Melba's Jammin' <barbschaller@earthlink.net> wrote:

> Novy Praha

I will let you know that this is a terrible, totally inexcusable grammar
mistake! Praha is feminine, ergo Nova Praha. Ha!

ObFood in Praha: Bramborová polévka. The recipe is from Time-Life
_Recipes: The Cooking of Vienna's Empire_, compiled by Joseph Wechsberg.

Bubba


Bramborová Polévka
Potato Soup

To serve 4 to 6

2 pounds (about 4 medium-sized) boiling potatoes
6 tablespoons butter
1 cup chopped celery
1/4 cup diced parsnips (1/2-inch dice)
1 cup finely chopped onions
1 cup diced carrots (1/2-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
1/4 teaspoon marjoram
1/2 teaspoon salt
Freshly ground black pepper
1/2 chopped mushrooms, fresh or dried (dried mushrooms should be soaked
and drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover,
then peel and dice them into 1/2-inch chunks. Melt the butter in a
heavy 4-quart saucepan or a soup kettle over medium heat. Add the
potatoes, celery, parsnips, onions and carrots. Let the vegetables
cook, uncovered, in the butter, stirring them occasionally, for about 10
minutes, or until they are lightly browned. Sprinkle the flour evenly
over the vegetables, then stir them until they are all well coated.

Add the stock, marjoram, salt, a few grindings of pepper and mushrooms.
Bring the soup to a boil on high heat, stirring almost constantly.
Reduce the heat to very low and partially cover the pot. Simmer for 25
to 30 minutes until the potatoes are tender. Taste for seasoning.

Serve in individual soup bowls or in a heated soup tureen.