ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
ROAST YUKON GOLD POTATO SOUP
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
- Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
- To serve, top soup with garnish and sprinkle with chives.
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR
Posted for Zaar World Tour 2005. This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother. I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Fahrenheit.
- Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
- Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
- Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
- Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
- Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
- Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
- Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.
Nutrition Facts : Calories 165.4, Fat 3.9, SaturatedFat 0.6, Sodium 71.9, Carbohydrate 29.9, Fiber 5.8, Sugar 5.4, Protein 5.8
YUKON GOLD POTATO AND CHIVE SOUP
Categories Soup/Stew Milk/Cream Blender Dairy Herb Potato Quick & Easy Lunch Winter Chive Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
- Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
- Ladle soup into bowls. Top with dollop of sour cream and serve.
CRISP GARLIC YUKON GOLD POTATOES
Make and share this Crisp Garlic Yukon Gold Potatoes recipe from Food.com.
Provided by mr. and mrs norris
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
- Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
- Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
- Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
GOLDEN POTATO SOUP
This is a thick, hearty soup. Kids love this because of the cheesy flavor.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
- In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
- Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g
YUKON GOLD POTATO SOUP WITH ROASTED GARLIC AND RED PEPPERS
This is from "Vegetarian Soups for All Seasons." It is seriously the MOST DELICIOUS potato soup of all time. It has very complex, exciting flavors. Make some RIGHT NOW! Do it! DO IT!
Provided by Serah B.
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, or toaster oven to 375°F Place whole garlic head on baking sheet and bake for 40 minutes.
- Heat oil in a soup pot. Add onion and saute over med heat until golden brown.
- Add potatoes, apple, wine and just enough water to cover. Bring to rapid boil, then lower heat.
- Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
- When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
- Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
- Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
- Stir in the creamer and simmer gently for 5 minutes longer.
- Season with salt and pepper.
Nutrition Facts : Calories 203.3, Fat 2.9, SaturatedFat 0.4, Sodium 411.5, Carbohydrate 40.6, Fiber 4, Sugar 4.8, Protein 3.6
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- Preheat the oven to 425°F. Cut the top third off the garlic bulb and discard. Wrap the garlic in foil and bake until soft, about 45 minutes. Let cool.
- Meanwhile, combine the broth, potatoes, onion, celery, carrot, salt, and pepper in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly.
- Squeeze the garlic pulp into a clean blender or food processor. Add the broth-and-vegetable mixture in batches to the blender, and puree. Stir in the thyme. Serve with the roasted-pepper puree. Yields 1 cup soup with 2 tablespoons roasted-pepper puree per serving.
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