Bernese Potato Soupsoups 1/4 cup butter or margarine 1 medium onion, chopped 1 small carrot, chopped 1 stalk celery with leaves, 1 chopped 1 clove garlic, minced 1/4 teaspoon white pepper 1/4 teaspoon dried marjoram 1 pinch ground nutmeg 1 1/2 lb smooth-skinned potatoes, 1 peeled and diced 3 1/2 cup chicken broth 1 cup milk 1/4 lb swiss cheese, shredded 1 salt In 3-4 quart saucepan over medium heat, melt butter. Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes. Puree soup, about half at a time, in blender or food processor until smooth. Return to cooking pan. Gradually blend in milk and reheat until steaming hot. DO not boil. Stir in cheese, about 1/4 cup at a time, until it is smoothly melted into soup. Taste, and add salt if needed. Serve immediately. Source: Medford Mail Tribune, 30 November 1993 |
