Busters Recipes

Chilled Potato Soup

An elegant garnish for this sophisticated soup is some
fresh dill and a chilled, cooked asparagus spear.
2 cups water
2 cups cubed, peeled potatoes
1/2 cup sliced green onion
1 tablespoon instant chicken bouillon granules
1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon,
crushed
1 clove garlic, minced
1/8 teaspoon pepper
1 cup buttermilk
Fresh tarragon or fresh savory (optional)
In a large saucepan combine water, potatoes, green onion, chicken bouillon
granules, tarragon, garlic, and pepper. Bring to boiling. Reduce heat and
simmer, covered, for 20 to 25 minutes or until potatoes are very tender.
Cool.
Drain the potatoes, reserving the liquid. Mash potatoes. Gradually stir in
the reserved liquid. Stir in the buttermilk. Transfer mixture to a bowl;
cover and chill for 4 to 24 hours.
To serve, ladle chilled soup into bowls. If desired, garnish each serving
with additional tarragon or savory. Makes 6 to 8 servings.