Potato Bisque
6 tablespoons butter or margarine
1 large onion, chopped
1 cup chopped celery, including some leaves
4 cups peeled, diced thin-skinned potatoes
¼ cup finely chopped parsley
About ½ teaspoon salt
About ¼ teaspoon pepper
4 cups chicken stock or reg. strength canned
chicken broth
4 cups milk
3 tablespoons cornstarch
¼ cup water
Finely chopped parsley
In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat.
Add onion and celery and cook, stirring occasionally, until onion is very soft (about 15 minutes).
Add potatoes, ¼ cup parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do
not boil.
Stir together cornstarch and water and add to soup. Continue cooking and stirring
until soup boils and thickens. Season to taste with more salt and pepper, if desired.
Just before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and
sprinkle with parsley.
Makes 6-8 servings.
Variations;
Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in ½ pound sliced mushrooms with stock.
Shrimp Bisque: Follow directions for Potato Bisque, but stir in 1 ¼ pounds small cooked shrimp just before adding cornstarch mixture.
Clam Bisque: Follow directions for Potato Bisque, adding 1 bay leaf with salt and pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.
6 tablespoons butter or margarine
1 large onion, chopped
1 cup chopped celery, including some leaves
4 cups peeled, diced thin-skinned potatoes
¼ cup finely chopped parsley
About ½ teaspoon salt
About ¼ teaspoon pepper
4 cups chicken stock or reg. strength canned
chicken broth
4 cups milk
3 tablespoons cornstarch
¼ cup water
Finely chopped parsley
In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat.
Add onion and celery and cook, stirring occasionally, until onion is very soft (about 15 minutes).
Add potatoes, ¼ cup parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do
not boil.
Stir together cornstarch and water and add to soup. Continue cooking and stirring
until soup boils and thickens. Season to taste with more salt and pepper, if desired.
Just before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and
sprinkle with parsley.
Makes 6-8 servings.
Variations;
Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in ½ pound sliced mushrooms with stock.
Shrimp Bisque: Follow directions for Potato Bisque, but stir in 1 ¼ pounds small cooked shrimp just before adding cornstarch mixture.
Clam Bisque: Follow directions for Potato Bisque, adding 1 bay leaf with salt and pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.
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