SAVORY, ZESTY CREAM OF POTATO SOUP
This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.
Provided by Michelle Horne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes in a bowl of cold water and set aside.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
- Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
- Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 21.9 g, Cholesterol 109.3 mg, Fat 36.7 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 18.3 g, Sodium 1070.1 mg, Sugar 3.4 g
CREAM OF CHICKEN SOUP
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
Provided by Luby Luby Luby
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8
SAVORY CREAM OF CHICKEN SOUP
Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.
Provided by MONKEY2000
Categories Cream of Chicken Soup
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
- Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
- Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
- While the soup is simmering, shred chicken with your hands.
- Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 8.3 g, Cholesterol 102.9 mg, Fat 22.9 g, Fiber 0.6 g, Protein 25.1 g, SaturatedFat 9.9 g, Sodium 962 mg, Sugar 2.1 g
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
SAVORY CREAM OF ONION SOUP
Winter savory is an old-fashioned herb, not frequently used today. It has a peppery taste that works well with beans and creamy dishes. White onions are milder and often sweeter so use them if you can.
Provided by BeckyF
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the onions, cut them in half, and thinly slice them.
- In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
- Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
- Add the flour and stir to mix.
- Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
- Gradually stir in the broth and water.
- Bring to a boil, stirring frequently.
- Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
- Remove the savory if you've used fresh.
- In batches, puree the soup in a blender or food processor until smooth.
- Return to the pot and add the cream and cayenne.
- Simmer for 5 minutes.
- Season with additional salt to taste.
Nutrition Facts : Calories 331.3, Fat 23.3, SaturatedFat 12.6, Cholesterol 57.7, Sodium 835.5, Carbohydrate 28.1, Fiber 3.3, Sugar 10, Protein 5.8
SAVORY CREAM OF CORN SOUP
Make and share this Savory Cream of Corn Soup recipe from Food.com.
Provided by Swiss Miss
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut up potatoes.
- Boil up the vegetable broth and add potatoes, corn, bell pepper, garlic, leek.
- Cook for 30 minutes, then puree the soup.
- Add sour cream. season with salt and pepper, sprinkle with chili flakes.
Nutrition Facts : Calories 101.4, Fat 1.8, SaturatedFat 0.9, Cholesterol 2.6, Sodium 17.2, Carbohydrate 21.1, Fiber 2.5, Sugar 2.8, Protein 2.9
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5/5 (1)Total Time 1 hr 25 minsCategory SoupsCalories 153 per serving
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- Stir in milk or half-and-half and season with salt and pepper to taste. The soup is ready to serve when the potatoes are cooked through.
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