Irish Potato Soup
|Parsley||8 Ounce (1 Bunch, Tied With 1 Sprig Thyme And 1 Bay Leaf)|
|Thyme sprig||1 (Tied With 1 Bunch Parsley And 1 Bay Leaf)|
|Bay leaf||1 (Ties With 1 Sprig Thyme And 1 Bunch Parsley)|
|Potatoes||3 Large, peeled|
|Milk||5 Cup (80 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Chopped chives||3 Tablespoon (For Garnishing)|
Melt the butter in a heavy pan.
Add the thinly sliced onions and potatoes.
Toss well in the butter.
Lay a piece of wax paper or aluminum foil down over the vegetables, as if to tuck them in.
This will keep them from drying out.
Cover the pan with a lid and allow the vegetables to soften over a slow heat for about 10 minutes.
On no account must you let them brown or you will destroy the bland flavor.
Now remove the paper (or foil) and add the milk and all the other ingredients except the evaporated milk and chives, which are only for final decoration.
Simmer for a half hour.
Discard the thyme, bay leaf, and parsley and sieve the soup.
Reheat in a clean saucepan.
In the bottom of each soup cup put a tablespoon of evaporated milk and a good scatter of chopped chives.
Pour the hot soup on top and give it one stir.