Myrmidon's Potato Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
directions
- Bring enough water to boil to cover potatoes and onion. Cut potatoes and onion into chunk-size pieces and place in boiling water. Bring water back to a to boil then let simmer for 15-20 minutes.
- While waiting for the potatoes and onion, in a separate pot, bring 2 cups of water to a boil. Add 1 chicken bullion cube. Bring to boil then reduce heat. A few minutes before potatoes are ready, add chopped celery, salt, pepper and fennel. Let simmer. Time your celery so that it remain a bit crunchy -- it will add a nice variation in texture to the soup which otherwise will be smooth and thick.
- Finely chop garlic and, if desired, sautee for 1-2 minutes in olive oil.
- Use food processor to puree potatoes, onion and garlic. Add the remaining spices to the mix and blend evenly.
- Slowly add puree to bullion while stirring. Let simmer for 5 minutes with the lid off. The mix should thicken. Adjust any spice to taste.
- Reduce heat to low or turn stove off, but continue to stir for a few minutes. Once temperature is well below boiling point, slowly add yogurt, blend evenly then serve.
- Alternative: mix all spices in small bowl, divide in half, add the first half with the bullion cube and then add the second half to the food processor while pureeing.
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