Billscreamyredpotatosoup Recipes
RED POTTAGE
This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.
Provided by PanNan
Categories Onions
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in water to cover. Drain well.
- Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
- Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
- Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
- Serve hot, garnished with mint.
Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8
RED SKIN POTATO SOUP
Make and share this Red Skin Potato Soup recipe from Food.com.
Provided by teresas
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
- In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
- Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
- Mashed the potatoes until smooth, leaving some chunks.
- Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
- Simmer till heated. Before serving stir in grated cheese.
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