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Potato Soup Recipes

Potato Soup with Leek

Tote heated leftover soup to the office in a wide-mouth insulated vacuum container.

To cook this potato soup with leek you need the following ingredients:3 cups chopped thoroughly washed leeks(white portion only),1 tablespoon plus i teaspoon reduced-calorie margarine,4 cups skim or nonfat milk,2 packets instant chicken broth and seasoning mix,1 1/2 ounces uncooked instant potato flakes.

In 3-quart microwavable casserole combine leeks and margarine;cover and microwave on high for 5 min.,stirring once after 3 min,until leeks are translucent.Stir in milk and broth mix;microwave,uncovered,on medium for 4min.Stir in potato flakes and microwave on medium for 5 min,stirring once after 2 min,until potato soup thickens slightly.

Serve potato soup with leeks with special turkey sandwich(sliced roast turkey with sliced reduced-fat Swiss cheese,shredded lettuce,tomato slices)cherries,coffee,tea,or mineral water.

Potato Soup with Peas

Ingredients:1 tablespoon unsalted margarine,1 medium-size yellow onion,chopped,2 cups low-sodium beef-broth,2 cups water,1/2 cup dried split green peas,rinsed and sorted,2 medium-size potatoes,peeled and quartered,1/4 teaspoon black pepper.

In a large saucepan,melt the margarine over moderate heat.Add the onion and cook,uncovered,until soft-about 5 min.Stir in the beef broth and water and bring to the boil-about 4 min.Add the peas and potatoes;adjust the heat so that the mixture bubbles gently,cover,and cook for 30 min or until the peas and potatoes are tender.Remove from the heat and cool for 10 min.

In a blender or food processor,puree the potato soup in 5 batches,whirling each batch about 15 sec.Return to the pan,set over low heat,and bring to serving temperature,stirring often.Add the pepper.

Potato Soup with Garlic and Wild Greens

To cook this delicious potato soup you need the following ingredients:1 pound red potatoes,rinsed in cold water,1 leek,including just a little of the green,chopped and washed well,1 medium onion,peeled and diced,4 garlic cloves,peeled,2 jalapeno peppers,seeded and finely minced,3 cups coarsely chopped red Swiss chard,mustard greens,and turnip greens(stems removed),4 medium vine-ripened tomatoes,coarsely chopped,2 cups chopped canned plum tomatoes,1 Quart vegetable stock and water,1 teaspoon salt,1 teaspoon cracked black pepper,3 tablespoons balsamic vinegar.

Combine all ingredients in heavy stockpot and cover.Place over high heat and bring to a boil;reduce heat,cover and simmer slowly for 35 min,or until the potatoes are soft.Cool slightly and puree in a blender or food processor.Adjust seasoning if necessary.

Potato Soup with Leek,and Stilton Cheese

To cook this delicious potato soup you need the following ingredients:10 cups chicken stock,5 tablespoons unsalted butter,leeks,chopped(white part only),white onions,chopped,3 cloves garlic,crushed,1 tablespoon chopped fresh thyme or 1/2 dried,5 medium potatoes,peeled and diced,4 tablespoons flour,2 teaspoons salt,1 teaspoon ground black pepper,1 cup whipping cream,8 oz crumbled Stilton cheese

Bring the chicken stock to a boil;set aside on the back of the stove.Melt the butter in a large sauce pan;put in the onions and leeks and cook over medium-low heat until translucent.Add the garlic,thyme,and chopped potatoes,sprinkle in the flour,then pour in the hot chicken stock.Bring to the boil,stirring occasionally;reduce the heat to simmer and cook for 1/2 hours,until the potatoes are very soft.

Transfer(in batches) to the work bowl of your food processor or blender.Process until smooth,pour into a large bowl,then return to the pot when it is all done.Reheat the potato soup

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Easy Pasta Recipe

Pasta has a long history.The Chinese enjoyed macaroni in various forms as early as 5,00 B.C.Marco Polo gets the credit for bringing it to Italy in the 13h century.
Spirali,lasagne,rigatoni,and vermicelli are only a small part of the pasta parade that has become an everyday part of home cooking.All the hundreds of shapes come under three general classifications:
solid rod form(such as spaghetti)
products with a hole (such as macaroni)
flat shapes(such as noodles)
Pasta is made from durum,a hard amber-colored wheat,mixed with water,kneaded,shaped,and dried.It provides protein and carbohydrates and contains all the nutriens found in wheat.It is a good food and should not be ruined by over cooking.

How to cook pasta:Bring 7 pints salted water to a brisk boil.Add a small amount of pasta at a time.Hold a small amount of long spaghetti near the end and gently lower it into the rapidly boiling water;it softens and curves around the pan as it enters the water.Boil briskly,uncovered,stirring occasional,until just tender.Do not over-cook.Drain in a colander.Do not rinse.Serve hot.

Easy Pasta Recipe with Cheese,and Tomato Pie

To cook this easy pasta recipe you'll need the following ingredients:8 ounces linguine,1 tablespoon olive oil,1 medium-size onion(finely chopped),3 cloves garlic(minced),1/4 cup minced parsley,1 tablespoon freshly squeezed lemon juice,1 1/2 tablespoons dried oregano(crumbled),1/4 tablespoon dried basil(crumbled),1/4 teaspoon white or black pepper,1/2 cup part-skim Riccota cheese,1 large egg white,1/4 cup grated Parmesan cheese,,2 medium-size ripe tomatoes(cored and sliced thin),1/4 cup shredded part-skim Mozzarella cheese.

Preheat the oven to 375 F(190C).Lightly grease and flour an 8-inch springform pan and set aside.

Cook the liquine according to package directions,ommiting the salt.Drain,rinse under cold running water,and drain again.return to the cooking pot and set aside.

Meanwhile,heat the olive oil in a heavy 7-inch skillet over moderate heat for 1 min.Add the onion and garlic and cook,uncovered,until the onion is soft-about 5 min.Add to the linguine along with parsley,lemon juice,1 teaspoon of the oregano,1/2 teaspoon of the basil,and the pepper;toss well.In a small bowl,combine the ricotta cheese,egg white,2 tablespoons of the Parmesan cheese,and the remaining linguine and toss well.

Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom.Arrange half the tomato slices on top and sprinkle with half the Mozzarella cheese;repeat the layers,using the remaining linguine,tomatoes,and Mozzarella.Sprinkle the remaining Parmesan cheese on top.

Cover with aluminum foil and bake for 40 min or until set;remove the foil and bake 5 min longer.Cool for 10 min,then gently loosen the pie around the edges with a thin-bladed knife,remove the sprigform pan sides,and cut the pie into 8 edges.Easy pasta recipe with delicious cheese is ready.Enjoy it!

Easy Pasta Recipe with Broccoli in Sweet Tomato Sauce

To cook this easy pasta recipe you need the following ingredients: 4 cups broccoli florets,1 tablespoon olive oil,2 cloves garlic(minced),4 large can low-sodium tomatoes(chopped,with their juice),2 tablespoons golden raisins(chopped),1/8 teaspoon cayenne pepper,1 1/2 tablespoons whole pine nuts or chopped almonds,6 ounces spaghetti or liguine,2 tablespoons minced parsley.

In large saucepan,cook the broccoli in boiling unsalted water to cover until just tender(approximately 2-3 min)
Rinse under cold running water,drain,and set aside.

In another large saucepan,heat the olive oil over moderately low heat for 30 sec;add the garlic and cook,uncovered,until golden(about 3 min.).Add the tomatoes,raisins,and cayenne pepper,and simmer,uncovered,for 15 min.Add the pine nuts and simmer 5 min.longer.
Meanwhile,cook the spaghetti according to package directions,omitting the salt.Drain well and place in a large heated serving bowl.

Add the cooked broccoli to the warm tomato sauce,tossing to heat through.Pour over the pasta and sprinkle with the parsley.

Easy Pasta Recipe with Tomato-Panchetta

Rustic,fresh,and creamy Ricotta is subtly enriched by pancetta,shallots,and earthy-flavored sun-dried tomatoes.Coarsely chopped flat-leaf parsley and ripe plum tomatoes brighten the flavors of this easy pasta recipe for delicate yet exciting Italian pasta dish.Fresh arugula,lightly dressed with extra virgin olive oil and a splash of balsamic vinegar,will complete a beautiful meal.

Ingredients:

3 cups Ricotta cheese,3 tablespoons extra virgin oil,8 ounces panchetta or other unsmoked slab bacon,rind discarved,cut into half-inch cubes,1 cup coarsely chopped shallots,1 cup coarsely chopped flat sun-dried tomatoes,4 ripe plum tomatoes,seeded and cut into half-inch pieces,1/4 teaspoon salt,1/4 teaspoon black pepper,12 ounces large dried tubular pasta,such as rigatoni.

Place the Ricotta in a large bowl.Heat 2 tablespoons oil in a large nonstick skillet over medium heat.Add the panchetta and cook,stirring,occasionally,until the fat is rendered,about 10 min.

Transfer with a slotted spoon to the bowl with Ricotta.Add the shallots to the rendered fat and oil,reduce the heat to medium-low,and cook,stirring,until wilted,about 10 min.Transfer to the Ricotta with a slotted spoon.

Add all but 1 tablespoon of the parsley,the sun-dried tomatoes,plum tomatoes,salt and pepper to the Ricotta;fold all together.

Shortly before serving,bring a large pot of salted water to the boil.Add the remaining tablespoon of oil and the pasta and cook until just tender.Remove half cup of the cooking liquid and reserve.Drain the pasta and toss it well with the Ricotta mixture,adding about 2 tablespoons of the reserved cooking liquid,or more according to taste,to give a creamy texture to the sauce.