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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This appeals to me cause I hate to waste. AND the most vitamins are in the peel anyway! Ingredients:
1 cup onion, chopped |
3 tablespoons butter |
1 1/2 tablespoons curry powder |
1 1/2 lbs potatoes, skin |
10 teaspoons garlic, minced |
3 cups chicken stock |
1 bay leaf |
1/4 cup parsley, fresh minced |
Directions:
1. In a heavy kettle cook the onion in butter over moderate heat, stirring, until it is softened. Add the curry and cook, stirring for 30 seconds.
2. Stir in the potato skins, garlic, stock and bay leaf. Bring to a boil and simmer, covered, stirring occasionally for 45 minutes or until the skins are tender.
3. Discard the bay leaf.
4. Puree with stick blender.
5. Add parsley, salt and pepper and heat.
6. Soup improves in flavor if allowed to cool, uncovered and shilled, covered overnight.
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