WEYLAN'S POTA-TWO SOUP Serves 4 - 5 3 tablespoons butter 2 tablespoons olive oil 1/2 cup half & half creamer 1/2 cup water 1/4 cup all-purpose flour 1/2 cup onion, chopped small 1 cup green/red peppers, chopped small 1 cup corn 2 cups each of two different kinds of potatoes, cubed small (4 c. total) Seasonings to taste It's a cold and wet almost-Spring day, perfect for a hearty bowl of soup and your favorite sweater. What great timing for Weylan to share one of his favorite soup recipes with us. It also happens to be St. Patrick's Day, and the main ingredient of this filling soup is one associated with Ireland... potatoes! Grab your ingredients and follow along below as Weylan tells us how to whip up this tasty dish. Step 2: In a medium - large pot, place all potatoes and cover with 1 inch of water. Bring to a boil and cook until potatoes are soft; turn heat to low. Step 3: While potatoes are boiling, in a medium - large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter until sizzling (medium heat). Add peppers and onions, saute until they are tender, but still crisp. Step 4: Turn skillet heat to low-medium and add 2 tablespoons of butter, stirring to melt evenly. Next add 1/4 cup flour and stir to coat all of the peppers and onions. Add your 1/2 cup creamer and 1/2 cup water, 1/4 cup at a time, alternating between each and stirring continuously. Once you have a thick creamy sauce, slowly add this to your soup pot (after the potatoes have boiled and are on low heat), stirring well to blend. Step 5: Stir in the corn and season to taste with your choice of spices - we used: - 1 teaspoon garlic salt - 1 teaspoon thyme - 1 teaspoon black pepper - 1/4 teaspoon smoked paprika Ladle into your favorite bowl and enjoy! Additional Tips: Garnish with shredded cheese or sour cream, or enjoy as is. For a smooth texture, you can subject the finished product to your favorite mixing method (immersion, Ninja, etc.) and gently blend. Fresh, crusty bread or a good roll pairs very nicely with this soup and gives you a great bowl-mopping tool for the end. Chef's note: If you wish, chop some more potatoes and create more dinosaur shapes.
0 Comments
Leave a Reply. |
Tales of Douglas Furr (and his friends)narrated by Crissy Clossin Archives
February 2024
|