Yield: 8 servings
|2 quarts||Basic Chicken Stock; see * Note|
|\N \N||Potato peelings|
|\N \N||Fresh herbs and spices; your preference|
|\N \N||Milk or half-and-half|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
* Note: See the "Basic Chicken Stock" recipe which is included in this collection.
Save the peels from washed potatoes and simmer them in the Chicken Stock along with the chopped carrots, onions and celery. Simmer until all is tender, about 30 minutes. Add fresh herbs and spices to your liking. Add some milk or half-and-half, then salt and pepper to taste. This is really a very good soup, especially if you add fresh dill and parsley. This recipe serves 8.
Comments: This one is really for the kids. Well, then again, maybe not. I have always felt bad about throwing out potato peelings because I enjoy them so. I make potato salad without even peeling the potatoes. Try this trick for using the peelings, but you understand that the peels must be placed in the soup stock just after you wash and peel the potatoes.
Otherwise, the peels will begin to discolor.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.