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Рецепт Potato Soup With Black Bread Sandwich

by Global Cookbook

Ингредиенты

2 lb potatoes see * Note 1 tsp coarse salt 1 Tbsp. unsalted butter 1 Tbsp. extra virgin olive oil 4 sm onions sliced thin 3 c. buttermilk 1 Tbsp. dill minced

Coarse salt     Freshly-grnd black pepper 4 slc pumpernickel bread 1 Tbsp. sweet butter softened 1/2 x English cucumber thinly sliced     on an angle 1 Tbsp. honey

Инструкции

1. Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda".
2. Place potatoes in a medium saucepan, cover with cool water, and add in 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 till fork tender, 10 to 20 min.
3. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add in onions. Reduce heat to medium, and saute/fry till golden and slightly carmelized, 10 to 12 min.
4. 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.
5. Drain potatoes and let cold 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 c. buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich.
6. Makes 4 servings.

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