by Ft Wells

Created on: March 20, 2010

Spud Island Soup

'Spud Island' is a nickname for P. E. I. or Prince Edward Island. This island is one of three Maritime Provinces, located on the east coast of Canada. It is also one of the world's largest exporters of potatoes, prized for their taste and texture. PEI potato has a flavour that is unique because of the Island's rich red soil.

The following recipe for Potato Soup is a traditional recipe. It produces an economical but hearty dish.

It requires no meat and thickens itself.

In fact it is so substantial that it can be a meal by itself.

It is really delicious with a few slices of fresh homemade, French or Italian bread. Try Red Island Potato Bread!

What kind of potato is good for soup? For the following recipe that relies on the starch from the potatoes to thicken the soup, the best choice are

♦     medium-starch Yukon Golds or

♦     high-starch russets.

Of course, the best taste will come from those potatoes grown in P. E. I.

Preparation Time: 20 to 25 minutes

Cooking Time: 30 to 40 minutes

This recipe makes 8 servings of soup

 Ingredients:

♥     3 tablespoons (45.0 ml.) butter

NOTE Do not use margarine;

♥     2 medium red onions, finely chopped; 

♥     1/2 cup (120 ml.) celery, diced;

♥     4 cups (1 liter) chicken broth or 1 to 2 chicken bouillon or cubes,

        and enough water to make 4 cups (1 litre) of broth;

♥     1 bay leaf;

♥     4 cups (500 ml.) potatoes, peeled and firmly diced;

♥     1 cup carrots, peeled and finely diced;

♥     Salt and black pepper, to taste;

♥     2 cups (500 ml.) blend cream (10%) or undiluted evaporated milk;

♥     To garnish, use chopped parsley, grated carrot, dill, chopped chives or crisp bacon bits.

 Steps:

1).     Melt butter in large saucepan; add red onions and celery and cook until tender. Do not brown.

2).     Stir in chicken broth.

3).     Add diced potatoes and carrots. Then add bay leaf, salt and black pepper;

4).     Bring to a boil;

5).     Then reduce heat and simmer, for about 30 minutes, or until vegetables are tender;

REMEMBER to STIR occasionally;

6).     Remove bay leaf;

7).     Puree hot soup in blender or food processor.

NOTE: Careful not to burn yourself. Remember SOUP is HOT!

8).     Add blend cream (10%) or undiluted evaporated milk.

         Heat to serving temperature, on stove top or in microwave;

         If on stove top, do not boil or soup may curdle;

9).     Taste and adjust seasoning if necessary;

Next, garnish with chopped parsley, grated carrot, dill, chopped chives or crisp bacon bits. Sprinkle on top of bowl of hot soup.

Finally, serve to your family or guests. They will thank you!

Variations

•     stirring in ½ cup (120.0 ml.) of grated cheddar cheese when cream is added;

•     sprinkling Parmesan cheese on top of a bowl of hot soup just prior to serving;

•     using plain yogurt in place of cream.

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