Best Feta Banana Peppers And Chives Scrambler Recipes

Feta, Banana Peppers and Chives Scrambler image

Provided by Boca Pat

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 teaspoon unsalted butter
4 large eggs, beaten
1 small banana pepper, sliced
1 tablespoon fresh chives, chopped
1/4-1/2 cup crumbled feta
salt and pepper

Steps:

Creamy Potato and Chives Soup image

Provided by Millereg

Categories Chicken

Time 1h5m

Yield 80 fluid ounces, 7-10 serving(s)

Number Of Ingredients 16

1 1/4 lbs russet potatoes, peeled and diced into ½ inch squares
6 ounces unsalted butter
3/4 cup flour
1 (6 ounce) onions, chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives (more if desired)
1 1/2 tablespoons chicken bouillon powder
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups whole milk
4 fluid ounces table cream
12 fluid ounces sour cream
crouton, if desired (to garnish)

Steps:

Cook the potatoes until they are tender; set aside.
Prepare roux: melt the butter in a small saucepan over medium heat.
Gradually whisk in the flour until it is well combined.
Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
To make the soup: in large kettle, sauté the onion in oil until it is soft.
Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
Add the sour cream and potatoes.
Simmer until soup reaches 160°F.
Remove the bay leaf.
Remove from the heat and serve with croutons if desired.