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Knife Sharpening

1st Monday of every month
11:00am-2:00pm
$5.00 per knife.
Paring knives are $3.00


Normal Store Hours

Mon - Fri 10:00 - 6:00
Sat. 10:00 - 5:00
Sun. 12:00 - 5:00

Welcome to the Western Reserve School of Cooking

Tip

Use both Russet and Red Bliss potatoes for the best flavor and texture when making a poatato soup.  The starchy Russett potato will break down during cooking to help thicken the soup.  The unpeeled Red Bliss potato will give the soup a nice texture and rich flavor, not to mention a nice look.

Recipe


Catherine's Leek and Potato Soup


Serving Size: 12


3 Tbs. Sweet butter
8 ea. leeks, white part only, sliced thin & washed
6 large baking potatoes, peeled and sliced (or see tip above)
6 cups defatted chicken stock, low salt
salt and pepper, to taste
fresh ground nutmeg, to taste
1 cup 1/2 & 1/2
1/4 cup fresh parsley, chopped

In a heavy soup pot melt the butter and add the leeks. Stir until tender, but not browned, about 15-20 minutes. Add the potatoes and the chicken stock. Bring to a boil, reduce to a simmer and cook until the potatoes are soft, about 30 minutes. Puree the soup until smooth. Season with the salt, pepper and nutmeg. Stir in the 1/2 & 1/2 and the chopped parsley.


Serve in soup bowls with warm crusty bread or rolls.

 

© Catherine St. John 1998