Stock|stock]] instead of chicken bouillon for a vegetarian soup. |
#Add leeks if available. | #Add leeks if available. | ||
#Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon. | #Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon. | ||
| − | [[Category:Potato | + | [[Category:Potato Recipes|Potato Soup]] |
| − | [[Category:Polish | + | [[Category:Polish cuisines]] |
| − | [[Category:Soup | + | [[Potato Soup Recipes]] |
| + | [[Category:Soup Recipes]] | ||
[[sr:Кувар:Кромпир чорба]] | [[sr:Кувар:Кромпир чорба]] | ||
Latest revision as of 18:12, 9 May 2012
| Soup
Ingredients
- 6 potatoes, peeled and diced
- 3 cups milk
- 1 large onion
- 2 carrots, diced
- 1/4 cup butter or margarine
- 3 cups water
- 2 cubes chicken bouillon
- 1/2 tsp ground black pepper to taste
- 3 tbsp all-purpose flour
- 1 tbsp dried parsley
- 1/4 tsp dried thyme
Procedure
- Cook onion in butter until tender
- Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.
- Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Variations
- Use vegetable stock instead of chicken bouillon for a vegetarian soup.
- Add leeks if available.
- Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon.Potato Soup Recipessr:Кувар:Кромпир чорба
