Sentences with phrase «potato celery soup»

Filed Under: Entree, Gluten Free, Low Carb - Keto, Paleo Tagged With: loaded potato celery soup, winter soup recipe

Not exact matches

I almost always overbuy on potatoes and celery and have found soups and stews to be an -LSB-...]

Cream of celery soup instead of potato.

Here's my version: 32 oz defrosted hash browns 1 samll chopped green pepper 1 small chopped onion 1 can EACH cream of potato and cream of celery soup 12 oz sour cream or plain yogurt Mix all together and bake covered for 1 hour

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

I make a similar soup using sweet potatoes, red lentils, carrots, a little celery, onions... I mash everything once all the ingredients are soft, and then throw in some spinach.

I almost always overbuy on potatoes and celery and have found soups and stews to be an easy way to burn through those use - or - lose vegetables taking up space in the fridge.

Instead of venturing out into the cold night air, fill homemade Italian Bread Bowls with chunky potato soup featuring potatoes, onions, carrot, celery, and savory seasonings.

Brussels sprouts in a quinoa salad with pears and chorizo, roasted carrots with honey, sage and garlic, kabocha squash and celery root soup, potato and sweet potato gratin, braised greens with beans and elderberry compote.

Vibrant green, luxurious nettle soup made with nettle tops, shallots, celery, potatoes, stock, cream.

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

For the soup version, I am adding potato, a little carrot and celery (very finely chopped), and whatever herbs I happen to have on hand.

This cream of celery soup is a tribute to the vegan cream of potato soup that used to be a staple in my diet when I was in my 20's and living on a teeny tiny budget.

2 potatoes, diced 1/4 cup light olive oil 1 carrot, diced 3 ribs celery, diced 1 onion, diced 1/3 cup flour 1 teaspoon garlic, minced (optional) 1 teaspoon thyme, chopped 1 12 - ounce can ready - to - serve split pea soup («Amy's» is good) 4 cups vegetable broth 1 1/2 teaspoons salt, or to taste 1/4 teaspoon ground black pepper, or to taste Drop biscuit dough

Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

bell pepper, carrot, celery seed, chickpea, garlic, gluten free, non-dairy milk, nutritional yeast, pea, red bell pepper, red pepper, shallot, soup, soy milk, spinach, sweet potato, tomato, vegan, vegetarian

For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium - high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally.

Filed Under: Soups and Stews Tagged With: bay leaf, black pepper, carrots, cashews, cauliflower, celery, chowder, clam chowder, clams, dill, granulated garlic, kelp granules, New England, onion, oyster mushrooms, paprika, parsley, peas, potatoes

Filed Under: Christmas, Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Nut - Free, Refined Sugar - Free, Soup, Soy - Free, Sugar - Free, Thanksgiving, Vegan, Vegetarian Tagged With: bell pepper, carrot, celery, chowder, coconut milk, kale, parsley, potato, red bell pepper, red potato, soup, sweet potato

My go - to split pea soup has sweet potatoes, carrots and celery in it, and it's a family standard but it's always good to get another recipe!

Lara adapted the celery root and potato soup to make it her own (must try her version with cauliflower!)

This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam and jetsam — simmering on the stove, imbued with the health of winter plants like onion, garlic, carrots, celery, fennel, mushrooms, potatoes, squash, sweet potatoes, cabbage, kale, and a few destitute peas from the hinterlands of the freezer.

My two favorite are a green soup made with celery / chard / beet greens / asparagus / Japanese sweet potato.

In addition to the sweet potatoes, I used a variety of other vegetables: carrots, celery, onion and corn, plus acorn squash to thicken the soup, eliminating the need for flour or corn starch (whoo hoo — gluten free!).

I have also made it many different ways, with different soups (mushroom, celery, chicken), with crushed potato chips instead of the fried onions and diced onion and celery added.

In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.

A healthy fat - free and vegan recipe for curried split pea and potato soup with carrots and celery.

The flavor from this fat - free and vegan soup recipe comes not from oil or added fat, but from using plenty of celery, onions, and seasonings, and the creaminess comes from pureed potatoes.

A creamy soup made from asparagus, potatoes and celery, this vegan cream of asparagus soup recipe uses soy milk, which adds a trivial amount of fat.

Carrots, celery, onions, potatoes, and spinach combine with lentils for a low - fat and high - fiber vegetable soup.

This simple vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including potatoes, carrots, celery and spinach, so it really is a balanced vegetarian meal in itself.

Made with carrots, potatoes, and celery, this curried split pea soup recipe is also a good source of vitamin A and C. I love split pea soup!

Ideal to go with a bowl of soup, just made celery and potato - so good.

I used celery, potato, mushrooms, onion, and garlic, but I definitely want to try this soup with the addition of chopped carrots and some greens such as spinach, collards, or kale next time.

With carrots, onions, leek, celery, potatoes, and more, it's a veritable veggie - palooza and can be used as a base for nearly all the soups in this book.

Add the celery, green onions, potatoes, carrots, and broth to a very large soup pot.

The viral bugs that cause a cold or flu stimulate formation of inflammatory compounds in the body, which are to blame for many, if not most, symptoms.13 As in many chicken soup recipes, Rennard's version calls for nutrient - rich ingredients like onions, carrots, celery, parsley, sweet potatoes, turnips, and more, which also release nutrients into the broth - base to make a power - packed punch of nutrition and cold - fighting potential.

The Hippocrates soup is cooked for two and a half hours and contains leeks, onions, potatoes, tomatoes, celery root or celeriac and parsley roots.

Permitted vegetables for soups include garlic, beans, carrots, cucumbers, celery, collard greens, kale, beets, sweet potatoes, summer squashes, most green vegetables, tomatoes, and purple cabbage.

• Chopped and added to a broth - based soup with onion, celery, and potatoes.

Drink it like a tea or make a simple veggie puree soup: Simmer some onion, potato, carrot, and celery (or any mild veggies of your choosing), season it with a good quality sea salt, blend with a handheld immersion blender and drink it by the mugful.

Total vegetables: string beans, broccoli, cabbage / coleslaw, cauliflower, Brussels sprouts, carrots (raw, cooked, or juice), corn, peas, lima beans, mixed vegetables or vegetable soup, beans, lentils, celery, squash, eggplant, zucchini, yams, sweet potatoes, baked / boiled / mashed potatoes, spinach, kale, mustard or chard greens, iceberg or head lettuce, romaine or leaf lettuce, peppers, tomatoes, onions, tofu and soy (soy burger, soybeans, miso, or other soy protein).

In the fall a big soup pot filled with kale at the bottom some baby new potatoes cut in half and some sausage (I like mine spicy)-- I add a little celery seed and pepper for seasoning.

When the weather turns cool in Texas, sometime in October, my kids start asking for my German grandmother's potato soup made with carrots, onions, celery, mushrooms, leeks, simmered in chicken broth then pureed with the immersion blender.

For our soup we chopped up the carrots, celery, sweet potato, and green beans, and placed them into our pot.

You can eat it raw, grated into coleslaws and salads or cut into sticks for dipping, or chop and add to any soups or stews that call for potatoes or celery.