Saturday, January 10, 2009
B-r-r-r-ring on the Soup
This is one of my favorite potato soups, a variation with parsley, onions and curry. The curry is not strong at all. Soup is perfect for winter days, and can be a standalone meal, not just a starter. It is super easy, and you can adjust any of the ingredients to your own tastes. I served the soup in small bowls as a starter, but you can throw in a crusty baguette, and you are all set for a standalone meal. In the tablesetting below, you can see the size of the bowl that I used. I found these little bowls at Anthropologie, and they are the perfect size for starters.
San's Mom's Parsley Soup
Combine and simmer for about 30 minutes:
4 C diced potatoes (3 chef’s or 5 or 6 regular ones)
1 C diced onions
1/4 C butter
1/4 tsp curry powder
1 T worcestershire sauce
1 ½ C water
After cooling the above mixture a little, pour it into a blender
adding about 1/2 C of milk and blend until it's VERY smooth.
Heat in a small saucepan:
2 ½ C chopped parsley
3 C chicken stock
Stir the parsley/stock into the potato/stock, and season with salt and
pepper. check to see if it needs thinning with a little more milk. At
this point, you can chill it or reheat just to the boiling point for
serving. This will serve 8 easily.
Some of you will recall that I host a Soup tasting each winter. I found these pictures from a few years ago, and it reminded me that I need to start collecting soup recipes for another soup tasting.
I also serve something substantial at the soup tasting, and the guys (and gals) enjoyed my Harley Hog pulled pork (recipe from the Harley Davidson cafe)
One year, I did Bloody Mary soup. I used bloody mary mix, and served in shot glasses with shrimp.
I set up a "tasting" area, with small glass bowls, etc.