Prep Time: 15 mins
Total Time: 55 mins
About This Recipe
“A somewhat comfort food. This, as almost any hot soup, is good on those chilly fall and winter nights.”
2tablespoons butter or 2tablespoonsmargarine
3beef bouillon cubes
1potato, cup up
2teaspoonswhite wine vinegar
1/2 cuplight cream
cubed cheese( your choice)
Saute onions until tender and golden.
Add Oxo cubes, boiling water, tarragon& potato.
Simmer, uncovered, until potato is cooked (20 min?).
Puree in a blender or use a hand blender if available.
Return to pot, add vinegar and bring to a boil.
Reduce heat, stir in cream (salt& pepper and some green parsley as well).
Serve and top with cheese cubes and chopped peanuts.
“Awesome.Loved the addition of the peanuts for garnish.I made this as written, just adding a bit of salt and pepper.We thouroughly enjoyed this and look forward to having it again.Thanx!”
“that was the best soup ive ever had.now i make it for my family twice a month”