|Potato Cheese Soup|
Starts with 1.5 lbs. of white potatoes.
Cover with stock, add a sliced leek and a whole head of garlic (peeled), simmer till tender (about two hours). Let cool. Add 6 ounces grated hard cheese (I used our Connor Abbey).
Whizz with the immersion blender. Add a 1/4 cup of cream and a couple shakes of Tabasco.
Secret ingredient. Six spicy pre-cooked Crawdaddies. Should have gotten a dozen! Reheat on low.
|Potato and Crawfish Soup|
I may have fished out my ration before service. Cook's privilege.