DILLED NEW POTATOES
With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. -Jennifer Ferris, Bronson, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 447mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GROUND TURKEY AND RED POTATO VEGGIE SOUP
This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!
Provided by Ximena Turizo
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 21
Steps:
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g
DILL PICKLE SOUP
Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!
Provided by Heather K.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g
NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI
Repurpose every element of your Thanksgiving leftovers into Michael Chiarello's Next-Day Turkey Soup with Mashed Potato Polpetti recipe from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
- Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
- Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
- Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
- Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
DILL PICKLE SOUP
Dill Pickle Soup is a comforting creamy potato soup recipe with just the right amount of dill pickle flavor to make it interesting!
Provided by Krissy Allori
Categories Main Course
Time 22m
Number Of Ingredients 12
Steps:
- Pulse onion, carrots, celery and garlic in food processor until the pieces are less than 1/2 inch. Alternatively, dice veggies into small pieces. Set aside. Separately, chop potatoes and rinse with cold water.
Nutrition Facts : Calories 345 kcal, Carbohydrate 31 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 1083 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY DILL POTATO SOUP
Make and share this Creamy Dill Potato Soup recipe from Food.com.
Provided by Bill Delday
Categories Potato
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion and celery in saucepan.
- Add water and season with salt and pepper.
- Partly cover and bring to boil.
- Cook 18 minutes over medium heat or according to size of potatoes.
- Potatoes should be fully cooked.
- Drain vegetables, but keep the liquid!
- You`ll need it
- Return the liquid to the saucepan.
- Cook over high heat reduce the liquid by 1/4 of original amount.
- While waiting for liquid to reduce preheat the milk.
- I recommend 55 to 130 seconds depending on microwave oven.
- Milk should be warm if dropped on the wrist.
- Remove saucepan from heat.
- Pour milk into saucepan, stirring constantly.
- Add cooked vegetables, nutmeg and dill.
- Pepper to taste.
- Cook 4 minutes over very low heat.
- Do not allow milk to boil at any time during aforementioned step.
- Sprinkle with chervil and Voila!
POTATO DILL SOUP
This cheesy potato dill soup features spoonfuls of velvety potatoes and comforting Cheddar cheese intermingled with bright punches of dill.
Provided by Fox Valley Foodie
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute.
- Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
- Serve hot, in bowls, topped with extra dill.
Nutrition Facts : Calories 440 kcal, Carbohydrate 47 g, Protein 16 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1137 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
DILLED POTATO-LEEK SOUP
"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
DILLED POTATO SOUP WITH GROUND TURKEY
Ground turkey can be used just like ground beef. I substitute it in many recipes because it drastically reduces the fat content. Many are scared they will not like it as well as ground beef, but many times it is cheaper to buy and provides just as much flavor in your recipes. This is a hearty soup and a meal in itself. To me, that is the only way to eat soup!
Provided by TiaGem
Categories One Dish Meal
Time 1h15m
Yield 1 hearty pot
Number Of Ingredients 11
Steps:
- Melt the butter in a Dutch Oven or large soup pot.
- Saute garlic, onion, and mushrooms over medium heat until tender, about 5 minutes Add turkey, cooking until browned.
- Add potatoes, string beans, water and boullion cubes and cook over medium heat until potatoes are tender, about 30-40 minutes, stir occasionally Add dill weed and reduce heat to low, simmering about 10 minutes.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 1744.2, Fat 62.6, SaturatedFat 24.9, Cholesterol 376.4, Sodium 4514.9, Carbohydrate 189.7, Fiber 29.6, Sugar 33, Protein 120.3
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- In a large pot, combine broth, , garlic powder, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
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