Rosy Potato Soup Food

SPICY POTATO SOUP

Steps:

• Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
• Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

TOMATO POTATO SOUP

Steps:

• In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
• Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
• Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
• Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
• Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

EASY POTATO SOUP

Steps:

• Cook potatoes according to package directions.
• While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
• Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
• Serve with baked potato toppings: cheese, bacon, green onions.

ROSY POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.

ROSY POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.

ROSY BERRY SOUP

Steps:

• Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
• Bring mixture to a boil; reduce heat, and simmer 15 minutes.
• Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
• Combine cornstarch and 1/4 cup raspberry liquid; stir well.
• Bring remaining liquid to a boil.
• Reduce heat to low, and stir in cornstarch mixture.
• Cook, stirring constantly, until slightly thickened.
• Chill 6 to 8 hours.
• Drizzle whipping cream in soup, and swirl in with a knife.
• Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

ROSY POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.