Hi friends;
This recipe for CREAMY POTATO SWISS SOUP is perfect for
chilly days and today couldn't be chillier here...this is
where they start including the wind-chill factors. I'm not
wasting any time and going straight to the kitchen to
cook up a batch of this belly warming brew. You do that too!
CREAMY POTATO SWISS SOUP
INGREDIENTS:
4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
1/2 stalk celery, finely chopped
1 small onion, finely diced
1-1/2 cups chicken broth
1 tsp. salt
2-1/2 cups milk
3 tbsp. butter, melted
3 tbsp. flour
1 tbsp. parsley
1 tsp. pepper
1 cup shredded Swiss cheese
DIRECTIONS:
In a large saucepan, bring potatoes, carrot, celery, onion,
chicken broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender.
Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter,
flour, parsley and pepper; stir into potato mixture. Cook and stir
over medium heat until thickened and bubbly.
Remove from heat; add cheese and stir until cheese is almost melted.
Let soup stand for 5 minutes.
And here's some potato tips for you.
DO YOUR POTATOES HAVE EYES?
KEEPING YOUR POTATOES FRESH
Here are some tips to make sure your potatoes are the
freshest and most delicious potatoes available:
* Store potatoes in a cool, dark place at about 50
degrees. Do not wash potatoes before storing, because
the moisture can cause sprouting.
* Do not refrigerate potatoes. Storage in temperatures
cooler than 45 degrees converts the potato starch into
sugar which changes the taste and causes the potatoes
to darken prematurely when cooked.
* Protect potatoes from turning green and acquiring a
bitter taste by keeping them out of strong light. If a
potato has any green spots, simply pare these areas off
before cooking.
You can entertain your guests with TUSCAN BRAISED COD tonight.
In a deep, large nonstick skillet, heat 1 tablespoon olive oil.
Add 1 medium sliced onion and cook 8 minutes or until softened.
Add 1 clove thinly sliced garlic and cook 30 seconds.
Add 1 (14-ounce) can drained, quartered artichoke hearts, 1/4 cup chopped
kalamata olives, 1 tablespoon capers (rinsed) and 1 (26-ounce) jar portobello
mushrooms with merlot sauce (such as Bertolli or another brand).
Bring to boil on medium-high; reduce heat to low; add 6 (4- to 6-ounce) cod
fillets. Simmer, covered, 10 minutes or until cod is opaque throughout. Serve
on a platter over a bed of SPAGHETTI.
Add a MIXED GREENS SALAD and GARLIC BREAD. For dessert, top leftover ICE CREAM
with CARAMEL SAUCE and TOASTED SLICED ALMONDS.
Steve Boodram
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