| 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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”