Potato skin soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 4 | tablespoons | Butter |
| 4 | cups | Stock made from chicken or beef bones or bouillon |
| Cubes | ||
| Light cream if necessary | ||
| Parsley or chives to garnish | ||
| * Wash the potatoes carefully and peel, not too thinly. | ||
| Put the peeled potatoes in cold water and reserve for | ||
| Other uses. | ||
Directions
The peelings from 2 pounds of potatoes * Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil.
Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.
Serves four.
[THE EVENING SUN: October 31, 1990] Posted by Fred Peters.