BUTTERMILK POTATO SOUP RECIPES

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ROAST SQUASH AND SWEET POTATO SOUP RECIPE - BBC FOOD



Roast squash and sweet potato soup recipe - BBC Food image

I have to have a regular supply of this squash and sweet potato soup at Christmas - it really is one of my freezer favourites.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 11

1 onion, roughly chopped
1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes
500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings
60ml/2fl oz olive oil
1 tsp ground cinnamon
½ tsp ground nutmeg
1.5 litres/2 pints 13fl oz vegetable stock
125ml/4oz marsala wine
salt and freshly ground black pepper
125g/4oz blue cheese, crumbled
250ml/9fl oz buttermilk

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.
  • Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan.
  • Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.
  • Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.
  • For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.
  • To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish.

LEFTOVER BAKED POTATO SOUP RECIPE | ALTON BROWN - FOOD NETWORK



Leftover Baked Potato Soup Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories     appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield : 4 servings

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

  • In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
  • In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
  • Ladle into bowls and garnish with chives.

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