Wednesday, April 1, 2015

It's Still Soup Weather

We're having an early spring out here in the West, though a cool snap this week is giving fruit growers some concern about their crops, but I say it's not too late for soup. In fact, you could probably get in to the last of your potatoes you stored over the winter and use up the last of them for this, except if they're Russets. Most people like those for bakers or hash browns, but for me they're too mealy in soup. Suit yourself. As my father used to say, to each his own said the farmer as he kissed the cow.

Back to the soup. It's best to use Yukon Gold or Red for a good creamy soup because the texture is smoother and they get soft and mushy easier, which thickens the soup. Innyhoo, chop up a pot full of those (you don't even have to peel them if you don't want to, but remember that the longer they're stored the thicker the skins get and maybe you don't want that in your soup) and cover them with water. Boil till they're good and mushy, adding some chopped celery and chopped onion too. When it all looks yummy, drop in a cube of butter--the real thing not that one-molecule-away-from-plastic stuff known as margarine.

Be sure to season it with salt and pepper. I use white pepper so people don't think their food has fly specks in it. Potatoes absorb a lot of salt, so be careful not to overdo it in that department. You can add some cream or milk for taste, and if it isn't thick enough already, sprinkle in a little bit of instant potatoes. That's easier than making a cream sauce to thicken it, but you can do the cream sauce if you like.

For a special protein touch, fry up some thick-sliced bacon or chop up some ham. If you're planning to use that, go easier on the salt earlier.

So that's a great spring soup to make before the crocuses are gone and the daffodils all die off. Let me know if you enjoy it or if you have your own special ingredients you like to add to it. I know some people like to throw in a handful of fresh spring peas. That's always good, too. I've been known to dump in a little leftover corn or a bit of shredded carrot. It's all good, but just remember it's potato soup.

1 comment:

  1. Great recipe, Aunt Sophie. Everyone loves a good potato soup. I think the best ones have red potatoes with the skins and cream. Mmmm, mmm.