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Full Online Book HomeLearning KitchenVegetables - Potato Soup - Potato Sausage Chowder
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Vegetables - Potato Soup -  Potato Sausage Chowder Post by :camelot Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1152

Click below to download : Vegetables - Potato Soup - Potato Sausage Chowder (Format : PDF)

Vegetables - Potato Soup - Potato Sausage Chowder

1 cup diced onion
1/2 cup minced celery
2 tablespoons butter or margarine
14 ounces condensed chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 potato -- peeled and thinly sliced
1 1/2 cups milk
1/2 cup half and half
1 teaspoon minced parsley
1 cup diced Cheddar cheese
1/2 pound pork sausage

Saute onions and celery in butter until tender, but do not let brown; add chicken broth, salt, pepper and potato. Cover and bring to a boil; reduce heat and simmer until potato is tender, about 10 minutes. Add milk, half and half, parsley and cheese. Heat just until cheese begins to melt.

Meanwhile, shape sausage into very small balls. Fry until well browned on all sides. Add to chowder just before serving. Serves 4

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Vegetables - Potato Soup Vegetables - Potato Soup

Vegetables - Potato Soup
6 medium potatoes -- peeled & diced 2 carrots -- peeled & diced 6 celery stalks -- diced 4 cups water 1 onion -- chopped 6 Tbl. butter 6 Tbl. flour 1 tsp. salt 1/2 tsp. pepper 1 1/2 cups milk 1 beef bouillon cube In a large kettle cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add

Vegetables - Potato Leek Soup In Bread Bowls Vegetables - Potato Leek Soup In Bread Bowls

Vegetables - Potato Leek Soup In Bread Bowls
2 large potatoes, peeled and finely diced 2 large leeks, thinly sliced 4 cup chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup heavy or whipping cream 1/8 tsp. grated nutmeg Bread Bowls: 4 round small loaves of bread unsliced or large hard rolls 2 cloves garlic, peeled and crushed 4 tsp. olive oil 4 tbsp. grated Parmesan Chopped parsley - garnish Preheat oven to 350° F.In a large pot, combine potatoes and leeks and chicken broth, salt and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes. Meanwhile make bread