Cream of Potato Soup
2 cups potatoes, peeled, diced
¼ cup onions, chopped
½ tsp sea salt
2 tbsp potato starch or gluten free flour
3/8 cup chopped
cup+ 2 tbsp)
1 tbsp butter
3 cups liquid (potato broth & water)
1. In medium-sized saucepan, cook potato, onion, and salt in a small amount of water until potatoes are almost done. Drain. Reserve liquid.
2. Combine potato starch, nuts, butter, and approximately ¼ cup of liquid in blender. Blend on highest speed for 1-2 minutes until well blended. Stop once or twice to scrape sides and bottom of blender jar. Add rest of the liquid and blend a few seconds longer.
3. Transfer nut milk mixture to the saucepan you used to cook the potatoes. Cook over medium heat, stirring constantly until mixture thickens. I prefer to stir with a whisk to keep mixture smooth.
4. Add partially cooked potatoes and continue cooking until they are tender. Taste and add more salt if desired.
Yield: approximately 5 cups
Books by Marsha
http://www.lulu.com/Marsha-Iddings
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