All content copyright Katrina Hall 2008 through 2018

Wednesday, December 10, 2008

potato soup with crunchy scallions

I posted this back in summer, but this one has a slight variation for winter. As you know, I love anything potato, and with all the cookie and candy making going on for Christmas, this soup is just the right thing to be eating after "tasting" all those sweets - soothing, smooth, with a surprise of crunchy fresh scallions and the sweetness of dill.
To make:
2 cups large dice potatoes - red or white
1 medium onion, coarsely chopped
1/1/2 T. unsalted butter
3 cups water/chicken stock - I like it half to half, but you may prefer just stock.
1 t. dried dill
1/2 t. dried thyme
1/2 cup light cream
salt and freshly cracked pepper
2 T. sliced, very fresh scallions, trimmed - include both green and white parts
Serves two.
Melt butter in a pot and add the chopped onions.
Turn heat to low and cook, covered, for about ten minutes, or until soft.
Uncover and add the water and chicken stock, the thyme, potatoes, and salt and pepper.
Let cook uncovered until potatoes are soft.
Turn off heat and add the dill.
Using a blender or immersion blender, puree soup.
Add the cream and stir.
Ladle into bowls and sprinkle with sliced scallions.


Barb said...

Mmmmm - that looks delicious! I just made potato soup the other day with potato (duh!), broccoli and some cheese - very tasty. I will give your recipe a try one of these days.

I do love pizza (who doesn't?), but I've never made the crust myself - but I may try Nick's recipe sometime.

However, as for the collard greens . . . I guess there's no southern in me 'cuz they don't seem too appealing. Maybe I just don't know what I'm missing, huh?

katrina said...

Hi Barb!
I make ( and eat!) this soup when I need something soothing - like eating-too-many-cookies soothing, tho in this case, it was eating too many pralines ( oops, there's that Southern cooking again)...

Do, absolutely, do try Nick's dough for pizza - it's a beauty - and loving collards is a greens thing for me, I just love them all! I hope the countdown to Christmas is not too crazy for you right now.........

Martha said...

Potato soup -- my favorite!

Ana said...

So I just wanted to let you know, though this has nothing to do with potato soup, that I did try the parsley dumpling recipe. All in all, pretty successful. I ended up having to set the dough aside in the fridge for several hours. The dough was still chilled when I made the dumplings and I think that caused some of them (only a few) to be a bit leaden. On the bright side I had no trouble with them falling apart at all! I will certainly used the recipe again--a good sign!

katrina said...

Mmmm, another potato soup lover! Thanks, Martha!

katrina said...

Hi Ana - back in business here after a week in the cold and dark! I would think you could've probably just set them aside at room temp for a few hours? The only glitch I found with the parsley dumplings was the need to microwave them for a minute or more to firm them up. I need to tweak Craig Clairbourne's recipe, methinks!