Oh, the inhumanity; and with saint patricks day quickly approaching.
"...the marginal existence of a spud?"
harumph, I figured you had something to do with it.
A combination of potato haters, greedy landlords and the controlling English Goverment's dramatic reduction in Irish agricultural investments, primarly potatoes, led to increased unemployment and poverty resulting in to tens-of-thousands of victims developing typhus diseases and many of these dying, forcing many others to migrate,primarily to America, reducing the Irish population to 6.5 million by 1951 down from 8 million in 1841.
Potato and Herb Soup
1/4 cup butter or margarine 3 cups peeled and finely chopped potato 1 cup finely chopped onion 1 cup finely chopped green onion 5 cups chicken broth 2 to 3 teaspoons snipped fresh rosemary or thyme or 1/2 to 1 teaspoon dried rosemary or thyme, crushed 1/4 teaspoon salt Freshly ground black pepper 1 cup half-and-half of light cream
Step 1: Melt the butter or margarine in a large saucepan or Dutch oven.
Step 2: Add the potatoes, onion and green onions. Cover and cook, stirring occasionally, about 8 minutes, or till potatoes are just tender.
Step 3: Add chicken broth, rosemary or thyme, salt and pepper.
Step 4: Return to boil; reduce heat. Cover and simmer about 10 minutes or until potatoes are very tender. Cool slightly.
Step 5: Place half of the potato mixture in a blender container or large food processor bowl. Cover and blend or process till smooth; transfer to a bowl. Repeat with remaining potato mixture.
Step 6: Return all soup to the saucepan or Dutch oven. Stir in half-and-half or light cream. Cook and stir over low heat till heated through. Makes 6 servings.
Nutrition facts per serving: 227 calories, 14 g fat (8 g saturated fat), 36 mg cholesterol, 834 mg sodium, 20 g carbohydrate, 2 g fiber and 7 g protein.
Daily Value: 15% vit. A, 16% vit. C, 5% calcium and 6% iron. |
