*  Exported from  MasterCook  *
 
                            BERNESE POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter or Margarine
    1       md           Onion, chopped
    1       sm           Carrot, chopped
    1                    Stalk Celery with Leaves,
                         Chopped
    1                    Clove Garlic, minced
      1/4   ts           White Pepper
      1/4   ts           Dried Marjoram
    1       pn           Ground Nutmeg
    1 1/2   lb           Smooth-Skinned Potatoes,
                         Peeled and diced
    3 1/2   c            Chicken Broth
    1       c            Milk
      1/4   lb           Swiss Cheese, shredded
                         Salt
 
   In 3-4 quart saucepan over medium heat, melt butter.
   Add onion, carrot, celery and garlic, and cook,
   stirring often, until soft but not browned. Mix in
   pepper, marjoram, nutmeg, potatoes and broth. Bring to
   a boil, cover, reduce heat slightly, and boil gently
   until potatoes are tender, 25-30 minutes. Puree soup,
   about half at a time, in blender or food processor
   until smooth. Return to cooking pan. Gradually blend
   in milk and reheat until steaming hot. DO not boil.
   Stir in cheese, about 1/4 cup at a time, until it is
   smoothly melted into soup. Taste, and add salt if
   needed. Serve immediately.
   
   Source: Medford Mail Tribune, 30 November 1993
  
 
 
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