Recipe - Mashed Potato-Thyme Soup

2 tablespoon Unsalted butter
1 md Onion, minced
2 Scallions, white part only,
thinly cut or sliced up
3 Shallots, minced
2 One half cup Homemade veg. stock
2 teaspoon Finely chopped fresh thyme
or tarragon (I won't have
fresh, but will soak some
of my homegrown dried
herbs)
2 cup Firmly packed smooth
homemade mashed potatoes
One fourth cup Dry white wine
Salt and pepper to taste
3 tablespoon Chopped fresh chives to
garnish, optional

(variation of recipe in The International Spud cookbook)

In heavy 23 quart saucepan over medhigh heat, melt the butter. Add the
onion, scallions and shallots; cook, stirring, until soft but not browned.
Stir in the stock and herb and bring to a boil, stirring occasionally.

Gradually stir in the potatoes, a cup at a time. Bring to a second boil.
Reduce heat to low, stir in the wine; simmer 5 minutes, stirring
occasionally. Season with salt and pepper.

Serve in bowls, garnished with chives if desired (and available!)

Posted to JEWISHFOOD digest V97 #050 by cofarb@aiusa.com (Mark Cohen) on
Feb 14, 1997.