Irish Farmhouse Vegetable Soup with Rosemary Croutons #shorts
This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch. This soup is perfect for freezing: Allow to cool completely before transferring to a sturdy freezer bag or container and freeze for up to 6 months.
Serves: 6
2 carrots, peeled and diced
2 celery sticks, diced
1 leeks, diced
1 large onion, diced
25g butter
1 large parsnip, peeled and chopped
400g floury potatoes, diced
600ml vegetable stock
120g frozen peas
Good drizzle of double cream, plus extra for serving
Sea salt and freshly ground black pepper
For the croutons:
2 tbsp olive oil
20g butter
2 sprigs of rosemary
2-3 slices of white or sourdough bread, diced into large cubes
1. Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.
2. Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
3. Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.
4. To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.
5. Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.
Potato carrot soup with celery, leek, parsley and meatballs recipe
Ingredients:
1000g potatoes
1000g carrots
500g minced meat
500g celery
500g leek
3 onions
1 egg
50g parsley
50g breadcrumbs
salt, pepper, paprika & vegetable broth
Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again.
Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix.
Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work.
Parsley Soup S10 Ep04
As seen on Everyday Gourmet.
Got Parsley? Easy Peasy, 5 Main Ingredients, Delicious Parsley Soup! 4K
Got Parsley? With just 5 main ingredients, you can use your garden parsley to make a wonderful soup, chocked full of vitamins like C and A. Join me in the garden for a quick parsley harvest and we'll take it into the kitchen and I'll show you how you can make it too!
How to Grow Parsley, Seed to Kitchen , video:
The Parsley Caterpillar (swallowtail butterfly ):
Check out my playlist (created 2 years ago) for other 5 Main Ingredients dishes here:
Parsley has a lot of Vitamin K (helps your blood clot), so if you are on blood thinning medication, you may want to consult with your physician before consuming large amounts of parsley on a regular basis.
To print the ingredients, highlight with your cursor, right click, and select print.
Rainbow Gardens
Parsley Soup Recipe
1 Serving
1 Cup Chopped Fresh Italian Leaf Parsley
1/2 Shallot, Sliced
1 to 2 Potatoes, Peeled & Chopped
1 Cup Chicken Broth
About 1 Tablespoon Lemon Juice
Never Buy Lettuce Again:
How to Grow Spinach:
How to Grow Cilantro:
Square Foot Garden Book:
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Homemade Creamy Potato Soup Recipe
Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Ingredients for this recipe:
• 12 ounces of chopped bacon
• 3 peeled and small diced yellow onions
• 3 small diced celery stalks
• 4 finely minced cloves of garlic
• ½ cup all-purpose flour
• 4 pounds peeled and medium diced russet potatoes
• 3 quarts chicken stock
• 2 cups heavy whipping cream
• sea salt and pepper to taste
• Worcestershire sauce to taste
• tabasco sauce to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
3. Next, mix in the celery and garlic and sauté for 4-6 minutes.
4. Mix in the flour until completely combined.
5. Pour in the potatoes and stock and bring to a boil to thicken.
6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
7. Season with salt, pepper, Worcestershire, and tabasco sauce.
8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
Parsley Potato Soup
#kidney #cleansing #herbal
Delicious, Healthy and Easy to Cook Soup that may help to aid kidney problem.
INGREDIENTS:
- 1 Bunch of Parsley (estimatedly 100Grams)
- 1 Medium Size Potato
- Onions (depending on your preference)
- 2 Tablespoon Margarine
- Chicken Cube (more advisable to use Fresh Chicken, to be Sauteéd after the Onions)
- Salt and Pepper to Taste