Sour Cream Soup Food

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.

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.

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.

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP

Steps:

• Gather the ingredients.
• Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
• Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
• In a small bowl, blend flour with sour cream.​
• Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
• Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
• Adjust seasoning with salt and pepper, and optional sugar.
• At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
• Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.

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.

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.

MUSHROOM AND CHICKEN WITH SOUR CREAM SOUP

Steps:

• Melt the butter in a large skillet over medium heat. Stir the tarragon, nutmeg, green onions, and 2 pinches of salt into the melted butter; cook and stir until the green onions are softened, about 4 minutes. Add the mushrooms, stir to coat, and continue cooking until the mushrooms are tender, about 5 minutes more. Fold the chicken into the mixture and cook together until the chicken gets hot, about 1 minute. Sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes.
• Dissolve the beef bouillon cubes in the hot water; pour into the chicken mixture about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat to bring the mixture to a boil; return heat to medium. Stir the sour cream into the mixture until well integrated.
• Dissolve the cornstarch into the cold milk; stir into the soup. Increase the heat to medium-high and cook the soup until it begins to bubble on the sides, but not boiling; again return heat to medium, stirring continually. Add the lemon juice, cayenne pepper sauce, salt, and pepper; stir. Serve hot.

SOUR CREAM HEARTY TOMATO BASIL SOUP

Steps:

• In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
• add tomatos and tomato paste.
• Mix with a wooden spoon until blended.
• Add garlic and onions.
• Add italian seasoning and pepper to taste.
• Add sour cream (1 to 1 1/2 cups depending on your taste).
• Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
• Serve in bowls sprinkle with parmesan and add garlic toast if desired.

BUTTERNUT AND SOUR CREAM SOUP

Steps:

• In large suacepan, saute onions butter until tender.
• Add squash, stock, seasonings and bring to boil.
• Turn heat to low. Cook 15 minutes.
• In blender, puree squash with sour cream. Do in batches if necessary.
• Return to saucepan and heat through.

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 BROCCOLI SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

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.

SOUR CREAM POTATO SOUP

Steps:

• Cook the bacon in a heavy soup pot until they start to brown.
• Add the onion and celery, cook until soft.
• Sprinkle in the flour and cook for three minutes, add water and broth.
• Add potatoes and slowly bring to a boil. Reduce heat and simmer until the potatoes are soft (30-40 minutes).
• In a separate bowl ladle in 2 cups of the soup broth. Whisk sour cream into broth until blended.
• Whisk mixture back in to the soup. Heat 3 minutes longer, adjust seasonings with Salt & Pepper to taste, ENJOY!

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.

SIXTEEN BEAN SOUR CREAM SOUP

Steps:

• Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil , then lower heat and simmer for 1 hour. .
• Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.