Sweet Onion Potato Soup Recipes

Steps:

• 1. Peel & dice red onions, rinse, dry & dice potatoes.
• 2. Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min) While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside.
• 3. Dice 3 spring onions and set aside until potatoes are cooked. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes.
• 4. During final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.

Steps:

• In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
• Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
• Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
• Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
• Return to low heat and stir in the FF half and half until you're pleased with the thickness.
• Serve and garnish with the fresh parmesan cheese and the chopped chives.

Steps:

• Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
• Saute gently for five minutes, stirring frequently.
• Pour in the vegetable stock and orange juice, and bring them to the boil.
• Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
• Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
• Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
• NOTE:.
• This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.