Potato Cheese Soup (shulman) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
4: Leeks, white part only, cleaned well then sliced
5 large: Russet potatoes, unpeeled and diced
1 quart: Vegetable stock,
Salt to taste,
2 cup: Milk,
1/2 tsp: Caraway seeds,
2 tbsp: Fresh dill or 1 Tbsp. dried,
Pepper to taste,
1 cup: Grated Swiss cheese,
1/4 cup: Grated Parmesan cheese,
3 tbsp: Plain yogurt,
Chopped fresh parsley for garnish,
Directions:
In a large stock pot, melt the butter and saute the leeks for 3
minutes. Add the potatoes, stock and salt and bring to a boil. Reduce
theheat, cover, and simmer for 30 minutes, until the potatoes are
tender. Add the milk, caraway seeds, dill and pepper. Let simmer
another 15 to 20 minutes; the soup should become thick and the
potatoes should begin to fall apart. Stir in the cheeses and allow
them to melt, then stir in the yogurt and heat through, but do not
boil. Adjust the seasoning and serve piping hot, topped with parsley.
Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose
Shulman. Its full of delicious recipes...
Source from luhu.jp
minutes. Add the potatoes, stock and salt and bring to a boil. Reduce
theheat, cover, and simmer for 30 minutes, until the potatoes are
tender. Add the milk, caraway seeds, dill and pepper. Let simmer
another 15 to 20 minutes; the soup should become thick and the
potatoes should begin to fall apart. Stir in the cheeses and allow
them to melt, then stir in the yogurt and heat through, but do not
boil. Adjust the seasoning and serve piping hot, topped with parsley.
Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose
Shulman. Its full of delicious recipes...
Source from luhu.jp
Tags
Soups