Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
Add sausage and cook till sausage is done.
Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
You could add 1 cup of heavy cream for that creamy effect.
ver high heat. Cook sweet potato and sausages for 10 mins, or
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
Bring leek, onions, potatoes and stock to a boil and simmer for 15-20 mins. Add butter and mash. Add meatballs and simmer for 8-10 mins, until cooked through. Season then divide between 4 bowls. Serve with parsley, creme fraiche (or sour cream, if using) and tortilla chips.
ucepan, add the onions and garlic and saute for 2-3
e diced sweet potatoes and carrot, sliced onions and garlic.
Saute
b>and garlic. Saute until onions are tender, about 5 minutes. Add sausage
edium-high heat.
Add sausage; cook until brown, stirring often
Brown ground beef and sausage in a frying pan, then drain well.
Add all ingredients, except the macaroni, to a crock-pot.
Cook on low setting for 8-16 hours.
One hour before serving, turn setting to high and add macaroni.
Serve with Parmesan cheese.
mins, until tender. Add potato and stock. Increase heat to high
aucepan, toast the cumin seed and the caraway seed over moderate
If needed, remove sausage from casings. Lightly brown sausage; drain and set aside. While sausage is cooking, peel and cube potatoes. Put sausage, potatoes and onions in water. Let cook for about 20 minutes or until potatoes start to get tender. Add salt and pepper and simmer for 20 minutes. Wash kale, discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add butter and half and half. Simmer gently for 5 minutes.
igh, cook sausage, onion and bell pepper together. Once the sausage is cooked
In large pot, melt butter.
Add sausage, onion and celery. Cook until onion and celery are tender.
Add remaining ingredients, except potatoes.
Cover and cook for 1 1/2 hours. Add potatoes and cook 20 minutes longer.
Serve with hot rolls and salad.
In large kettle brown sausage, onion and celery.
Cook until tender.
Add remaining ingredients except potatoes and cabbage. Cover and cook 1 hour.
Add potatoes and cabbage and cook 20 minutes longer.
Heat oil in a large saucepan on medium heat. Saute onion for 2 mins, until soft. Add stock, potato and 1 1/2 cups water. Bring to a boil. Reduce heat to low; simmer for 10 mins. Add broccoli and cook for another 5 mins. Cool slightly, then blend until smooth. Stir in milk and season to taste.
Reheat if necessary. Serve in mugs or bowls accompanied by crusty bread.
To a large stockpot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork-tender, about 20 minutes. Saut pan over medium heat, add sausage and chopped onion in pan and saut until completely cooked. Drain sausage mixture; add celery and saut a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth, if needed. Add vinegar, vanilla and parsley at end of cooking. Season to taste with salt and pepper.