Times Prepared: this is the first!
Recipe:
1 med onion chopped
2 TBS butter
2 TBS flour
1 large potato diced
2 cups water
2 cup milk
10oz of corn- they ask you to use frozen or fresh but we had to go with canned.
1 veggie bouillon
1/4 tsp ground pepper - we had to use regular table pepper
1 4oz can green chili peppers
2 tablespoons cilantro or parsley- we had to do without
Saute onion with butter in a large saucepan till tender not brown.
Stir in flour. Add water, peeled potato, corn, chili peppers, bouillon and pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes till potatoes are tender.
Stir in milk and cilantro- heat through and serve in individual bowls decorated with cilantro or parsley springs and fresh chili peppers
Comments: We've been waiting on this one. Veggie Bouillon is very expensive and hard to find so my mom sent us 3 packages. I ended up squishing some of the potatoes to get a thicker soup.
Tools note: no special tools for this one.
Overall: We had to do without a lot of the special ingredients that would have added a lot of flavor but even with the subtractions the soup is good and filling for the cold weather we've been having. All in all- good stuff.
Next up- a recipe that we received from Patricia Torpis at our recipe/ornament shower this winter. Pumpkin soup with curry!
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