20d • General
RECIPES - It Doesn’t Have a Michelin Star But It’s Come-Back Good
Down-home potato soup with meatballs
One thing you’ll learn about cooking from me is that grandma-style leaves lots of room for self-expression. Why? Because we don’t measure — we taste for accuracy. A pinch, a dash, a palm-full, and a smidgeon are all very exact directions when you learn to appreciate them.
So don’t get stuck in a rut, experiment a little, tweak a lot, and you’ll be surprised to find your own flair for cooking.
Let me share my latest dish…
You can start this dish with any basic recipe for potato soup. I always start with a stick of butter, diced onions, and chopped celery, which I simmer in my favorite soup pot.
I’ll season with fresh garlic, salt, pepper, and a couple of spoons of chicken base.
I add the diced potatoes, frozen meatballs, and a handful of chopped spinach.
Then I fill my pot with liquid — 1 part water to 2 parts milk.
Be sure to add additional seasonings of your choice if you desire. Cook on a medium/low heat until potatoes are tender. Just before serving, I’ll add a couple of tablespoons of sour cream to the mix.
All that’s left is to dish it up into bowls and top with your favorite croutons.
Enjoy!
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RECIPES - It Doesn’t Have a Michelin Star But It’s Come-Back Good
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