Opinion Poll: Potato Soup

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová
Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a
food
mill?

This is my first ever homemade batch.

I'm have a bowl for breakfast right now! Made on Friday and it still tastes
great. I have a little bit left and might use the stick blender for the
remainder - just for something different. I would never freeze it chunky.
IMO potatoes are horrible frozen - in anything! e.

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová
Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a
food
mill?

This is my first ever homemade batch.

Andy

I reserve about the a third of it - chunks and all. Then puree the
remainder and add the reserved third back in.

The best of both worlds.

MJB

Andy said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová
Polévka version.

Question is, Do you serve your potato soup chunky or puree it through
a food mill?

This is my first ever homemade batch.

Andy

Depends on the recipe (I already told you this, Andy). My grandmother's
recipe doesn't call for pureeing. It's a nice chunky soup. My potato-leek
soup does. Grandma didn't use leeks. I make both so it just depends.

Jill

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Question is, Do you serve your potato soup chunky or puree it through
a food mill?

Yes

I puree it and also leave some chunks in it...nice to have your cake and
eat it too kinda thinking.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Andy said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

Andy

The few times I make potato soup it's from my father's version
(modified) so it must be chunky.

His version required beef shin meat. Since I don't eat beef pork gets
used instead.

A broth is made from the meat, then chunked-up vegs are added: carrots,
celery, parsnips etc. Then the chunked-up potatoes are added; use a sort
that stays whole in liquid.
Just before serving fry some thinly-sliced onions until light brown and
add to the soup along with some minced parsley.

Here is a Polish recipe from: The Art of Polish Cooking

1 1/2 lbs potatoes peeled sliced
1 carrot sliced
1 parsley root sliced
7 cups beef broth
1/4 pound bacon sliced
1 onion sliced
1 tbs instant flour
salt to taste
1 1/2 tbs chopped green parsley

Cook the potatoes, carrot and parsley root in boiling broth for 30
minutes.
Fry the bacon with the onions until golden. Add to the soup with half of
the drippings.
Add the flour to the rest of the drippings. Fry until golden, dilute
with soup liquid. Add to the kettle, bring to the boil. Season with
salt, add green parsley.

Note the resemblance between recipes LOL! No surprise as my father was
Polish.

Andy said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

Andy

After the soup is cooked, I will use a stick blender for a couple of
minutes, right in the pot. Then, stir the soup, see how it looks, blend
more if needed.

Becca

Andy said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through afood
mill?

This is my first ever homemade batch.

Andy

Andy, I believe the "ultimate kitchen rule" applies to this very dilemma
😉 I believe it's all a matter of preference - yours! Do take photos
please <g>.

Sky, who's gonna grill a marathon,
marathon a grill,
mrilling a garathon -
something like that
today

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Andy q said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

I do both - sorta. No pureeing for me. I cook a some until they fall
apart and thicken the soup and I hold back some for the required
chunkiness.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Andy q said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

Chunky, chunky, chunky. Unless I'm gonna have extensive dental work,
like getting all my teeth pulled.

Carol

Damsel in dis Dress said:

Andy q said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

Chunky, chunky, chunky. Unless I'm gonna have extensive dental work,
like getting all my teeth pulled.

Yeah - but cooked potatoes, especially those in soup, are very easy to
gum. 😉

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf said:

Damsel in dis Dress said:

Andy q said:

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

Chunky, chunky, chunky. Unless I'm gonna have extensive dental work,
like getting all my teeth pulled.

Yeah - but cooked potatoes, especially those in soup, are very easy to
gum. 😉

Smarty-pants! 😉

Carol

Damsel in dis Dress said:

sf said:

Damsel in dis Dress said:

On Sun, 02 Sep 2007 04:31:34 -0500, Andy <q> wrote:

>Question is, Do you serve your potato soup chunky or puree it through a food
>mill?

Chunky, chunky, chunky. Unless I'm gonna have extensive dental work,
like getting all my teeth pulled.

Yeah - but cooked potatoes, especially those in soup, are very easy to
gum. 😉

Smarty-pants! 😉

I know.... LOL

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Andy said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

Andy

Since I did contribute a recipe I will say when I make it I leave the
potatoes chunky. However, if I were making a more refined, starter type
soup I would probably not want it chunky.

As others said, it depends.

--
Queenie

*** Be the change you wish to see in the world ***

One time on Usenet said:

Potato soup has gotten a lot of press lately on r.f.c.

I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
version.

Question is, Do you serve your potato soup chunky or puree it through a food
mill?

This is my first ever homemade batch.

I mash mine lightly with a potato masher. DH likes chunks, but I like
it creamy, so we compromise... :-)

--
Jani in WA