This recipe sounds great - but I'm a new 'chef' and wonder
how much water I should boil the potatoes in so I don't
make the soup too watery. Also, how do you 'brown' flour?
Thanks!
cathy
This is not my recipe, but I would only use about one to
one-half cup of water. And, be sure to cover the potatoes
to keep the water from evaporating.
Browing the flour is done by adding a little margarine (
(1 tablespoon) to a medium warm pan. As this begins to bubble
add the flour which will begin to change colors, from white
to golden and brown (finally black if you don't watch it.)
Experiment. Cooking is fun!
Teresa
Teresa
Good Soup! Pretty Hearty, though. I was expecting a light,
delicate soup. Mine turned out pretty thick. Still good
though. Kind of resembles split pea soup. very good with wild
asparagus, too!
Emma
Ummm. Where does wild asparagus grow? I'm happily surrounded by stinging nettle which I dry for infusions. Anyone know recipes for using freshly picked spring nettle tops?
Theodre
Could this be made with soy milk? It sounds great!!!
Debbie
I made this soup with a few variations and it was fantastic. I cut up an onion and a few cloves of garlic and sauteed them, then added some vegatable broth and water and cooked the potatoes and basically followed the basic recipe from there, except for the roux, my soup was already extemely thick so I just left that out, but anyway this is a quite tasty, thick, thick, thick soup. Thumbs up.
Lesley
You can also brown the flour in the oven, but I wouldn't have thought
that you would have to for this recipe because you just need to mix in
the flour when the veg has sweated down abit, I've been a chef for few
years now and I've also done a catering course too for 5 years
Emma
we had this for dinner and really liked it...add water the next day for yummy leftovers
chickpeaschick
This recipe is awesome, it got me out of my broiled asparagus rut ^_^ I did make a few alterations though. Like Lesley, I sauteed some garlic and onions in olive oil first, then added 2 cups of vegetable broth and boiled until the potatoes were soft. After I cooked the asparagus stems for a bit, I put the whole deal in the food processor and gave it a whirl until it was creamy. The consistency was nice after this, so I just added soymilk and left out the flour. I can't wait to play with this recipe some more now that asparagus is coming into season ^_^
rishu
I made this recipe following the additional instructions including putting it all into the processor. It came out so good. What an easy and delicious recipe. Thank you for sharing it.
Robin
rob9n