Potato soup with black bread sandwich

4 servings

Ingredients

Quantity Ingredient
2 pounds Potatoes; see * Note
1 teaspoon Coarse salt
1 tablespoon Unsalted butter
1 tablespoon Olive oil
4 smalls Onions; sliced thin
3 cups Buttermilk
1 tablespoon Dill; chopped
Coarse salt
Freshly-ground black pepper
=== BLACK BREAD SANDWICH ===
4 slices Pumpernickel bread
1 tablespoon Sweet butter; softened
½ English cucumber; thinly sliced
On an angle
1 tablespoon Honey

Directions

* Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda". 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. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey. 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 ¾ cup buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich. Makes 4 servings.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... " Per serving: 449 Calories (kcal); 9g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 14mg Cholesterol; 897mg Sodium Food Exchanges: 3½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1 ½ Fat; ½ Other Carbohydrates Recipe by: Martha Stewart

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