Wednesday, September 24, 2008

Potato and Fall Onion Soup/Bread


With all those onions and shallots out on the porch, I thought I'd make a soup with them. This is a variation of the Irish Potato and Spring Onion Soup which I made on the last night of spring. In fact, it is exactly the same except that it uses shallots instead of scallions.

Chop an onion and two shallots.
Sauté them in 2 T. olive oil.
Chop four cups potatoes and cook in four cups of water.
When soft, add the onion and shallots, and put the whole mixture through the food mill.

This is very delicious! A basic, plain, stick-to-your-ribs soup.

We're having it with bread I made today. It's my regular bread with the addition of some cooked five-grain cereal.

6 comments:

  1. That looks so good. I'm having a soup making day today too - something with a gammon stock base as I boiled up a gammon hock last night. It will probably be my usual bung-it tomato-based veggie soup, with some bacon and beans in.

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  2. Onion soup is wonderful. I do mine slightly differently by caramalising the onions which gives the soup a slightly darker colour. I also add celery as well as potatoes. It's so good I make a lot so that I have some for the freezer. A lovely autumn/winter soup - although this year our summer has been so changeable that I've made it a couple of times during July and August as well.

    Nan, do you have a nice recipe for pumpkin soup?

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  3. The recipe looks absolutely yummy-I grew up in VT and I just found your blog- I LOVE IT-and I agree with your other post on hanging laundry-I would NEVER let someone else tell me whether I could hang my laundry out on my property-on which I pay taxes. Am off to VT tomorrow to see my sister-enjoy your weekend-Alisa in CT

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  4. Gosh, my mouth is watering so hard! I love potatoes in soup (I usually make leek and potato myself) and the bread looks wonderful too. I may have to make soup this weekend.

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  5. I ended up making this, Nan and it was delicious! A definite keeper. I did make a wee change ... I had chicken stock in the freezer and so I used 3 cups of that plus a cup of water. I love a good and SIMPLE recipe, don't you?

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