Potato skin soup

6 servings

Ingredients

Quantity Ingredient
1 Onion, chopped
4 tablespoons Butter
4 cups Stock made from chicken or beef bones or bouillon
Cubes
Light cream if necessary
Parsley or chives to garnish
* Wash the potatoes carefully and peel, not too thinly.
Put the peeled potatoes in cold water and reserve for
Other uses.

Directions

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.

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