Categories: Soups/stews, Vegetables, German 
      Yield: 6 servings 
  
      1    Onion, chopped                           *  Wash the potatoes 
      4 tb Butter                                   -carefully and peel, not too 
      4 c  Stock made from chicken or               -thinly. 
           -beef bones or bouillon                  Put the peeled potatoes in 
           Cubes                                    -cold water and reserve for 
           Light cream if necessary                 Other uses. 
           Parsley or chives to garnish    
  
  The peelings from 2 pounds of potatoes * 
   
  Cook the chopped onion and potato skins in the butter until they are 
  tender.  Add the stock; bring to a boil. 
   
  Remove the soup from the stove and blend on high speed.  Reheat, adding 
  light cream if it is too thick.  Serve sprinkled with parsley or chives. On 
  special occasions, try a teaspoon of chopped walnuts sprinkled over the 
  soup instead of the parsley or chives. 
   
  Serves four. 
   
  [THE EVENING SUN: October 31, 1990] 
   
  Posted by Fred Peters.