Bernese Potato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter or Margarine,
1 medium: Onion, chopped
1 small: Carrot, chopped
1 Stalk: Celery with Leaves,
Chopped,
1 Clove: Garlic, minced
1/4 tsp: White Pepper,
1/4 tsp: Dried Marjoram,
1 pinch: Ground Nutmeg,
1 1/2 lbs: Smooth-Skinned Potatoes,
Peeled and diced,
3 1/2 cup: Chicken Broth,
1 cup: Milk,
1/4 lbs: Swiss Cheese, shredded
Salt,
Directions:
In 3-4 quart saucepan over medium heat, melt butter. Add onion,
carrot, celery and garlic, and cook, stirring often, until soft but
not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth.
Bring to a boil, cover, reduce heat slightly, and boil gently until
potatoes are tender, 25-30 minutes. Puree soup, about half at a time,
in blender or food processor until smooth. Return to cooking pan.
Gradually blend in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is smoothly melted
into soup. Taste, and add salt if needed. Serve immediately.
Source: Medford Mail Tribune, 30 November 1993
Source from luhu.jp
carrot, celery and garlic, and cook, stirring often, until soft but
not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth.
Bring to a boil, cover, reduce heat slightly, and boil gently until
potatoes are tender, 25-30 minutes. Puree soup, about half at a time,
in blender or food processor until smooth. Return to cooking pan.
Gradually blend in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is smoothly melted
into soup. Taste, and add salt if needed. Serve immediately.
Source: Medford Mail Tribune, 30 November 1993
Source from luhu.jp