Fall and winter, a time when ol' Jack Frost can invade you right down to the bone. A time when storms gather and, so it seems, have a knack for following you. A time when the day just doesn't seem to have enough hours in it for you to accomplish all you need. Sit back, take a deep breath and... eat!
For those who are fan of the acclaimed television series Downton Abbey, you know very well how the seasons of fall and winter can be chilly and gloomy. So what did the fine people of the Edwardian era do, they made soups. The soups of choice were rather hearty and often of the creamed variety. At the Abbey's these soups also had to be rather simple to prepare as they were just one course of many.
This is a very rustic soup. It is also a very simple soup which does not take a lot of time to prepare. If you can bake a potato, you can make this soup. One important aspect of this soup for both taste and texture is that you want to leave the skins of the potato intact. Don't peel them. You can, of course, make this soup even less time consuming by using leftover baked potatoes!
For more on the food of Downton Abbey, visit the free Facebook page called The Food of Downton Abbey!
Ingredients needed to make Rustic Baked Potato Soup (serves 4):
- 4 baked potatoes, skin left on
- 4 cups chicken stock
- 1 cup cream
- 4 green onions, minced
- Salt and pepper to taste
- Roughly cut up the baked potatoes, skin and all.
- Place the potatoes into a food processor and puree. Yes, it will be very thick.
- With the food processor running, add the cream and continue to puree. Your mixture will be very sticky and dough-like.
- In a medium pot, bring the chicken stock to a boil.
- Whisk in the potatoes, green onions and salt and pepper.
- Lower the heat to a simmer and cook and whisk the soup 5 minutes.
- Ladle into serving bowls and serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.