Potato Skin Soup Recipe

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Potato Skin Soup Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


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Potato Skin Soup

 

Ingredients

1 onion, chopped
4 tbsp butter
4 cup stock made from chicken or beef bon, es or bouillon
1 cubes
1 light cream if necessary
1 parsley or chives to garnish
1 * wash the potatoes carefully and, peel, not to
1 put the peeled potatoes in cold wat, er and reserve fo
1 other uses.



 

Preparation

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.

 

 

Servings: 6

 

 

 

 


 

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