Is This How Potato Juice Soup Ought To Look?

KurtisL

Member
Joined
Nov 14, 2019
Messages
22
Hi I had a go at making potato juice soup and this was the result, it tasted like very watery mashed potato.. My method was this
1) Juiced roughly 1.5kg of white potatoes
2) Let white sediment(starch?) fall to the bottom, only waited 15 minutes or so
3) Poured juice into saucepan
4) Cooked for roughly 10 minutes to reach this consistency
XoIVpx5_d.jpg


Is this what it's supposed to look like? I'm not looking to consume any more starch than necessary and this tasted basically like mashed potatoes although when I poured it into the saucepan it was purely liquid

Any input is appreciated!
 

michael94

Member
Joined
Oct 11, 2015
Messages
2,419
Hi I had a go at making potato juice soup and this was the result, it tasted like very watery mashed potato.. My method was this
1) Juiced roughly 1.5kg of white potatoes
2) Let white sediment(starch?) fall to the bottom, only waited 15 minutes or so
3) Poured juice into saucepan
4) Cooked for roughly 10 minutes to reach this consistency
XoIVpx5_d.jpg


Is this what it's supposed to look like? I'm not looking to consume any more starch than necessary and this tasted basically like mashed potatoes although when I poured it into the saucepan it was purely liquid

Any input is appreciated!
 

michael94

Member
Joined
Oct 11, 2015
Messages
2,419
Mine is much more watery like a soup and brown because of oxidation. Its nice especially if you are limited to potatoes as a food source
 

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Joined
Mar 10, 2021
Messages
21,494
Hi I had a go at making potato juice soup and this was the result, it tasted like very watery mashed potato.. My method was this
1) Juiced roughly 1.5kg of white potatoes
2) Let white sediment(starch?) fall to the bottom, only waited 15 minutes or so
3) Poured juice into saucepan
4) Cooked for roughly 10 minutes to reach this consistency
XoIVpx5_d.jpg


Is this what it's supposed to look like? I'm not looking to consume any more starch than necessary and this tasted basically like mashed potatoes although when I poured it into the saucepan it was purely liquid

Any input is appreciated!

Yours looks better than mine. I made mine with the waxy sweeter potato. It was WAY too sweet. I probably could have used my juice to make a sugar free custard or some other sweet and savory dish like curry as it was too sweet to eat alone. Next time I will use russets.
 

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