Tuesday, April 7, 2009



5 or 6 Tbsp of butter or margarine
12 (+/-) green onions, sliced (about 1 ½ cups)
2 or 3 Tbsp of minced or finely chopped garlic
3 stalks of celery, chopped (about 1 ½ cups)
3 cans (14-oz.) Chicken Broth
¾ tsp ground black or white pepper
3 pounds of potatoes, peeled and sliced about ¼ inch thick
4 ½ cups of milk, or substitute evaporated milk or “½ & ½”
sliced green onion for garnish

Cooking Instructions:

In a large pan over medium heat, heat the butter or margarine.
Add the onions, garlic, and celery. Sauté until tender.
Add the chicken broth, sliced potatoes, and pepper. Bring to a boil and reduce heat to simmer. Simmer about 15 minutes or until the potatoes are tender. Stir occasionally while simmering.
Turn off the heat and allow the mixture to cool to handling temperature. Add the milk to the mixture.
Fill a blender or food processor about 2/3 full of the mixture. Puree’. Pour into a large bowl. Repeat until all the mixture has been pureed.
Return the mixture to the pan and heat through, stirring regularly to prevent scorching. Taste and adjust the seasonings. Salt may be needed depending on the amount of salt in the chicken broth. You may wish to add more pepper (to taste).
Garnish with green onion.

Note: Freezes well.

Jim Breard, Slidell, LA.

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