Veg Times: potato soups

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Here are three potato soups.

 

 

Potato-Leek Soup

Potato-Mushroom Soup With Apple

Potato-Pumpkin Soup

 

* Exported from MasterCook *

 

Potato-Leek Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 161

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Rice

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 cups chopped leeks -- (white part only)

1 cup diced celery

4 cups peeled and cubed potatoes

1 teaspoon virgin olive oil

6 cups water

1/3 cup uncooked white rice or basmati rice

1/4 teaspoon white pepper

1 teaspoon dried dill -- (optional)

1/2 teaspoon salt -- or to taste

Splash wine vinegar -- (optional)

1/2 cup watercress -- for garnish

 

Serves 6

 

A simple and satisfying first course, this soup is creamy without the

addition of cream. The secret? White rice.

 

In a large pot over medium heat, saute the leeks, celery and potatoes in

the olive oil for 5 to 7 minutes. Add the water, rice, white pepper, dill

and salt. Bring to a boil. Lower the heat and simmer until the rice is

cooked and the potatoes are very soft, about 15 minutes. Puree the soup 2

to 3 cups at a time in a blender or food processor until smooth. Return

the mixture to the pot. Stir in the vinegar. Add the watercress 5 minutes

before serving.

 

Per Serving: 293 Calories, 3 G Protein, 0.8 G Fat, 45 G Carbohydrate, 0 MG

Cholesterol, 222 MG Sodium, 6 G Fiber.

 

 

 

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* Exported from MasterCook *

 

Potato-Mushroom Soup With Apple

 

Recipe By : Vegetarian Times Complete Cookbook, page 173

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 scallions -- sliced thinly

(green and white parts)

1 small onion -- finely chopped

1 1/2 tablespoons margarine

1 tablespoon vegetable oil

3 cups peeled and thinly sliced potatoes

1 1/2 cups sliced white button mushrooms

6 cups vegetable stock

1 tablespoon soy sauce -- up to 2

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1 tablespoon chopped fresh Italian flat-leaf parsley

1 Rome beauty apple -- cored

and diced finely

 

Serves 6

 

This hearty autumn soup combines the earthy flavors of potatoes, mushrooms,

onions and scallions. The diced apple provides a sweet, crunchy contrast

to the savory broth.

 

In a large pot, saute the scallions and onion in the margarine and oil over

medium-high heat for 2 minutes. Add the potatoes and mushrooms, and saute

5 minutes, stirring frequently. Add the stock, soy sauce and

pepper. Cover and simmer until the potatoes are tender, about 15 minutes

more. Stir in the thyme. Before serving, add parsley and apple.

 

Per Serving: 111 Calories, 2 G Protein, 5 G Fat, 15 G Carbohydrate, 0 MG

Cholesterol, 212 MG Sodium, 2 G Fiber.

 

 

 

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* Exported from MasterCook *

 

Potato-Pumpkin Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 171

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 pounds pumpkin -- up to 10 pounds

2 medium potatoes -- peeled and chopped

2 medium white onions -- chopped

6 cups water

1 teaspoon salt -- or to taste

White pepper -- to taste

1 teaspoon dried thyme

1/2 cup condensed skim milk

2 tablespoons minced fresh parsley -- for garnish

Toasted pumpkin seeds -- for garnish

(optional)

 

Serves 6

 

With a heavy knife, cut off the top third of the pumpkin. Scoop out the

seeds and strings. (Reserve the seeds.) Using a heavy spoon, scoop out the

pumpkin flesh, leaving a 1-inch wall inside. Refrigerate the shell and top.

 

In a large pot, combine the potatoes, onions, 2 cups pumpkin flesh and

water. Add the salt, white pepper and thyme. Bring to a boil, cover and

cook over medium heat until the vegetables are fork-tender, about 20

minutes. Meanwhile, preheat oven to 200F. Place the pumpkin shell and top

on a baking tray and place in your oven to warm.

 

With a slotted spoon, remove the vegetables from the cooking water. Puree

the vegetables in a food processor fitted with a steel blade, or mash by

hand until no lumps remain. Return the puree to the cooking water. Stir

in the condensed milk, adding more if necessary to create desired

consistency. Heat gently over low heat until hot. (Do not boil.)

 

To serve: place the pumpkin shell on a large serving tray. Pour in the hot

soup and sprinkle with parsley and toasted pumpkin seeds. Cover with the

lid to keep warm.

 

Per Serving: 103 Calories, 3 G Protein, 0.1 G Fat, 22 G Carbohydrate, 2 MG

Cholesterol, 386 MG Sodium, 4 G Fiber.

 

 

 

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