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Roasted Potato Soup
Salt, butter and a lot of potatoes.
Ingredients
6 medium baking potatoes
1 large onion quartered
6 cloves of garlic peeled
2 Tbsp. butter
1/4 tsp. pepper
3 cups chicken broth
2 cups water
1 cup heavy cream, (whipping)
Scrub the potatoes throughly, or peel the potatoes, and cut into 1 inch chunks. Place the potatoes, onion and garlic on a shallow roasting pan. Drizzle with the butter and sprinkle with pepper. Bake uncovered in 425 degree oven 50 to 60 minutes until potatoes are brown, stirring occasionally.
Transfer the potatoes onions and garlic to a large saucepan. Stir in the chicken broth and water. Bring to just boiling, and reduce heat and simmer covered for 20 minutes until potatoes are very tender.
Using a potato masher, mash the potato mixture until smooth. Simmer uncovered for 15 minutes more until slightly thickened. Stir in heavy cream and heat through. Salt to taste.
If you do not have a potato masher, carefully blend one-half at a time in a blender. When blending hot liquids, fill your container only half full. Cover tightly. My mother used her mixer to whip the potato mixture.
Using different types of potatoes for soup gives very different tastes. Baking potatoes are fluffier, while new potatoes are more velvety. Just select firm and fresh spuds.
This mixture can also serve as a delicious clam chowder by adding a can of clams to the recipe.
Sweet and Sour Cabbage
Ingredients
2 tablespoons butter
2 Granny Smith Apples, peeled, cored and chopped
1 medium onion, finely chopped
1 medium head red cappage, cut into quarters, cored and coarsely chopped
3 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
In a deep skillet or 5 quart Dutch oven, melt butter over medium heat. Add apples and onion and cook until soft about 5 minutes, stirring occasionally.
Gradually stir in cabbage, vinegar, sugar, salt and pepper. Cook 12 minutes until cabbage is tender but still slightly crunchy. Stir occasionally. Makes about 8 cups.
Green Beans with Hazelnut Butter
Ingredients
1/4 cup hazelnuts
4 tablespoons butter softened
1 teaspoon lemon peel grated
1/4 teaspoon pepper
2 pounds green beans, stem ends trimmed
Preheat oven to 375 degrees F
Place hazelnuts in a 9 inch square baking pan and bake 10 to 15 minutes until lightly roasted.
When nuts are cooled, remove any skins, and pulverize nuts. In a small bowl mix butter with ground nuts, lemon peel, and black pepper. Spoon into a small container and refrigerate. This can store for 2 days, or frozen for 2 months.
In a skillet heat i inch water, 1 teaspoon of salt over high heat. Add the green beans to the boiling water. Bring back to a boil and reduce heat to simmer. Cook 10-12 minutes until beans are tender crisp. Drain off the liquid and toss with the nut butter. Two pounds of beans is about 8 side servings.
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