Certain potato soup made with cornstarch and peas no milk...?!
It did not have milk.
It was delicious and I wondered if anyone had that receipe. It also had cheese.
Thank you for your time.
Answers: Does anyone have a Potato soup recipe with peas and cornstarch? My boyfriends grandmother made it.
It did not have milk.
It was delicious and I wondered if anyone had that receipe. It also had cheese.
Thank you for your time.
Vegetarian Curried Split Pea and Potato Soup Recipe
INGREDIENTS:
16 oz green split peas, dried
10 cups water
1 onion, chopped
1 tsp garlic powder
1 tsp dried oregano
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
1 bay leaf
2 large carrots, chopped
3 medium potatoes, chopped
2 stalks celery, chopped
PREPARATION:
In a large saucepan, combine the split peas, water, onion and spices. Simmer, uncovered, for 1 hour.
Stir in the carrots, potatoes and celery. Simmer, covered, stirring occasionally, for an additional 45 minutes, or until the soup reaches desired thickness.
Remove bay leaf.
Puree in a blender or food processor. Reheat before serving.
Note:
Cornstarch or flour may be added to thicken soup base.
CHUNKY POTATO SOUP
3 cups diced potatoes
1/4 cup chopped onions
1/4 cup chopped carrots (optional)
2 cups milk
3 cups water
3 tbsp. butter
1 tbsp. fresh parsley
1/3 cup ground Parmesan cheese
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
2 cubes of chicken bouillon
2 tsp. Italian seasoning
Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and cheese.
Stir very well so that the flour and cheese do not clump; continue stirring.
Serve when vegetables are tender and flavors are well blended.
Serve topped with cheddar cheese and add a few saltine crackers.
You will love this! It is my favorite soup! Perfect for guests, a romantic dinner, or just relaxing in the afternoon.
POTATO SOUP
1 teaspoon oil
1 onion (or leek),
2 celery stalks, sliced
1 cup baby carrots, sliced
4 potatoes, cubed
4 – 4? cups boiled water (or milk)
2 tbs cornstarch (optional)
Sauté onions/leeks in oil until transparent. Add water or milk. Bring to a boil. Add carrots and celery. Add potatoes. Let cook for 1 hour. If you want a thicker soup, add 3 tbs of cornstarch in a separate container with a little cooled soup then add back to pan.
Note:
May substitute any vegetable of your choice.
hope these helped. enjoy.