Tuesday, March 29, 2011


4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives
In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

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