From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine all ingredients except cream and celery salt. Cook in an uncovered pot beginning with a hot fire. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick. Stir occasionally. While cooking, mash potatoes against side of pot. It takes this about 2 hours to cook down to proper thickness – quite thick. Immediately blend small amounts at a time in electric blender just until smooth. Do not over blend. Chill. This base will keep in the refrigerator for a week if placed in a tightly covered jar and then used as you or your guests can assimilate the "extra pounds." This is very rich, but oh so good! Makes 2 quarts base.
To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving. Serve very cold. A dash of celery salt should top each serving.
SERVINGS: 16 - 20
- 2 (14-ounce) cans beef broth
- 2 (14-ounce) cans chicken broth
- 2 bouillon cubes (chicken or beef)
- 2 cups water
- 1 (2-pound) package frozen, whole new potatoes
- 1/2 teaspoon marjoram
- 1 teaspoon basil
- 1 (8-ounce) package frozen, chopped onions
- 1 teaspoon dehydrated parsley flakes
- 1 teaspoon tarragon
- Salt and pepper to taste
- Breakfast cream, 3/4 to 1 cup per serving
- Celery salt
TO PREPARE:
Combine all ingredients except cream and celery salt. Cook in an uncovered pot beginning with a hot fire. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick. Stir occasionally. While cooking, mash potatoes against side of pot. It takes this about 2 hours to cook down to proper thickness – quite thick. Immediately blend small amounts at a time in electric blender just until smooth. Do not over blend. Chill. This base will keep in the refrigerator for a week if placed in a tightly covered jar and then used as you or your guests can assimilate the "extra pounds." This is very rich, but oh so good! Makes 2 quarts base.
To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving. Serve very cold. A dash of celery salt should top each serving.
SERVINGS: 16 - 20
