|Southern Culinary History|
|by Kay Watkins|
Traditional southern recipes for appetizers, main dishes, side dishes, desserts, and more! Compiled from family recipes handed down over generations.
Results 1 - 10 of 20 for potage soups
Result Page: 1
Brown beef slowly. Add and cook chopped onion 5 minutes more. Drain or blot on paper towel to remove all fat. Add all other ingredients EXCEPT ...
Bring bouillon and ... flour; whisk to blend. Slowly add flour mixture to soup, stirring constantly. Cook until thickened. Adjust seasoning as necessary.
Chop all vegetables. ... bay leaf. Pour soup into electric blender ... taste with white pepper and salt. Stir well, bring almost to a boil. Serves 4 to 6.
In large soup pot or dutch ... simmer, stirring occasionally 10 minutes longer. Adjust seasoning, if desired. Makes about 3 1/2 quarts Potage St. Germaine.
In large pot, bring broth to a boil. Add potatoes and onions. Cover, reduce heat, and simmer until potato is soft (about 20 minutes). Immerse ...
Saute carrots for 5 minutes in butter without browning. Add onion and saute 3 minutes more. Add stock, bay leaf, basil, sugar, nutmeg and rice. Cover ...
In saucepan, combine ingredients. Heat just to near boiling. Serve with oyster crackers.
Cook, drain and mash cauliflower. Stir in soup and milk (in small amounts to prevent lumps). Simmer 4 minutes. Serve with sprinkled paprika on top.
In saucepan, combine soups. Gradually blend in water. Add remaining ingredients. Heat; stir occasionally.
Peel and dice potatoes, chop onion and garlic. Place in large pot with enough water to cover. Heat to a boil, cover and simmer ten minutes. Add ...
Result Page: 1
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