Potato Bisque
Source of Recipe
Sunset Cook Book
List of Ingredients
- 1 medium size onion, chopped
- 1/2 cup cellery including tops, chopped
- 2 tbs. butter or margarine
- 2 medium size red potatoes, peeled and cut into 1/2 inch cubes
- 2 tbs. chopped parsley
- 1 (14 oz) can regular strength chicken broth or 2 cups home made
- 2 cups milk
- 1 1/2 tbs. cornstarch mixed with 3 tbs. water
- Salt & Pepper to taste
- Butter or margarine
- Chopped parsley
Instructions
- In a 3 quart pan over medium heat, cook onions and celery in 2 tbs. butter until onion is soft
- Add potatoes, 2 tbs. parsley and broth
- Bring to a boil, cover, reduce heat and simmer until potatoes are tender (about 20 minutes)
- Stir in milk and cook covered until soup is thoroughly hot but not boiling
- Stir cornstarch mixture and add to soup
- Cook stirring until soup bubbles and thickens slightly (about 5 minutes)
- Season with salt & pepper
- Garnish each bowl with a pat of butter and additional parsley
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