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March 1999 Issue
March -- the month of the beginning of spring and St. Patrick's Day!
by Victoria Smith
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Irish Potato Soup

  • 2 tablespoons margarine
  • 2 medium onions
  • 3 large potatoes, peeled
  • 5 cups milk
  • 1 clove garlic, crushed
  • 2 blades mace
  • salt and pepper
  • 1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together
  • 1/2 cup evaporated milk
  • Chopped chives to garnish
Melt the margarine in a heavy pan.  Add the thinly sliced onions and potatoes.  Toss well in the margarine.  Lay a piece of waxed paper or aluminum foil down over the vegetables, tucking them in.  Prevents drying out.

Cover the pan with a lid and allow the vegetables to soften for 10 minutes over a slow heat.  DO NOT BROWN THEM!  Remove the paper or foil and add the milk and all the other ingredients except the evaporated milk and chives.

Simmer for 1/2 hour.  Remove the thyme, parsley, and bay leaf bundle, and sieve the soup.  Reheat in a clean saucepan.  In the bottom of each soup cup put a tablespoon of evaporated milk and a good scatter of chives.  Pour in the hot soup and give it one stir.

  • Yields: 6 servings
  • Preparation Time: About 40 minutes

And may you be in Heaven half an hour before the Devil knows you're dead!  My Mom says that.

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