potato herb soup, Ireland

[Guest guest]

see paragraph " low fat variation "

 

 

 

* Exported from MasterCook *

 

Potato and Fresh Herb Soup, Ireland

 

Recipe By :Colin Spencer

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water -- (5-6 cups)

1 large rosemary sprig

3 bay leaves

2 tablespoons butter

1 pound potatoes -- peeled and diced

1 large onion -- diced

parsley (generous bunch) -- finely chopped

chives (bunch) -- finely chopped

salt and black pepper -- freshly ground

150 milliliters single cream (light) -- (5/8-cup)

 

1. Bring water to boil and simmer rosemary and bay for 10 minutes. Discard

herbs.

 

2. Melt the butter in a saucepan and add the diced potatoes and onion. Stir for

a moment or two, then add the herb-infused water. Simmer for 20 minutes, then

add the parsley, chives and seasonings. Allow to cool, then blend [or mash] and

reheat gently, adding the cream.

 

LOW FAT VARIATION: Reduce butter to one-third amount listed (i.e., 1 teaspoon

instead of 1 tablespoon); cream the soup with fat-free half and half. Per cup:

97 Calories; 1g Fat (14.2% calories from fat); 2g Protein; 18g Carbohydrate; 2g

Dietary Fiber; 3mg Cholesterol; 51mg Sodium.

 

Description:

" Potato onion soup cooked in herb-scented broth "

Source:

" Adventurous Vegetarian by Colin Spencer (Adrian Morris 1989) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 152 Calories; 9g Fat (51.3% calories from

fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 62mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : I try to taste this soup every time I visit Ireland, though sadly the

simplest dishes are not always the easiest to find. Any fresh herbs can be added

to the soup at the end instead of parsley and chives, such as dill, chervil and

basil. Potatoes are marvellous at soaking up flavors.

 

Nutr. Assoc. : 0 0 0 0 0 0 1036 356 0 483