Sweet Onion Potato Soup Food

SWEET ONION POTATO SOUP

Steps:

• 1. Peel & dice red onions, rinse, dry & dice potatoes.
• 2. Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min) While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside.
• 3. Dice 3 spring onions and set aside until potatoes are cooked. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes.
• 4. During final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.

POTATO AND SWEET ONION SOUP

Steps:

• In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
• Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
• Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
• Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
• Return to low heat and stir in the FF half and half until you're pleased with the thickness.
• Serve and garnish with the fresh parmesan cheese and the chopped chives.

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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SWEET POTATO AND ONION SOUP

Steps:

• Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
• Saute gently for five minutes, stirring frequently.
• Pour in the vegetable stock and orange juice, and bring them to the boil.
• Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
• Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
• Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
• NOTE:.
• This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

SWEET POTATO BISQUE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

SPICY POTATO SOUP

Steps:

• Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
• Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

FRENCH SWEET ONION SOUP

Steps:

• In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf., Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.