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Рецепт Stuart Anderson's Black Angus Baked Potato Soup
by Global Cookbook

Stuart Anderson's Black Angus Baked Potato Soup
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Ингредиенты

  • 4 Tbsp. Butter
  • 1 Tbsp. Flour
  • 1/4 c. Instant potatoes
  • 1/2 tsp Basil
  • 1 dsh Tobasco
  • 1/2 c. Half and half
  • 1 med Onion
  • 2 1/2 c. Chicken stock
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1 lb Potatoes, peeled, cooked, and cut into 1/2" chunks
  •     Shredded cheddar cheese
  •     Crumbled cooked bacon, (or possibly bacon bits)
  •     Lowfat sour cream
  •     Sliced green onion

Инструкции

  1. My husbands Aunt worked in Hawaii at Stuart Anderson's Black Angus and she gave us this recipe....I am not sure how original it is, she may have tried to duplicate it.
  2. In a saucepan, heat the butter and saute/fry onion till transluscent, but not brown. Add in the flour to make a roux, and cook and stir for 5 min. In a seperate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tobasco. Gradually add in to the roux mix, stirring and bringing to a boil, then reduce heat and simmer 20 min, stirring often.
  3. Add in the diced potatoes to the soup, continue to simmer 5-10 min, stirring carefully without mashing the potatoes. Add in cream as desired for consistency. Garnish: Top individual bowls of soup with cheese, bacon, lowfat sour cream and onions.
  4. Note: You may use any toppings for garnish which you would normally put on your baked potatoes. Also, the recipe is supposed to be for 4-6 servings, but they wouldn't be very big. If you double it, it serves 4-6 generously.