              GRANT & SHARON COOKE Box 127 Blackie www.miniaturedonkeys.com RECIPE OF THE MONTH We’re still having cool weather here in Alberta so sometimes it is nice to have a bowl of hot soup with lunch. Last week we were weighing the heifers for the Sale and it was darn cold. I needed to make something quick for lunch so here is what I came up with. POTATO SOUP 1/2 cup butter1/4 cup celery 1 carrot 1/4 cup onions 1/3 cup flour 2 tablespoons dried chicken soup seasoning. 1/2 tsp. Pepper 6 cups boiling water 6 medium potatoes Process celery, carrot and onion in processor. Melt butter in large heavy pot and add chopped celery, carrots and onion. Sauté until soft. Stir in flour and cook for a few minutes – keep stirring. Add 6 cups of boiling water to flour/vegetable paste. Whisk until smooth. Add chicken soup seasoning & pepper. Bring to a slow boil. Peel, wash and then process the 6 medium potatoes in processor. Put potatoes into the pot, stir well and bring back to a good simmer. Cook for about 20 - 30 minutes, until vegetables are soft. Adjust seasonings if necessary. Just before serving add 1 cup of milk and whisk it into the soup. If the soup is too thick add more milk. Do not boil after milk has been added. This is a thick creamy potato soup. Grilled cheese sandwiches go well with this. Serves 4. Enjoy! To make great Clam Chowder just add one or two cans of clams, juice and all, just before serving. Click here to view the Recipe Archive |