Ingredients
1 text only
Directions
Get out a pot about the size of the amount of soup you want to make.
Fill it about 1/2 full of water. Peel and dice potatoes into bite
size chunks, about 1 medium size per person. Put them into the water.
Dice a medium size onion, add to the pot. Peel a couple of carrots,
slice then thin to cook in about the same amount of time as the
potatoes. Bring to boil on the stove, turn down and simmer. Season
with salt and pepper to taste. (Lots of pepper, for my taste). When
the potatoes and carrots are soft, add 1 can of evaporated skim milk.
I do not thicken the soup with anything, but I do cook the potatoes
till they are quite done. I put diced cheese into the bowls, ladle
the hot soup into the bowls. If you used a low fat cheese, you could
do this too, or you can skip the cheese. Also, to make a more filling
soup, I add "rivells" to my soup (for a low fat soup, you would have
to use egg substitute). Take 1 or 2 eggs, beaten slightly, add 1
half eggshell full of milk, and salt to taste, then flour to make a
fairly stiff dough, drop little bits of this from a fork into the
boiling soup. If you add the rivells just after the soup boils, they
will be done when the potatoes are done, proceed with the evaporated
milk, etc. The above soup would have no fat, (except the rivells
version) till you add the cheese. Oh, yes, if I have celery, I throw
in a stalk or two diced with the onion and carrot. You can't make
anything any simplier.
Posted by Julene Nash. Courtesy of Fred Peters.
Servings: 6 servings
Potato Soup (Low Fat) Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into history, in fact as far back as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Closer to modern times, there were two interesting recipe books which appeared in the 14th Century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. During the succeeding few centuries, the rich and powerful families of the West tried to offer the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookery books are starting to become popular mostly as a result of increased literacy, more leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Potato Soup (Low Fat) recipe.
