|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
Results 1 - 10 of 52 for potato bisque
Result Page: 1
This is an unusual and delicious soup that combines foods native to the southeastern and southwestern United States. To prepare the soup, cook the ...
In a 5 ... sprinkle with parsley. Makes 6 to 8 servings. Follow directions for Creamy Potato Bisque, but stir in 1/2 pound sliced mushrooms with the stock.
In a 3 quart pan over medium heat, cook onion and celery in the butter until onion is soft, then add potatoes, the parsley and broth. Bring to a ...
Heat olive oil; ... cook until thickened and smooth, stirring constantly. Add white sauce to sweet potato mixture and season to taste with salt and pepper.
In large saucepan brown sausage. Add onion and cook 5 minutes. Add remaining ingredients. I put everything in the crockpot after the browned sausage ...
In blender blend 1/2 medium chopped onion, 1 rib of celery, cut up, 1 can minced clams, 2 cups half and half, 1 medium can sliced potatoes, drained, ...
Cook, peel and puree sweet potatoes, set aside. In large saucepan, Saute onions, garlic and celery in olive oil. Add chicken stock or broth to onion, ...
Cook onions in butter until soft; add tomatoes, potatoes, and seasonings. Cook slowly until potatoes are soft. Add cream. P.S. I add 2 envelopes ...
Saute onion in butter in large saucepan. Add soups, sherry, milk and simmer. Garnish with parsley or cheese if desired.
Saute onion, mushrooms and celery in butter. Add all ingredients except milk and crab. Simmer about 10 minutes, stirring to prevent sticking, add ...
Result Page: 1
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