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Potato: Potato Skin Soup

Source of Recipe

THE EVENING SUN: October 31, 1990


List of Ingredients

1 Onion, chopped
4 tb Butter
4 c Stock made from chicken or beef bones or bouillon Cubes
Light cream if necessary
Parsley or chives to garnish

The peelings from 2 pounds of potatoes ( * Wash the potatoes carefully and peel, not too thinly. Put the peeled potatoes in cold water and reserve for Other uses. )




Recipe

Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil. Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.

Serves four.