It's still cold and dreary so I decided to make some potato soup in my
new saucepan.
I don't usually add carrot to my potato soup but I have a boat load of
carrots so I think they'll be added to a lot of things I don't
normally put them in.

Onion, carrot, garlic and some red potatoes in the new pot.
http://i26.tinypic.com/2w4i70m.jpg

Just cover the potatoes with water, bring to a boil then turn down and
simmer until the potatoes are soft.
I then whisked the soup with a wire whisk. I like my potato soup a
little chunky. Season with salt and pepper.

It's soooup!!
http://i30.tinypic.com/35079mx.jpg

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

> wrote:

> Onion, carrot, garlic and some red potatoes in the new pot.
> http://i26.tinypic.com/2w4i70m.jpg
>
> Just cover the potatoes with water, bring to a boil then turn down and
> simmer until the potatoes are soft.

I wonder if you fried the onions, garlic and carrots in butter or oil a
bit (akin to mirepoix, matignon, or soffritto) before adding the
potatoes and water?

Victor

wrote in news
> Onion, carrot, garlic and some red potatoes in the new pot.
>

When you peel onions...the yellow everyday cheapie onions,,,How deep do you
peel? I find if I just remove the brown skin and slice up the rest the
layer of onion just below the skin is way tougher and harder to chew even
after it is cooked up. So I remove the brown skin and 1 layer of the actual
useable onion...Does This Make Sense?

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



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hahabogus wrote:

> wrote in
news
>
> > Onion, carrot, garlic and some red potatoes in the new pot.
> >
>
> When you peel onions...the yellow everyday cheapie onions,,,How deep do
you
> peel? I find if I just remove the brown skin and slice up the rest the
> layer of onion just below the skin is way tougher and harder to chew even
> after it is cooked up. So I remove the brown skin and 1 layer of the
actual
> useable onion...Does This Make Sense?


Yes...

--
Best
Greg

hahabogus wrote:
> wrote in news >
>> Onion, carrot, garlic and some red potatoes in the new pot.
>>
>
> When you peel onions...the yellow everyday cheapie onions,,,How deep do you
> peel? I find if I just remove the brown skin and slice up the rest the
> layer of onion just below the skin is way tougher and harder to chew even
> after it is cooked up. So I remove the brown skin and 1 layer of the actual
> useable onion...Does This Make Sense?
>

That's what I tend to do, too.

Serene

On Sun, 25 May 2008 23:52:18 +0200, (Victor Sack)
wrote:

> wrote:
>
>> Onion, carrot, garlic and some red potatoes in the new pot.
>> http://i26.tinypic.com/2w4i70m.jpg
>>
>> Just cover the potatoes with water, bring to a boil then turn down and
>> simmer until the potatoes are soft.
>
>I wonder if you fried the onions, garlic and carrots in butter or oil a
>bit (akin to mirepoix, matignon, or soffritto) before adding the
>potatoes and water?
>
>Victor

Yes I did Victor, thank you for asking.
I guess I rushed the post a little. I'm making few things for our
family get together tomorrow and I cut the post a little too short.
Too much multitasking is not a good thing.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 25 May 2008 23:01:25 GMT, hahabogus > wrote:

wrote in news >
>> Onion, carrot, garlic and some red potatoes in the new pot.
>>
>
>When you peel onions...the yellow everyday cheapie onions,,,How deep do you
>peel? I find if I just remove the brown skin and slice up the rest the
>layer of onion just below the skin is way tougher and harder to chew even
>after it is cooked up. So I remove the brown skin and 1 layer of the actual
>useable onion...Does This Make Sense?

That's exactly what I do, not because I've found it tougher, but
sometimes the brown skin is obstinate and I don't have the patience to
pick it off, so I automatically take the first layer.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

hahabogus wrote:

> wrote in news >
>> Onion, carrot, garlic and some red potatoes in the new pot.
>>
>
> When you peel onions...the yellow everyday cheapie onions,,,How deep do you
> peel? I find if I just remove the brown skin and slice up the rest the
> layer of onion just below the skin is way tougher and harder to chew even
> after it is cooked up. So I remove the brown skin and 1 layer of the actual
> useable onion...Does This Make Sense?

Yes, I usually 86 the first layer, too.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

On Mon 26 May 2008 06:37:57a, kilikini told us...

> Serene wrote:
>> hahabogus wrote:
>>> wrote in
>>> news >>>> Onion, carrot, garlic and some red potatoes in the new pot.
>>>>
>>>
>>> When you peel onions...the yellow everyday cheapie onions,,,How deep
>>> do you peel? I find if I just remove the brown skin and slice up the
>>> rest the layer of onion just below the skin is way tougher and
>>> harder to chew even after it is cooked up. So I remove the brown
>>> skin and 1 layer of the actual useable onion...Does This Make Sense?
>>>
>>
>> That's what I tend to do, too.
>>
>> Serene
>
> Me, too! Or should I say me three?
>
> kili
>
>
>

And me four.

--
Wayne Boatwright
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