RECIPE EXCHANGE: Cucumber soup, Potato Soup
This week, Beverley Thun of Silver Bay shares an alternative to your everyday meat-and-potato meal.
2 medium potatoes, unpeeled, washed and dried
2 leeks, washed and coarsely chopped (or spring onions or onions)
1 or 2 green peppers, cored and seeded (depending on preference)
4 to 6 medium cucumbers, unpeeled, washed and chopped
6 cups beef broth, beef bouillon or chicken broth
Salt to taste
White pepper to taste
Any other seasonings you’d like to add to taste
1 to 2 cups heavy cream
Combine all vegetables in a large pot. Cover with broth. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. Place everything in a blender, food mill or processor to puree; return to pot. Add salt, pepper and any other seasonings you desire to taste. Heat to a boil. Add 1 to 2 cups of heavy cream or to your taste. Do not boil. Makes about 4 quarts. NOTE: This can be canned. Don’t add cream until ready to serve.
Anne Thorstenson of Proctor shares one of her favorite soup recipes.
John’s Best Potato Soup
6 slices maple bacon, diced
1 onion, chopped finely
6 green onions, chopped
1 carrot, finely diced
2 cloves garlic, finely minced
6 cups strong low-sodium chicken broth
2 pounds Yukon gold potatoes, peeled and cubed into small chunks
1 cup heavy cream
1/4 teaspoon white pepper
Dash Worcestershire sauce
Saute bacon in heavy Dutch oven until crisp. Drain on paper towels. Saute onions, carrot, garlic, add chicken broth. Add potatoes and cook until potatoes are fork tender. Using handheld blender — or pour by batches into blender — blend until smooth. Add to clean pan, add cream, white pepper and Worcestershire sauce. Simmer until hot. Garnish each serving with bacon.
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