Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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