Potato Cappuccino Soup Recipes

BEEFY SWEET POTATO SOUP

Beefy Sweet Potato Soup image

I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 4 quarts.

Number Of Ingredients 15

Ingredients

1/4 cup olive oil, divided
2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 cups finely chopped sweet onion
2 medium sweet potatoes, cut into 1-inch pieces
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 carton (32 ounces) beef broth
4 cups fresh green beans, trimmed and cut into 2-inch pieces
2 cups (about 10 ounces) frozen corn
2 ounces bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
Additional salt and pepper, optional

Steps:

In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

WILD MUSHROOM SOUP "CAPPUCCINO"

Wild Mushroom Soup

Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories Appetizers Lunch

Time 1h5m

Yield serves 12 to 14 (about 7 cups).

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 yellow onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups mixed wild mushrooms, finely diced
2 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups vegetable broth
1 cup heavy cream
Creme fraiche, for garnish
Flat-leaf parsley, minced, for garnish

Steps:

In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.

Nutrition Facts : Fat 16 g fat (10 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 1,224 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.

LUSCIOUS POTATO SOUP

Luscious Potato Soup image

This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.

Provided by Lynne Polischuik

Categories Potato Soup

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, finely chopped
2 shallots, finely chopped
3 green onions, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
1 teaspoon herbes de Provence
2 pounds potatoes, peeled and diced
4 cups vegetable broth
1 cup milk
½ cup creme fraiche

Steps:

Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 g

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