pareve potato soup

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Pareve potato soup

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Thu, Dec 17 2009, 11:59 am

any recipes I want it to be thick and flavorful

TWINNY

Thu, Dec 17 2009, 12:18 pm

The Pupa Cookbok-Balabusta's Choice has a delicious recipe.
I think it's called Hearty Potato soup.

chayamiriam

Thu, Dec 17 2009, 12:36 pm

please post, or where can I find the pupa cook book. I need new receipes. My kids are so board of my old standard ones! thanks

Thu, Dec 17 2009, 12:45 pm

yes please post I do not have the pupa cookbook or any way to get it

rivkeah

Thu, Dec 17 2009, 12:46 pm

are you intrested in a cream of pototoe onion soup?

Thu, Dec 17 2009, 12:47 pm

sound yummy is it pareve?

sky

Thu, Dec 17 2009, 12:53 pm

In the nitra heimish simcha cookbook there is a fantastic pareve garlic onion soup. It is one side of the two tone soup but it is fantastic on its own . It is thick and creamy

Thu, Dec 17 2009, 12:54 pm

can you post it please

TWINNY

Thu, Dec 17 2009, 1:01 pm

saute large onion
add 1 squash sliced
2 carrots sliced or shredded
2 garlic cloves crushed
1 teaspoon salt
saute for additional 10 minutes

add 2 tablespoons flour
saute 5 minutes

add 4 potatoes
6 cups water.

cook for 45 minutes.

for the last 10 minutes add parsley flakes

Heaven!

Thu, Dec 17 2009, 1:08 pm

thanks sounds yummy do you blend it before you serve?

ra_mom

Thu, Dec 17 2009, 1:16 pm

Here's a great one from the old Heimish Cookbook.

• 1 large onion, chopped
• 4 potatoes, cubed
• 2 Tbsp flour
• 4 cups water
• 1 Tbsp salt
• 1/8 tsp black pepper
• ¼ cup noodles

Heat the cooking spray in a medium pot, over a medium flame. Add the onions and saute for 8 minutes, until translucent.
Add flour to form a paste.
Add cubed potatoes, water, salt and pepper.
Bring to a simmer. Cook for 25 minutes.
10 minutes before soup is done, add noodles. (I use the small square lokshen.)

sky

Thu, Dec 17 2009, 1:25 pm

Roasted Garlic Potato soup

1 head garlic
3 T oil, divided
2 onions diced
4 large potatoes, peeled and diced
2 cups chicken stock or water with 2 tsp of consomme mix
1 tsp salt (it may need more - add too taste)
dash pepper to taste

Preheat oven to 350. Remove loose skin from garlic. Place whole garlic head in small pan and drizzle with 1 T oil. cover lightly and bake for 1 hour. Cool

In 4 quart pot saute onions in 2 T oil until limp. Squeeze out garlic from the skins. Add all ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 minutes. Puree soup until very smooth.

If soup is too thin cook longer, uncovered, to thicken.