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| Home -> [Soups & Stews] -> [Bernese potato soup Recipe] |
Bernese potato soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter or Margarine | | 1
| med | Onion, chopped | | 1
| small | Carrot, chopped | | 1
| | Stalk Celery with Leaves | | | Chopped | | 1
| | Clove Garlic, minced | | 1/4
| tsp | White Pepper | | 1/4
| tsp | Dried Marjoram | | 1
| pinch | Ground Nutmeg | | 1 1/2
| lbs | Smooth-Skinned Potatoes | | | Peeled and diced | | 3 1/2
| cup | Chicken Broth | | 1
| cup | Milk | | 1/4
| lbs | Swiss Cheese, shredded | | | Salt |
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Procedures:
| 1 | In 3-4 quart saucepan over medium heat, melt butter. | | 2 | Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned. | | 3 | Mix in pepper, marjoram, nutmeg, potatoes and broth. | | 4 | Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes. | | 5 | Puree soup, about half at a time, in blender or food processor until smooth. | | 6 | Return to cooking pan. | | 7 | Gradually blend in milk and reheat until steaming hot. | | 8 | Do not boil. | | 9 | Stir in cheese, about ?cup at a time, until it is smoothly melted into soup. | | 10 | Taste, and add salt if needed. | | 11 | Serve immediately. |
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