This is a variation on a soup I made a lot many years ago. A friend of mine gave me the idea. I don’t remember making it since I’ve moved to North Carolina from California and I’ve been here seven years. I used to make it all the time! In any case the reason I finally made it again is because Wandering Coyote and then Bob both made similar soups recently. Wandering Coyote’s blog is here.
In any case I, as usual did my own thing today and did something different from both Wandering Coyote, Bob and my own variation from the past.
- 6 medium sized red potatoes washed and cut up but not peeled (potato peels are very good for you and I happen to think they add flavor too. Red skins are also pretty)
- 1 large onion
- 10 cloves garlic
- 3 sprigs fresh rosemary
- 48 oz vegetable stock
- 1 lb low fat cottage cheese (get creative here. I’ve used fresh goat cheese instead, also)
- Salt and pepper to taste
I threw all the ingredients except the cottage cheese into a pot with the stock. I cut the potatoes and onions in fourths. Garlic went in whole but peeled, of course. I took the rosemary leaves off the stems. I boiled everything until the potatoes were just starting to fall apart.
I let it all cool for a bit and then pureed the whole shebang in a blender while adding the pound of cottage cheese.
OMG!! Why in hell did I take so long to make this again…it’s heavenly! I couldn’t stop eating it. Thanks WC and Bob for putting it back in my head.
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#1 by Sandy Naiman - October 19th, 2009 at 06:58
Hi Monica Jane,
This is one I’m going to make. Do you think it would work with “No Fat” Cottage Cheese? It looks like a great Winter soup!
Thank you. I love your recipes.
xox
sln
#2 by monicajane - October 19th, 2009 at 09:19
absolutely yes! I originally made this with no cheese or cream whatsoever–just stock..and it was still very creamy and delicious. I add the cheese only because I desperately need protein. I am hypoglycemic and if I don’t add something highly protein filled to a heavy duty carb like this I don’t do well.
#3 by Bob - October 20th, 2009 at 13:22
Looks awesome! I agree, peels do add flavor. It’s a rich, earthy umami kind of thing. I love it.
Heh, thanks for the shout out. I’m always happy to inspire people to make stuff they wind up liking.
#4 by monicajane - October 20th, 2009 at 13:24
this soup definitely had the umami thing going…couldn’t stop eating it and in general I’m not one to overeat. thanks!
#5 by Wandering Coyote - October 20th, 2009 at 21:42
Ooooh, I LOVE the idea of using cottage cheese in this instead of cream – that is a real stroke of genius, MJ! I’ll have to keep that in mind for future cream soups I might make.
Thanks for the shout out!