RATNERS POTATO SOUP

from THE WORLD FAMOUS RATNERS MEATLESS COOKBOOK by Judith Gethers and Elizabeth Lefft, Bantam Books, 1975

Ingredients

• 6 potatoes, peeled and quartered
• 3 onions, sliced
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped parsley
• 1/2 cup tomato juice
• 2 quarts water
• 2 Tbl salt
• 1/2 cup baked onions*(see below)
• 1 Tbl chopped dill
• 1/2 cup clarified butter
• 1/2 cup all purpose flour

Directions

1. In a large kettle, combine potatoes, onions, carrots, celery, green pepper, parsley, tomato juice, water and salt. Bring to a boil, lower heat and simmer, covered for 40 minutes.
2. Stir in baked onions and dill. Blend thoroughly.
3. In a small skillet, heat butter. Add flour and stir over medium heat until flour is golden brown. Gradually add one cup of the hot soup to the flour mixture, stirring constantly.
4. Stir the flour mixture into the remaining soup.
5. Cook, stirring, over low heat until soup bubbles and thickens. Correct seasonings.

*BAKED ONIONS
1 cup clarified butter
3 lbs onions, peeled and sliced

Preheat oven to 350F. Stir butter into onions in a 9 x 13 baking pan. Bake for 1 1/2 hours, or until golden brown in color. Stir occasionally. Cool. Refrigerate till needed.
May be stored in refrigerator up to 2 weeks.

Submitted 6/13/05.
Source: RATNERS MEATLESS COOKBOOK
Submitted By: Thyme N Tide
ThymeNTide@aol.com
RATNERS POTATO SOUP