Soup Tonight

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's going to be rainy and cool tonight. Methinks it's time for some
soup.
I've got most of the ingredients on hand for potato soup. Here it is:

Potato Soup

1 pound veal shoulder
¼ pound ground beef, lean
3 pints water
4 large potatoes -- peeled & sliced
2 medium onions -- chopped
2 leeks -- sliced
2 tablespoons butter
1 bay leaf
3 sprigs parsley
1 teaspoon salt
½ teaspoon white pepper
1 cup white wine
12 tablespoons heavy cream

Cook the veal and beef in the water until tender. Remove the meats from
stock and reserve for use as slices with Horseradish Sauce.

Brown the potatoes, onions and leeks in the butter over low heat for 10
minutes.

Add all the ingredients except the cream to the liquid in which the meat
was cooked, and cook 1½ hours. Press through a sieve.

Reheat, and add the cream slowly. If the soup is thicker than you want it
to be, add a little more cream.

Where is the garnish of fresh chives sprinkled on top???

Michael 'Dog3' Lonergan said:

It's going to be rainy and cool tonight. Methinks it's time for some soup.
I've got most of the ingredients on hand for potato soup. Here it is:

Potato Soup

The <snipped recipe> sounds good.

Do you really use veal?

Quoted message said:

Cook the veal and beef in the water until tender. Remove the meats from
stock and reserve for use as slices with Horseradish Sauce.

Interesting that the recipe says to remove the meats for slices and one of
the meats is ground. 1/4 pound of ground may disappear into the broth? I
wonder why it even includes the ground.

jay

"JoeSpareBedroom" <[email hidden]>
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Quoted message said:

Where is the garnish of fresh chives sprinkled on top???

I usually throw a few seasoned croutons on it. Chives would be just fine
IMO 🙂

Michael
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jay <[email hidden]> news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

It's going to be rainy and cool tonight. Methinks it's time for some
soup. I've got most of the ingredients on hand for potato soup.
Here it is:

Potato Soup

The <snipped recipe> sounds good.

Do you really use veal?

Ordinarily I don't eat veal. For this recipe I use it if I can find a
decent piece at the butcher shop.

Quoted message said:

Interesting that the recipe says to remove the meats for slices and
one of the meats is ground. 1/4 pound of ground may disappear into
the broth? I wonder why it even includes the ground.

jay

I've never really figured out the ground beef except for the flavor it
imparts and perhaps the amount of fat rendered in the cooking process.

Michael

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jay said:

Michael 'Dog3' Lonergan said:

It's going to be rainy and cool tonight.  Methinks it's time for somesoup.  
I've got most of the ingredients on hand for potato soup.  Here it is:

Quoted message said:

Potato Soup

The <snipped recipe> sounds good.

Do you really use veal?

Quoted message said:

Cook the veal and beef in the water until tender. Remove the meats from
stock and reserve for use as slices with Horseradish Sauce.

Interesting that the recipe says to remove the meats for slices and one of
the meats is ground.  1/4 pound of ground may disappear into the broth? I
wonder why it even includes the ground.

jay

Yeah, I was just going to ask how to slice ground beef without it
being a meatball.

I think the soup would be much better had it contained small meatballs
made from a mixture of ground beef and veal... would also make more
sense culinarilly.

Sheldon

Michael 'Dog3' Lonergan said:

It's going to be rainy and cool tonight. Methinks it's time for some
soup. I've got most of the ingredients on hand for potato soup. Here
it is:

Potato Soup

1 pound veal shoulder
¼ pound ground beef, lean
3 pints water
4 large potatoes -- peeled & sliced
2 medium onions -- chopped
2 leeks -- sliced
2 tablespoons butter
1 bay leaf
3 sprigs parsley
1 teaspoon salt
½ teaspoon white pepper
1 cup white wine
12 tablespoons heavy cream

Cook the veal and beef in the water until tender. Remove the meats
from stock and reserve for use as slices with Horseradish Sauce.

Brown the potatoes, onions and leeks in the butter over low heat for
10 minutes.

Add all the ingredients except the cream to the liquid in which the
meat was cooked, and cook 1½ hours. Press through a sieve.

Reheat, and add the cream slowly. If the soup is thicker than you
want it to be, add a little more cream.

Recipe saved. Thanks Michael, it sounds delicious!

kili