RED WINE SWEET POTATO VALENTINE SOUP
A comedy of errors resulted in this delicious and beautiful red soup just in time for Valentine's Day.
Provided by Omm6806
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil over medium heat and add onions. Saute until translucent.
- Add garlic and ginger. Saute for two additional minutes.
- Add spices, cabbage, sweet potatoes, broth, tomatoes, wine and salt.
- Cover and bring to a boil. Simmer covered for 15 minutes, stirring occasionally.
- Check sweet potatoes for tenderness. When done, remove soup from heat and stir in peanut butter. When melted add lemon juice just to combine.
- Serve topped with cilantro and peanuts.
Nutrition Facts : Calories 278.6, Fat 8.3, SaturatedFat 1.6, Sodium 477.6, Carbohydrate 27.5, Fiber 5.2, Sugar 10.7, Protein 5.8
GERMAN WINE SOUP
This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.
Provided by ChesterCopperPot
Categories German
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg with cream and sugar.
- Add water and wine to egg mixture.
- Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.
CHICKEN POT PIE W/ RED WINE & SWEET POTATOES
From Microwave Entertaining. Feel free to skip out on the pate brisse as its its own recipe in itself and just eat as a stew, if you'd like to use a storebought or homemade shell, just bake it as per directions beforehand fill it right before serving.
Provided by Michelle_My_Belle
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In 4-quart casserole dish combine butter, oil and garlic.
- Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
- Stir in flour.
- Add wine and stir.
- Cover and cook again 2-3 minutes to boil and thicken.
- Stir in sweet potatoes and onions.
- Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
- Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
- Let stand covered 10 minutes.
- To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.
BEEF AND RED WINE SOUP
i got this recipe from the columbus dispatch. it called for potatoes which i omitted. i made it today and was very pleased with it. try your own seasoning such as bay leaf, thyme, paprika....
Provided by kimbearly
Categories Meat
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- coat beef cubes lightly with flour.
- in a large stock pot saute beef, shallots, onions, mushrooms and garlictill beef is browned and onion is tender.
- add remaining ingredients and simmer till barley is tender.
Nutrition Facts : Calories 302.8, Fat 8.4, SaturatedFat 3, Cholesterol 33.2, Sodium 801, Carbohydrate 34.1, Fiber 5.4, Sugar 10, Protein 16.1
RED POTATO SOUP
Make and share this Red Potato Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
- Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
- After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
- Cook for an additional 20 minutes, covered.
- Stir frequently.
- Serve garnished with grated cheddar cheese and serve with warm French bread.
- Season to taste.
Nutrition Facts : Calories 634.3, Fat 27.4, SaturatedFat 13.1, Cholesterol 64, Sodium 948.4, Carbohydrate 82.2, Fiber 9, Sugar 6.7, Protein 16.2
SWEET POTATO AND BRANDY SOUP
A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
- In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 74 g, Cholesterol 0.3 mg, Fat 4.1 g, Fiber 11.8 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 1285.8 mg, Sugar 23.5 g
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