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Potato and Leek Soup
 
2/10/2005
 
Issue:
6.02

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


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Revisiting the Haggadah

Book Review
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Eddy's Recipe List

The Outspeaker
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Batya
Good times and bad times with Batya

Nathan Weissler
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Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

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Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Luscious Hot Or Cold

In Winter, we serve this hot, and call it Potato Soup. In Summer, we serve it cold and call it Vichyssoise. No matter the name, it is a perennial favorite. Recently, there has been a restaurant vogue for what is called “Baked Potato Soup.” That is this recipe, served hot with a dollop of Sour Cream, and sprinkles of both grated Cheese and chopped Chives.

This can be made the day before you intend to serve it, but cannot be frozen.

Cooked Potatoes become grainy in texture, when frozen. However, you can use commercially frozen raw Potatoes as a substitute for fresh ones. You can also lower the amount of Liquid, and make this from leftover Mashed Potatoes.

Ingredients

1 bottle White Wine

1 quart Water

2 tablespoons Mock-Chicken Bouillon Base

6 large Baking Potatoes, peeled and diced

6 Leeks (white part only), minced

1 cup minced Celery

1 large Onion, minced

1/2 cup minced Parsley

6 sprigs fresh Thyme

4 Bay Leaves

4 tablespoons Butter or Margarine

1 pint Heavy Cream, Nondairy Creamer, or Sour Cream

Method

Place all ingredients, except the Cream, in a large pan with a lid. Bring to a boil over medium heat. Lower the heat, cover, and simmer whilst stirring occasionally for 30 minutes. Remove from heat. Remove and discard Bay Leaves.

The Soup must now be blended until it is smooth. The easiest way to do this is with a hand blender, if you have one. The traditional way is to put it through a food mill or sieve. A compromise is to put a couple of cups at a time in a blender, and process until smooth. Do NOT try to process more than 2 cups of soup at a time, because the liquid will rise when blended and leak all over the place, leaving an awful mess to clean. When the soup is smooth, stir in the Cream. This may be served hot or cold.
 


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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