Red Wine Sweet Potato Valentine Soup Recipes

RED LENTIL AND SWEET POTATO STEW

Steps:

• Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
• Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

RED BEAN SWEET POTATO SOUP

Steps:

• Peel and chop the potatoes, setting aside in a bowl, covered with water.
• Saute the garlic, onion, and pepper with the bay leaf and other spices, in the olive oil.
• (The pot will need to be about a 6 qt pot.) When the vegetables are beginning to soften, add the canned tomato products and the beans.
• Stir and let come to a boil.
• Let boil briefly and then proceed.
• Add the potatoes and water, and cook until they soften and the soup begins to thicken.
• Stir often enough to prevent burning.
• When the potatoes are done thru, season with salt, pepper and vinegar to taste.

RED POTATO SOUP WITH ROQUEFORT

Steps:

• In a medium saucepan combine the peeled red potatoes, stock, onion, and white pepper. Bring water to boil then reduce heat. Simmer uncovered about 20 minutes or until the potatoes are fork tender. Mash the potatoes slightly; DO NOT drain.
• In a screw-top jar combine 1/2 cup milk and the flour; cover and shake vigorously. Add the mixture to the saucepan then add the remaining milk. Cook and stir until bubbly for approximately 1 minute but be careful not to burn.
• Finally, stir in the bleu cheese (reserve 2 tablespoons for garnish), butter and fresh parsley. Keeping stirring the soup until the cheese and butter melt. At this point you can choice to puree the soup or not. Top each serving of soup with diced tomatoes, green onion slices, sprinkle of bleu cheese and garnish of fresh parsley.
• Serve with a hearty bread.

RED POTATO SOUP

Steps:

• Brown ground beef. (I use 90/10 for soup).
• Add onions, peppers and all seasonings.
• Sauté until onions are translucent.
• Add potatoes, tomato sauce, beefy onion soup mix and paste with enough water to make sure all ingredients are covered well.
• Simmer until potatoes are soft and soup has thickened. Approx 15 minutes.

RED POTATO SOUP

Steps:

• Place potatoes in a saucepan and cover with water.
• Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
• In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well.
• Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
• In a large saucepan, melt butter; stir in flour until smooth.
• Cook and stir over medium heat for 1 minute.
• Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions.