Soup’s On

The eve of St. Patrick’s Day is a great time to troll for recipes fit for friends.  What else do you do after the parade but eat and drink like it’s the last supper? Well, not the Last Supper just a last supper.

Here’s a tasty and easy potato soup.

It starts with deliberately curdling milk. Curdled milk in most lexicons means rotten, “Do not drink.” ” Sure why not,” the Irish say as they add lemon to the milk. As the milk keeps itself busy on the counter, do the prep work: peel and chop potatoes, onions, and mince a couple of cloves of garlic.

Cook the potatoes in vegetable broth and saute the onions and garlic in butter. Puree the potatoes in the pan. Add the milk, and parmesan cheese and sour cream to ramp up the flavor factor.  Salt, pepper and green onions on top and it is ready to slurp Up.

Here’s a link to the recipe and credit to the Cook, who isn’t Irish at all: Party like you’re Irish, even if you’re not – KansasCity.com.

My tips: Set aside some of the cooked potatoes before you puree for a little less bisque and more chunk and salt to taste rather than putting in two tsp of salt in one swish.

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