DELICIOUS HAM AND POTATO SOUP
This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Provided by ELLIE11
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g
CARAMELISED ONION, POTATO AND HAM SOUP
I have 10kg of onions in my cupboard, the same of potatoes and a ham bone I needed to use. Here's what I came up with and i must say it's very tasty.
Provided by JustJanS
Categories Ham
Time 1h20m
Yield 2 litres soup
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium flame.
- Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
- Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
- Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
- Add the peas about 10 minutes before the soup is cooked.
- Add the cream, serve, and sprinkle with the parsley.
Nutrition Facts : Calories 1613.4, Fat 68.3, SaturatedFat 25.4, Cholesterol 222, Sodium 1520.6, Carbohydrate 171.4, Fiber 20.6, Sugar 44.1, Protein 79.5
CREAMY CARAMELIZED-ONION SOUP
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
- Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
- Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
- Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
CARAMELIZED ONION MASHED POTATOES
Make and share this Caramelized Onion Mashed Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in a large skillt over medium heat until butter is melted.
- Add onions; stir to coat with butter/oil.
- Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
- Remove cover, increase heat to medium-high.
- Sprinkle with sugar; stir to combine.
- Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
- If necessary, reduce heat to medium to keep onions from sticking.
- Stir in 1/2 tsp salt and 1/4 tsp pepper.
- *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
- Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
- Add 2 tsp of the salt.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
- Return to saucepan; cover to keep warm.
- Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
- Reheat caramelized onions over medium heat until hot.
- Press potatoes through potato ricer into medium bowl or mash with potato masher.
- Stir in milk/butter until potatoes are creamy.
- Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.
CARAMELIZED ONION SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g
FLORENTINE CARAMELIZED ONION SOUP
Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.
Provided by Elsie Wollaston
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
- Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
- Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
- Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 75.2 g, Fat 11.2 g, Fiber 6.2 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 470.4 mg, Sugar 18.7 g
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- Heat a dutch oven over medium heat; add the ghee or butter and allow it to melt. Add the onions to the pot plus a pinch of salt, then stir to coat the onions in the fat.
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