Tinfoil Chef

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I know that for most of the country winter is drawing to a close but that doesn’t mean there’s no place for a good hearty bowl of soup. You could even consider it a kind of celebration to have a winter-ish type dish as the weather warms and the snows melt.

It’s a good time to think about the coming spring and the benefits of winter’s retreat…. Heating bills that slow down and then finally dry up as the furnace is turned off for the summer, less chance of slipping and sliding on some frozen patch on the road and driving your car insurance rates up.

There’s the green sprouting out all over the place and before you know it the new batch of flowers will be making their first appearances. Were we live, the Daffodils have already been blooming for a couple of weeks now. Can it be long before the trees regain their green and the lawn stands ready for it’ first cut?

Start out with 6 cups of diced potatoes, a cup of diced carrots, a cup of diced onions and a cup of chopped celery. The original recipe called for all that to be cooked together in just enough water to cover. The change I’d make here is to saute the onion and celery together in some butter until the onions start to turn clear, then add them to the potatoes and carrots..

Add about 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, 4 cups of milk and 1/4 stick of butter. Simmer that together for 30 - 45 minutes and you’re good to go.

Technorati Tags: soup, recipe, potato, cream+of+potato, potato+soup

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