South Union Spring Garlic And Potato Soup Food

SHRIMP, CORN, AND POTATO SOUP

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

SPICED SWEET POTATO AND GARLIC SOUP

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
• Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
• Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
• Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
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SOUTHERN POTATO SOUP

Steps:

• In a large soup pot, on medium heat saute diced onion and ham in olive oil.
• Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
• Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
• Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
• Add cornstarch/water mixture to thicken.
• Enjoy!

HEARTY GARLIC POTATO SOUP

Steps:

• Place potatoes, carrot and garlic in a Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until tender; drain.
• Place 3 cups potato mixture in a bowl and mash.
• Set aside mashed potatoes and remaining potato mixture.
• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside.
• In a soup kettle, melt butter.
• Stir in flour until smooth; gradually add the milk while stirring.
• Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
• Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
• Add the mashed potato mixture; cook and stir until heated through.
• Add the reserved potato and sausage mixtures.
• Heat through.

GARLIC POTATO SOUP

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

SPRING GARLIC AND POTATO SOUP

Steps:

• Bring chicken broth to a boil, add potatoes and lower heat to simmer.
• Add minced garlic and black pepper and cook for 30 minutes.
• Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes.
• In a small bowl, mix cornstarch and water together to make a slurry.
• Slowly pour the slurry into the soup, and bring to a boil to thicken.
• Thickness of the soup will depend on the starchiness of potato.
• When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

POTATO AND GARLIC SOUP WITH HERBS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.