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1 russet potato peeled, cut into cubes., boiled for about 10 minutes. Drain, place in water w/ splash of lemon juice) and refrigerate.
In a saucepan make a roux. To that, add chilled chicken stock. Heat over med. heat until it starts to thicken. As it thickens, add a splash of heavy cream and the again drained potatoes. Add salt & pepper. Watch and stir.
Optional items: sliced red pepper, corn, leeks.
Serve and top with sprinkled paprika.
In a saucepan make a roux. To that, add chilled chicken stock. Heat over med. heat until it starts to thicken. As it thickens, add a splash of heavy cream and the again drained potatoes. Add salt & pepper. Watch and stir.
Optional items: sliced red pepper, corn, leeks.
Serve and top with sprinkled paprika.