SOUP RECIPE - 570
MICROWAVE
POTATO
SOUP
4 strips bacon
2 c. potatoes (Idaho), cut into 1/2
inch cubes
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. water
1 tsp. salt
2 tbsp. flour
1 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. parsley, chopped
Pepper to taste
Microwave bacon on High until crisp.
Crumble and set aside.
Combine potatoes, onion, celery, water and salt in a 2quart casserole.
Cover with a tight
fitting lid or plastic wrap.
Microwave on High for 10 to 12 minutes or until vegetables are tender.
Mix flour, milk, chicken broth, and parsley until
smooth.
Stir into potatoes.
Microwave, uncovered, on High for 15 to 20 minutes or until desired thickness.
Stir occasionally during cooking.
Garnish with bacon.
SOUP RECIPE - 571
'TWO
OF
EACH"
SOUP
This recipe originally appeared in Bon Appetit as "One of Each Soup", I
doubled all of the ingredients to come up with my version of "Two of each Soup" for Twinsday!
Tastes great
you'd never guess the soup ingredients. 2 tbsp. butter
2 onions, chopped
2 apples, peeled, diced
2 celery stalks, chopped
2 tsp. curry powder or to taste
2 c. half & half
2 bananas, peeled & diced
4 c. chicken stock
1/2 tsp. salt
Lemon slices or melon balls or sour
cream
Melt butter in large saucepan over medium high heat.
Add onion, apples, bananas, and celery.
Then add chicken stock, curry, and salt.
Reduce heat,
cover and simmer 30 minutes.
Stir occasionally.
Puree in blender or processor.
Chill thoroughly.
At serving time, blend in half and half, turn soup into chilled tureen, garnish with lemon slices or melon balls.
May also be served hot (add half and half at the very end), right after blending, serve immediately, garnish with sour cream dollop.
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