COURGETTE, POTATO & CHEDDAR SOUP
This freezable soup is a delicious way to use up a glut of courgettes
Provided by Good Food team
Categories Dinner, Soup
Time 30m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
- Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.31 milligram of sodium
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
ZUCCHINI AND CHEDDAR CHEESE SOUP
Provided by Marialisa Calta
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Puree in small batches in a blender or food processor and set aside in the saucepan.
- In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI/POTATO SOUP
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO AND COURGETTE GRATIN
This is a good side dish to serve with many meats and fish. Simple to prepare and cook. We also use this as a supper dish when the nights get cool, and we need a little comfort food.
Provided by Brian Holley
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potato slices in salted water until almost cooked, drain them and set aside.
- Melt half of the butter in a frying pan with the garlic, and half of the courgette slices, sprinkle with half of the mixed herbs. Fry till just golden on both sides, set aside. Cook the remaining courgette slices in the same way. set aside.
- Grease a low sided oven dish with the extra butter.
- Layer the potatoes and courgette in the dish so that they over lap like roof tiles.
- Whisk the egg with the cream and milk, season with pepper and salt, pour into the dish to cover the potatoes and courgettes.
- Grate the cheese and sprinkle over the dish.
- Place in hot oven 200c till brown aprox. 20 minutes.
Nutrition Facts : Calories 599.5, Fat 40.5, SaturatedFat 24.6, Cholesterol 219.1, Sodium 529.8, Carbohydrate 41.2, Fiber 5.5, Sugar 4.1, Protein 20.8
CHEESY POTATO ZUCCHINI CASSEROLE
Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping.
Provided by adventuresofanameri
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
- Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
- Chop green onions.
- Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
- Spread mixture in a greased 13x9 pan.
- Top with cheese.
- Mix melted butter and bread crumbs together.
- Top the dish with bread crumb mixture.
- Bake for 50 minutes.
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