Jazzy Potato Soup
Makes 9 cups, enough for 9 appetizer servings
What a great rendition of an old standard - the seasoning is so jazzed up you'll forget the dish is low in fat.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®
2 teaspoons dry mustard
1 (12 ounce) can evaporated skim milk, in all
½ cup nonfat cottage cheese
2 tablespoons all-purpose flour
½ cup chopped onions
1 cup chopped celery
2 cups small-diced potatoes
5 cups large-diced potatoes, in all
1 cup apple juice
3 cups vegetable stock, in all
¼ cup chopped fresh parsley
½ cup thinly sliced green onions
how to prepare
Combine the Seasoning Mix ingredients in a small bowl.
Place ¼ cup of the skim milk, the cottage cheese and the flour in a blender, and blend until smooth and creamy. Add the remaining skim milk, blend until thoroughly mixed, remove from blender, and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, small diced potatoes, 2 cups of the large diced potatoes, and 2 tablespoons of the Seasoning Mix. Stir and cook, scraping the bottom of the pot as a crust forms, for 5 minutes. Add the apple juice, scrape the bottom of the pot free of crust, and continue to cook until all of the liquid evaporates, about 10 minutes. Add 1 cup of the stock and the remaining Seasoning Mix. Scrape the bottom of the pot to clear all the crust, and transfer the mixture from the pot to a blender. Purée until smooth and return to the pot. Cook over high heat until a nice brown crust again forms on the bottom of the pot, about 8 minutes. Add 1 cup of the stock, and stir to clear the bottom of the pot of crust. Stir in the remaining 1 cup of stock and cook 1 minute. Add the remaining 3 cups large diced potatoes, cover, bring to a boil, reduce the heat to medium, and cook for 12 minutes, checking the bottom of the pot occasionally for sticking.
Whisk in the creamy mixture, bring just to a gentle boil to prevent curdling, remove from the heat, and blend in the parsley and green onions.
NOTE: Because the amount of starch in potatoes varies greatly, the soup may be a little too thick or too thin. Add more or less stock to get consistency you want.
Copyright 1993 by Paul Prudhomme