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Picture from restaurant.recipes |
Potato Soup Bennigan’s
Style
Ingredients:
1 tablespoon ham base
1 tablespoon ham base
32 ounces chicken base
6 tablespoons
margarine, divided
¼ pound yellow onion,
diced
1 pound potatoes,
diced
¾ teaspoon ground
black pepper
1 ½ ounce all purpose flour
1 cup milk
Preparation:
Chopped green onion
tops for garnish
Combine ham and chicken
bases in a saucepan and whisk until no lumps appear.
Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent.
Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent.
Add potato and pepper
and stir until completely mixed.
Add chicken and ham
stock and stir until mixture begins to boil.
Microwave, while mixture is boiling, the remaining 3 tablespoons margarine 20 seconds or until melted.
Microwave, while mixture is boiling, the remaining 3 tablespoons margarine 20 seconds or until melted.
Whisk flour into
melted margarine and stir until it forms a roux into the stock.
The soup will start to
thicken. Bring soup back to a boil, then slowly add the milk, whisking
constantly.
When milk is
incorporated remove from heat.
Garnish with chopped green onion tops, shredded cheddar, and serve hot.
Garnish with chopped green onion tops, shredded cheddar, and serve hot.
You can combine this
amazing recipe with some others from our collection.
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