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Minestrina Di Patata (potato and onion soup) Recipe

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This recipe for Minestrina Di Patata (potato and onion soup) is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boiling potatoes paired and roughly chopped
One small chopped onion (1/2 cup)
3 tablespoons butter
4 tablespoons oil
¼ cup finely chopped carrot
¼ cup finely chopped celery
½ cup grated Parmesan cheese
2 cups milk
1 teaspoon salt
Two or more cups of chicken broth
Directions:
Directions:
Boil potatoes in just enough water to cover in a large pot. Cook for about 20 min. until tender. Run potatoes and liquids through food mill and put back into pot. Put onion butter and oil into the pan and sauté until onions turn pale golden add carrots and celery and cook 2 to 3 more minutes and vegetables students cook over medium heat adding Parmesan, milk and salt and enough broth to achieve desired consistency. Bring to a boil lower heat and cook for two or 3 min. stiring constantly. Serve.

 

 

 

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