Black Forest Potato Soup Recipes

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Cook the potatoes :.
• Scrub the potatoes, but don't peel. Place potatoes in a large saucepan with plenty of salted water, cover and bring to a boil. Simmer just until the potatoes are tender, 15 to 20.
• Make the dressing:.
• Peel the onion and chop it very fine. Place the onion in a bowl with the vinegar, sour cream, mustard, salt and pepper. Sprinkle in the caraway seeds. Whisk the ingredients until mixed, then gradually whisk in the oil so that the vinegar and caraway dressing emulsifies and thickens slightly. Pour the oil in a slow, steady stream so dressing emulsifies thoroughly. Taste the dressing for seasoning, and adjust, if necessary. Set aside.
• Test the potatoes for tenderness with the tip of a small knife. When done, drain potatoes in a colander and rinse if needed.
• While still warm, cut the potatoes into 1/2-inch slices. Transfer the potatoes to a large bowl.
• Briskly whisk the dressing, then pour it over the warm potatoes.
• Assemble the salad:.
• While the potatoes cool,trim away any fat and any rind from the slices of ham. Cut the ham into approximately 3/4-inch strips and set aside.
• Chop the parsley until fine and add the ham strips to the cool potato salad.Sprinkle about three-fourths of the parsley over the top. Stir the ham and parsley into the salad. Taste for seasoning, cover and chill in the refrigerator at least one hour.
• To serve:.
• Transfer the potato salad to a large platter and serve at room temperature, sprinkled with the remaining parsley.

Steps:

• In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
• Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
• Mix in apples.
• Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
• Season with salt.

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Steps:

• In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
• Cook over medium high heat until mixture comes to a boil.
• Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
• Stir in beans, tomatoes, cilantro, and seasoning.
• Cook, stirring occasionally, until heated through.
• Serve topped with sour cream, if desired.

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

Steps:

• 1. Preheat oven to 350 F. degrees. Grease a 2-quart rectangular baking dish; set aside.
• 2. For sauce, in a medium saucepan, cook onion in hot butter over medium heat for 4 to 5 minutes or until tender. Stir in flour and mustard. Gradually stir in milk. Cook and stir until mixture is slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until smooth (this is where i add in additional seasoning). Stir in half of the Gruyere cheese until melted. Stir in chives.
• 3. In a large bowl, combine potatoes, ham, and sauce. Transfer mixture to the prepared baking dish.
• 4. Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed bagel chips and the remaining Gruyere cheese. Bake uncovered for 10 to 15 minutes more or until cheese is melted. Let stand for 10 minutes before serving.