| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
5 |
Servings |
INGREDIENTS
| 2 |
|
Medium-sized potatoes |
| 2 |
md |
Onions |
| 4 |
|
Ribs of celery |
| 2 |
|
Cloves of garlic |
| 1/2 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 2 |
tb |
Green olive oil or butter |
|
|
Rich milk; chicken stock, or vegetable stock, (or a mixture) |
|
|
White pepper and paprika to taste |
| 1 |
ds |
Worcestershire Sauce |
|
|
Chopped parsley; chives, kale or watercress |
INSTRUCTIONS
TOPPINGS
The Joy of Cooking by Irma Rombauer and Marion Becker, that was published
during the 1950s and until the 1970s had some of the best recipes I've ever
known. Here are some of the potato soups from the 1953 edition, as always,
with some changes I've made.
Peel and slice the potatoes. Skin and chop the onions and the celery. Sauté
in 1/1/2 tablespoons olive oil just until glazed. Add boiling water to
cover. Cook until tender. Then put through a blender or into a processor
and purée. Beat or stir in 2 tablespoons green olive oil or butter. Thin
with either milk or broth, add pepper, Worchestershire and more salt if
needed. Serve or chill and reheat later without boiling.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 25, 1998
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