Savory Soup Fish And Potatoes Cold Tomato Soup Food

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!

Steps:

• Saute onion in olive oil.
• Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
• Boil gently about 15 minutes until potatoes are tender, but not falling apart.
• Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
• Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
• Remove bay leaves before serving.
• Serves 8-10.

SAVORY POTATO LEEK SOUP

Steps:

• In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
• Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow.
• Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
• Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
• Remove about a cup of the potatoes.
• Stir in 1 cup heavy cream.
• Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
• Check for seasoning and serve!

CHEESY TOMATO SOUP WITH POTATOES

Steps:

• Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
• Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
• Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.

CREAMY COLD POTATO SOUP (VICHYSSOISE)

Steps:

• Heat butter in dutch oven or heavy deep pan.
• Saute the leeks and onion-cook gently, stirring frequently until golden.
• Add broth and potatoes.
• Boil gently, uncovered for 30-45 minutes.
• Let cool and run through a processor until smooth.
• You may need to do this in two batches.
• Put mixture in large bowl and refrigerate.
• Chill for about 20 minutes.
• When cold stir in cream, chives salt and pepper.
• If too thick add some milk.
• Consistency should be somewhat thinner than pan cake batter.
• Serve cold.

SAVORY TOMATO SOUP

Steps:

• Cook celery and onion in butter till tender but not brown.
• Blend in flour.
• Add remaining ingredients, except bacon; cook and stir until slightly thick.
• Reduce heat; cook slowly 15 minutes, stirring occasionally.
• Garnish with bacon.

POTATO FISH CHOWDER

Steps:

• Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
• Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
• Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
• Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

FISH AND TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
• Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
• Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

RICH 'N' SAVORY TOMATO SOUP

Steps:

• In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.

SAVORY SOUP, FISH AND POTATOES COLD TOMATO SOUP

Steps:

• Place the garlic in the bowl of a food processor, and process it for a few seconds. Add the tomatoes, and process the mixture for 30 to 45 seconds, until pureed.
• For a smooth soup, push the pureed tomatoes and garlic through a food mill, or press the mixture with the back of a spoon through a conventional strainer.
• Add the salt, pepper, Tabasco, oil, vinegar and water to the pureed mixture, and stir to mix well. Refrigerate until serving time.
• Spoon into bowls, and serve with basil sprinkled on top.