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Al-Ahram Weekly 27 Jan. - 2 Feb. 2000 Issue No. 466 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 27 Jan. - 2 Feb. 2000 Issue No. 466
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Potato and cheese soup
By Moushira Abdel-Malek
Ingredients:
4 medium-sized potatoes
4 cups milk
2 onions (grated)
2 tbsp white flour
4 cups chicken or beef broth
1 tsp lemon juice
2 tbsp finely chopped parsley
1/4 cup butter
1/2 cup grated yellow cheese
salt + pepper + nutmeg
Method:
Wash the peeled potatoes and soak in salted water for 15 min-tes. Strain from water and grate them. Add to the onions, season with a pinch of salt and pepper and boil in one cup of water un-il the potatoes are well cooked. Process or blend until soft. Add to the broth, stirring continu-usly while boiling for 10 min-tes. Stir-fry the flour in butter. Remove from heat and add the milk whilst stirring. When it thickens and boils, add to the potatoes in broth, stir to blend well, then bring to the boil over medium heat whilst stirring con-tantly for 10 minutes. Add the seasoning to taste. Remove from heat. Add the lemon juice, cheese and parsley. Stir to mix. Serve hot with croutons..Optional: one tbsp of cream after removing from heat.
