Saturday, August 23, 2008

Hearty Potato Soup

This soup is very good and turns out great every time. If I need to stretch the servings for more guests, I just add an extra potato or two. I also add a few more spices to mine-see asterisk below.

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 TBSP butter
6 TBSP flour
1 tsp. salt
½ tsp pepper
1 ½ cups milk
1 lb. bacon, cooked & sliced in small pieces (or ham-very yummy!)

***(I also add 1 tsp. of dried dill weed, 1 tsp. of crushed parsley and 1 tsp. of garlic salt) I don't serve it without these extra spices.

In a large kettle, cook potatoes, carrots, celery, and onion in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside. In same kettle, melt butter. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables and cooled bacon. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings.

Lemon Souffle Pancakes

I am usually not a fan of lemon things, but these are so good. I would only top the pancakes with powdered sugar so that you can taste the light, yummy lemon flavor. They remind me of something you would find at a Bed and Breakfast.

In a large bowl, mix:
2 c. flour
2 T sugar
1 tsp baking soda
½ tsp salt

In a small bowl, whisk:
2 egg yolks (save whites)
1 3/4 c. buttermilk
2 T melted butter
1 ½ T grated lemon peel
3 T lemon juice

Pour batter milk mix into flour mixture, stir to blend.
Beat the 2 egg whites until stiff, gently fold into the rest.
Serve with fruit and a dusting of powered sugar.