Bennigan's potato soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Bennigan's potato soup
  Potato    Soups  
Last updated 6/12/2012 1:08:22 AM. Recipe ID 34830. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Bennigan's potato soup
 Categories: Soups, Potatoes
      Yield: 8 Servings
 
           Garnett PJXG05A
  1 3/4 oz Ham base; (2-#40 scoop)
      2 qt Chicken stock
      8 oz Yellow onion; dice
      3 oz Margarine
      2 lb Potatoes; bite size
  1 1/2 ts Black pepper
      2 c  Milk
      3 oz Flour
      3 oz Margarine
 
  Combine chicken stock in sauce pan with ham base. Stir until lumps are
  gone. In separate stock pot: melt first margarine measurement; add
  onion and sautee until transparent. Add potato bite size pieces and
  pepper. Add chicken stock mix and stir until well mixed. Bring
  mixture to a boil. In small pan, melt second margarine measure and
  add flour to create a roux. It should be light brown in color. When
  stock comes to a boil, add roux with a wire whisk. This will cause
  the soup to start thickening. Return to a boil. Slowly add the milk.
  If the soup is too thin, make additional roux and add it to the soup.
  If you need to do this, be sure to cook the roux until a tan color.
  This will get rid of the raw flour taste. If the soup is too thick,
  thin  it out with more milk. 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 34830 (Apr 03, 2005)

[an error occurred while processing this directive]