INGREDIENTS:
4 tablespoons (1/4 cup) butter
4 pounds potatoes, peeled and sliced
1 medium onion, finely chopped
1 teaspoon sweet paprika
1 cup milk
1 cup light cream
½ pound Munster cheese, grated
Salt
1 avocado, sliced
DIRECTIONS:
In a large, heavy saucepan heat the butter and stir in the paprika. Add the onion and potato. Sauté over moderate heat until the onion is softened and the potato is transparent. Pour in 4 cups water, bring to a boil, and simmer over low heat, uncovered, stirring occasionally. When the potatoes are soft (after roughly 1 hour of simmering), add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate. Stir the cheese into the potatoes, season to taste with salt, and serve immediately. Serve with 1-2 avocado slices on top.
Servings: 6-8
selected by Kara
8 comments:
I think this soup was my first excursion into Ecuador, culinarily or otherwise, and it was fun and easy. Maybe it's the Polish peasant genes talking, but I'm always happy to eat potatoes!
The recipe was very easy, and the house smelled incredibly comforting, kind of like pierogies. My potatoes softened much faster than the recipe called for, so the process was quick. The combination of potatoes and cream created a soft, velevety texture, no mashing needed, and the cheese didn't blob up, like it sometimes does in fondue.
When the potato-onion mixture was done cooking down, though, I found it bland and added more salt than I would have expected. Still searching for flavor, I added black and red pepper and then threw in some garlic. I don't know if I should have used a more flavorful paprika, but it definitely needed a little more spice. Also, all that butter, cream, and cheese made me a little fearful of a late-night heart attack, but we're still breathing!
Otherwise, this was a tasty, hearty, incredibly filling dinner. (One bowl was more than enough!) If I made it again -- and I would wait for a blustery, snowy day -- I'd try a sharp cheddar cheese for a little extra bite. Thanks, Kara!
Amy, I'm so glad you wrote in! I mean, the club is called "Food Among Friends"...so I was ready to conclude that either nobody likes soup, or I have no friends!
I had the same thought about serving the soup as an app next time. It was so hearty that I would even serve it in a shot glass as an amuse-bouche, rather than going full bowl. I have this concept in my head for a Chanukah party menu, and this soup could stand in as a "liquid latke" of sorts.
I cooked the soup on Sunday and had it again tonight. My husband said the same thing as Feffer and Amy that the soup was blend, but I only added a little bit of salt since the munster cheese already has salt in it, so I thought that it was because of that. I enjoyed it very much. I had the soup without slices of avocado the first time (simply because I forgot to buy it!!) and today I put some on the soup and it was very tasty!! I took a picture of the soup, so as soon as I find the time to upload (I know, it doesn't take much time...), I will send the photo to Laura. Amy, thanks for the dessert recipe. It sounds very very yummy!!! I have to try that.
I can't believe that I totally forgot to add my comments! I am losing my mind. I made the soup on Sunday night. I just couldn't pass up a bunch of potatoes, onions and cheese!!!! The recipe sounded so good to me.
Like everyone else, though, I was so disappointed with the blandness of the soup. It was super easy to make, very hearty and texturally appeasing but overall a total dud in terms of taste. The cheese didn't add anything either (and I'm never one to say no to extra cheese). I think the sharp cheddar is a great idea.
Overall, a great, easy recipe but it's a dish that definitely needs some kick.
I agree that the end result of the soup didn't quite justify all the fat that went into it. I used a pint of half and half instead of the milk and cream, and amazingly, was able to find kosher shredded muenster at the store, but I think I would have been happier without adding the milk/cream. The soup already had a natural creaminess from the potatoes - maybe just a splash of milk instead of 2 cups would have been better. I didn't find it as bland as everyone else, though. I did add quite a bit of salt before serving since it didn't have too much other seasoning.
The best part, though, was the smell of potatoes and paprika cooking. My grandmother is Hungarian and it was a great sensory memory of being in her house where paprika is plentiful!
I have a picture of my best little taster eating the soup (she is learning to use a spoon) so I will send that along.
I agree that the end result of the soup didn't quite justify all the fat that went into it. I used a pint of half and half instead of the milk and cream, and amazingly, was able to find kosher shredded muenster at the store, but I think I would have been happier without adding the milk/cream. The soup already had a natural creaminess from the potatoes - maybe just a splash of milk instead of 2 cups would have been better. I didn't find it as bland as everyone else, though. I did add quite a bit of salt before serving since it didn't have too much other seasoning.
The best part, though, was the smell of potatoes and paprika cooking. My grandmother is Hungarian and it was a great sensory memory of being in her house where paprika is plentiful!
I have a picture of my best little taster eating the soup (she is learning to use a spoon) so I will send that along.
P.S. I came home late last night, and my husband had reheated the leftovers for dinner, which was very sweet, but I wasn't a part of the preparation. I don't know whether he let it boil too long or this is typical of this recipe, but it was basically mashed potatoes. Very thick. As in, I used a fork. Did anyone else have that experience?
I ended up using large chunks of queso fresco (fresh cheese) instead of the munster. This is more traditional. The end result was really good. Everyone loved it.
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