Foods Recipes

1/4 cup butter

1 medium onion -- chopped

4 cups water

3 lbs potato -- peeled and diced

1 stalk celery -- chopped

1 tablespoon salt

1/4 teaspoon pepper

2 tablespoons fresh parsley -- chopped

Dumpling Batter (below) 1 8 oz carton sour cream

Dumpling Batter: 2 tablespoons butter -- softened

1/4 cup + 2 tab flour

2 eggs -- beaten

1/4 teaspoon salt

dash ground nutmeg

Melt butter in large soup pot; add onion and saute till tender. Add water; bring to a boil and add potatoes, celery, salt, pepper and parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and gradually stir in sour cream. Heat thoroughly, but do not boil. Yield 10 servings.

Dumpling Batter: Cream butter with flour; beat in eggs. Stir in

3 tablespoons Unsalted butter

1 cup Chopped shallots

3 pounds Red skin potatoes -- peeled

and cut into 3/4" cubes 1 1/2 tablespoons Ground cumin

12 cups Chicken stock

1 cup Half and half -- or evaporated skim m

Salt Fresh ground pepper 4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed. (Cold foods often require extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings.

Christie Aspegren, September 93 Round Robin.

4 lg potatoes; peel & dice

1 onion; diced

3 celery; diced

2 c water; * see note

1/2 ts dill weed

1/2 ts mrs. dash; or substitute

2 tb chives; chopped

1 c nonfat milk; or substitute

3 tb flour

1:00 Place potatoes, onion, celery and water in a lg

saucepan. Add dill weed, Mrs. Dash and chives; simmer

until potatoes are tender, about 30 min. Place milk

and flour in a pint jar. Shake vigorously to mix

thoroughly. Add to potato mixture; simmer 5 - 10 min,

or until thickened.

VARIATIONS: Add 1/4 ts ground pepper, 1 ts basil

leaves and/or 1/2 ts garlic powder in addition to or

instead of other herbs. Blend part of soup mixture in

blender if desired. From Fatfree Digest April-May

1994, Formatting by Sue Smith (using MMCONV)

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1 c Raw almonds or cashews

5 c Vegetable stock or bouillon

1 lb Red-skinned potatoes

-- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced

-- (thoroughly washed) 1 c Finely chopped fresh parsley

1 ts Freshly squeezed lemon juice

1 ts Fine sea salt

1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

4 large potatoes (I used large bakers, all I had in the house) 2 large leeks, white and tender green parts only 3/4 pound mushrooms (I used plain white button mushrooms) 3/4 pound fresh spinach salt butter buds (optional) skim milk (optional) Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop. Clean and quarter mushrooms. Place all in large pot and just cover with water. Add salt, about 2 teaspoons, and bring to boil. Simmer until potatoes are tender, about 20 minutes. Ladle 1/2 of cooked potato mixture into food processor and add half of the spinach. Process until smooth and thick. Repeat with rest of potatoes and spinach. Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed. Serve hot. Makes about 6-8 servings (although 2 of us ate at least half of it at one sitting, with just fresh crusty french bread along side!)

Notes on variations from Mollie's original version: I thought I used too much water at first and removed some before I processed the soup. It was then thicker than I wanted, so I thinned it with the milk. The milk and butter buds were not in Mollie's original version. She used watercress, but suggested that spinach, or any other green, would also be good.