POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
SPANISH POTAGE (POTAJE GALLEGO)
This recipe is an old family favorite from Spain. It is a true comfort food. There is nothing like a pot of beans simmering all day with ham hocks, salt pork, and collard greens. It's has Spanish chorizo and pieces of beef. All you need to add is crusty bread and a glass of wine or beer. When I make this potage all the family...
Provided by Juliann Esquivel
Categories Pork
Time 5h20m
Number Of Ingredients 12
Steps:
- 1. Sort clean (remove small pieces of grit and dirt) wash and sort your dried beans. Put your rinsed navy beans into a deep large heavy pot cover with at least 3 quarts water. Add salt pork, ham hocks, stew beef pieces, unto, and ham chunks. Also add onion, and garlic. Do not add any salt. Cook beans on low for a total of 3 hours.
- 2. While beens are cooking peel and quarter potatoes. Put potatoes in water and set aside. This is so they wont turn color. Clean collard greens and cut into small pieces. After three hours of cooking the beans add your potatoes and collards, and spanish or cajun sausage cover and continue to cook for two hours. At this time test potage and see if you need a little more salt. Remove small piece of Unto if you were able to get it. Potage is done when meats, and potaotes are fork tender. Serve in deep bowls with crusty warm bread. You will be in heaven... Enjoy
POTAGE SAINT-GERMAIN
Categories Soup/Stew Blender Food Processor Leafy Green Bake Mint Leek Pea Gourmet
Yield Makes about 8 cups, serving 6
Number Of Ingredients 11
Steps:
- Make the croutons:
- In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
- Make the soup:
- In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
- In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.
MIXED VEGETABLE POTAGE
Provided by Food Network
Time 1h40m
Yield 4 quarts, 12 first-course serv
Number Of Ingredients 9
Steps:
- In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
- Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
- Bring the soup to a simmer. Stir in the butter just before serving.
CARROT POTAGE
Make and share this Carrot Potage recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and sauté onion until transparent.
- Add other ingredients, bring to boil and simmer, covered for 30 minutes.
- Blend until smooth, reheat if needed.
Nutrition Facts : Calories 156.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 139.2, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 2.7
ESAU'S POTTAGE
A very hearty soup with Lamb, Lentils and veggies. I've been making it for over 20 years and even though my PC can hold double the recipe, I never seem to make enough. I wish I could tell you what book it came from, but I've moved and many of my books are still packed. This is named after the stew that Esau made for his brother Jacob from the Bible
Provided by MaryAnne
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together and soak overnight: Lentils oil,salt and water to cover.
- Drain and discard liquid next day. (I have also eliminated this entire step without a problem).
- Heat Pressure Cooker and add remaining ingredients along with the lentils.
- Pressure cook for 20 min and let pressure drop on it's own.
- I usually use more veggies and it comes out almost like a stew instead of a soup.
- The parsnips really help to make this so try to include them.
Nutrition Facts : Calories 626.6, Fat 44.1, SaturatedFat 14, Cholesterol 82.9, Sodium 1472, Carbohydrate 31.4, Fiber 11.1, Sugar 8.4, Protein 27.1
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7
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