Friday, October 25, 2013

Yukon Gold Potato Soup–a re-post!

Well, the weather here in VA just got chilly!  So here’s a recipe I’ve adapted from one of my favorite cookbooks, A Beautiful Bowl of Soup, by Paulette Mitchell.  This soup is really tasty, particularly when you add the black olive caviar and garnishes!
A Beautiful Bowl of Soup: The Best Vegetarian Recipes

For the soup:
3 tblsp butter
1 cup coarsely chopped onion
5 cups veggie stock
2 Yukon Gold potatoes, peeled and cut into 3/4 inch chunks (about 3 cups)
1 tsp chopped garlic
For the caviar:
1 cup chopped pitted black olives
2 tblsp chopped fresh parsley
1 tblsp olive oil
2 tsp chopped garlic
salt, pepper, and red pepper to taste
For the garnish:
2 hard boiled eggs, crumbled
sour cream

1)  To make the soup, melt the butter in a large pot.  Add the onion and saute until tender.  Stir in the veggie stock, potatoes, garlic, and salt and pepper to taste.  Increase the heat to high and bring to a boil.  Reduce the heat and simmer until potatoes are very tender.  With a potato masher, mash the potatoes until half are mashed and half are still in chunks.
2)  To make the caviar, mix all ingredients in a small bowl.
3)  Serve the soup topped with caviar, hard boiled eggs, and sour cream.  Yum!

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