KCB 3.10: Potato Soup
Potato Soup
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 6 persons
• YIELD: Enough for 6 persons
• 5 cups (1.25 litres) water
• 6 medium baking potatoes, peeled and chopped into 1 1/2 cm (3/4-inch) cubes
• 1/2 cup (125 ml) celery, chopped fine
• 2 tablespoons (40 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/4 teaspoon (1 ml) ground celery seeds
• 1 teaspoon (5 ml) dried dill
• 1 cup (250 ml) sour cream
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley
• 6 medium baking potatoes, peeled and chopped into 1 1/2 cm (3/4-inch) cubes
• 1/2 cup (125 ml) celery, chopped fine
• 2 tablespoons (40 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/4 teaspoon (1 ml) ground celery seeds
• 1 teaspoon (5 ml) dried dill
• 1 cup (250 ml) sour cream
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley
1. Boil the water, diced potatoes, and chopped celery over moderate heat in a 4-litre/quart saucepan. Cover, and simmer until the potatoes are very tender (about 30 minutes). Stir occasionally.
2. Heat the butter in a small pan over low heat. Saute the asafoetida, black pepper, ground celery seed, and dried dill momentarily in the hot oil. Add the sour cream, stir to mix, warm for 1 minute, and remove from heat.
3. Blend the potato and celery mixture in a blender or food processor until smooth. Return the pureed potato and celery mixture to the saucepan. Bring the soup almost to a boil over moderate heat, stirring constantly. Add the sour cream mixture, salt, and parsley. Serve immediately.
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