Rosy Potato Soup Food
ROSY POTATO SOUP
"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 402mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
TOMATO POTATO SOUP
This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6
ROSY POTATO SOUP
'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas.
Provided by Allrecipes Member
Time 15m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 34.5 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 6.3 g, Sodium 327.8 mg, Sugar 9.6 g
ROSY BERRY SOUP
This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche.
Provided by rangapeach
Categories Fruit
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202.3, Fat 0.2, Sodium 4.8, Carbohydrate 34.2, Fiber 5, Sugar 24.7, Protein 0.9
ROSY POTATO SOUP
'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas.
Provided by Allrecipes Member
Time 15m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 34.5 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 6.3 g, Sodium 327.8 mg, Sugar 9.6 g
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