print this recipe email to a friend Jazzy Potato Soup Makes 9 cups, enough for 9 appetizer servings What a great rendition of an old standard - the seasoning is so jazzed up you'll forget the dish is low in fat. Find this recipe and more in Chef Paul Prudhomme's Fork In The Road. ingredients 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic® 2 teaspoons dry mustard 1 (12 ounce) can evaporated skim milk, in all ½ cup nonfat cottage cheese 2 tablespoons all-purpose flour ½ cup chopped onions 1 cup chopped celery 2 cups small-diced potatoes 5 cups large-diced potatoes, in all 1 cup apple juice 3 cups vegetable stock, in all ¼ cup chopped fresh parsley ½ cup thinly sliced green onions how to prepare Combine the Seasoning Mix ingredients in a small bowl. Place ¼ cup of the skim milk, the cottage cheese and the flour in a blender, and blend until smooth and creamy.  Add the remaining skim milk, blend until thoroughly mixed, remove from blender, and set aside.  Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.  Add the onions, celery, small diced potatoes, 2 cups of the large diced potatoes, and 2 tablespoons of the Seasoning Mix.  Stir and cook, scraping the bottom of the pot as a crust forms, for 5 minutes.  Add the apple juice, scrape the bottom of the pot free of crust, and continue to cook until all of the liquid evaporates, about 10 minutes.  Add 1 cup of the stock and the remaining Seasoning Mix.  Scrape the bottom of the pot to clear all the crust, and transfer the mixture from the pot to a blender.  Purée until smooth and return to the pot.  Cook over high heat until a nice brown crust again forms on the bottom of the pot, about 8 minutes.  Add 1 cup of the stock, and stir to clear the bottom of the pot of crust.  Stir in the remaining 1 cup of stock and cook 1 minute.  Add the remaining 3 cups large diced potatoes, cover, bring to a boil, reduce the heat to medium, and cook for 12 minutes, checking the bottom of the pot occasionally for sticking. Whisk in the creamy mixture, bring just to a gentle boil to prevent curdling, remove from the heat, and blend in the parsley and green onions. NOTE: Because the amount of starch in potatoes varies greatly, the soup may be a little too thick or too thin.  Add more or less stock to get consistency you want. Copyright 1993 by Paul Prudhomme

Price: $3.00 Quantity: Meat Magic® 2oz. Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

« Back