Potato and Onion Stew - adapted

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* Exported from MasterCook *

 

Potato and Onion Stew - adapted

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

4 slices soy bacon -- slivered (about 5 oz total)

1 pound Vidalia onions -- peeled and cubed

3 pounds white boiling or redskin potatoes -- peeled and cut into

1/2-inch cubes

1 quart Potato Broth

1/2 cup grated carrot

2 teaspoons dried thyme

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup chopped fresh parsley -- for garnish

 

Pour oil into a heavy 22-quart Dutch oven and set over medium heat. Add bacon

and stir to saute; after 2-3 minutes, add onions and stir.

 

Add potatoes and stir. Cover, reduce heat, and let steam for 10 minutes. Pour

in broth, carrot, and seasonings and stir; cover and let simmer for 30-35

minutes.

 

Uncover and raise heat; stir soup as it simmers vigorously. The potato and

onions should be very soft. Garnish with parsley and serve immediately.

 

Note: original recipe called for Canadian bacon

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 126 Calories; 8g Fat (56.2% calories from

fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 213mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

 

NOTES : This is a robust, satisfying soup for winter lunches made even heartier

with soy bacon bits. Add whole grain bread and salad to make it a full meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Potato Broth

 

Recipe By :Lucy Saunders

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegetable oil -- (3-4)

4 large Idaho or baking potatoes -- (3-4 lbs total) scrubbed

with skins on and chopped coarse

2 medium yellow onions -- unpeeled

2 large carrots -- trimmed and scrubbed

3 large celery ribs -- including leaves

2 1/2 quarts water

BOUQUET GARNI:

1 bay leaf

3 sprigs fresh parsley

2 cloves garlic

6 peppercorns

1 5-inch square piece cheesecloth

 

Place oil in a heavy 2-gallon stockpot over mediumhigh heat. Add potatoes and

brown until crisp. Add vegetables and water. Bundle spices for bouquet garni

inside cheesecloth and tie in a kot to secure. Add bouquet garni to pot and

bring stock to a boil.

 

Reduce heat to mediumlow and simmer stock, uncovered, for 1 hour.

 

Strain stock through a large colander and discard bouquest garni and vegetables.

 

Chill stock. Divide chilled stock among 2-cup freezer containers and freeze for

up to 4 to 6 months or refrigerate and use within 3 days.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

Yield:

" 2 quarts "

 

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Per Serving (excluding unknown items): 601 Calories; 43g Fat (60.9% calories

from fat); 11g Protein; 52g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

335mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Vegetable; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0