  A rule to remember in serving soup is that a swirl of sour cream may be stirred into any clear soup or cream soup before serving. Top cream of tomato soup, consomme or cream of mushroom soup with a spoonful of dairy sour cream before serving. With fish soups, season the cream with a bit of salt and ginger or curry powder. Potato SoupYield—6-8 Servings ¼ cup butter 4 cups potatoes, diced 1 cup finely cut celery 1 medium onion, chopped 1 pimiento, minced 2 tablespoons minced parsley 4 cups broth, stock, or bouillon ½ teaspoon paprika 1½ cups dairy sour cream Melt butter in a large saucepan and saute the potatoes, celery, onion, and pimiento until the onion begins to brown. Add the parsley and the stock or bouillon and simmer until the vegetables are thoroughly cooked. Season to taste. Remove from the heat and blend in the sour cream. Serve at once. |
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