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This article was published 24/9/2013 (1280 days ago), so information in it may no longer be current.
This week we have two responses for Aline Ludlow, who had a request for the wonderfully named More Than Potato Soup. Thanks to Linda Snider, who sent in a low-fat version, and to Lorna Zelinsky, who found the original recipe from a 1970s-era Homemaker's Digest. Lorna makes it often and usually doubles the recipe, serving it with garlic biscuits.
Trish Rawsthorne remembers a treat at her grandmother's house, something called "Hollywood bread," which her grandmother toasted and served with honey. Trish did some research and found that the bread was created by Eleanor Hansberry and sold as a diet food from the 1950s to the '70s because of its unique ingredients and very thin slices.
She would love to make this bread, which contained no sugar or shortening but a unique blend of eight vegetable flours (celery, carrot, cauliflower, cabbage, pumpkin, parsley, artichoke and lettuce), stone-ground wheat flour, skim milk, honey and molasses.
I have recently seen a vegetable bread in supermarket bakery sections -- though it has lost that fabulous name, with its suggestion of Liz Taylor on a slimming regimen -- but a homemade version would be great. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to email@example.com, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
More Than Just Potato Soup
From Homemaker's Digest
30 ml (2 tbsp) butter
1 medium onion, diced
2 large potatoes, peeled and diced
1 stalk celery, finely chopped
250 ml (1 cup) cabbage, diced
1 L (4 cups) chicken stock
125 ml (1/2 cup) whole milk
15 ml (1 tbsp) all-purpose flour
250 ml (1 cup) sour cream
salt and freshly ground pepper, to taste
fresh or dried dill
In soup pot, melt butter and saut© onion until wilted. Add potatoes, celery, cabbage and chicken stock and simmer for 15 minutes or until vegetables are tender. Remove 500 ml (2 cups) cooked vegetables and combine with milk, flour and sour cream in blender or in a bowl with hand blender. Blend until smooth and then stir back into soup and gently reheat. Taste for seasoning and add dill before serving.
Tester's notes: As advertised, this is a great potato soup with added flavours and a rich finish. I cut back on the sour cream slightly and still got a beautifully creamy soup.
Lower-Fat More Than Potato Soup
10 ml (2 tsp) margarine or butter
2 cloves garlic, minced
3 medium potatoes, peeled and sliced
1 small celery root (celeriac), peeled and diced
2 parsnips, peeled and sliced
150 ml (2/3 cup) water
1 L (4 cups) non-fat chicken broth
salt and pepper, to taste
In a pot, melt margarine and then add garlic, potatoes, celery root, parsnips and water. Simmer and cook 15-20 minutes, until most of the water has evaporated. Add broth, bring to a simmer, and continue cooking until vegetables are tender. Mash the soup with a potato masher to reach desired consistency. Season with salt and pepper, to taste.
Tester's notes: Even without milk and cream, this version has a nice texture and a lovely flavour. You can really taste the sweetness of the parsnips. (Whenever I make parsnips, I wonder why I don't make them all the time.) I ended up puréeing about half the vegetables with a stick blender and then mixing them back in. I used reduced-sodium chicken broth. Because I didn't find any celery root at my local store, I just added another parsnip.