9.11.10

Truffled Potato Perogy Soup

I made perogies for The Daring Cooks challenge a while ago and, although the perogies were wonderful, the dough was rolled to thinly for keeping well in the freezer.  They would break up when boiling and I discarded a lot of nice food.

Then I had a bright idea!  How about using them in soup.  If they burst and spilled their contents, it would just add to the flavour of the soup.

I used my homemade duck broth from this post.  And my perogies from this post.   When I made one of my batches of perogies, I added a dollop of black truffle sauce to the mashed potatoes.  The result was divine.  The truffle flavour actually came out nicer in the soup than they did when I served the perogies in the traditional style with sour cream.

I brought the broth to a boil.  Salted to taste.  Plopped in the perogies and continue to gently simmer until they were done.  There is a nice glisten of duck fat on the surface and the flavour was amazing.

9 comments:

  1. OMG I would kill to taste this! Very original.

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  2. Nothing says the prairies to me more than perogies.

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  3. Brilliant idea indeed! Sounds delicious!

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  4. What a delicious use of past recipes! Sounds and looks really really good Sarah!

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  5. I'm very very impressed. Do you have leftovers?

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  6. That looks fabulous! And comforting...and a great way to use perogies!

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  7. Hello, Brilliant idea indeed!
    Very nice
    Thanks for the recipe!
    Have a nice day

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  8. cela me semble délicieux jolie recette
    bonne soirée

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  9. This sounds so incredible. Duck is something I have very little experience with but absolutely love to eat - so your duck broth is very compelling.

    Cheers to a wonderful idea and thank you for sharing your perogie recipe.

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