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souper
duper everything
you
need to know to make spectacular soups
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continued from page 2
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"creamy"
soup: basic
potato soup
Sometimes, you want a soup
with substance. Bean soups are hearty, certainly, but not terribly
elegant: no, what you’re looking for is a soup that’s smooth and
rich and creamy. This desire, alas, might seem to run contrary to your
waistline’s demand that you steer clear of fat. Fortunately, it’s
possible to get delectably "creamy"-tasting soups that
actually don’t have any cream at all.
ingredients
2 tbsp. olive oil
1 medium onion
3 medium-large russet potatoes
5 cups stock (you can substitute half of this with water if you) |
serves
4-6 |
1
Wash, peel, and cut the potatoes into 1" cubes. Chop off the ends
of the onion and discard; peel and dice the remainder.
2
Heat the olive oil in a stockpot and sauté the onion until soft and
translucent (5 minutes or so).
3
Add the potatoes and liquid. Bring to a boil, and simmer until the
potatoes are tender.
4
Blend the soup a little at a time (don’t fill the container all the
way, or you’ll get boiling hot liquid splattered all over your hand.
Also, hold the cover on tight with a thick towel, and zizz it on low
first, then change the setting to high).
5 Return
to pot and reheat, seasoning to taste with salt and pepper. Thin with
water, stock or milk if necessary. Happy eating!
good things to add to
potato soup | bacon (stir in just
before serving), cheese (stir in just before serving), milk or cream
(stir in a little bit while reheating – you won’t need very much,
since the potato will serve as the thickener); leek (substitute for the
onion); chives or scallions (stir in before serving); leafy greens
(spinach or kale especially; stir in cooked greens while reheating);
carrots (cook along with the potatoes)
Other starchy root vegetables also make excellent thick, lowfat
soups. Try butternut squash, sweet potato or pumpkin for a
festive-looking holiday soup (season with cinnamon and nutmeg, a dash of
cayenne if you want a little zip).
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