SOUP RECIPE - 704
BUSY
DAY
POTATO
SOUP
4 potatoes
1 qt. milk (4 c.)
1/2 to 1 diced onion
4 tbsp. margarine
1 tsp. salt
1 tbsp. (heaping) flour
Dash of pepper
Cut potatoes into small pieces and cook in salted water, with the onion.
In a heavy pan melt the margarine over low heat.
Stir in flour and cook until
bubbly.
Slowly add half of the milk.
Add hot, cooked potatoes and onion
mixture.
Use an "oldtimers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper.
Cook over medium heat until
hot.
If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley.
MMMM
Good!
Serves 4.
The guys love it!
Serve with crackers and butter.
SOUP RECIPE - 705
BASQUE
FISH
SOUP
1 lg. onion, chopped (1 c.)
1/2 c. chopped celery with leaves
1 lg. clove garlic, crushed
2 tbsp. butter or margarine
2 cans (16 oz. each) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch chunks.
In large saucepan saute' onion, celery,and aad garlic in butter until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme.
Cover and simmer
30 minutes.
At this point, refrigerate or freeze, if desired. Or add fish
and simmer 7 to 10 minutes or until
fish is opaque and flakes easily with
fork.
Makes 4 to 6 servings or 1 package frozen raw shrimp (12 ounces)
may be used instead of fish.
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