FRENCH POTATO SOUP
This potato soup will really surprise you; it's not just your run-of-the-mill recipe! To say my husband loved this soup would be an understatement. The morning after he tried it for the first time, his first comment of the day was, "That is one of the best soups I have ever eaten!" Susan, you are my husband's soup...
Provided by Susan Ward
Categories Cream Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
- 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
COUNTRY FRENCH POTATO SOUP
This is really easy to make and good with a loaf of french bread and a salad for a nice light meal...
Provided by janice brady
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken broth.
- Add salt, pepper, potatoes, onions and leek.
- Cover and simmer until potatoes are tender.
- Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
- Add parsley, cream and butter.
- Enjoy!
Nutrition Facts : Calories 565.4, Fat 16.9, SaturatedFat 10, Cholesterol 48.4, Sodium 1139.4, Carbohydrate 90.7, Fiber 11.4, Sugar 9.7, Protein 15.6
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
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