Creamy Potato And Rapini Soup Food

CREAMY POTATO AND RAPINI SOUP

Steps:

• Melt butter in stock pot over medium heat.
• Add onion - saute until onions are translucent.
• Stir in flour.
• Add stock, water, salt and onion/garlic powders and Spike seasoning.
• Add potato and rapini/broccoli - bring back to a boil.
• Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
• Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
• Reduce heat to "low" and add cream - do not bring back to a boil.
• Add black and cayenne pepper. Adjust salt/seasonings to taste.
• Serve - garnish with grated parmesean or cheddar cheese.

CREAM OF BROCCOLI RAAB (RAPINI) SOUP

Steps:

• In medium sized stock pot sauté onion, garlic and celery in olive oil until tender.
• Add broccoli raab and broth; cover and simmer for 10 minutes.
• Remove from heat and purée soup with a hand blender. (you can use the blender for this but let the liquid cool first).
• Return to heat.
• In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
• Stir until thick and bubbly, add to soup and stir well.
• Serve over a mound of grated cheddar or mozzarella cheese.

CREAMY POTATO WITH ROSEMARY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CREAMY POTATO SOUP

Steps:

• Add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot.
• Dissolve the bouillon cube in the hot water and then add to the crock.
• Cover and cook on low for 8 hours
• Using a potato masher, gently mash some of the potatoes in the soup to your preference (If you like a chickier soup don't mash as much).
• If the soup is too thin take out about 1/2 cup of the cream and add 1-2 tablespoons of flour. Make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup.
• Stir in the cheese until creamy and enjoy!

CREAMY POTATO SOUP

Steps:

• Saute onion in butter until tender.
• Add remaining ingredients except white sauce and cook until vegetables are tender.
• Add white sauce and stir until blended.
• White Sauce: Melt butter or margarine.
• Stir in flour and seasonings.
• When smooth, add milk slowly and stir constantly until thickened.

CREAMY POTATO SOUP

Steps:

• In a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly.
• Place half of potato mixture in a blender; cover and puree.
• Repeat with remaining potato mixture; set aside.
• In same large pot, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk and bring to a boil.
• Boil and stir constantly for 2 minutes.
• Pour in potato puree and cook until heated thoroughly.
• Pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.