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Posted by Stinkerbell
- January 02, 2009, 09:52:04 AMOk, the soup was good, I thought (lets say 3.5/5.0) ... but here's the thing. My daughter said it was too oniony, my husband said there wasn't enough cheese. So we added more cheese, then my daughter said it was too cheesy. It was too runny, so I think I would remove some of the water, but not all, next time.
And it really didn't taste even close to the Marie Callendars recipe. Like I said, it wasn't bad, just not a YUMMO recipe. Although, I think it would GREAT in something like a veggie casserole. I am going to try it with the leftovers.
And it really didn't taste even close to the Marie Callendars recipe. Like I said, it wasn't bad, just not a YUMMO recipe. Although, I think it would GREAT in something like a veggie casserole. I am going to try it with the leftovers.
Posted by Stinkerbell
- December 30, 2008, 05:54:20 PMQuote from: Squid on December 30, 2008, 05:49:08 PM
Good question. If you drain the water, what makes it soup? Four cups of cream just ain't gonna do it. I don't think you drain. Am I wrong? Also, if you're keeping the water, I might substitute some broth or stock for the water.
Thanks... this is a Marie Callendar's recipe so I want to stick with water because that's the way the family loves it!
Posted by Squid
- December 30, 2008, 05:49:08 PMGood question. If you drain the water, what makes it soup? Four cups of cream just ain't gonna do it. I don't think you drain. Am I wrong? Also, if you're keeping the water, I might substitute some broth or stock for the water.
Posted by Stinkerbell
- December 30, 2008, 05:45:29 PMSo, here's a recipe I found online. I need your opinion.... steps 3 & 4.... do I drain before pureeing?
Ingredients
* 8 cups peeled and cubed potatoes
* 2 cups peeled and chopped onions
* 4 cups chopped celery
* 2 teaspoons salt
* 4 cups half-and-half
* 6 tablespoons butter or margarine
* 1 cup shredded sharp cheddar cheese
* 4 tablespoons chopped fresh parsley, garnish (optional)
Directions
1. Place potatoes, onions, celery and salt in water to cover in a large pot.
2. Simmer until tender, about 15 minutes.
3. Puree just until chunky in blender or food processor fitted with a metal blade.
4. Return to soup pot; add half-and-half, butter and cheese.
5. Stirring, simmer until piping hot. (Do not boil.).
6. Presentation:
7. Garnish with parsley if desired. Good served with cornbread.
Ingredients
* 8 cups peeled and cubed potatoes
* 2 cups peeled and chopped onions
* 4 cups chopped celery
* 2 teaspoons salt
* 4 cups half-and-half
* 6 tablespoons butter or margarine
* 1 cup shredded sharp cheddar cheese
* 4 tablespoons chopped fresh parsley, garnish (optional)
Directions
1. Place potatoes, onions, celery and salt in water to cover in a large pot.
2. Simmer until tender, about 15 minutes.
3. Puree just until chunky in blender or food processor fitted with a metal blade.
4. Return to soup pot; add half-and-half, butter and cheese.
5. Stirring, simmer until piping hot. (Do not boil.).
6. Presentation:
7. Garnish with parsley if desired. Good served with cornbread.