Potato Skin Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
4 tbsp: Butter,
4 cup: 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.,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp