as i recall, ul has some good dumpling recipes. I can do basic ones, but i'm still not good at the yeast type.
not only do i recall it - but i've got the whole blinkin' thing saved offline!
Tater Soup:
Four pounds taters
3-4 sticks of celery (also, the "minature" yellow stalk of celery found inside a complete stalk is very tangy and chock-full of B vitamins)
1 medium white onion (vidalia "sweet" onions are best)
4-5 cloves of garlic
1/4 pound butter (1 "stick")
1 cup milk
Peel four pounds of taters as thinly as possible (all the good stuff is in the cortex--slice a potato and you'll seen a light colored ring about 1/4" inside the skin, the area between the ring and the skin is the cortex contains the most valuable nutrients--the skin is just skin, not even very good fiber). Four pounds of taters equals about 4 or five large baking taters, or 8-10 redskins. Cube the taters into cubes about 1/2" on a side. Pack into the bottom of a stock pot, and add enough cold water to barely cover the taters. Bring to a boil, reduce heat, cover and boil at low temperature until taters begin to turn mealy on the outside, but are not quite cooked. Add 1/4 pound butter (don't use margarine--for god's sake, this is irish food, we don't eat margarine), and mash vigorously (if the taters are not quite done, this will leave delicious lumpy bits guaranteed to give Scrooge nightmares about ghosts). Add one cup milk, stir thoroughly. Salt and pepper to taste. Set aside in a warm place.
Cut celery diagonally, slices of about 1/8" inch. Dice onion, slice garlic very thin. About 30 minutes before serving, add celery and onions, bring soup rapidly to a boil, then reduce heat to "warm." Add garlic after soup ceases to boil. For a lovely garnish, float thinly sliced leeks on the soup after it has been ladled into bowls.
This is a real "stick-to-your-ribs" potage, very nutritious. It will need to be stirred before each bowl is ladled, as the mealy portion of the taters tends to settle.
<making shopping list, dreaming of tater soup made by a bigBoy at Christmas>
Xactly what i had in mind . . .
Some great ideas here. Thanks, folks. I've got my work cut out for me (and lots of new soups to think about).
Setanta...YUUMMMMMM.
Sounds so good. And wouldna the Eire-ish know how to do a tater soop.
Wow, in the Abuzz thread, Stanly "the Stan" Johnson actually posted a recipe. Whatever happened to old Stan anyway, the master of the usually unitelligible post?
I just posted my Shrimp Soup recipe on Jespah's favorite recipe thread.
I make quick soup when I want some delicious with little effort. This recipe uses leftover mashed potatoes.
Take one can of Progresso white meat Chicken Noodle soup and add about 3/4 cup of mashed potatoes. Mix together and heat.
The amount of potatoes determines how thick the soup will be. You can add a little milk or chicken broth plus salt & pepper to taste.
If you have any sour cream you can add a dab of that. Chopped scallions (green part) or chives on the top is good too.
Try this one:
Caldo Verde (Portuguese Kale Soup)
ΒΌ cup olive oil
1 large Spanish onion
2 cloves garlic, sliced
10 oz. chorizo sausage
6 medium potatoes
8 cups water
1 lb. kale, cut up small
salt and white pepper to taste
pinch of cayenne (optional)
Basically, remove the meat from the sausages, saute in the olive oil and take out with a slotted spoon and reserve. throw in the onion and saute until transluscent. Add the garlic and cut up potaoes, saute a bit to coat with the oil, add the water, bring to a boil and cook until the potatoes are soft. Check for seasoning. Puree, put back in a clean pot. Bring to a simmer and add kale. Cover and cook until kale is wilted and 'al dente', or softer if you prefer. Reheat reserved chorizo (can do in a microwave) and sprinkle on top of soup as garnish.
littlek, I was thinking, some of those vegetarian meat substitutes may work here too, providing they have a little kick
I make a similar soup, cavfancier, kale just goes well with sausage...but mine is usually hot italian sausage or sometimes linguica. Once in a while I add some white beans also.
