Recipe - Potato Peel Soup

2 qt Basic Chicken Stock; see *
Note
Potato peelings
Fresh herbs and spices; your
preference
Milk or halfandhalf
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Basic Chicken Stock" recipe which is included in this
collection.

Save the peels from washed potatoes and simmer them in the Chicken Stock
along with the chopped carrots, onions and celery. Simmer until all is
tender, about 30 minutes. Add fresh herbs and spices to your liking. Add
some milk or halfandhalf, then salt and pepper to taste. This is really a
very good soup, especially if you add fresh dill and parsley. This recipe
serves 8.

Comments: This one is really for the kids. Well, then again, maybe not. I
have always felt bad about throwing out potato peelings because I enjoy
them so. I make potato salad without even peeling the potatoes. Try this
trick for using the peelings, but you understand that the peels must be
placed in the soup stock just after you wash and peel the potatoes.
Otherwise, the peels will begin to discolor.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07221992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10071995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.