I am looking for some really good cream-based soup recipes for this Winter. I also would appreciate any German recipes for cakes or cookies!Does anyone have a really good recipe for potato soup and...?
Hi, i hope this helps you with a warm hearty soup this winter
Ingredients:
1 medium onion or leek, finely chopped
3 stalks celery, finely chopped
3 medium-sized potatoes peeled and diced
Cup of milk
2 oz/50 g butter (1/2 stick)
A further one or two tablespoons of butter
Salt and pepper
Fresh parsley (or chives or dill) for garnish
Method:
Chop the vegetables into roughly even sized pieces. Melt the butter and saut茅 the onion until they are yellow and soft. Add the other vegetables and continue saut茅ing with the lid on, over a low heat, for 5-10 minutes.
Add 3 cups water or stock and season with salt and pepper and add the bay leaf. Cook until the vegetables are tender. When vegetables are ready, remove the bay leaf and add 1 cup of milk and 1-2 tablespoons butter. Reheat (but don鈥檛 boil). Once the soup is on the soup plate, garnish with parsley (or chives or dill). Serve with crusty bread and butter. Does anyone have a really good recipe for potato soup and...?
Oyster Soup with Frizzled Leeks
For fried leeks
2 large leeks (white and pale green parts only), trimmed
4 cups vegetable oil
For soup
1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
2 medium leeks (white and pale green parts only), chopped
2 large russet (baking) potatoes (1 pound total)
1 teaspoon salt
3 tablespoons unsalted butter
3 1/2 cups water
1 cup half-and-half
Pinch of cayenne
Special equipment: a deep-fat thermometer
PreparationFry leeks:
Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
Heat oil in a deep 4-quart heavy saucepan until it registers 360掳F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
Make soup:
Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Pur茅e soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
Serve soup topped with fried leeks.
cake
-----------crust------------
5 tb Sugar
2/3 c Butter or margarine
1 tb Milk
1/2 c Soft bread crumbs
4 c Apples; tart, sliced
1/4 c Sugar
1/4 c Rum
1/3 c Sugar
1 1/2 c Flour; unbleached, unsifted
1 tb Lemon rind; grated
1 Egg yolk; large
----------filling-----------
2 tb Butter or margarine; melted
1 tb Lemon juice
1/4 c Raisins; *
3 Eggs; large, beaten
1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before
using.
++++++++++++++++++++++++++++++++++++++++鈥?br>
++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom
of a 10-inch Springform pan that has sides only greased. Press
dough up sides of pan for 1 inch. FILLING: Toss together bread
crumbs and melted butter. Spread evenly over pastry crust. Toss
apple slices, lemon juice, and 1/4 c of sugar. Spread apples over
crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat
eggs and sugar until thick and lemon-colored. Stir in milk and
reserved rum. Pour custard over apples and bake for 45 to 60 minutes
at 350 degrees F. until custard is set. Cool completely before
serving. Do NOT remove springform pan until cool.
MMMMM
cookies
Ingredients:
1 pkg German Chocolate Cake Mix, pudding included
1 cup Semisweet Chocolate Chips
1/2 cup Rolled Oats
1/2 cup Raisins
1/2 cup Oil
2 Eggs, slightly beaten
Directions:
Heat oven to 350 degrees. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1 minute; remove from cookie sheets.
My ';Not your mama's potato soup'; is awesome- my ma was not offended by this at all!
I start off with 1/4 lb. bacon- diced up
start cooking on low heat- to render as much fat as possible- add 1 cup diced onion and 1 diced red bell pepper, cook for a minute until tender- add 3 cups peeled and diced potatoes and 4 cups chicken stock- bring to simmer and cook until potatoes are tender-
At this point you can either puree with an immersion blender(but leave some chunks) or use a food processor- then put back in pan
add 1 cup of cream, a 2 cup bag of Kraft Crumbles- I like the coby jack
salt, pepper, and dried dill- I also put a couple dashes of Louisiana Hot Sauce- just to wake it up a bit- Awesome
4 potatoes, peeled and diced
1/2 onion, chopped
2 t salt
1 celery stalk, chopped
2 T butter
2 T flour
1-1/2 c milk
Place diced potatoes in a saucepan with onions and celery. Cover with water. Cook over medium-high heat until potatoes are tender. Melt butter in a small sauce pan, add flour and stir until it makes a thick paste. Add milk. Stir constantly over low to medium heat until thickened. Add to potato mixture. Heat for 15-20 minutes and serve. This is yummy with a dollop of sour cream and chives sprikled on top and/or sprinkled with shredded cheddar cheese.
My Potato Soups:
LBP Soup
4 potatoes, peeled and diced
3 cups heavy cream
2 cans chicken stock
3 cloves garlic, chopped
1 small onion, chopped
Bacon, rendered and bacon set aside (render with the onions and soften the onions)
Green onions
Sour cream
Cheddar Cheese
Salt, pepper, garlic powder, seasonings
__
Boil the diced potatoes for about 15 mins. Drain.
Add in heavy cream and chicken stock + 1 can water.
Bring to a boil then reduce to low.
Add in chopped garlic, bacon fat %26amp; onions, salt, pepper, 1 tsp. garlic powder and some dried herbs like thyme, oregano, basil (to taste).
Stir well and simmer for 20-25 mins on low.
After 20-25 mins, use a hand-blender or regular blender to puree about 75% of the soup. Leave some chunks of potatoes.
TASTE AND RE-SEASON. More salt, more pepper?
Serve and garnish with green onions, bacon crumbles, cheddar cheese and a dollop of sour cream.
__________________________________
Potato Leek Soup
4 potatoes, peeled and diced. *I use red skins for this and peel only half of them, I like the skins.
1 large leek, chopped and cleaned well
1 small onion, diced
4 cups heavy cream
2 cans chicken stock
2 cloves garlic
salt, pepper, seasonings, garlic powder
Kale, chopped *optional
Crumbled sausage *optional
Boil the potatoes for 15 mins. Drain.
Add in heavy cream, chicken stock and 1 can water.
Add in the seasonings. Bring to a boil then reduce to low.
SWEAT the onions and leeks briefly in 2 T butter and dash salt.
Add to soup.
Season with salt, pepper, dried herbs.
After 20 mins, blend with hand blender, leave some chunks.
Add in leeks, onions, chopped kale and pre-browned sausage crumbled.
Stir well.
Continue to cook another 10-15 mins and then serve.
Potato Soup
Fill half the pan you are going to make the potatoe soup in with peeled, clean potatoes cut in 1x2 inche chunks (approximate). Cover with water and add 1 teaspoon salt. Turn to medium high heat and let it boil til done and potatoes are easily skewered with a fork.
While potatoes are boiling chop - 1/2 cup of meat per person - Meat can be Lil Smokies, Ham, Chicken, Brats etc. We like ham or lil smokies. The smokies I just cut in half.
Put in a frying pan with 2 Tablespoons of butter or margarine on medium low. Slice 4-5 stalks of clean celery in thin slices. Add to frying pan. Mince 2 cloves of garlic and add to frying pan. Peel and grate a large carrot or 2 small ones and add to frying pan. Peel, slice and dice a medium onion.
Saute the meat and vegetables in the frying pan til they are tender - onion is starting to get clear.
Drain Potatoes and put in crock pot, THEN add 1/2 pound of Velveeta cheese - can be Mexican if you like it spicey and cut in chunks --add vegetables and meat from frying pan. Add 1 can of canned milk or 12 oz half and half to crock pot, Add 2 cups milk and 1 cup of cold water with 3 Tablespoons of cornstarch stirred in til it is smooth with no lumps.
Turn crockpot on high - as soon as it starts to bubble stir well. Let simmer in crockpot for an hr and serve with hot flour tortillas, bread sticks, hot fresh rolls or hot French bread.
Makes a great meal!
Potato Soup Recipes:
Creamy Potato Soup: http://www.recipe4living.com/Recipes/Rec鈥?/a>
Crockpot Potato Soup: http://www.recipe4living.com/Recipe/3663鈥?/a>
Best Creamy Potato Soup: http://www.recipe4living.com/Common/Arti鈥?/a>
German dessert recipes:
German Sweet Chocolate Cake: http://www.recipe4living.com/Recipe/2965鈥?/a>
German Butter Cake: http://www.recipe4living.com/Recipe/3385鈥?/a>
Spiced Honey Cookies: http://www.recipe4living.com/Recipe/3542鈥?/a>
Saute 1-2 sliced leaks in 2 tbs butter until wilted
Add about 3-4 sliced potatoes (medium yukon gold are best but eastern, Idaho or russet are ok)
Cover with chicken stock and cook until potatoes are tender
puree (I use a stick blender)
Taste for salt and pepper and add as needed. If you use canned stock or chicken cubes then you may not need salt.
Add 1 cup cream and re-heat (don't boil)
Serve with snipped chives or scallions
potato soup:
http://www.cooks.com/rec/view/0,1648,134177-250193,00.html
cream-based-soups:
http://www.cooks.com/rec/search?q=cream+soup
and, german sweets:
http://www.cooks.com/rec/search?q=german+cookies
http://www.cooks.com/rec/search?q=german+cake
This site will surely help you: http://recipestoolbar.com. You can download it for free and it is safe. It takes only few minutes to find potato recipes and other recipes you want instantly.
I love this Pesto-Potato soup - http://allthingsitalianinmt.wordpress.co鈥?/a>
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