With its vibrant hue and hearty ingredients, the pot o gold soup is a dish that is sure to bring cheer to any table. As the name suggests, this soup is reminiscent of a treasure trove of flavors, with each ingredient adding its own unique touch to create a harmonious and comforting meal. Whether you are looking for a special St. Patrick's Day dish or simply a delightful soup to warm your soul on a cold day, this recipe is sure to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
POT O' GOLD POTATO SOUP
This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).
Nutrition Facts : Calories 285 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
POT O' GOLD CHEX™ MIX
You're 15 minutes away from a quick-and-easy, sweet-and-salty snack mix.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- In large microwavable bowl, place cereals, pretzels and peanuts; set aside.
- In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.
- Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 11 g, TransFat 0 g
POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "
This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.
Provided by Rita1652
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
- Blend in blender or hand immersion blender.
- Add chicken and rice to heat.
- Season to taste with salt a pepper. Garnish with scallions.
- For vegan omit the chicken.
Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2
GOLD SOUP
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
Provided by Jubes
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
EDIBLE POT 'O GOLD RECIPE BY TASTY
Take your taste buds on a journey to the end of the rainbow. Personal brownie bowls filled with homemade butterscotch pudding and topped with edible gold coins mean these pots 'o gold have us feelin' lucky.
Provided by Betsy Carter
Categories Desserts
Time 1h10m
Yield 6 servings
Number Of Ingredients 35
Steps:
- Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
- In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
- Once the cream mixture is steaming (but not boiling), remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
- Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5-10 minutes.
- Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
- Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
- Preheat the oven to 350°F (180°C).
- In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
- Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
- Fold the dry ingredients into the wet ingredients until well incorporated.
- Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
- Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
- Bake the brownie cups for 35-40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
- Make the rainbow arches: Line a baking sheet with parchment paper.
- Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
- Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
- Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
- Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
- Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
- Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
- Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
- Remove the brownie cups from the pan and place atop the coconut grass.
- Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the "pot". Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
- Enjoy!
POT O' GOLD
Number Of Ingredients 5
Steps:
- Brown ground beef with onion drain. Add to a stockpot pour in soup and 3 soup cans water. Bring to a boil over medium heat reduce until simmering. Divide biscuits insert one cube cheese into the center of each biscuit. Spoon biscuits into soup cover and simmer for 20 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POT O' GOLD COOKIES
These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts...even maraschino cherries. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and corn. You can also add other vegetables, such as green beans, peas, or tomatoes.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
- Use a good quality chicken broth. This will make a big difference in the flavor of your soup. You can use either canned or homemade chicken broth. If you are using canned broth, be sure to choose a low-sodium variety.
- Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a bit of lemon juice or vinegar for a little brightness.
- Serve the soup with a variety of toppings. This could include shredded cheese, sour cream, croutons, or chopped parsley. You can also serve the soup with a side of bread or crackers.
Conclusion:
Pot o' gold soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and delicious flavor, pot o' gold soup is sure to become a family favorite.
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