Which potatoes are best in soup please?
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| 1 | I've found a recipe for chickpea soup made in a crockpot. It's an American one and it suggests Yukon Gold potatoes. In the Googling I have done to try to find what I can substitute red and waxy potatoes are out, but I haven't found out what would be good to use. Our supermarket used to have a really helpful list of potatoes and their uses but they scrapped it. Thanks. calista - 2019-04-08 13:12:00 |
| 2 | If you want potatoes that will hold their shape Gourmandine potatoes, in a 1 kg box, are waxy and very well flavoured, and Perlas would be fine as well. If you want them to fall apart try Agrias or any main crop potato. davidt4 - 2019-04-08 13:25:00 |
| 3 | This gives a list of varieties and uses . . . https://www.wilcoxgoodness.co.nz/helpful-info/guides-and-var wasgonna - 2019-04-08 15:12:00 |
| 4 | Floury ones will come part, good if you want thick soup. Waxy hold their shape generally you use them for potato salad and boiled potatoes. lythande1 - 2019-04-08 16:36:00 |
| 5 | If you are blending, then any potatoes will go ok in soup rainrain1 - 2019-04-08 16:40:00 |
| 6 | Thanks everyone. I'm going for the floury ones so I can have some whole chickpeas left. Some of my soups end up as slightly liquid stews. Edited by calista at 6:20 pm, Mon 8 Apr calista - 2019-04-08 18:19:00 |
| 7 | I love van rosa red ones. They’re great for mash and baking, make the best chips with a crispy exterior and fluffy insides, and because I have them on hand I use them all the time in vege soups. I rarely if ever, buy any others. jonners2013 - 2019-04-08 19:04:00 |
| 8 | davidt4 wrote: Agrias are the only ones that are great for a steamed potato, and a potato salad or even a "baked potato" - as in oven baked chips. You do not need any baking paper for that - just fat and potato! and it never sticks - my favourite spud as you can tell by now :) And the ones I grow (Agrias) never fall apart - thank God! One of the few ones that don't. If you want "fall apart spuds" to thicken a dish then go for the terrible "Ilam Hardy". They sure as hell make a mess of any dish! Mainly because they have no taste whatsoever apart from maybe wall paper glue. But if you have a greatly flavoured stew it will suck it all up and you might really love the result. uli - 2019-04-08 19:59:00 |
