INGREDIENTS

INSTRUCTIONS

* Note: See the "Basic Chicken Stock" recipe which is included in this
collection.
Save the peels from washed potatoes and simmer them in the Chicken Stock
along with the chopped carrots, onions and celery. Simmer until all is
tender, about 30 minutes. Add fresh herbs and spices to your liking. Add
some milk or half-and-half, then salt and pepper to taste. This is really a
very good soup, especially if you add fresh dill and parsley. This recipe
serves 8.
Comments: This one is really for the kids. Well, then again, maybe not. I
have always felt bad about throwing out potato peelings because I enjoy
them so. I make potato salad without even peeling the potatoes. Try this
trick for using the peelings, but you understand that the peels must be
placed in the soup stock just after you wash and peel the potatoes.
Otherwise, the peels will begin to discolor.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”