More about soup
Remember the potato soup recipe from yesterday? Well, that’s only the beginning.
If you want, you can “start from scratch,� and instead of using the instant mashed, start with one or two actual potatoes, peeled and cubed. This is a good use for potatoes that are somewhat past their prime. After they’ve been cooked, mash them in the broth, and let them cook some more.
Sometimes I like to add regular cream or sour cream. This is a tad tricky, so pay attention: either one will curdle if you let the soup come to a boil again. To stabilize the cream, add a couple of tablespoons of flour to the cream, (cold from the fridge) and blend it in well. Add it to the soup, and allow it to cook for a few more minutes.
This way an accidental rise in temperature won’t ruin your soup.
Another garnish for potato soup – that makes it more of a main dish – is to add some sliced, cooked Polish or other sausage. The reason I don’t suggest cooking the sausage in the soup is that it tends to lose its flavor in the broth. It also adds a little contrast in texture this way.
If you’ve got a cold, you won’t want to add the cream. (Dairy products make you cough more.)
Better yet, try some of this:
NewAge Chicken Soup
To a cup of hot chicken bouillon, add 1/4 tsp. garlic powder, 1/4 tsp. Mrs. Dash, and a few red pepper flakes. That’ll warm you up!
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