The co-authors of this soup recipe started with this comment:
"We've never met a potato soup we didn't like." But they came up with this combination of four different varieties:
- Sweet potatoes
- Fingerling potatoes
- Yukon gold potatoes
- Red Potatoes
We didn't have most of those in the house so we used what we had.
That came down to 1 cup of sweet potatoes and 3 cups of Idaho baking potatoes.
We also substituted chicken broth for vegetable broth.
Onion, garlic, milk, cumin, and cinnamon were the other main ingredients.
Recipe suggests using a blender to make a smooth soup. Not wanting to take time to do that we served it with the bite-size pieces in it. That texture we really prefer and enjoyed it a lot. It is definitely marked as a keeper for us.
Recipe and story by Beverly Mills and Alicia Ross, Co-Authors of 3 cookbooks for the desparate. Contact them at Desparate DInners, or visit: http://kitchenscoop.com/
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