Potato & onion soup with sour cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato & onion soup with sour cream  Recipe. Enjoy Christmas recipes collection and learn how to make Potato & onion soup with sour cream.

Warm up your festive affair with this easy creamy soup that can be whipped up the night before "Christmas".

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

20g butter
1 tbs olive oil
4 large brown onions, halved, thinly sliced
500g Sebago potatoes, peeled, chopped (see note)
750ml (3 cups) chicken stock
250ml (1 cup) milk
125g (1/2 cup) sour cream
1 x 50g btl salmon caviar
Fresh dill sprigs, to serve

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured.

2. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 15 minutes or until potato is very soft. Uncover. Set aside to cool slightly.

3. Use a stick blender to blend until smooth. Alternatively, transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture.

4. Stir in the milk. Place the soup over medium heat and stir until heated through.

5. Ladle the soup among serving bowls. Top with a dollop of sour cream, a teaspoonful of caviar and dill to serve.

Notes
If Sebago potatoes are unavailable, use Golden Delight potatoes.

Make it ahead: Either freeze ahead (see below) or prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from step 4.

Freezing tip: Cool at the end of step 3. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat as above.

Source
Good Taste - July 2009, Page 86
Recipe by Tracy Rutherford

Save and share Potato & onion soup with sour cream recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Carrot Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Carrot Soup Recipe. Enjoy tasty Christmas soup and learn how to make wonderful Carrot Soup. Merry Christmas & happy new year.

Semi-sweet carrot soup with sour cream and dill. 

Ingredients

900 grams Carrots, peeled and chopped
2 cups of Vegetable Stock
1 teaspoon Orange Juice
1 tablespoon fresh dill, snipped
Salt and ground White Pepper
2 to 4 tablespoons Sour Cream
Fresh Dill to garnish

Directions

Steam carrots, covered for 15 to 20 minutes or until very tender. Cool slightly; transfer carrots to a blender. Add orange juice, 1 tablespoon dill, salt, and white pepper. Cover and blend until mixture is smooth.

Add stock, 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 hours.

To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half way. Carefully spoon cold soup on top. Garnish with fresh dill. Serve at once. 

Nutritional Information

Nutritional facts per serving: 
Calories: 42, total fat: 1g, saturated fat: 1g, cholesterol: 3mg, sodium: 125mg, carbohydrate: 8g, fiber: 2g, protein: 1g, vitamin A: 0%, vitamin C: 9%, calcium: 2%, iron: 2% 

Save and share Carrot Soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.