Title: Potato Skin Soup
Categories: Soup Vegetable German
Yield: 6 Servings

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
		* Wash the potatoes carefully and peel, not too thinly.
		Put the peeled potatoes in cold water and reserve for
		Other uses.

The peelings from 2 pounds of potatoes *

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.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.

previous

next