MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Martha's Buttermilk Potato Soup

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Soup
Recipe Preparation Level: moderate
    After the first harvest of new potatoes, Martha likes to make this simple soup of potatoes, buttermilk, caramelized onions, and dill. Heat the cold buttermilk simply by pouring it over the steaming hot potatoes. Use a variety of potatoes, such as ‘Gold Rush,’ ‘All Blue,’ and ‘Red La Soda,’ and savor the integrity and character of each.

    Accompany buttermilk potato soup with an open-faced sandwich of pumpernickel bread spread with a thin layer of butter, cucumber slices, and a drizzling of honey. Martha found the inspiration for this unusual yet delicious combination from a passage in Tolstoy’s “Anna Karenina.”

    BUTTERMILK POTATO SOUP
    Makes 4 servings

    2 pounds potatoes, such as 'Gold Rush,' 'Austrian Crescent,' 'All Blue,' and 'Red La Soda'
    1 teaspoon coarse salt, plus more to taste
    1 tablespoon unsalted butter
    1 tablespoon olive oil
    4 small onions, thinly sliced
    3 cups buttermilk
    1 tablespoon dill, roughly chopped
    Freshly ground pepper


    1. Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.

    2. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and sauté until golden brown and slightly caramelized, 10 to 12 minutes.

    3. Drain potatoes and let cool briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.



    OPEN-FACED BLACK-BREAD SANDWICH
    Makes 4 servings

    4 slices pumpernickel bread
    1 tablespoon sweet butter, softened
    1/2 English cucumber, thinly sliced on an angle
    1 tablespoon honey

    Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey.


Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.