Vegetarian Worldwide

This year I’m going to Florence for a few days. I’ve just booked my ticket and decided I’d have a bit of a celebration meal so I dug my first stalk of New Irish potatoes! Beautiful.

Not been the sort of person that likes to waste anything I scratched my head as to what I might do with the old spuds under the stairs and I came up with potato soup. It occurred to me then that we all have standby recipes, the kind of thing you rustle up at a moments notice so to speak.

It’s surprising but once you start into an activity such as blogging you’d be amazed at the number of recipes you pick up. You keep them in the top drawer, so to speak, just in case you run out of ideas about what to write about. Or maybe because they’re not that startling and well you assume everyone has them!

So it occurred to me to write a ‘Mid-Week Recipe,’ the type of recipe that is a staple, and hopefully a recipe where all the ingredients are easily obtainable. Watch out for the Mid-WeekRecipe,’ every Wednesday and if you have any ideas feel free to contact me. As it was a few old potatoes got me to thinking about this we’ll start with a very basic potato soup

BASIC POTATO SOUP

Not very exciting, I’ll admit, but I’ve chosen this recipe because yesterday I dug my first stalk of New Irish Potatoes – and they were beautiful – so, for me anyway, it will be a combination of New Potatoes and whatever for the next few months. 

Of Course I had some old potatoes with very little taste sitting under the stairs and I couldn’t take myself to throw them out because I just can’t bear to see waste, so I though why not POTOTO SOUP? So here goes.

2 lbs. of potatoes,
½ stick of celery or the outer stalks of a head of celery,
(Save the heart and use it later;)
1 large Spanish onion,
1 pint of milk, (soy milk as substitute)
1 oz. of butter, (olive oil as substitute)
A heaped up tablespoonful of finely chopped parsley,
pepper and salt to taste.

Peel, wash, and cut into two inch squares,
Peel and chop roughly the onion,
Cut the celery into small pieces.
Cook the vegetables in three pints of vegetable stock until they are quite soft. Rub them through a sieve, return the liquid to the saucepan; add the milk, butter, and seasoning, and re-boil the soup;
If the too thick add more water.
Mix the parsley in the soup just before serving.

It is quite wintery here at the moment, I hoping this will warm me up until I head off on holidays