Foods Recipes

700 g Potatoes (1 1/2 lb)

35 x Large cloves garlic (4 ... 5

- heads !!) 3 tb Extra virgin olive oil

1 x Onion

2 x Carrots

1 1/2 l Water (2 1/2 pints)

1 t Sea salt

Black pepper

Peel the cloves of garlic and roast them in 1 tb of the olive oil in a moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are just golden and soft but not brown. Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft. Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize. Season with pepper and stir 2 tb of olive oil into the soup before serving. (From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)

2 tb Oil

2 ea Yellow onion, sliced

1 tb Grated lemon zest

1/2 ts Ginger, grated

1 c Lemon juice

1/2 ts Sugar

1/2 ts Salt

1/2 ts Fresh ground pepper

4 c Water

4 lg Red potatoes, boil & chop

2 tb Italian parsley, chopped

In a saucepan over medium heat, melt the butter. When it begins to foam, add the onions, lemon zest, and ginger and saute until the onions are translucent, about 10 min. Add the lemon juice with sugar, salt and pepper; continue to saute for 2-3 min longer. Add the water, raise the heat to high, and bring to a boil. Cover, reduce the heat to medium, and simmer until the broth is golden and the onions have almost completely disintegrated, about 30 min. Remove from the heat and strain through a sieve into a clean container; discard the contents of the sieve. Working in batches if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth. Transfer the puree to a clean saucepan and bring to a gentle boil. Ladle into warmed soup bowls and garnish each serving with a little of the parsley. "Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 70

2 lb Boiling potatoes

3/4 lb Bacon

1 lb Kale

2 Cloves garlic

Salt and pepper 1 c Heavy cream

Chicken stock as necessary 5 ts Balsamic vinegar

1 Bunch chives

Diced green onion tops/botto Peel potatoes and put in a pot with cold, salted water to cover. Cover pot and bring to a boil. Lower heat and simmer, uncover, and cook until done, about 25 minutes. Drain, reserving cooking liquid. Break up the potatoes with a potato masher (they should be quite lumpy, not smooth). Meanwhile, cook the bacon over low heat until crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off all but 2 TBS of the bacon

fat, and, reserve extra fat. Stem and chop the kale. Mince the garlic. Put half the kale and half the garlic into the frying pan. Season with salt and pepper and cook over medium heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat using more bacon fat as needed. Return all kale to the fry pan and add the heavy cream. Simmer over very low heat until the kale is tender, about 10 more minutes. Combine potatoes with about 3 cups of the potato cooking liquid and 1 cup of the chicken stock. Add more stock if needed to get a good consistency. Add kale mixture (with the bacon) to the pot and bring to a simmer. Season to taste with the vinegar and salt and pepper. This is up to you as to how much vinegar you use. Mince the chives or green onions and place in an extra bowl to top the soup. I hope you find this excellent soup. It is great this time of year as it is much like a warm German Potato salad. If you pass this one up you will be the loser. Take care from Ken/still looking for a name for his piranha in rainy but warm Vancouver\0700AMPST 2/12 -----

2 lb Potato, boiling

3/4 lb Bacon

1 bn Kale; (about 1 pound)

1 Garlic clove

Salt and pepper 1 c Heavy cream

1 bn Chives; (opt)

5 ts Balsamic vinegar

Peel potatoes and put in a pot with enough cold, salted water to cover. Cover and bring to a boil. Lower weat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth. Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat. Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute. Season with salt and pepper and transfer to

a bowl. Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream. Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives. Recipe can be made to this point several hours ahead. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper. Pour into bowls and sprinkle with chives and bacon. [ The Best of COOKS Magazine; 1987 ]

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title: potato soup with dumplings categories: entree, soup servings: 10

1/4 c unsalted butter

1 c onion

4 c water

3 lb new potatoes

1 c celery

1 t salt

1/2 t white pepper

2 t parsley

2 t unsalted butter

1/3 c flour

2 ea egg

1/4 t salt

1/8 t freshly grated nutmeg

1 c sour cream

heat butter in a stockpot, over a medium flame add onions, heat and stir for 5-6 minutes add water and bring to a boil add potatoes, celery, 1 tablespoon salt, and pepper bring to a boil, reduce heat, and simmer for 15-20 minutes meanwhile, combine butter and flour- mix well beat in eggs, remaining 1/4 teaspoon salt, and nutmeg-mix well drop by teaspoonsful into simmering soup cover and simmer for 10 minutes remove from heat, uncover, and gently stir in sour cream serve hot

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