Entry tags:
My Favourite Soup
You'll need:
A quart of whole milk that's on the verge of going sour
one medium vidalia (sweet yellow) onion
three medium russet potatoes
a half stick of butter
celery salt
Choose milk that's too sour to drink, but not too sour to cook with. I generally plan to make this a couple days ahead, and I search the stores for milk that's about to expire in a day or two. The sweetness of the yellow onions will play nicely against the sourness of the milk. If you have to use fresh milk, then use a white onion, or it will turn out too sweet.
Chop the onion into small pieces. Cut the potatoes into half inch or so cubes. Put the veggies into the pot, and barely cover them with water. Don't salt. Cover the pot and bring to a boil. Once the potatoes are cooked, uncover the pot, and carefully boil away the water, taking care not to scorch the vegetables. When it's boiled almost dry, add just a little milk, and lightly mash the potatoes, leaving some substantial lumps. Now add the rest of the milk and butter, and salt it pretty generously with the celery salt. Stir it well, and let it cook over medium heat until the butter has all melted. As it cooks, the milk will scald slightly, and the soup will thicken and become creamy.
Obviously, if you're lactose-intolerant, this is prolly gonna kill you.
A quart of whole milk that's on the verge of going sour
one medium vidalia (sweet yellow) onion
three medium russet potatoes
a half stick of butter
celery salt
Choose milk that's too sour to drink, but not too sour to cook with. I generally plan to make this a couple days ahead, and I search the stores for milk that's about to expire in a day or two. The sweetness of the yellow onions will play nicely against the sourness of the milk. If you have to use fresh milk, then use a white onion, or it will turn out too sweet.
Chop the onion into small pieces. Cut the potatoes into half inch or so cubes. Put the veggies into the pot, and barely cover them with water. Don't salt. Cover the pot and bring to a boil. Once the potatoes are cooked, uncover the pot, and carefully boil away the water, taking care not to scorch the vegetables. When it's boiled almost dry, add just a little milk, and lightly mash the potatoes, leaving some substantial lumps. Now add the rest of the milk and butter, and salt it pretty generously with the celery salt. Stir it well, and let it cook over medium heat until the butter has all melted. As it cooks, the milk will scald slightly, and the soup will thicken and become creamy.
Obviously, if you're lactose-intolerant, this is prolly gonna kill you.