There is so much going on at the machine shed; cooking classes, demonstrations, tractor rides, and more! Today we learn how to prepare some Machine Shed classics! For more information, visit www.machineshed.com.nn nnBaked potato soupnn nn1 qt chicken stock 1 qt milknn½ # bacon (diced) 1 C heavy creamnn2 ½ # red potato (diced) 1 medium Onion (diced)nn3 stalks celery (diced) ¼ cup fresh chopped parsleynnSalt and pepper to tastenn nnRouxnn8 oz margarine 8 oz flournn nnIn a small sauce pan make your roux by melting your margarine over medium heat. Stir in flour allow to cook for 1 -2 minutes. Boil diced potatoes untl tender but not falling apart drain and set aside. In a least a 4 quart stock place cook bacon over medium high heat. When it begins to brown add celery and oinions and sauté till celery begins to soften. Turn to medium. Drain grease from pan. Add milk and chicken stock stirring regularly. Don’t let it boil, when it begins to bubble around the edges use a wire whip and add roux until thickened. Stir in heavy cream and parsley, gently stir in potatoes. Salt and pepper to taste. Makes approx. 1 gal so invite your friends.
across. >>> if we had smellvision, you would love to smell what is >> just the stuff blowing around the edges, see the bubbles? another second before we are ready. >> one of the fun things is that you use red potatoes. you don’t have to take the skins off. >> a lot easier to make the mash. it sticks on the beater if you are using the hand beater. >> i love read potatoes. knew you really have to work that in. stir real nice. >> as long as you have it to the right temperature. you don’t wt a rolling boil. see how it is starting to thicken? you want to it to start thickening. >> i love that soup pot you have. need a nice big one. >> nice large one for meals. >> they want comfort food. a lot of really great comfort food. >> pies desserts cakes. lots of potatoes. you want to stir them in. >> you still want them chunky. add the heavy cream? >> that is yumy. i love the way you garnish it, too.
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