Potato Soup ( So Flavorful With ‘Veggie Water’)

Posted on
By only simmering the veggies until tender,
I had good ‘veggie water’ left to use with the milk.

 

So simple and quick to make–
and, tasty!

Serves: 6 (or just four, if serving hungry SOUP fans!)

INGREDIENTS:

Because I was planning to use the ‘veggie water’ IN the soup, I made sure vegetables were washed very well before preparing them.

  • 8 large potatoes, peeled and cubed.
  • 3 long carrots, peeled and sliced into 1/4″ pieces.
  • 2-3 large stalks of celery, sliced into 1/4″ pieces.
  • 1 large onion, diced.
  • 1 teaspoon salt
  • 4 cups water, for cooking

—-

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 3 cups ‘veggie water’ which will be drained/saved from cooking the above vegetables.
  • 2 cups milk
  • Salt and pepper, to taste.

  • 1/2 lb. bacon slices, fried to crisp and crumbled.
  • Parsley (or dried parsley) to be used as garnishment.

DIRECTIONS:  

  1. Peel and/or prepare potatoes, carrots, celery and onion.   Put all together into large pot and cover with the 4 cups of water.  Bring to boiling and then immediately lower heat to a simmer, cover, and let them cook only until they are ‘tender’.
  2. Drain water from veggies and save 3 cups of it.  Set aside.
  3. In saucepan, melt butter.  Stir (or whisk) in the flour until mixture is very smooth.
  4. Slowly add 3 cups of ‘veggie water’ and two cups of milk.  Whisk until very smooth.  Once it is smooth, I switch to a flat-edged spatula and stir constantly to keep any of this from burning on the bottom.  Heat to boiling and cook for a minimum of two minutes to prevent this sauce from having a ‘raw flour’ taste.
  5. Pour this over the cooked (set aside) veggie mix, and stir gently.  Adjust seasonings to how you prefer.
  6. When serving, add crumbled bacon pieces to each bowl of soup.   Also, parsley flakes for those who like that.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *