Trisha Yearwood Potato Soup Food

20 BEST TRISHA YEARWOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Trisha Yearwood dish in 30 minutes or less!

CREAMY TOMATO SOUP

Steps:

• Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
• Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
• Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
• Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.

TRISHA YEARWOOD POTATO SOUP RECIPE

Steps:

• First of all, wash the potatoes and then use a fork to prick these potatoes many times.
• Wrap each of the potatoes separately with the foil and bake them in the preheated oven at 400 degrees.
• The baking will be almost an hour long. And after the baking, you will see that the baking potatoes are soft enough to be squeezed.
• In the man time when potatoes are being baked, you should go to treat and cook your chicken.
• Boil your chicken in an individual skillet and wait until it is cooled. Then, shred the chicken using a fork or simply with your clean hands. Set this shredded chicken aside.
• Take a large-sized saucepan and melt the required quantity of butter in it. To proceed further, add all-purpose flour to it. Stir fry for a few minutes. Wait until a smooth textured mixture is formed.
• Slowly pour the milk into the pan and wait for it to get boiled. Cook until the mixture is thickened.
• Once your potatoes are baked and cooled cut them half lengthwise. Remove and add all the flesh of potatoes to the sizzling milk mixture.
• Then in the end add the cheddar cheese. Wait for the cheese to melt.
• To add more flavors to your dish sprinkle salt, pepper, and green onions along with the cooked and shredded chicken.
• Also, squeeze the sour cream in it from the package.
• Garnish again at the top with more cheese, chicken, and green onions.
• Your soup is already to serve once you pour it into the serving bowl.

SWEET POTATO SOUFFLE

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

WINTER VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.