Friday, November 20, 2009

Creamy potato soup

Yesterday I enjoyed an energizing lunch with fellow writer Patsi Trollinger. We both needed some encouragement and found it helps to speak aloud those writerly concerns and dreams that can bounce around in our heads like a pinball.

Even writers need good food so I prepared potato soup, apple salad with fresh garden greens and onion rosemary focaccia bread. In the spirit of fall soups, check out the recipe below.

Beth’s Creamy Potato Soup

A few nutrition specifics:

Miso provides manganese, zinc, phosphorus, copper, protein and fiber to a meal. It originated in Japan and is typically made from soybean paste.

Parsley is packed with Vitamin K; just two tablespoons of the fresh herb have more than 150% of the daily recommended amount of Vitamin K. It also has properties that have been shown to inhibit tumor formation and further protect the body from carcinogens.

For more information on both, check out World’s Healthiest Foods.

red and white potatoes (enough for 3 cups cubed)
1 medium onion
2 Tbsp. butter
2 cloves garlic
2 cups miso soup + 2 cups seaweed broth (or 4 cups chicken broth)
2 carrots
Salt and pepper
1 Tbsp. flour
1 cup sour cream
1 ½ cups finely grated sharp cheddar cheese
1/3 cup chopped fresh parsley

Make soup broth by putting 4 cups water on the stove to boil. When water boils, add the miso soup mix (comes in a packet) and 1 five inch strip of dried seaweed. You can find both of these in a health food store or you can use chicken broth, preferably low-sodium. Let the seaweed sit in the hot water for 20 minutes then discard it.

In the meantime, wash and cube potatoes to bite size. Chop onion. Melt butter in soup pot. Sauté onions 3 – 4 minutes. Peel and dice garlic cloves. Add to onions. Add potatoes to soup pot. Add broth, including the seaweed if it hasn’t been stewing in the hot water for about 20 minutes.

Peel and chop carrots. When the soup has cooked 20 minutes, add the carrots and a few sprinkles of salt and pepper. Continue to boil very gently for 20 minutes with lid on pot, just cracked open. You’ll have to turn down the temperature to remain at a gentle boil.

Test potatoes and carrots with a fork to see if they are soft. When they are, add the flour. Remove lid and turn heat to about medium to return to a boil for just about five minutes. Back off heat just a bit so no longer boiling and add parsley then sour cream. Stir in sour cream until melted. Stir in cheese and taste for seasoning. Add more salt or pepper if you need to. Total time: 1 ½ hours

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