Recipe description
Savory potato soup with white sauce and peas
This recipe is for a pot luck dinner featuring bread & soup. We wanted
to make a rich, thick soup that would be satisfying and comforting on a
winter's afternoon. This recipe uses steamed potatoes, which should be just
cooked through and still firm.
Recipe source information
Original recipe1.
Ingredients
Soup base
- 15 g dried onion
- 1/2 teaspoon light vegetable oil
- 2 liters water, divided
- 80 g dried potato flakes
- 60 g soy flour
Soup finish
- 750 g steamed potatoes, peeled and chopped
- 1 15 ounce can of sweet peas, drained (256 g)
- 1 tsp salt
- 1/2 tsp ground black pepper
Method
Equipment list
- Four quart saucepan
- Immersion blender
- Strainer
- Large spoon
- Silicone spatula
- Crock pot (optional, for serving)
- Ladle (optional, for serving)
Procedure
- Combine oil and dried onion in saucepan. Heat over medium heat until the
onions begin to darken. Remove from heat, add 1 quart of water, and stir to
loosen onions from the bottom of the pan. Simmer until onion is soft and
translucent.
- Remove from heat, and blend the onions until a caramel-colored broth
forms. Strain out any remaining onion flakes and bring back up to
temperature.
- Stir in the soy flour and potato flakes to the onion broth. Remove from
heat and blend with stick blender until the soup base starts to hold
bubbles. Return to heat, making sure the soup does not come to a boil.
- After 15 minutes, taste. If the flour tastes cooked and the potato
texture is smooth and not gritty, add potatoes and remaining water. Stir
the potatoes and peas in gently to combine. Add salt and pepper, and season
to taste as needed.
- (Optional) Serve in crock pot.
Nutritional information [CCRA]
Makes 8 servings
Serving Size 418 g
Amount Per Serving
Calories 175
Calories from Fat 10%
Total Fat 1.1g 2%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrates 33.6g 11%
Dietary Fiber 6.5g 26%
Sugars 6.0g
Protein 8.8g
Vitamin A 8% Vitamin C 80%
Calcium 5% Iron 10%
Nutrition Grade A
Percentages are daily allowances based on a 2000 calorie diet
Notes
1Need to cross-reference to make sure there is no accidental
duplication.