3/4 pound Neck of Mutton 3 quarts Water 2 pounds Potatoes 1 piece Turnip 3 Onions 1 Carrot Salt and Pepper to taste Curry Powder
INSTRUCTIONS: Place Mutton in pot with Cold Water and bring to a boil. Chop the Potatoes, Turnip and Onions and add to the soup. Add Salt and Pepper to taste and boil for 1 1/2 hours. Add Grated Carrot. Soup is ready when Potatoes are pulped and soup is thick. ------------------------ Have Curry on table to add to individual taste.
OK guys take this recipe don't make soup make a very thick stew, put on a pastery crust, fold in 1/2. Bake till brown. You now have Pasties. A popular food in Michigan's UP, where there was a large population of Welch miners.
Realm: Beaches of North Carolina & Mountains of Kentucky
Potato soup has always been served in my family and with my close circle of friends..Just can't beat it when it comes to eating something that will 'stick to your ribs' and keep you content until you finish that great book on a starry eve ~smile~ My Papa Bluefeather always adds about 1-2 cans of beer to his stock..we don't use meat in it but, there isn't one vegetable that isn't allowed to go into a big pot of potato soup ~smile~ And just when it is served to you in that deep bowl, we always shred a fresh cheese of our choice on top of it! Talk about yummy! ~grin~
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Potato soup has always been served in my family and with my close circle of friends..Just can't beat it when it comes to eating something that will 'stick to your ribs' and keep you content until you finish that great book on a starry eve ~smile~ My Papa Bluefeather always adds about 1-2 cans of beer to his stock..we don't use meat in it but, there isn't one vegetable that isn't allowed to go into a big pot of potato soup ~smile~ And just when it is served to you in that deep bowl, we always shred a fresh cheese of our choice on top of it! Talk about yummy! ~grin~
Your making me drool freekenny!
I love potatoes, and I love soup...I may have to go make some ~Adam~
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1/4 pound Bacon diced 1/4 cup Celery 3 Leeks 2 Tables Flour 2 cups Water 2 cups Milk 2 medium Potatoes peeled and diced Salt and pepper to taste 1 teaspo Parsley chopped
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley .
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