Not that I don't cook on other days.
But Thursday seems to be the "spend all night trying to create a fabulous meal" night.
Last week, I made pizza.
Tonight, I made potato soup (from scratch).
Now, not being a soup expert (but desperately wanting to become one), I thought I'd try a quick and easy recipe I found online.
There were only a couple of steps I didn't quite understand.
But the soup turned out pretty good!
(To ensure dinner wouldn't be a disaster, I played it safe with some barbecued chicken, store-bought rolls, and green beans on the side. Just in case the soup failed.)
The final step of the soup called for parsley. All I could find at Smith's was Italian parsley (from Mexico).
Is there a difference between Italian and regular? I assume there must be. . .
But. . . I don't like Italian parsley. I only used a little bit, and it was SO strong. Thankfully, I'd already eaten enough of the soup to know that it was good without the parsley.
Here is Mother's Potato Soup. It's pretty good.
Um. What's a "rivel"? and how do you cut it into soup??
3 comments:
I think I will try this. I like that it has very little milk in it...probably just enough to make it creamy. I love how you like to try new recipes!! Lucky Tyler!
And I have no idea what a rivel is. I've never heard of that!
Jill-- It was really good. But I think it had too much flour in it. And I'm not sure what the egg does-- honestly, before adding the "rivel" and the egg and milk, the soup smelled delicious. I kind of wonder what would have happened if I'd just added a few tablespoons of flour and a half cup of milk. I'll try it again next week and let you know what I think.
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