Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato Skin Soup
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- #116019
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons margarine
1 large white onion, chopped
2 cups chopped potato skins
4 cups vegetable stock
light cream
salt and pepper to taste
parsley or chives for garnish
directions
Melt the margarine in a soup kettle or Dutch oven, and saute the onion, and potato skins (scrubbed clean) until lightly colored.
Add the stock, and bring to a boil. Then reduce to a simmer, cover lightly, and cook, stirring occasionally, until the potato skins are fork tender.
In the container of a blender or food processor, puree the soup, until smooth, adding enough light cream to obtain the desired taste. Return to the pot.
Heat through, adjust the salt and pepper to taste, and serve immediately, with a sprinkling of chives over the top.
NOTE: Most people discard potato skins along with their nutritional ingredients. Hand pare the potato skins and make thick pieces.
added by
kitchencathrynbaker
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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