Sour Cream Soup Food

SOUR CREAM VEGETABLE SOUP

Steps:

• Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
• Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.

SOUR CREAM POTATO SOUP

Steps:

• In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

BUTTERNUT SQUASH SOUP WITH SOUR CREAM

Steps:

• Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
• Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
• Ladle into 8 bowls. Top with sour cream.

SOUR CREAM AND ONION DIP

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

SOUR CREAM OF POTATO SOUP

Steps:

• Add the water and stock or broth to a soup pot along with the diced potatoes, onions and celery and turn the heat to high. Bring to the boil, reduce heat to medium low and cover. Allow to simmer, stirring occasionally until the potatoes are very tender. Do not drain. Pass the soup through a food mill or press it through a sieve. Feel free to use a stick immersion blender if desired. Add the milk and butter. Mix together the sour cream and flour until smooth then add to the soup, stirring constantly. Cook until thickened, about 3 minutes. Taste and season with salt and fresh ground black pepper.

HUNGARIAN MUSHROOM SOUP

Steps:

• Cook the veggies. Begin by melting butter in a large soup pot or dutch oven. Add thinly sliced onion, then sweat until translucent, ab out 5-7 minutes. Increase the heat, add mushrooms, then sauté until they turn golden brown, another 3-4 minutes.
• Add herbs and spices. Add paprika and dill, then stir until fragrant.
• Add the liquid. Pour in chicken stock, milk, white wine, and soy sauce. Stir in the flour to thicken, then cook over a simmer for 10-15 minutes.
• Season and serve. Season with salt and pepper, then add lemon juice and sour cream. Stir to combine and melt the sour cream, then serve immediately.

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

SOUR CREAM SOUP

Steps:

• Saute bacon in heavy pot.
• Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes.
• Add tomatoes, beef broth, barley, and rice; simmer 2 hours.
• Blend in white sauce, vinegar, garlic, caraway seed, salt, worcestershire, and thyme.
• Simmer about 15 minutes.
• Adjust seasonings if necessary.
• Garnish with sour cream and serve.

ASPARAGUS SOUP WITH SOUR CREAM

Steps:

• Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
• Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
• Please note that this soup may be chilled and served cold.