Preparation for tonights meal began on March 27, 2010 when I paid my $40.00 for plot 23 at the College of Southern Idaho's Community Garden.
Recipe:
6-8 cubed potatoes
1 stalk celery sliced
1 diced onion
salt to taste
3-4 cups milk
1 to 2 T corn starch
4 tsp butter
1 T. parsley
pepper to taste
Boil potatoes till barely soft with onion and celery. Drain water and add to milk. Mash part of the potatoes to thicken soup, add 1-2 T. corn starch, butter, parsley, pepper, salt. Let simmer until potatoes are soft.
The meal in pictures...
...and the finished product was better than I had dreamed it would be... topped off with some home made guacamole dip left over from yesterday's lunch (thanks to the Martinez family) and a glass of cold Crystal Light.