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.