1 cup of diced onions
1/2 cup chopped celery
2 Tbs of butter
1 can of chicken broth
1 tsp salt
dash of pepper
2 cups of cubed raw potatoes
1 1/2 cup of whole milk
1 heaping Tbs of corn starch
1 cup of cream... (with the heaping Tbs of corn starch dissolved in it.)
1 tsp chopped parsley
Yellow food coloring
In a deep pot....saute the onions and celery in the butter until transparent...but not browned. Add the chicken broth, salt, pepper and potatoes. Cover and bring to boil. Reduce the heat and boil gently until the potatoes are tender....about 20 to 30 min. (They must be quite tender ...almost mushy.. as they will not get much softer from this point on) Add the whole milk and bring back to a low boil... as soon as the soup is boiling add to it, the cold cream with the dissolved corn starch. Stir for a few minutes as the soup thickens. Add the parsley. Since there is much to be said about how a food looks... I like to add a drop or two of yellow food coloring to make the soup look more appealing. You can serve this soup with chopped bacon bits and grated cheddar cheese for garnish.
This recipe only makes enough for 4-5 people. I often triple it.
I'm so excited to try these recipes....thank you so much for sharing them and for feeding us all so well the other night! You're amazing!
ReplyDeleteCan't wait to try this soup recipie tonight,YUM! I am thinking about making the cheesecake... I just know I may eat the whole thing myself so I'm going back and forth on that decision...but most likely I will make it, or maybe I will be good and not make it, but probably I will make it idk idk idk!
ReplyDeleteTrisha I vote for making it.....you always look so great you deserve a little treat. I hear it's divine...I've made it twice and both times it was gone before I could really try it, but people go crazy over it....the crumb i got last time was delish!
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