Picardy Soup Recipe
Heavenly, superb, outstanding, are a few words to describe Picardy Soup. I prefer to make Picardy Soup as a Side Dish for all my family get-togethers. Make this Picardy Soup for your family today to let them know that how much you love them.
Ingredients
2 cups (500 mL) raw potatoes peeled and diced
1/4 cup (60 mL) onions, minced
1/2 cup (125 mL) celery, diced
2 1/2 cups (625 mL) water
1 tsp (5 mL) salt
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour 2 cups (500 mL) milk
3/4 cup (200 mL) mild Cheddar, grated
1/2 tsp (2 mL) dry mustard
1 tsp (5 mL) savory
Grated rind of 1/2 a lemon
Salt and pepper to taste
1 19-oz (540 mL) can tomatoes
1/2 tsp (2 mL) sugar
Directions
Place in a 10-cup (2.5 L) microwave-safe bowl the potatoes, onions, celery, water and salt.
Cover and microwave at HIGH 15 to 18 minutes or until vegetables are tender.
Stir twice during cooking.
Place the butter in a 4-cup (1 L) microwave-safe bowl and melt 1 minute at HIGH.
Stir in the flour.
Mix well and add the milk.
Microwave at HIGH 6 to 8 minutes, stirring twice.
When creamy, add the grated cheese, dry mustard, savory and the grated lemon rind.
Stir well and add to the cooked vegetables.
(Do not drain; the water is part of the soup.) Add tomatoes and sugar.
Salt and pepper to taste.
Microwave at HIGH 10 minutes, stirring twice.
To serve, garnish with chopped parsley.
Cover and microwave at HIGH 15 to 18 minutes or until vegetables are tender.
Stir twice during cooking.
Place the butter in a 4-cup (1 L) microwave-safe bowl and melt 1 minute at HIGH.
Stir in the flour.
Mix well and add the milk.
Microwave at HIGH 6 to 8 minutes, stirring twice.
When creamy, add the grated cheese, dry mustard, savory and the grated lemon rind.
Stir well and add to the cooked vegetables.
(Do not drain; the water is part of the soup.) Add tomatoes and sugar.
Salt and pepper to taste.
Microwave at HIGH 10 minutes, stirring twice.
To serve, garnish with chopped parsley.
