a wonderful creamy irish rendition of potato soup, quick to become traditional in your home as well - 47.2553

Saute leeks and onion in 2 tablespoons butter until tender, but not brown. Put in soup pot with chicken bouillon. Cook about 15 minutes; strain through sieve. Add' dehydrated potatoes, stirring until smooth. Season with salt, pepper, 1 tablespoon butter and... - 36.5365

Bring water, salt, and chicken parts to boil in large saucepan; cover. Simmer 1 hour. Add celery, leek, carrot, and potatoes; simmer 20 minutes. Remove chicken; cube meat; return to soup. Add peas; simmer about 8 minutes. Remove scum from surface of... - 40.4284

This fish soup recipe is a flavorful soup recipe that can be prepared with any fish of your choice. flavored with a hint of vodka, along with saffron, the fish soup is made along with bacon and vegetables. Herbed with basil and bayleaf, the fish soup is... - 45.9853

Sop Buntut, is the traditional soup of Indonesia, though there are many versions of this soup throughout the world, like the oxtail potjie in South Africa, kare-kare in Philippines, but this tops them all in terms of flavor and richness. It is a meal in... - 52.2145

Colcannon is a delightful hardy dish of potatoes and cabbage often served to families at holidays. - 37.5355

Over low heat cook chopped leeks or green onions and sliced onion in butter until soft, but not browned. Add chicken broth and potatoes, and cook, covered, until potatoes are tender, about 20 minutes. Press through a fine sieve, or blend in an electric... - 37.8195

Creme Vichyssoise Glace is a creamy, peppy and appetizing vegetable soup. Traditionally prepared in France with leeeks, potatoes and onions, the Creme Vichyssoise Glace is light yet flavorful. - 40.5626

A MINT FLAVOURED PEPPERY SOUP - 37.8983

Put the bones in the bottom of a large saucepan; if used put the marrow into a piece of muslin and tie very tightly; add the pieces of meat tied tightly together, pour in cold water and heat. When the liquid is about to boil, a greyish scum forms on the... - 36.4738

Bouillabaisse is a mixed fish stew made along with vegetables. European in origin, this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron, which is the hallmark of bouillabase, this fish stew... - 45.464

Place in saucepan the shelled fresh peas or frozen peas, the lettuce coarsely shredded and the leeks. Add the water and salt. Bring to boil, then cook over medium heat until peas are tender: 15 minutes for fresh peas, 10 minutes for frozen peas. Then drain... - 37.0995

In 2 1/2 qt glass casserole microwave (high) butter, onion and leeks 3 minutes. Add potatoes and broth. Microwave (high) 12-15 minutes, stirring every 4 minutes. (Potatoes should be very tender.) Force the mixture through a sieve or process in blender; return... - 27.2349

Wrap the round and rib of beef and the marrow bone in a cheesecloth. Place in saucepan with the cold beef broth. Bring to a rolling boil and skim. Add the chicken giblets, the leeks split in two (the green and the white) or the whole onions, the carrots,... - 42.1233

A hearty and comforting dish that your whole family will love. This video makes a wonderful pie loaded with mushroom and cheese. It is rich and creamy to the core. Baked to perfection it is crunchy at the top to make its way beyond any ordinary pie. - 136.57

Cut the meat into cubes. Put into cold water together with all the other ingredients except the egg whites and the Irish whiskey. The onions should be cut in two across the waistline, but they should not be skinned. The carrots are scrubbed but not... - 44.3204

Hotpot Soup (Pot-au-feu) is a mouth watering appetizer. An easy to prepare Hotpot Soup (Pot-au-feu) wont let you forget its taste forever. So, give it a try and squander its taste! - 42.5829

Passover, the most widely observed Jewish holiday, commemorates the exodus of Jews from Egypt. It falls on the first full moon of early spring, and the first evening is celebrated with a Seder, a ceremonial meal at which chicken soup with matzo balls is... - 40.9219

Like all traditional dishes, bouillabaisse, a fish soup commonly found in restaurants and homes along France's Mediterranean coast, can take many forms. Its origins are in the fishermen's stews that were typically cooked up on the beaches, after the day's... - 41.9076

This old north eastern favorite-clam chowder, has turned out to be one of my favorites. This Clam Chowder is very much traditional and has got everything to remind you of a North-Eastern trip. Make it soon! - 37.0072

Carrot puree is a traditional soup made out of sliced carrots and an extensive variety of herbs. Just as the name predicts this recipe is for those who love thick soup. The creamy topping sprinkled with parsley can be the most wanted dish for your family. Why... - 42.792

This is a wonderful healthy winter vegetable soup! Two meals one cooking-chunky the first night and cream soup the next night. - 48.9931

Preheat the oven to 400° F. Cut each chicken breast into 4 pieces lengthwise. In a Dutch oven, brown the chicken pieces, a few at a time, in the oil. Remove the chicken. Cut the leeks in half lengthwise and wash them well; chop them. Saute the leeks in the... - 42.4883

This is a very delicious version of the classic Vichysoisse soup, see recipe right. Traditionally, this soup is served cold, but both versions make a very good hot soup, with certain changes in the way the ingredients are added. Peel and dice the... - 43.2386

Ingredients traditionally used in Spanish seafood stews are brought together here. Spanish chorizo and saffron flavor the broth, and a classic red pepper-based romesco sauce provides a tangy accent. - 43.4636

Have your guests drooling at your St. Patrick’s Day celebration. Serve this delicious Guinness beef stew made with Guinness stout beer which tenderizes the beef and gives the stew a rich, malty flavor. It is absolutely heavenly, especially when served with... - 28.6888

Peel the potatoes and steep in cold water for 1 hour. Cover the potatoes with cold salted water and boil until tender. Drain well and dry off by laying a folded cloth on top and returning the pot to a gentle heat for a few minutes. Now mash the potatoes. Chop... - 39.7943