| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
md |
Potatoes; peel & cut in chun |
| 1/2 |
c |
Unsalted butter |
| 1 |
sm |
Onion; diced |
| 2 |
c |
Heavy cream |
| 2 |
c |
Half and half |
| 2 |
|
Chicken bouillon cubes |
| 1 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Black pepper; freshly ground |
INSTRUCTIONS
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a large
saucepan of water, boil the potatoes until fork-tender. Drain and set
aside. In a stockpot, melt the butter over low heat, add the onion, and
gently saute until soft and translucent (do not brown). Add the potatoes,
cream, half & half, bouillon cubes, milk, salt and pepper. Simmer over low
heat until thickened and thoroughly heated, about 30 mins. If you like a
thicker soup, add a little cornstarch or flour, dissolved in a small amount
of liquid.
Posted to MM-Recipes Digest by pat-mitchell@juno.com (Pat Mitchell) on Aug
19, 1998
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