Sunday, June 15, 2008

Nancy's Cookbook 2

About 5 years ago, my uncle had embarked on collecting all of our Grandmothers Italian recipes. He complied them into an entire cookbook, which he then gave all of us grandchildren a copy.

By popular demand, he's decided to print up some copies to sell, in a nicely bound form. He's asked me to contribute design duties, starting with a cover:

And with that, here's a recipe for Potato Soup:

4 cb potatoes
1 large onion sliced
1 clove minced garlic
1 tsp of olive oil
1 c sliced carrot
1 c sliced celery
4 c beef broth (or chicken stock)
1 bay leaf
3 med tomatoes peeled and chopped
Salt to taste
1/4 minced Italian parsley

8 slices of italian bread
1 lb mozzarella cheese
1/4 c parmesean cheese

In large pot, place the olive oil and the sliced onion, cook until golden brown. Add all of the remaining ingredients starting with the broth.Bring to a boil. Reduce heat; cover and simmer 20 minutes or until all of the vegatables are tender. Remove bay leaf from soup.

Meanwhile place bread on baking sheet. Toast in 350 F oven for 10 minutes; set aside. Slice the mozzarella cheese into 1/4 inch thick slices. Place soup into cups. Top each cup with bread and cheese. Place into oven and broil for a few minutes until cheese is melted.

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