N.B.Potato Soup
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
peeled |
|
| 1 | quart |
milk
|
|
| 2 | slices |
onions
|
*
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
peeled |
|
| 0.9 | l |
milk
|
|
| 2 | slices |
onions
|
*
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
celery salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Cook potatoes in boiling salted water until soft.
Drain and push through strainer or blend until fine.
Scald milk with the onion then remove onion and add the milk to the potatoes slowly.
In a large pot melt the butter and add next five ingredients.
Stir in the potato mixture and simmer a few minutes, then add parsley.
