Potato-Cheese Soup

I have recently re-discovered my cookbooks. Don't get me wrong - I definitely read and follow recipes frequently. But I've been using my recipe database so much that I have been neglecting some of my favorite recipes from actual cookbooks. Take a classic, The Silver Palate Cookbook. Some of the recipes are stinkers, and some are winners.

I have made this soup three times in my life -- the first time was a huge success, the second not so much, and then the third was the best yet. The difference is entirely in the cheese used -- do not skimp on the quality of cheese you select for this one, unless you want to face the option of throwing the whole thing out.

Potato-Cheese Soup
The Silver Palate Cookbook

4 T sweet butter
2 c onion, finely chopped
2 c carrots, peeled and chopped
6 sprigs parsley
5 c stock
2 potatoes, about 1 1/2 lbs, peeled and cubed (3-4 c)
1/4 c fresh dill, chopped
salt and pepper
2-3 c good-quality Cheddar cheese, grated

Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.

Add parsley, stock and potatoes. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.

Add dill. Remove soup from heat and let it stand, covered, for 5 minutes.

Puree soup. Return soup to the warm pot. Add any additional stock (or water) needed to reach desired consistency.

Set over low heat. Add salt and pepper to taste. Gradually stir in grated cheese. When incorporated, serve.

Comments

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Donut Army

Search This Blog