| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | German | Soups/stews, Vegetables, German | 6 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 4 | tb | Butter |
| 4 | c | Stock made from chicken or beef bones or bouillon |
| Cubes | ||
| Light cream if necessary | ||
| Parsley or chives to garnish | ||
| * Wash the potatoes carefully and peel, not too thinly. | ||
| Put the peeled potatoes in cold water and reserve for | ||
| Other uses. |
INSTRUCTIONS
The peelings from 2 pounds of potatoes * Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil. Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives. Serves four. [THE EVENING SUN: October 31, 1990] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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