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March 10, 2007
Potato Soup With Buttermilk Biscuits
There's nothing like a warm, creamy, potato soup! It's comforting and oh so good! Throw in some buttermilk biscuits and you've got comfort food to a tee!
What You'll Need For The Potato Soup:
3 small potatoes, peeled and cut into rounds
Extra virgin olive oil
1/2 of a large yellow onion, chopped
1/2 of a large leek, chopped
1 large celery stalk, chopped
2 large potatoes, peeled and cubed
Sea salt
Freshly ground black pepper
2 tablespoons of butter
1 cup of heavy cream
2 cups of skim milk
Peel 3 small potatoes and slice into rounds. Bring to a boil and cook until tender. Drain and mash. Set aside.
In a medium sized pot sauté onion, leek and celery until tender. Stir in cubed potatoes a little sea salt, some freshly ground black pepper and cook for about 2 minutes. Add butter and let melt. Once butter is melted stir in heavy cream and skim milk. Cook for 30 minutes and then stir in mashed potatoes to help thicken the soup. Cook for an additional 30 minutes and serve warm.
Makes 2-4 servings.
What You'll Need For The Buttermilk Biscuits:
3 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of transfat free vegetable shortening
2 cups of buttermilk
Butter, melted (optional)
Preheat oven to 425 F.
Mix flour, sea salt, baking soda and baking powder in a large bowl. Cut vegetable shortening into the flour mixture. Stir in buttermilk until dough forms. Turn out onto a floured surface and knead a few times. Roll out dough with a rolling pin and cut biscuits with a glass or biscuit cutter. Place onto a baking pan that is lined with a Silpat or parchment paper. Brush the tops with melted butter if desired. Bake for 12-15 minutes until golden brown.
Makes about 15 biscuits.
Posted by Dianne at March 10, 2007 11:33 AM
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