Text 3257, 110 rader
Skriven 2013-08-08 07:14:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: cutting up
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Now to wait for it to calm down.  Not that my teeth ever do entirely.

 RH> Too warm to eat a lot of soup unless it's gazpacho or cold potato soup.

 DD> I was going to be a smart as^Hleck and toss vichyssoise into that
 DD> list. But then I realised that vichyssoise *IS* cold potato soup.
 DD> Bv)=

 RH> I said "cold potato soup" because I couldn't remember how to spell
 RH> vichyssoise. (G)

I have days like that sometimes. I think they are euphemised as "senior
moments". As if ....
 
 DD>       Title: Vichyssoise
 DD>  Categories: Soups, Potatoes, Vegetables, Dairy, Poultry
 DD>       Yield: 6 servings

 DD>       4    Leeks
 DD>       1 md Onion
 DD>       1 tb Olive oil
 DD>       4 md Potatoes; peeled, fine
 DD>            - sliced
 DD>       4 c  Chicken broth
 DD>     1/4 ts Mace
 DD>       2 c  Evaporated milk; chilled
 DD>       6 tb Chopped chives
 DD>            Ground black pepper

 RH> Looks pretty good actually. Wonder how it would be hot as well.

Probably be acceptable. My potato soup uses the tatties diced in 1cm to 2cm
cubes and lots of crisped, crumbled bacon - and Parmesan cheese.
 
Making soups is, at the same time, the easiest and the hardest thing you will
ever do. Making soup (from almost anything) is easy. Getting it "just right"
....

I recommend this recipe - and not just because it's my own. It will kill your
carb count - but, it's worth it even if you can't eat anything else all day.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Potato Soup
 Categories: Soups, Potatoes, Pork, Cheese
      Yield: 8 Servings
 
      6 sl Bacon slices (to 8); diced
           - fried crisp, drained,
           - dripping reserved
      1 c  Yellow onions; diced
    2/3 c  Flour
      6 c  Chicken broth; hot
      4 c  Potatoes; peeled, diced,
           - boiled until done **
      2 c  Heavy cream
    1/4 c  Parsley; chopped
  1 1/2 ts Granulated garlic
  1 1/2 ts Salt
  1 1/2 ts Coarse black pepper
      1 c  Parmesan cheese; grated *
    1/4 c  Green onions, sliced; white
           - and green parts
 
  Render bacon until crisp; drain dripping and reserve.
  Set bacon pieces aside until time to finish the soup.
  
  Cook onions in dripping over medium high heat until
  transparent, about 3 minutes. Add flour, stirring to
  prevent lumps; cook for 3-5 minutes, until mixture just
  begins to turn golden. Add chicken broth gradually,
  whisking to prevent lumps until liquid thickens.
  
  Reduce heat to simmer and add potatoes, cream, half of the
  chopped bacon, parsley, garlic, basil, salt, pepper sauce
  and black pepper. Simmer for 10 minutes; do not allow to
  boil. Add grated cheese and green onions, heat until cheese
  melts smoothly.
  
  Garnish each serving as desired with chopped bacon, grated
  cheese and chopped parsley.
  
  Makes 2 quarts.
  
  * The Parmesan is what makes this soup so much better than
  others I have had. It should blend in without overpowering
  the other flavours and add a thickness and richness to an
  otherwise plebeian soup.
  
  ** Yukon gold potatoes work well in this soup and make the
  resulting product even more cream/buttery coloured than
  russets or red potatoes.
  
  Synthesised and tweaked from a combination of recipes and
  attempts to duplicate Eldon Drum's potato soup. It isn't a
  copy or a duplicate. But it's pretty darned good on its
  own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I don't think the road to heaven is paved with bean curd. -- David Shaw
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