ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
COLD TOMATO-CILANTRO SOUP
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.
Provided by Julia Moskin
Categories soups and stews, appetizer, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
- Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
- Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
- Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams
PORTUGUESE POTATO AND CILANTRO SOUP
Make and share this Portuguese Potato and Cilantro Soup recipe from Food.com.
Provided by littlemafia
Categories Portuguese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
- Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
- Remove from heat and puree.
- Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
- You can serve the soup cold--or reheat by slowly bringing it to a simmer.
- Ladle into soup plates and top with a sprinkling of cilantro or chives.
CILANTRO POTATO SOUP
Something I had a few times while growing up --at a neighbor's and at Avo's house. Where I grew up, half the neighbors were from the Azores, so it was good, good eating. It's not a recipe that needs exact measurements, but this is about how I do it :) Obviously don't make it if you don't like cilantro, but if you do...mmmmmmmmm :) For a vegetarian version, just use veggie broth. Whichever you use, make sure it's a good quality. The ingredients are so simple it needs to be a good quality broth.
Provided by DeeCooks
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic slowly until tender.
- Add the broth, potatoes.
- Cook til the potatoes are tender about half an hour.
- Add 3/4 cup of the cilantro.
- Use an immersion blender or food processor (or etc -- ) to puree.
- Serve hot or cold, and add the remaining cilantro right before serving.
- Stir in a squeeze of fresh lime right before serving, if desired.
Nutrition Facts : Calories 255.7, Fat 10.6, SaturatedFat 1.7, Sodium 775.3, Carbohydrate 32.4, Fiber 4, Sugar 4.2, Protein 8.5
ZUCCHINI, POTATO, AND CILANTRO SOUP
Categories Blender Citrus Herb Onion Pepper Potato Vegetable Sauté Quick & Easy Low Cal High Fiber Bon Appétit
Yield 4 (first-course) servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
- Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.
TOMATO CILANTRO SOUP
Provided by Julia Moskin
Categories dinner, project, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
- Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
POTATO SOUP
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender., Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
CILANTRO POTATOES
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They're a great complement to Mom's tangy kabobs. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CILANTRO AND GARLIC POTATOES
A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
Provided by LEBANESE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g
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- Put the potatoes in large pieces, add the broth or water until the potatoes are slightly covered, cover and let it simmer until the potatoes are done.
- Turn the heat off and let them cool slightly, add to the blender with the liquid and roughly chopped cilantro a good pinch of salt and pepper. Cover and puree until smooth.
- Blend the potatoes until the soup has the consistency you like. Sometimes you have to add more liquid to get the right creaminess. Taste for seasoning and adjust if needed.
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