Potato Skin Soup
soups, vegetables
1 onion, chopped
4 tablespoon butter
4 cup stock made from chicken or beef bon; es or bouillon
1 cubes
1 light cream if necessary
1 parsley or chives to garnish
1 * wash the potatoes carefully and; peel, not too thinly.
1 put the peeled potatoes in cold wat; er and reserve for
1 other uses.
The peelings from 2 pounds of potatoes *
Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil.
Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
Yield: 6 servings